Incredible Edibles-Sweet Treats

 

 
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

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.
 
 

 

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

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

3 eggs

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.