We're always eager to try a new mushroom preparation and the Cascade Mycological Society's 2014 cookbook has a winning selection of 100 recipes. The cookbook is affordable, at $20 plus $5.50 shipping if ordered on their website. We're thinking that with Christmas just around the corner (Can you believe it?) this superb collection may be a gift that will be treasured for years by the lucky people on your Christmas list.
Heather Sielicki of CMS posted the following information about the cookbook online in October of 2014. Read it, and we suspect you'll be putting several copies of the cookbook in Santa's sack for distribution this holiday season.
"It is really much more than a cookbook. It is a snapshot of our region's fruiting schedule, the local’s favorite abundant fungi, and tips and techniques collected by a network of mycology lovers with a lifetime of experience to share.
It's organized by season and contains 175 pages filled with beautiful color photographs. It is printed on long-lasting 100# Gloss Book stock with lay-flat spiral binding. The contents are thoroughly and thoughtfully indexed.
Most of the recipes were tested at one of our memorable, pot luck dinners (like the Spring Potluck/Morel Stuffing Party/Grill Out) that gave CMS members the opportunity to savor many of the dishes in the book while communing with their fellow lovers of fungi.
All profits from the sale of the book will go towards supporting CMS grant and scholarship programs."
One of the more intriguing recipes came from contributor Barb Danko, and we'd like to share it with you.
Chanterelle Squares or Muffins
1 cup baking mix (or: 1 cup flour, 1 teaspoon baking powder, ½ teaspoon salt)
1/4 cup grated Parmesan, plus more for top
2 or 3 teaspoons Garlic Lover's Garlic* or your favorite garlic spice mix (salt free), to taste
Salt, to taste (¾ tsp. or less)
Pepper, to taste
4 eggs, beaten
1/4 cup olive oil
4 heaping cups of sliced chanterelles, bite-size pieces
- Mix dry ingredients including cheese, in large bowl.
- Combine eggs and oil in small bowl. Add egg mixture to dry ingredients and mix.
- Add mushrooms and mix.
- Dump and spread into greased 8 x 8 inch pan. It will be very thick -- it’s almost all mushrooms. Sprinkle more cheese on top. Bake in a 375° oven for 30 minutes or until golden brown. Cut into 12 squares. Serve warm.
- You can also make these in a muffin tin. Baking time would be less.
Note: These are even better re-heated. Re-heat the cut portions on a sheet pan in oven or toaster oven. All the sides get nice and brown this way.