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dining in September is Mushroom Month F Lion’s Mane Mushroom “Crab” Cakes Lion’s mane mushrooms are large, white, shaggy mushrooms that resemble a lion's mane as they grow. INGREDIENTS: INSTRUCTIONS: Shred the Lion’s Mane mushroom to resemble lump crab meat. Transfer them to a large skillet with 2 tablespoons of water and pinch of salt. Cook the mushrooms over medium heat, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool. In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside. Once the Lion’s Mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy crab cakes. Fold the mushrooms into the mixture until well combined. Stir in the panko breadcrumbs then form the mixture into 4 patties that are 1/2-inch thick. Set aside. In a large skillet, heat olive oil at medium heat. Pan fry the patties for 3 minutes on each side until golden brown. Serve with lemon wedges and tartar sauce. Garnish with chopped parsley. INGREDIENTS: 2 tablespoons vegan butter 3/4 cup walnuts, toasted and finely chopped 1/3 cup panko breadcrumbs 2 tablespoons minced shallots 1/2 teaspoon fresh thyme 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano INSTRUCTIONS: Lion’s Mane Mushroom “Crab” Cakes T Yield: 4 patties 8 ounces Lion’s Mane mushroom 2 tablespoons mayo 1 teaspoon Dijon mustard 1 large egg 1 teaspoon Worcestershire sauce 1/4 cup diced sweet onions 1 tablespoon finely chopped fresh parsley plus more for garnish 1 1/2 teaspoons Old Bay seasoning 1/2 teaspoon smoked paprika Salt and pepper to taste 1/3 cup panko breadcrumbs 2 tablespoons olive oil for pan frying Lemon wedges and tartar sauce for serving Cremini mushrooms are wonderful to use in pastas, soups, casseroles, risottos, omelets, quesadillas, tacos, tarts, bruschettas and salads, as well as for making sauces and gravies. F Vegan Stuffed Mushrooms Vegan Stuffed Mushrooms T Go beyond the Basic Button 1/2 teaspoon dried parsley Salt and pepper to taste 12 large cremini mushrooms, cleaned, stems removed Olive oil for drizzling Preheat the oven at 375ºF. Place the mushrooms on a baking sheet. Set aside. In a skillet, melt the butter at medium heat. Add the toasted and chopped walnuts, panko bread crumbs, minced shallots, spices, salt and pepper. Cook for 4-5 minutes. Evenly spoon the filling into each mushroom (about 1-2 teaspoons each). Drizzle extra olive oil on top of the stuffed mushrooms. Bake for 15-20 minutes until the mushrooms are cooked and the topping is golden brown. Serve warm. F Chorizo and Mushroom Blended Burgers Combine Mexican chorizo, beef and mushrooms for an umami-packed burger. INGREDIENTS: 8 ounces crimini mushrooms, finely chopped 1 lb ground beef 4 ounces Mexican chorizo, casing removed 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon chipotle chili powder 1/2 teaspoon ground cumin Salt + pepper to taste 1 tablespoon olive oil 4 hamburger buns INSTRUCTIONS: In a large bowl, add finely chopped crimini mushrooms, beef, chorizo, paprika, garlic powder, chipotle chili powder, cumin, salt, and pepper. Mix together until well combined. Form into 5 patties. In a large skillet, heat oil over medium-high heat. Cook blended burger patties approximately 2-3 minutes per side, or to your preferred level of doneness. Remove blended burger patties from heat and toast buns in the same skillet. Assemble blended burgers with your favorite toppings. Here’s a creative twist with these vegetarian “scallops” made from trumpet mushrooms. The mushroom scallops are browned and cooked until tender. Then drizzle of nutty, caramelized brown butter and vibrant thyme. Yield: 4 servings, 3 scallops each INSTRUCTIONS: Yield: 5 burgers F Trumpet Mushroom Scallops w/ Brown Butter & Thyme Trumpet Mushroom Scallops w/ Brown Butter & Thyme T INGREDIENTS: Chorizo and Mushroom Blended Burgers T 5 tablespoons unsalted butter 16 ounces trumpet mushrooms 4 sprigs of thyme, plus extra for garnish To make the brown butter, melt 4 tablespoons of butter in a small saucepan over medium heat. Swirl the butter in the pan as it begins to foam and continue to cook about 2 to 3 minutes. When brown specks start to appear in the butter remove it from the heat and set aside. Slice the mushroom into 1-inch thick rounds, for 12 total mushroom scallops. Melt the remaining tablespoon of butter in a large cast iron skillet over medium-high heat. Add the thyme sprigs and stir them around the flavor the butter. Add the mushroom scallops. Spoon half of the brown butter over the scallops and cook 3 to 5 minutes, until the bottoms are golden brown. Flip and spoon the remaining brown butter over the top of each. Cook 3 to 5 more minutes, until tender. Sprinkle with salt, pepper, and thyme leaves before serving. Optional toppings: Mexican crema, guacamole, queso fresco, sliced red onions, cilantro leaves, sliced jalapeños Fine sea salt Ground black pepper Mushroom Myths Versus Facts • You should throw out the stems when preparing mushrooms. Let’s clear the air on this one. You should be SAVING your stems and using them for stocks or sautéing them with the rest of the mushroom. • Mushrooms aren’t substantial enough to be healthy. FALSE. Mushrooms are full of vitamins and minerals, such as selenium, potassium, and niacin. • You should only cook mushrooms on low heat. Don’t be afraid to crank up the heat next time you cook with mushrooms. A higher heat will result in savory, golden brown mushrooms. Source: www.mushroomcouncil.com 24 WEST COAST WOMAN SEPTEMBER 2023
SAVE $2 W/CODE WCW DAILY TROLLEY TOURS ENTERTAINING • INFORMATIVE Mobil bil Mo BO WitchyPOO Witchy with & the Pumpkin POO & the Pumpkin MY KIDS LOVED IT! Children $24.99 Adults $39.99 October 19-30 6:30-7:15PM For Children 3+ A Magical Musical Halloween Adventure For Kids! Helping Children Diagnosed With Epilepsy Sponsored By Haunted S A R A S O T A Mummies, Murder & Mayhem! SPOOKTACULARLY FUN!!! Prizes for Best Costumes during October! Hop Onboard For A 90-Min Ghost Tour Of Sarasota’s Haunted Buildings & Unsolved Murders With Mystery Guests! NIGHTLY OCTOBER 13-31 • 8:00 PM Includes Complimentary Beer/Wine Before Boarding Epilepsy is a neurological disorder that can strike ANYONE, ANYTIME, ANYWHERE. In fact, 1 in 26 people will have a seizure during their lifetime. The stigma and social isolation; the uncertainty of when the next seizure might occur; and the fear of SUDEP (sudden unexpected death in epilepsy) are the frightening realities for many families in our community. JoshProvides pulls back the curtain on epilepsy, through community awareness, education, offering a monthly Epilepsy Support Group, and providing seizure detection & alert devices, transportation assistance and assistance with medical services. Our families are NOT defined by their disorder…they are warriors who will overcome these obstacles thanks to your support! Mission: To improve the quality of life for those living with epilepsy or other seizure disorders. (800) 706-2740 | JoshProvides.org Christmas Carol Trolley: Letters To Santa HEARTWARMING HOLIDAY SHOW- WE LOVED THE CAROLING AND LIGHTS! -JILL A Holiday Music & Light Show! NIGHTLY DECEMBER 5-30 • 5:30 OR 7:30PM Includes FREE Soft Drinks/Beer/Wine Before Boarding DiscoverSarasotaTours.com 941-260-9818 The Trolley Cottage Gift Shop | 1826 4th Street | FREE Parking! SEPTEMBER 2023 WEST COAST WOMAN 25
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