Winter Mushroom Risotto
Serves 4 family style

2 ½ cups chicken stock
1/4 cup unsalted butter
1/2 cup minced shallots
1 cup king oyster mushrooms, trimmed, sliced
1 cup maitake mushrooms, trimmed, pulled apart
1 cup Honshimeji mushrooms, trimmed, pulled apart
1 cup Arborio rice
1/4 cup sherry wine
1/2 cup dried figs, quartered
1 tablespoon truffle oil 
1/3 cup pecans
2 tablespoons mascarpone cheese
1/4 cup grated parmesan
1 tablespoon chopped Italian parsley
to taste sea salt and freshly ground pepper to taste

Bring chicken stock to low simmer.  Melt butter in saucepan over medium heat.  Add shallots and mushrooms.  Cook 2 minutes without browning, stirring often.  Add rice.  Cook 1 minute, stirring constantly.  Add sherry.  Bring to simmer.  Ladle in ¼ of chicken stock.  Cook at low heat until liquid is absorbed, stirring frequently.  Repeat process with remaining stock.  Remove from heat.  Fold in remaining ingredients.  Season to taste.

Presentation
4 parsley sprigs
2 tablespoons parmesan cheese

Transfer risotto to warm casserole dish.  Garnish with parsley sprigs.  Sprinkle with parmesan.

Five Mushroom Bread Pudding
Serves 6

1/2 pound shiitake mushrooms
1/2 pound king oyster mushrooms
1/2 pound portobello mushrooms
1/2 pound chanterelle mushrooms
1 tablespoon unsalted butter
1 1-pound loaf brioche
1/4 cup grapeseed oil
to taste sea salt and freshly ground black pepper
2 tablespoons chopped parsley
1 teaspoon chopped thyme
1/2 cup white port
1/4 cup finely chopped shallots
1/2 cup dried porcini mushrooms
3 cups heavy cream
5 extra large eggs

Preheat oven to 350°F. Cut stems from shiitake and oyster mushrooms. Remove stems and gills from portobello mushrooms. Trim stems of chanterelle mushrooms. Thinly slice shiitakes, oysters and chanterelles. Dice portobellos. Butter 9x13-inch baking dish. Lightly trim and discard crust from brioche. Cut brioche into 1-inch cubes. Add oil to large skillet over medium high heat. Add all mushrooms. Season with salt and pepper. Cook 8 minutes or until liquid evaporates, stirring often. Transfer to large mixing bowl. Add brioche, parsley and thyme. Toss. Set aside. Add white port, shallots, dried porcinis and cream to sauce pot over medium heat. Bring to simmer. Remove from heat. Cover. Steep 10 minutes. Transfer to blender. Puree until smooth. Whisk eggs in large mixing bowl until smooth. Whisk in hot cream mixture in slow stream. Season with salt and pepper. Add to mushroom brioche mixture. Toss to ensure that all of the bread is saturated with custard. Transfer to buttered baking dish. Cover tightly with plastic wrap then with aluminum foil. Bake 25 minutes. Remove foil and plastic wrap. Bake additional 15 minutes or until set and skewer inserted in center comes out clean.

Baked Cremini Mushrooms
Caramelized Onions, Mango, Blue Cheese
Serves 8

Mushrooms
16 cremini mushrooms, 2” cap
2 tablespoons olive oil
1 tablespoons sherry vinegar
1 teaspoons maple syrup
1/2 teaspoon chopped fresh thyme
to taste sea salt and freshly ground black pepper
Preheat oven to 400°. Remove stems from mushrooms.  Clean mushrooms with dry cloth or brush.  In mixing bowl toss mushrooms with remaining ingredients.  Place mushrooms upside down on baking sheets.  Cook 3 minutes.  Set aside.  Cool.

Caramelized Onions
2 tablespoons unsalted butter
1 cup thinly sliced red onion
1/2 cup finely diced roasted red bell pepper
2 tablespoons balsamic vinegar
1 tablespoons brown sugar
1/4 cup apple juice
to taste sea salt and freshly ground black pepper
Melt butter in heavy skillet over medium-high heat.  Sauté onions 2 minutes.  Add remaining ingredients.  Season with sea salt and freshly ground black pepper.  Bring to boil.  Reduce to simmer.  Cook until liquid is absorbed.

Assembly
1 mango, peeled, pitted, sliced into 16 pieces
1/4 cup blue cheese
Divide caramelized onions equally among mushroom caps.  Top each with one thin mango slice and blue cheese.  Bake in oven 3 to 4 minutes, until blue cheese is softened, but not melted.

Portobello Mushroom Bisque
Truffle Oil, Pine Nuts, Lemon Fromage Blanc
Serves 6

Mushroom Bisque
8 large portobello mushroom caps
1/4 cup olive oil
1/2 cup diced pancetta
1/2 cup chopped peeled shallots
5 cloves garlic, chopped
1/4 cup all purpose flour
1 cup diced peeled celery root
1 teaspoon thyme leaves
6 cups vegetable stock
1/2 cup heavy cream
1/4 cup dried porcini mushrooms
1/4 cup port wine
pinch nutmeg
to taste sea salt and freshly ground black pepper
Discard stems and gills from portobello. Chop. Set aside.  Add oil, pancetta, shallots and garlic to large stock pot over medium heat. Cook 3 minutes, stirring often. Add flour. Cook 1 minute. Add portobello, celery and thyme. Cook 5 minutes, stirring occasionally. Add stock and cream. Bring to simmer. Cook 20 minutes. Add dried porcinis to spice grinder. Process to a powder. Transfer to small mixing bowl. Whisk in Marsala and nutmeg. Add to soup. Cook 1 minute. Working in batches, transfer mixture to blender. Puree until smooth. Transfer back to stock pot. Return to low simmer. Season with salt and pepper.

Lemon Mascarpone
3 tablespoons mascarpone cheese
1/2 teaspoon lemon zest
2 teaspoons chopped tarragon leaves
to taste sea salt and freshly ground black pepper
Add all ingredients to mixing bowl. Beat with wooden spoon until smooth. Season with salt and pepper.

Presentation
2 tablespoons toasted pine nuts
6 sprigs marjoram
1 tablespoon truffle oil
Ladle bisque into warm soup bowls. Spoon mascarpone in center. Garnish with pine nuts and marjoram. Drizzle bisque with truffle oil.