Last year Marybeth Mank sent this delightful recipe for our recipe contest. We're pleased to offer it as the recipe of the month. It's a wonderfully creative use of wild mushrooms. Thanks for the submission, Marybeth!
We find that the hedgehogs, which are still fruiting in the woodlands, are a good substitute for the chanterelles that the recipe calls for.
We're all shaking our heads: hedgehogs fruiting at the same time that turkey vultures (our first sign that spring is just around the corner) have returned to Port Orford! What a mushroom season this has been!
The turkey vulture is a sure sign that Port Orford's weather is moderating.
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
3/4 cup packed brown sugar
2 eggs
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.