Mushroom Recipes

ASIAGO CHEESE DIP WITH BOLETUS EDULIS 

Larry Renshaw

1 cup asiago cheese, shredded
1 cup sour cream
1 cup Miracle Whip, or mayonnaise
1/4 cup sun dried tomato flakes
1/4 cup green onions, sliced
1/2 cup dried Boletus edulis

Reconstitute the dried tomatoes and Boletus edulis in as little hot water as possible. Combine all ingredients in an oven-proof container. Top with bread crumbs and bake at 350 for about 15 minutes or until bubbly. Serve immediately with toasted bread. Italian floccaria bread is a great choice.

BOLETUS COCKTAIL STRUDELS

Joy Janke

6 tbsp butter at room temperature
1 lb Boletus edulis finely chopped
2 tbsp Madeira
1/2 tsp dried tarragon
1/2 cup sour cream
1/2 cup melted butter
1 cup fine dry bread crumbs
2 to 4 sheets of phyllo pastry (strudel leaves)
Salt and freshly ground black pepper

Preheat oven to moderate 375 degrees.  Melt the butter and add the mushrooms, shalots, salt and pepper to taste, wine and tarragon.  Cook, stirring occasionally, until most of the liquid has evaporated and mixture is mushy.  Let cool slightly.  Stir in the sour cream. Spread two strudel leaf on a cloth that has been moistened with cold water and wrung out.  Keep the other leaves covered with a damp cloth. Brush the open strudel leaves generously with melted butter and sprinkle with dry bread crumbs.  Using a spoon, form half of the mushroom mixture into a sausage shape along the bottom of the strudel leaf from left to right.  Fold over the bottom rim of the strudel to enclose the filling lightly.  Lift the towel gently so that the strudel envelopes the filling over and over like a jelly roll.  Brush top generously with melted butter.  Continue filling leaves until all filling is used. Freeze any remaining leaves for future use. Roll the strudel onto buttered baking sheet or transfer it carefully with the fingers.  Using a sharp knife, cut the strudel into individual servings measuring about one and one-half inches.  Bake for fifteen to twenty minutes or until strudel is crisp and well browned.

PLEUROTUS OSTREATUS AND SHRIMP CROSTINI

Tomie Taggart

8 oz shrimp - chopped
8 oz boiled Pleurotus ostreatus - chopped
1 tbsp butter
1 tsp salt
1/2 cup diced red bell pepper
3 tbsp mayonaise
2 tbsp chopped fresh parsley
1 tbsp fresh chives
1 tbsp dijon mustard
2 tsp grated parmesan cheese
4 oz Italian bread cut into 16 slices

Preheat the boiler. Line a boiler pan with foil. Saute boiled and chopped Pleurotus ostreatus until liquid evaporates. Add butter, salt and stir. Add chopped raw shrimp and cook until shrimp color turns to pink about 1/2 minute. Put in a bowl and combine with all other ingredients. Blend well. Spread 1 tablespoon of the mixture on each slice of bread. Place the vrostini on the boiler pan and broil 4 inches from the heat for 5 to 6 minutes or until lightly browned.

PORCINI ANTIPASTO

Larry Renshaw

2 C Dried Boletus edulis 4 Tbs. Olive Oil
1 Large Onion - diced 1 C Green Pepper - diced
3 Celery stalks - diced 3 Large Carrots - diced
1 Eggplant, unpeeled - diced
10 Green Olives - diced 2 Tbs. Red Wine Vinegar
1 Tbs. Capers - drained 1 C tomato sauce
1 Tbs. Pine Nuts 1/4 tsp. Ground Pepper
Tabasco Sauce - to taste 1 Tbs. fresh parsley

Dice all the vegetables coarsely. Reconstitute the Boletus edulis in boiling water. Heat olive oil in a heavy saucepan, add carrots, onion, green pepper and celery and sauté until the vegetables are just tender. Remove the vegetables and set aside. Increase heat, add the eggplant and stir fry until tender. Remove from heat. Stir in tomato sauce and vinegar and mix well. Add cooked vegetables, olives, capers and pine nuts. Return to heat and cook at a low simmer for 15 minutes. Add the Boletus edulis to the vegetables. Season to taste with tabasco sauce.

CREAM OF BOLETUS EDULIS SOUP
WITH LEEK AND HAZELNUTS

Marilyn Shaw

4 cups finely chopped Boletus edulis
      (Peel caps if lighter colored soup is desired)
4 cups (or enough to cover mushrooms) concentrated
      turkey or chicken broth from bird seasoned with coarse
      ground salt and pepper, thyme and rosemary, and roasted,
      or use canned or dried broth
1/2 cup finely chopped toasted hazelnuts*
1/2 cup finely chopped leek, include some green
     (sauteed in about 2 tbsp butter)
2 tbsp rice flour (try health food store)
1 tbsp sherry
1/2 cup whipping cream

Simmer mushrooms in broth 20 to 30 minutes.  Add hazelnuts and simmer additional 15 to 20 minutes .  Mushrooms must be very tender.  Puree mixture in blender.  Saute leek in butter, but do not brown.  Add 2 tbsp
rice flour to butter and leeks and cook briefly, stirring constantly. Add pureed mixture and sherry.  Simmer 15 to 20 minutes.  (It is best to prepare to this point and refrigerate 2 or 3 days to allow flavors to blend). Add cream and heat, stirring frequently, just to a simmer.  Do not allow to boil after adding cream.  Adjust seasonings and thin with more cream or water if desired.  Top with chopped toasted hazelnuts.  Enjoy!
*Brazil nuts can be substituted

MUSHROOM STIRFRY SUPREME

Ellen Jacobson

1/2 LB fresh Dentinum repandum or
Cantherallus cibarius
1/4 LB Bacon - cut into 1/2" strips
1/2 Medium Onion - sliced thin
Salt & Pepper to taste
1/4 C Green Pepper - chopped
2 or 3 C Summer Squash - julienne
1 Clove Garlic - minced fine

Fry bacon to almost crisp and set aside. Discard the bacon drippings. Sauté the garlic, green peppers and onions over a medium heat until almost tender in oil, margarine or butter. In a separate pan, sauté the mushrooms over medium heat for about five minutes. Do not overcook. Set aside. Add squash to the garlic, peppers & onions and stir fry over medium to high heat until almost tender. Add bacon and mushrooms to the squash and toss to heat through. Garnish with fresh parsley. Serves 4.

MUSHROOM-NUT PATE

Don and Alice Renton

3/4 LB Mushrooms - sliced
1 C Nuts [Almonds, Walnuts, etc.]
1/4 C Butter or Margarine
1 Small Onion - chopped fine
1 Clove Garlic - pressed 1/2 tsp. Salt
2 Tbs. Salad oil
2 tsp. Fresh Thyme - chopped
1/8 tsp. White Pepper

Blend nuts with oil to make a paste. Sauté onion, garlic, mushrooms & seasonings in margarine and cook until onion is soft. Add little by little to a blender and blend all ingredients till smooth.

IRON SKILLET OMELET

Larry Renshaw

1 C Chanterelles
1 C Milk 8 Eggs
1 # Chopped Swiss Cheese Salt & Pepper to taste
3 C Diced Potatoes 1# Bacon
¼ C Chopped Green Bell Pepper

Cook 1 pound of bacon until done. Crumble the bacon into small pieces and set aside. Set oven to broil and preheat to 400°. Peel and dice potatoes. Saute in a large cast iron skillet with a little oil until tender. Remove from heat. Combine the bacon and the remaining ingredients in a mixing bowl and add the mixture to the skillet. Cook over medium heat on a surface burner until mixture starts to bubble. Transfer to oven an continue cooking until the surface starts to bubble again. Remove from oven to surface burner. Continue alternating until the omelet is set. Check doneness with a toothpick like you would a cake. Be careful not to burn the mixture!

CANTHARELLUS CIBARIUS PUNCH

Tomie Taggart

1 Can Dole Pineapple/Orange/Guava frozen juice
1 Can Lemonade frozen juice
2 Qts Clear soft drink (like 7UP)
Chanterelle Ice Cubes *

Mix both frozen juices and add the amount of water recommended on the cans. Add the 7UP and the Chanterelle Ice Cubes. Orange, Lime or Lemon slices add a nice garnish.

* To make the ice cubes boil 30 pieces of chanterelle with 2 quarts of water for about 15 minutes. Allow to cool to room temperature. Pour the liquid into ice trays. Put a piece of chanterelle into each cube section and freeze.

ROASTED CHICKEN WITH PLEUROTUS OSTREATUS STUFFING

Tomie Taggart

    1 cup chopped Pleurotus ostreatus
    1/4 cup finely chopped onion
    2 cloves garlic, minced
    2 tbsp butter or margarine
     Salt and pepper to taste
    1 lb spinach
    1 chicken, boned
    1/2 tsp each salt and pepper
    1/4 cup walnut - chopped
    2 tbsp dried cranberry
    1 tbsp brandy

In 10"or 12" non-stick frying pan over medium heat, cook mushrroms, onion, garlic, salt, pepper and 2 tbsp butter until slightly brown.  When cook, add chopped wlanuts, dried cranberry and brandy to mushrooms and mix.  Wash spinach leaves and discard tough stems. Lay boned chicken flat, sprinkle with salt and pepper.  Cover interior of the bird with spinach leaves.  Then evenly spread mushroom mixture over spinach.  Roll up chicken and using cotton string, tie and roll every 1 1/2 inches to form a cylindrical roast.  Sprinkle roast with salt, pepper and flour.  Put in roasting plastic bag, (follow instructions on the plastic bag box).  Insert roasting temperature gauge in the middle of the bird.  Roast in the pan at 375 degrees until temperature gauge reaches at poultry line.  Wait for 15 minutes before slicing.  Serve chicken with the sauce from the bag.Put chicken bones in a pot and make stock for future use.

SHAGGY MANE SOUP

     Jason Salzman

    3/4 cup choped scallions
    1/4 stick butter
    2 cups chopped shaggy manes (Coprinus comatus)
    Garlic totaste
    2 tbsp flour
    1 cup milk
    1 cup chicken broth
    Salt to taste

Combine scallions and butter and saute for five minutes.  Add shaggy manes and cook for three minutes.  Add fresh garlic.  Add flour and cook for three more minutes.  Add milk and chicken broth.  Cook on very low heat for 10 to 20 minutes.

This soup was served at the wild mushroom cook-and-taste party at the Telluride Mushroom Festival, an annual gathering of a couple hundred mycophiles interested in collecting, studying, eating, discussing, and loving wild mushrooms.

BASIL POLENTA WITH MUSHROOM SAUCE

Gail and Pete McKenzie

Polenta:
3 C cold water 4 Cloves Garlic - minced
1/2 tsp. Salt 1/4 C Fresh Basil - chopped
1/4 tsp. Pepper 1 C Cornmeal - mixed into 1C water 1 Tbs. Butter
1 Tbs. Romano or Parmesan Cheese - freshly grated

Bring 3 cups water to a boil in top of double boiler, placing top directly on the burner. Stir in moistened cornmeal, basil, garlic, salt & pepper, stirring constantly with a whisk until mixture comes to a boil. Place over simmering water in bottom half of double boiler and cook, stirring occasionally, until thick- [15 - 30 minutes]. Stir in butter and cheese.

Mushroom sauce:
1 Tbs. Butter 1/4 C Onions - finely chopped
1 Tbs. Olive Oil 1 Tbs. Fresh Basil - chopped
12 oz. sliced Oyster mushrooms [Pleurotus ostreatus]

Heat butter and oil over medium high heat in heavy skillet. Add onions and garlic. Sauté, stirring occasionally, for one minute. Add mushrooms and basil. Stir fry, tossing to coat mixture with butter. Cook for about three minutes.

To serve, top each serving of polenta with 1/6 of the sauce. Garnish with a fresh basil sprig!

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