Five Types of Mushrooms: What to do?

[Matt Kay]

Here's the jist:

I entered a contest to cook with dried mushrooms. I had no idea what mushrooms I'd get. The box came today and I have Matsutake, Lobster, Black Trumpet, Chanterelle and Porcinis. Probably about two ounces of each.

Reconstituting the mushrooms is the easy part - the sticking point is that I'm not sure how well these mushrooms will go together. I don't want their flavors to stomp on each other.

I have to design a recipe that will "showcase" the mushrooms. I'm not sure if I should do several recipes as a menu or if I should do something like a pizza with some really fun cheese and some herbs.

Any ideas on what to look out for when combining these?

Thanks guys & gals!

 

[4meandthem]

What about a trio of small pizzas showcasing the different shrooms. The chanterelles and porcini would work nice with egg and smoked salmon and maybe a smoked gouda and shallot. The Matsutake I would use with rare beef spinach and and a miso sauce. The lobster and black trumpet with shrimp and cilantro and a hoisin sauce.

Or maybe an omelette or gallete trio

Or maybe a stuffed chicken breast with the Chanterelle and Porcinis and then use the others in a gravy or sauce to accompany.

 

[Matt Kay]

I love the idea of doing a trio of something. I think beef, matsutake and miso will go really well together.

I also love the idea of shellfish with cilantro and mushrooms. Maybe a surf,turf and sky trio.

You left me with some really good ideas to play with.

Thanks for the inspiration!

 

[4meandthem]

I call that a land sea and air attack!