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Wild About Mushrooms

About This Episode

Today Kimberly visits the spectacular Blackberry Farm to learn all about mushrooms. She heads back to Nashville and puts together a menu so tasty it’ll even turn her special guest, Josh Turner into a mushroom fan.

Stuffed Mushrooms with Pecans

  • Cook time: 14-17 minutes
  • Yield: 6 servings


  • 18 baby bella caps, plus 1 cup quartered mushrooms for filling, stems removed
  • 1 tablespoon shallot
  • 2 cloves garlic
  • 1/2 cup pecans
  • 1 tablespoon tarragon
  • 3 tablespoons unsalted butter
  • Salt
  • Pepper
  • 1/4 cup pecorino cheese, grated
  • 1 tablespoon parsley, minced
  • Olive oil for drizzling


Preheat oven to 375 degrees.

Place 18 mushroom caps on a sheet tray top side down. Take remaining 1 cup of mushrooms, shallot, garlic and pecans and place in a food processor. Pulse until it becomes a paste. In a sauté pan melt the butter and add the mushroom paste. Saute for 2-3 minutes stirring occasionally. Add the tarragon and season with salt and pepper.

Meanwhile make the topping. In a small bowl mix the cheese and parsley. Season with salt and pepper.

Fill each mushroom cap with the filling and top with cheese mixture. Drizzle olive oil on top. Place in oven and bake for 12-15 minutes until golden brown.


Wild Mushroom Soup

  • Cook time: 18-20 minutes
  • Yield: 4 servings


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup onions, small dice
  • 2 tablespoons garlic, minced
  • 1 1/2 pounds shitake and cremini, stems removed and sliced thin
  • Salt
  • Pepper
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 3 tablespoons sherry


In a large pot melt the butter and olive oil. Add the onions and cook until translucent about 2 minutes. Add the garlic and cook an additional minute. Add all the mushrooms and cook until soft about 10-12 minutes. Season with salt and pepper. Remove some of the sauteed mushrooms and reserve to garnish each bowl of soup. Add the chicken stock, heavy cream and sherry and let simmer for 5 minutes. Using a blender puree the soup until smooth. Pour soup into bowls and top each bowl with sautéed mushrooms as a garnish.


Portobello "Fries" with Garlic Mayo

  • Cook time: 3-4 minutes
  • Yield: 6 servings


  • 2 cups panko breadcrumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 cup flour for dredging
  • 3 eggs, beaten
  • 6 large portabella mushroom caps, stems and gills removed, sliced into 1/2 inch sticks
  • Canola oil for frying

For the Garlic Mayo:

  • 1/2 cup mayo
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • Salt
  • Pepper


Preheat 1 inch of oil over medium heat.

In a bowl mix the panko breadcrumbs, garlic powder, onion powder, dried thyme, salt and pepper. Set up a dredging station. Place the flour, eggs and breadcrumb mixture into 3 separate shallow dishes. Dip the mushroom sticks into the flour then the eggs followed by the breadcrumbs. Repeat this step until all mushrooms are breaded. Place breaded mushroom sticks into oil and fry for about 3-4 minutes turning to brown all sides. Remove and drain on paper-lined tray. Season with salt.

For the Garlic Mayo:
Combine the mayo, lemon juice and garlic in a bowl and mix well. Season with salt and pepper. Serve with "fries".

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