With the chanterelle bounty that is bestowed upon us this season, we've been searching for new preparations, and as we often do, we turned to our old, reliable Puget Sound Mycological Society's Wild Mushroom Recipes, second edition, 1973. Even though it's (sadly!) out-of-print at this time, it still stimulates our creativity and tastebuds with its 173 page collection of basic and old-world recipes for edible fungus. Even if our taste buds aren't aroused by any of the recipes, the mushroom illustrations dating to the early 18th and 19th centuries are always pleasing to the eye!
Mushroom territory on the southern Oregon
coast offers astonishing views, such as this one of Arch Rock.
Pickled Mushrooms and Artichoke Hearts
10 ounce package frozen artichoke hearts
3/4 cup olive oil
1/2 cup lemon juice
3 tablespoons parsley, minced
1 clove garlic, crushed
1 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Accent
2 cups chanterelles sauteed in olive oil (small whole buttons)
- Cook artichoke hearts according to package directions. Drain and cool
- Beat olive oil and lemon juice together thoroughly. Add parsley, garlic and seasonings. Beat again.
- Stir in cooked chanterelles and artichoke hearts.
- Put into a quart container and store in the refrigerator for 2 days before serving.