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MYCOPHAGY CORNER Cooking and Eating Wild Mushrooms From the Audubon Field GuideBefore you eat a wild mushroom, be absolutely sure your identification is correct and that the mushroom is a safe edible. The first time you eat any species, take only a small portion and do not drink any liquor. If you experience no side effects, try a slightly larger portion the next time. Don’t eat a large quantity, no matter how often you have eaten a particular mushroom; mushrooms, in general, are indigestible. Unless otherwise advised, cook all wild mushrooms…Collect only firm, fresh mushrooms for the table. Cut them in half and check for insects and worms. More Wild Mushroom Basics Deviled Morels | Pheasant's Back Jambalaya Hen of the Woods Salad Salmon with Black Trumpets and Horseradish Sauce Linguine with Chanterelles and Leeks Char-grilled Field Mushroom, Avocado, and Chicken Salad Morels Rosenthal in Kataifi Nests Monkey's Head Fungus, Chicken and Pea Soup Shiitake and Pea Pods Puffball Soup | Oyster Mushrooms Mornay Fairy Ring Mushrooms with Wild Asparagus Creamed Morels and Potatoes Fresh Morels in Caraway Sauce | Morel Soup Parsley, Lemon and Garlic Mushrooms on Toast Puffball Escargots | Hummus and Herb Stuffed Mushrooms French Onion and Morel Soup | Grilled Oyster Mushroom Calabrese Mushroom Chili | Orange Roughy with Platterfuls Recipe of the month: Deviled
Morels Pheasant's
Back Jambalaya 2 Tblsps butter Melt butter in large pot or Dutch oven. Add vegetables, garlic, parsley and mushrooms. Cover; cook over medium heat until tender. Add remaining ingredients. Cover and simmer 30-40 minutes, until rice is tender and liquid is absorbed. Serves 2 to 4. Hen of the Woods
Salad 3 green onion with tops, chopped Saute onion and tomato in oil and butter until onion is soft. Add mushrooms and cook 4 minutes more. Add large chunks of chicken and remaining ingredients to mushroom mixture and cook a few more minutes. Allow to cool. Add a favorite salad dressing and chill. Serve over a bed of lettuce or on avocado halves. Serves 2 to 4. Salmon with Black Trumpets and Horseradish Sauce
2 cups Black Trumpets Linguine with Chanterelles and Leeks 1 leek, washed halved and thinly sliced 2 Tbsp unsalted butter Salt and pepper 3 cloves garlic, minced 1/3 cup dry white wine pound fresh linguine 2 tsp fresh thyme, chopped Grated Parmesan cheese Clean and trim mushrooms. Cut into thick slices. Cook pasta in boiling water. Melt butter in large saut pan, add leeks, tsp salt, and a few pinches of pepper. Cook over medium heat for 3 minutes. Add garlic and cook, covered until leeks are tender. Add mushrooms and wine. Simmer for 10 minutes. Drain cooked pasta and toss in pan with mushrooms, adding thyme. Serve with cheese to taste. Serves 2 to 4. Char-grilled Field Mushroom, Avocado, and Chicken Salad From "Mushroom " by Johnny Acton and Nick Sandler 4 large open-capped Field Mushrooms, seasoned 2 chicken beasts, sliced thickly, seasoned with lemon juice, salt, black pepper and 1 clove garlic, finely chopped 1 Tblsp Olive Oil 1 Red onion, thinly sliced cup rich, home-made chicken stock 1 large ripe Avocado, peeled and pitted, sliced thinly and dribbled with lemon juice 12 sliced Cherry tomatoes, Juice of half a Lemon A sprig of Tarragon, finely chopped. Grill the mushrooms on both sides until nicely browned, and set aside. Fry the chicken in the olive oil in a hot pan until it starts to color. Add the onion and continue to fry for 5 minutes until soft. Pour in the chicken stock and lower heat by half. Toss the contents of the pan with remaining ingredients. Place a mushroom cap on a warmed plate and arrange a portion of the salad mixture on top. Serves 4. Morels
Rosenthal in Kataifi Nests 6 Tblsp Butter 1/3 cup each, chopped onion and bell pepper 1 pound fresh morels, sliced 2 Tbsps flour 2 ounces kataifi, divided into 4 long pieces available at Italian or Greek groceries cup fresh herbs, such as savory, thyme, oregano, or basil, chopped 1 tsp each, salt and sugar 1 Tblsp Soy sauce Preheat oven to 300 F. Saute onion and peppers in 2 Tblsp butter for 1 minute. Lower heat and add morels. Cook covered for 30 minutes. Make a roux in another pan with the flour and 2 Tblsps butter. Set aside. Form 4 nests from the kataifi on a baking sheet, drizzle with remaining butter and herbs. Bake 15 minutes. Add remaining ingredients to morels and then roux, to thicken. Fill each nest with morels. Serves 4. Monkey's
Head Fungus, Chicken and Pea Soup 1 Monkey's Head Fungus soaked in cold water several times for 10 minutes each, then blanched for a minute and rinsed in cold water 1 Chicken breast, skinned and boned 5 cups chicken stock 3-4 Tbsp baby peas, fresh or frozen Salt and ground black pepper to taste A pinch of nutmeg Shredded Parmesan cheese, to serve Cut the fungus into bite-size pieces and the chicken breast into strips. Bring to a boil in the chicken broth and add the peas, salt, pepper and nutmeg. Bring to a boil again to heat the peas through. Serve immediately, sprinkled with cheese. Serves 4. From the cookbook "The Healthy Kitchen"by Andrew Weil,MD and Rosie Daley 1-LB snow or sugar snap peas If using dry mushrooms, soak in hot water for 30 minutes. Slice mushrooms into inch wide slices. Heat oils in skillet and saut mushrooms over medium high heat, stirring, until they begin to brown. Sprinkle sugar over mushrooms and add wine and soy sauce. Cook and stir 1 minute, then add pea pods. Reduce heat, cover and steam about 2 minutes. Continue to cook uncovered until most of the liquid is evaporated. Serve as a side dish or over rice or pasta. Serves four. **Puffball Soup ** ** Oyster Mushrooms Mornay ** From "Edible Wild Mushrooms of North America" by David W. Fischer and Alan E. Bessette; contributed by Arleen Bessette 4 cups coarsely chopped Oyster Mushrooms Saute the mushrooms and garlic in 2 tablespoons butter for 3 minutes. Add shrimp and pea pods; simmer until shrimp is pink. In separate pan, melt the remaining butter and whisk in flour. Cook over low heat for 3 minutes. Slowly whisk in broth. Add cream and wine; heat without boiling, stirring constantly until thickened. Mix cream sauce with cooked pasta, and stir in mushroom mixture. Season to taste with salt and pepper. Heat through; serve sprinkled with Parmesan cheese. Serves 2 to 4. Fairy Ring Mushrooms with Wild Asparagus From "mushroom" by johnny acton and nick sandler A small bunch of basil, stalks removed and finely
shredded In a small bowl, add the shredded basil to two tablespoons
of the olive oil and stir together. Mix in a little salt and pepper. From "Edible Wild Mushrooms of North America" by Fischer and Bessette; contibuted by Bunny Bessette 2 medium potatoes, peeled and cubed Simmer potatoes in water until tender; drain. In a large skillet, saute onion, pepper, and parsley in butter until tender. Add morels and saute until all liquid has evaporated. Add potatoes and heat through. Before serving, stir in sour cream, heat well, and season to taste. Serves 4. From "A Cook’s Book of Mushrooms" by Jack Czarnecki 1 large russet potato, peeled Cube potato and place in saucepan, covered with lightly salted water. Boil about 20 minutes until cooked. Clean morels and slice in half. Saute red pepper and onion in butter. Add morels. Simmer caraway seeds in a small amount of water in a saucepan for 30 minutes. Strain liquid into a bowl and discard seeds. Drain potato and process in food processor. Add caraway liquid, cream and milk and puree until smooth. Season to taste. Divide puree among four plates and place morels in the center. Serves 4. From "mushroom" by johnny acton and nick sandler 14 ounces small Morels Fry 8 of the Morels in half of the butter for 4 minutes over medium heat. Watch out: they spit! Set them aside, leaving any excess butter in the pan. Finely chop the remaining Morels, and fry in the rest of the butter along with the shallots. Add the chicken stock and bring to a boil. Remove from the heat, pour in the cream and whisk in the egg yolks along with a little salt and pepper. Return to the heat and slowly bring back up the temperature, whisking continuously. The soup will thicken slightly like a thin custard. As soon as it does, serve with the Morel garnish on top. Serves 4. Parsley, Lemon and Garlic Mushrooms on Toast ‘Mushroom Magic’ by Steven Wheeler2 Tbsp. unsalted butter, plus extra for spreading Melt butter in large nonstick frying pan and saut onion without browning. Add garlic and mushrooms, cover and cook 3-5 minutes. Add sherry, cook, uncovered to evaporate liquids. Stir in parsley and lemon juice. Season with salt and pepper. Toast bread and spread with butter. Spoon mushrooms over toast and serve. Puffball Escargots From the Oregon Mycological Society’ 1987 edition of Wild Mushroom Cookery 1 dozen Lycoperdon perlatum or pyriforme Slice off bottom of each mushroom and scoop out the center. Chop and blend with butter. Mix in remaining ingredients and stuff mixture into the hollowed out shells, drizzling a few drops of sherry onto the top of each. Place in a baking pan in one layer and bake at 400 or broil until browned and sizzling. Serve hot as an appetizer. Hummus and Herb
Stuffed Mushrooms 12 medium open cap field mushrooms for the Hummus Preheat oven to 375. Snap stems from mushroom caps. Combine olive oil and lemon juice and brush over the insides of the caps. Arrange on a baking sheet and bake for 25 minutes. Cool. Blend chick-peas in a food processor until smooth; add tahini, garlic and oil. Add salt and pepper. Spoon hummus into mushroom caps in conical shapes, mask one side with paprika and the other half with parsley. Serve at room temperature, garnished with olives. FRENCH ONION AND MOREL
SOUP 4 TBSP unsalted butter, plus extra for spreading Melt butter and oil in large frying pan, add onions and cook 10-15 minutes until browned. Transfer onions to a large saucepan, add beef stock, Madeira and Morels and simmer 20 minutes. Toast French bread in broiler on both sides. Butter one side and pile on cheese. Ladle soup into ovenproof bowls, float cheese toasts on top and broil ‘till brown. Grilled Oyster Mushroom 1 LB Oyster Mushrooms Marinate mushrooms in ingredients overnight. Place mushrooms on a metal tray with holes or slots on grill for 15 minutes. Or seal in tin foil and place on grill. Serve as a side dish or over pasta or rice. Calabrese Mushroom Chili 1 lb lean ground beef Place meat, garlic, onions and peppers in oil and brown meat slightly. Add mushrooms, cover, and cook over medium heat about 5 minutes. Add tomatoes, salt, pepper, vinegar, and chili powder. Cover and heat 10 minutes. Add beans and heat, covered 10 minutes. Serve over slices of bread. Orange Roughy with
Platterfuls 1 lbs Orange Roughy fish fillets Preheat oven to 350F. Place fish fillets in single layer in buttered baking dish. Dot with butter. Add wine, chopped peppers, onions and mushrooms. Sprinkle with parsley, seasonings and lemon juice. Cover and bake until fish is just done (about 20 minutes). |
