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Lunch at Abacus with the Mushroom Council

Fri, Jun 5, 2009

Cooking, Featured Articles

Today’s post is a departure from the norm.  Stay with me, there are a lot of good cooking tips to come.

Mushroom Council Lunch at Abacus

A few weeks ago, through the wonders of Twitter, I was offered the opportunity by The Mushroom Channel to attend a lunch hosted by the Mushroom Council.  I know what you are thinking.  There is a council for mushrooms?  Yes, indeed there is and they hosted a lovely lunch event for restaurant owners, food suppliers, university food service professionals, and two very lucky food bloggers.  Yours truly being one and Temperance from High on the Hog being the other.

Mushroom Council Lunch at Abacus

The lunch was hosted at Abacus, known as the former home of Tré Wilcox of Top Chef fame, and we enjoyed a cooking demonstration by Chef Kent Rathburn.  It was, in short, fantastic!

Mushroom Council Lunch at Abacus

The goal of the lunch was to show the attendees the versatility, cost effectiveness, and nutritional benefit of mushrooms.  There was a lot of information presented before the cooking demonstration that was eye opening.  For example, mushrooms are an excellent source of vitamin D, something which most Americans lack and in the months to come mushrooms will be packaged in pink indicating that part of the proceeds go to breast cancer research.  Good to know! 

Mushroom Council Lunch at Abacus 

After the presentation, and a brief round-table type discussion, Chef Rathburn got to work.  He was very entertaining and provided cooking tips for cooks of all skill levels.  Never once did he talk down to the audience.  I appreciated that.

Mushroom Council Lunch at Abacus

We started with Wood Grilled Portobello and Oyster Mushroom Pizza with Gorgonzola and Rocket Greens Salad.

Mushroom Council Lunch at Abacus

A few tips from the chef that I managed to jot down. 

First, marinate the sliced and cleaned mushrooms in a small amount of garlic oil, kosher salt and pepper.  Because you want to give the mushrooms the most flavor you can you want to marinate them for a few minutes in a small amount of flavored oil before transferring to a perforated pan for grilling. 

Second, rather than use a tomato sauce, which could overpower the delicate flavor of the mushrooms, Chef opted to oven dry sliced cherry tomatoes.  Dried in a low oven (180 F) for about an hour and a half, the dried tomatoes add the perfect tangy zip and chewy texture to compliment the smokey grilled mushrooms.

Mushroom Council Lunch at Abacus

This pizza has three cheeses – goat cheese, Gorgonzola, and fresh mozzarella.  It also has chopped rosemary, which adds a pungent, woody note.  Each pizza crust is par-grilled and then baked once topped.  After removal from the oven it is topped with a rocket salad simply dressed with fresh lemon juice, olive oil, and more Gorgonzola cheese. 

This is a fresh pizza that would be perfect for a light Summer dinner with a glass of cold white wine.  The mushrooms added a hearty texture, smoky flavor, and paired well with the creamy cheeses.  The crust, both grilled and baked, is at once chewy and yielding. 

Mushroom Council Lunch at Abacus

We then moved on to dish two.  Pan Roasted Shitake and Button Mushroom Linguine with Braised Veal Shank and a Port Demi Glace.

Mushroom Council Lunch at Abacus

Chef cooked shallots and garlic over lowish heat until they began to soften.  He then added the mushrooms, which were stemmed and sliced, and veal ossobuco to the pan.  After cooking until the mushrooms were softened he deglazzed the pan with port, reduced it slightly then tossed in the linguini, fresh basil, fresh oregano, butter, and some ricotta cheese.

Mushroom Council Lunch at Abacus

This dish is rich, hearty and satisfying.  The mushrooms absorb the flavor of the ossobuco and the port gives the sauce a slightly sweet finish.  Creamy ricotta adds a lovely soft finish to the dish.

Mushroom Council Lunch at Abacus

Course three was by far my favorite. By far and away.  Chef said this was comfort food, the kind you would go back to the pan again and again for.  Were it not so rich I would agree, but one serving would be all the comfort I could take, no matter how much I would want more.  And, I would want more.

Mushroom Council Lunch at Abacus

Our third course was Crimini and Maitake Mushroom Ragu with Grilled Romano Cheese Polenta.

Mushroom Council Lunch at Abacus

The polenta, which Chef sadly could not demonstrate, was fluffy on the inside and crisp on the outside.  It was salty and creamy, and paired well with the mushroom ragu.  The ragu itself was hearty and rich. The ragu is made with shallot and mushrooms cooked together then the pan is deglazed with Marsala wine.  He then added cream and butter for a velvety texture.   Last he added fresh basil and oregano, salt and pepper.

Mushroom Council Lunch at Abacus

I could eat this any season, any time.  It is what defines comfort food for me.  Velvety, rich, and the different textures from the mushrooms and polenta made this a stand out.  I requested this recipe from the Mushroom Council and  I hope they send it along to me.

Mushroom Council Lunch at Abacus

We ended with a plate of cookies, truffles, and toffee.   Overall, they tray was very tasty, but the toffee was by far and away the best thing on offer.  It was spicy and sweet, crispy and creamy. 

Overall, this was an excellent meal, and it has inspired me to try and incorporate more mushrooms into my cooking.  I would like to thank the Mushroom Council for asking me to participate, and I would like to thank Temperance at High on the Hog for sitting with me and being such charming company.

© 2009, Evil Shenanigans – Baking & Cooking Blog. All rights reserved.

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27 Responses to “Lunch at Abacus with the Mushroom Council”

  1. s. stockwell says:

    Wonderful! Allot like being there. viva mushrooms…we love em! Thanks, s

  2. Never heard of a ‘shroom council, but if there’s delicious food like that bouncing around, we’re there. That pizza with the gorgonzola is what we need NOW.

  3. Sue says:

    It didn’t surprise me that there is a Mushroom Council, but a Mushroom Channel?!! Then I looked and saw it was a clever name for a website.

    Each of those recipes sounds absolutely fabulous – like really wonderful versions of things that I’ve made before. And how nice that you had a blogging buddy to sit with. What a perfect lunch!

  4. Heather E says:

    the event, the council, and the recipes sound fantastic!

  5. this looks so amazing! I’m jealous!!

  6. Sweta says:

    Such wonderful recipes-thank you for sharing them with us:)
    FYI- eating mushrooms on a regular basis reduces the risk of getting breast cancer!

  7. jenn says:

    Wow, I wish I was there. All those yummy dishes. Lucky you!!!

  8. donna says:

    Lucky you getting to try all these yummy dishes, absolutely delicious. I am a huge mushroom fan!

  9. Alta says:

    Wow, you got to go to Abacus? And a Mushroom Council? This is all so much for me to take! I’m jealous, that’s for sure.

  10. Sounds like a lot of fun… and all of the dishes looked wonderful!

  11. doggybloggy says:

    so sweet – I would have gladly switched places with you today in a heart beat….boy do I love mushrooms!

  12. I would love to be there!! I love mushrooms.

  13. A very unique event and mouth watering dishes.Lucky you!
    Keep sharing for friends like us who miss the chance.

  14. Bridget says:

    Lucky girl!!!

  15. This must have bee fun and educatioal. Thanks for the report, Kelly.

  16. Jessie says:

    that is one big mushroom fest! looks like you had a great time, I wish I could have gone with you to eat all of those delicious dishes.

  17. Danica says:

    What a fantastic opportunity and experience. Thanks so much for passing along the tips!

  18. So so happy you were able to join us at Abacus. You kept Chef Rathburn on his toes and it was great to have such fantastic foodies in the audience. Next time I’m expecting a doggy bag! AND, since you’ve chosen a clear favorite, I decided to post that recipe on the Channel first- check us out tomorrow morning for Grilled Polenta with Mushroom Ragu!

  19. Rico says:

    gotta luv mushrooms :) xx

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