First come the wildflowers, then
spring mushrooms are soon to arrive.
Jacqueline McComas' Mushroom/Apricot Parfaits
8 ounces white mushrooms, sliced
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup apricot preserves
1 tablespoon sugar
2 tablespoons Grand Marnier or Cointreau
vanilla ice cream
whipped cream, mint sprig, or edible flower - optional
- Pulse mushrooms in food processor about 6 times, or until finely chopped.
- Place in large, non-stick fry pan with salt and pepper. Cook on high until no juices are left, about 2-3 minutes.
- Add apricot preserves, sugar and liqueur. Blend thoroughly and boil mixture, cooking until "saucy" or almost dry.
- In parfait glasses, layer full tablespoon of WARM mushroom mixture, scoop of vanilla ice cream. Repeat.
- Top with whipped cream, mint sprig or edible flower.
Cheryl Perry's Maple Mushroom Creme Brulee with Crispy Bacon
8 ounces portabella mushrooms, chopped
3 cups heavy cream
1/4 cup maple syrup
8 large egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup granulated sugar
4 pieces crisp bacon, crumbled
- Place the mushrooms and heavy cream in a food processor; puree until smooth. Cover mixture and refrigerate overnight then strain cream through a fine mesh strainer.
- Preheat oven to 350 degrees.
- In a large bowl, beat together the strained cream, maple syrup, egg yolks, vanilla extract and cinnamon until blended. Pour mixture into eight 6 once ramekins or custard cups.
- Place ramekins into a shallow baking dish. Pour boiling water into the baking dish, halfway up the sides of the ramekins, forming a water bath. Bake 35 minutes or until set. Remove ramekins from the water bath and refrigerate until cold.
- To serve, sprinkle top of brulees with the granulated sugar and, using a pastry torch, caramelize top until crisp. Sprinkle with crumbled bacon.
Marybeth Mank's Soft Apricot-‘Shroom Oatmeal Cookies
1 cup butter, softened
6 oz. chanterelle mushrooms, cleaned well [stem ends trimmed] and coarsely chopped
3/4 cup white sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
8 oz. dried apricots, cut into small dice
6 oz. slivered almonds, coarsely chopped
- In a medium skillet over medium heat, melt 1/4 cup butter; add mushrooms and sauté just until they start to brown. Drain into a colander lined with several layers of paper towels and let sit for about 5-10 minutes. Twist paper towel until as much liquid as possible is released from mushrooms. Set aside until ready to use.
- In a medium bowl, cream together the remaining butter, white sugar, and brown sugar. Beat in eggs one at a time; stir in vanilla. Combine flour, baking soda, salt, and cinnamon in a separate container; stir into the creamed mixture. Mix in oats, mushrooms, apricots and almonds. [It is recommended that you use a wooden spoon or rubber spatula for this step. Dough might be too stiff for mixer.] Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Makes about 2 dozen cookies.
Chanterelle Sandies with Truffle Salt from Live Naturally
1 cup (8 ounces) unsalted butter, softened
1 cup confectioners sugar
1 large egg
1 teaspoon vanilla or maple extract
1 1/2 cups all-purpose organic flour
1/4 cup almond flour
1/2 teaspoon salt
1/4 cup pecans, ground in a food processor
1/4 cup (3/4 ounces) dried chanterelle mushrooms, ground to a powder in a coffee grinder
Parchment or wax paper
1 teaspoon truffle salt
- Cream butter and confectioners sugar with an electric mixer until smooth. Add egg and vanilla and stir until well combined.
- Blend flour, almond flour, salt, ground pecans and mushroom powder in a small bowl.
- Slowly add dry ingredients to butter and sugar. Stir until mixed through. Do not over beat.
- Tear off a 2 foot piece of parchment or wax paper. Spoon cookie dough into a long 3" rectangle width-wise on the paper near the side closest to you.
- Wrap the paper around the dough, and roll away from you to form a cylinder. Twist the ends to close.
- Place dough in the freezer for 20-30 minutes.
- When dough is firm, remove paper and cut dough into 1/4" thick rounds.
- Place cookies on a parchment-lined cookie sheet; sprinkle each cookie with truffle salt.
- Bake at 350 degrees for 18-20 minutes, until edges are lightly browned.
Jamie Parchman's Chocolate Mushroom Bundt Cake
2 1/2 cups flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cup white sugar
1/2 cup brown sugar
3/4 cup butter
2 teaspoons vanilla
1 tablespoon orange zest
3 cups very finely chopped white button mushrooms
1/2 cup Greek yogurt
1 cup walnuts
Cream Cheese Glaze:
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons orange juice
2 tablespoons milk
- Preheat oven to 350 degrees F. Spray 10 inch bundt pan with cooking spray.
- In a medium bowl whisk together flour, cocoa, baking powder, baking soda, and salt and set aside.
- In a large bowl, beat together butter and sugars until smooth and creamy. Add eggs one at a time, beating between each one. Then add vanilla and zest and beat 1 minute.
- Alternately stir the dry ingredients, yogurt and mushrooms to the butter mixture. Fold in nuts.
- Spoon batter into bundt pan and bake in preheated oven for 40 - 45 minutes or until toothpick comes out clean. Cool on rack for 15 minutes and turn out on rack to finish cooling.
- Glaze: Once cake has cooled completely, beat cream cheese in mixing bowl until fluffy. Add sugar and continue beating. Add orange juice and milk. Drizzle over cooled cake.
- Serves 12.