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Website of the Central New York Mycological Society


  MYCOPHAGY CORNER
(Mushroom Recipes Below)

Cooking and Eating Wild Mushrooms

From the Audubon Field Guide
Before 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


Index of Recipes:

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

Mushroom Cookbooks Online


Recipe of the month:

Deviled Morels
From Larry Lonik's book "Basically Morels"

2 cups morels
1 cup bread crumbs
2 hard- boiled egg yolks
2 raw egg yolks
1 cup milk or cream
4 Tblsps butter
Salt
Pepper
Chop morels. Mix the mashed hard-boiled yolks with the raw ones in a mixing bowl and stir in milk. On the bottom of a baking dish put a layer of bread crumbs, then a layer of mushrooms. Scatter bits of butter on. Pour on egg mixture, saving enough for a top layer of crumbs and butter. Add that top layer. Bake for 20 minutes, closely covered in a hot oven. Uncover and cook for 5 more minutes, until top is well browned. Serves 4 to 6.


Pheasant's Back Jambalaya
From Arlene Bessette in the book "Edible Wild Mushrooms of North America" by Fischer/Bessette

2 Tblsps butter
1 cup chopped onion
cup diced celery
cup each green and red bell pepper
1 large can whole tomatoes, chopped
2 cloves garlic, minced
cup fresh parsley
2 cups Dryad's Saddles (chopped)
2 cups cooled ham, cubed
1 tspn sugar
tspn chili powder
tspn black pepper
Dash of Tabasco sauce
1 cups beef broth
1 cups water
1 cup long-grain rice, uncooked

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
From "Edible Wild Mushrooms of North America" by Bessette and Fischer

3 green onion with tops, chopped
1 small tomato, peeled and chopped
2 Tbsps olive oil
1 Tbsp butter
8 ounces Hen of the Woods, chopped
1 Lb. Cooked, skinned, boned chicken
2 slices crisp cook bacon
2 Tbsps red wine
cup peanuts or pine nuts

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
From "Edible Wild Mushrooms of North America"
by Bessette and Fischer

2 cups Black Trumpets
2 Tblsps butter
cup mayonnaise
cup prepared horseradish
1 Tblsp minced fresh parsley
1 tspn fresh lemon juice
2 salmon steaks or filets
Lemon wedges
Saut in 1 Tbsp. butter over medium heat until liquid is absorbed. Season to taste with salt and pepper. Mix together mayo, horseradish, parsley and lemon juice in a small bowl and set aside. Place salmon in baking dish and dot with remaining butter. Broil 6 inches from heat until barely brown on edges. Spread horseradish sauce over fish and broil until bubbly and golden. Serve with sauted mushrooms and lemon wedges. Serves 2.


Linguine with Chanterelles and Leeks
From "Fields of Greens" by Annie Sommerville

pound chanterelles
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
with paprika, salt, pepper, brushed with olive oil

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
From "A Cook's Book of Mushrooms" by Jack Czarnecki
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
From the cookbook "A Feast of Mushrooms" by Marlene Spieler
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.


Shiitake and Pea Pods
From the cookbook "The Healthy Kitchen"by Andrew Weil,MD and Rosie Daley

1-LB snow or sugar snap peas
LB fresh shiitake or 1 cup dried
2 teaspoons canola or grapeseed oil
1 teaspoon toasted sesame oil
2 teaspoons light brown or raw sugar
cup sake or dry sherry
2 tablespoons soy sauce

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 **
From "A Cook's Book of Mushrooms"
By Jack Czarnecki

1/3 cup butter
1 large onion, finely chopped
4 cups chopped fresh puffballs, in inch cubes
2 cups heavy cream
2 cups milk
3 tablespoons dried loose seaweed, such as nori (available at Asian markets)
Salt
Place butter in a large saucepan over medium heat. Add the onion and saut until lightly browned, about 5 minutes, Add puffballs and saut 5 minutes more. Add remaining ingredients and simmer for 20 minutes. The soup will thicken slightly. Salt to taste.


** 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
2 large cloves garlic, minced
4 tablespoons butter
pound shrimp, shelled and deveined
1 cup fresh pea pods, halved
2 tablespoons flour
2 cups chicken broth
1 cup heavy cream
cup dry white wine
Cooked and buttered pasta
Freshly ground black pepper
Grated Parmesan cheese

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
3 tablespoons good olive oil
A large bunch of wild asparagus (about 100 strands- they’re very thin) or regular asparagus
A medium-size pile of Fairy Ring mushrooms, checked for vermin and brushed free of dirt
1 tablespoon butter
Freshly ground black pepper and salt
1/3 cup rich chicken or vegetable stock
Put a large pot of water on the stove to boil.

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.
Fry the mushrooms with the remaining oil and the butter over medium heat until they have released their juices and look glossy and cooked. Then add the stock, a little salt and pepper, and reduce until most of the stock has evaporated. Set aide.
Simmer the asparagus in the water for about 8 minutes, drain and season with salt and pepper. Curl the asparagus around the mushrooms, place on a plate and garnish with the olive oil and basil infusion. Serves 4.


Creamed Morels and Potatoes

From "Edible Wild Mushrooms of North America" by Fischer and Bessette; contibuted by Bunny Bessette

2 medium potatoes, peeled and cubed
1 onion, sliced
cup diced green pepper
1 tablespoon minced fresh parsley
2 tablespoons butter or bacon fat
2 cups Morels, chopped
1 cup sour cream
Freshly ground black pepper
Salt

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.


Fresh Morels in Caraway Sauce

From "A Cook’s Book of Mushrooms" by Jack Czarnecki

1 large russet potato, peeled
4 ounces small Morels
2 Tblsps butter
1 red bell pepper, seeded and thinly sliced
small onion, thinly sliced
Salt
3 Tblsps Caraway seed
cup heavy cream
cup milk

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.


Morel Soup

From "mushroom" by johnny acton and nick sandler

14 ounces small Morels
cup sweet butter
2 finely chopped shallots
1 quart chicken stock
1 cups heavy cream
6 egg yolks
Salt and freshly ground black pepper

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 Wheeler

2 Tbsp. unsalted butter, plus extra for spreading
1 med. Onion, chopped
1 garlic clove, crushed
12 oz/ 3 cups assorted wild mushrooms, sliced
3 Tbsp. dry sherry
5 Tbsp. chopped fresh Italian parsley
1 Tbsp. lemon juice
Salt and freshly ground black pepper
4 slices brown or white bread

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
cup butter, softened
2 TBSP minced shallots
2 Cloves garlic, crushed
1 TBSP bread crumbs
1 TBSP minced fresh parsley
tsp. salt
tsp. rosemary
Fresh ground pepper
Dry sherry

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
From Mushroom Magic by Steven Wheeler

12 medium open cap field mushrooms
4 TBSP olive oil
2 TBSP Lemon juice

for the Hummus
14oz can chick-peas, drained
2TBSP tahini
2 garlic cloves, crushed
5 TBSP olive oil
Celery salt and cayenne pepper
6 TBSP chopped fresh parsley
2 TBSP mild Paprika
Stuffed olives to garnish

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
From Mushroom Magic by Steven Wheeler

4 TBSP unsalted butter, plus extra for spreading
1 TBSP vegetable oil
3 medium onions, sliced thinly
3 cups beef stock
5 TBSP Madeira or sherry
8 medium, dried morels
4 slices French bread
1 cup Gruyere, Beaufort or Fontina cheese, grated
2 TBSP chopped fresh parsley

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
contributed by Jean Fahey

1 LB Oyster Mushrooms
1 clove garlic, minced
A dash salt
1 teaspoon black pepper
1 teaspoon vinegar
cup wine
1 teaspoon Italian spices

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
Edible Wild Mushrooms of North America
contributed by Maria Giglio

1 lb lean ground beef
1 clove garlic, minced
1onion, chopped
2 chopped sweet peppers
cup olive oil
1 lb wild mushrooms, quartered
cup crushed tomatoes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon vinegar
2 tablespoons chili powder
1 can cannelli beans
Fresh Italian bread

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
From: Edible Wild Mushrooms of North America
contributed by Alan Bessette

1 lbs Orange Roughy fish fillets
1 Tbsp butter
cup dry white wine
1 cup chopped red sweet pepper
3 green onions, chopped
3 cups Platterful Mushrooms, chopped
ccp chopped fresh parsley
teaspoon celery seed
teaspoon ground coriander
teaspoon chili powder
Juice of 1 lemon

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).