Spring puffballs are a delightful encounter.
Renata Stanko's Morel, Feta and Walnut Scones
1/2 ounce dried morels
1 cup hot water
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup chopped walnuts
2 ounces crumbled feta cheese
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 cup heavy cream
1 egg white, lightly beaten
12 small parsley leaves for garnish
- Soak dried morels in hot water for at least 30 minutes. Place morels with the soaking water into a pan. Cook on medium heat uncovered for 5 minutes or until morels are cooked and most of the water is evaporated. Place morels into the refrigerator to cool.
- Heat oven to 425 degrees F.
- In a bowl combine flour, baking powder, salt, walnuts, cheese, parsley and chives.
- Remove morels from refrigerator and reserve 12 small morel pieces for garnish. Chop the rest and add to flour mixture. Add cream and stir with a fork until just combined.
- Place dough on work surface and pat into a circle 3/4 inch thick. Cut into 8 wedges.
- Place wedges evenly spaced on parchment lined baking sheet. Brush with egg white. Press reserved morel pieces on top of each wedge along with some parsley leaves. Brush with egg whites again.
- Bake at 425 degrees F. for 13-15 minutes.
- Remove from oven and place scones on cooling rack.
Andy Baraghani's One-Skillet Mushroom Cornbread Stuffing
¼ cup (or more) extra-virgin olive oil
12 ounces mixed mushrooms (such a maitake, shiitake, and/or oyster), torn into 1–2 in. pieces
2 medium red onions, sliced into 1 inch wedges
4 garlic cloves, thinly sliced
2 tablespoons finely chopped rosemary, sage, and/or thyme
1 tablespoon honey
1 bunch of Tuscan kale (about 6 ounces), center ribs and stems removed, leaves torn
2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt, plus more
2 cups yellow cornmeal (not polenta)
1 teaspoon baking soda
1 large egg, lightly beaten
2 cups low-fat buttermilk
½ cup (1 stick) unsalted butter, melted, plus 1 tablespoon for greasing
- Preheat oven to 450°F. Heat oil in a large ovenproof skillet, preferably cast iron, over medium-high. Add mushrooms and cook, undisturbed, until golden brown and crisp underneath, 3–5 minutes. Toss and continue to cook, tossing occasionally, until mushrooms are deeply browned all over, 4–6 minutes longer. Transfer to a medium bowl, leaving any leftover oil in skillet.
- Return skillet to medium-high heat. Add onions and cook, stirring occasionally and adding 1–2 tablespoons oil if pan looks dry, until lightly charred all over and softened, 8–10 minutes. Add garlic and cook, stirring often, until softened but not browned, about 5 minutes. Stir in herbs and drizzle honey over, then add kale and cook, stirring occasionally, until kale has wilted and is tender, 6–8 minutes.
- Return mushrooms to skillet, season with salt, and toss to combine. Transfer mushroom mixture back to medium bowl. Wipe out skillet and place in oven to preheat.
- Combine cornmeal, baking soda, and 2 teaspoons Diamond Crystal or 1 teaspoon Morton salt in a large bowl. Whisk egg, buttermilk, and ½ cup melted butter in another medium bowl. Add egg mixture to dry ingredients and stir to combine. Fold in three-quarters of mushroom mixture.
- Carefully remove preheated skillet from oven and pour in remaining 1 tablespoon butter, swirling skillet to distribute. Scrape batter into skillet. Top with remaining one-quarter of mushroom mixture. Bake stuffing until golden brown, 25–30 minutes. Serve in skillet or break into craggy pieces and transfer to a platter.
Lidiya Jurczenko's Marinated Mushrooms
1 pound mushrooms, leaving 1/4" of stem
1 teaspoon salt for blanching mushrooms
1 cup 5% white vinegar
3/4 cup water
2 whole clovers
2 bay leaves
3 black peppercorns
2 whole allspice
1 teaspoon sugar
1 tablespoon salt
1 cloves garlic, cut into slivers
1 tablespoon olive oil
- Wash and dry mushrooms.
- In saucepan, bring 1 quart of water to boil, and add mushrooms with 1 teaspoon salt. Return to boil, and simmer for 2 minutes. Drain and cool.
- Using a jar with a tight-fitting lid, place mushrooms, caps up, in jar almost to top.
- In saucepan, combine all remaining ingredients, except garlic and olive oil. Bring to a boil. Skim if necessary. Remove from heat, add garlic, and cool.
- Pour marinade over mushrooms. Carefully pour in olive oil to form a protective layer, cover tightly with lid and refrigerate.
- The mushrooms will be ready after 3 days but will taste much better after a week. Store on the bottom shelf of the refrigerator; they will keep for 3-4 weeks.
Chef Renee Erickson's Pickled Mushrooms with Garlic and Thyme
2 pounds small button mushrooms
2 cups organic distilled white vinegar or white-wine vinegar
3 garlic cloves, peeled and sliced thin lengthwise
4 sprigs fresh thyme, divided
4 dried arbol chiles
1 tablespoon fine sea salt
- Wash a wide-mouth 1-qt. canning jar and lid in hot, soapy water and rinse well. Set a round metal rack or a few biscuit cutters in a stockpot, fill with water, and bring to a boil. Lower jar into water, add lid with ring, and boil for 10 minutes. Reduce heat to a simmer and keep jar and lid in water until needed.
- Immerse mushrooms in a large bowl of water and swish around quickly to remove any dirt. Lift out to a colander to drain, then cut mushrooms in half.
- Put mushrooms, vinegar, 2/3 cup water, garlic, 2 sprigs thyme, chiles, and salt in a 4- to 5-qt. nonreactive pot. Bring the liquid to a boil, covered, then reduce to a simmer. Cook, covered, until the mushrooms have shrunk considerably and are glossy and more tan in hue, 8 to 10 minutes.
- Put remaining 2 sprigs fresh thyme into jar. Set a wide-mouth funnel in jar and spoon in mushrooms, chiles, and garlic (discard cooked thyme). Pour brine over mushrooms, leaving about 1 in. airspace at top of jar. You can also make a more unctuous pickle with oil instead of vinegar: After you cook them, take them off the heat and let sit in the pot for 15 minutes. Put them in the jar with a slotted spoon and cover completely with extra-virgin olive oil.
- Close the lid just until tight. Let the pickles cool to room temperature, and then chill at least overnight before eating and preferably 1 week.
Make ahead: Up to 6 months, chilled.
Everything + Mushroom Powder Seasoning for Everything
1/4 cup white sesame seeds
1/4 cup white sesame seeds
1/4 cup sunflower seeds
2 tablespoons poppy seeds
2 teaspoons nigella seeds
2 teaspoons dried onion flakes
2 teaspoons dried garlic flakes
2 teaspoons or more mushroom powder, depending on potency of the powder
2 teaspoons sea salt
- Combine the 4 kinds of seeds and lightly toast in a saute pan or in the oven until light golden in color. Cool and add the remaining ingredients. Place in a container with a tight fitting lid and store in a cool place.
NOTE: Mushroom powder can be easily created by processing dehydrated mushrooms in a coffee grinder until a very fine powder is produced. Properly stored, the powder can last for a year or more. However, our preference is to grind the dehydrated mushrooms as the powder is required.
Jack Czarnecki's Truffle and Bourbon Sauce
1/2 truffle, fresh or canned, sliced
bourbon, just enough to cover truffle, preferably Wild Turkey
1 1/2 cups rich veal stock
1 tablespoon Chinese oyster sauce
1 tablespoon soy sauce
1 tablespoon arrowroot mixed with 1/4 cup water
- Cover truffle with bourbon. Let sit at room temperature for several days in a sealed jar.
- Combine the stock, oyster sauce, and soy sauce and bring to a simmer in a saucepan. Add the truffle and about 1 tablespoon of the bourbon. Thicken with arrowroot and serve.
Betty Roebottom's Portobello Mushroom Torta
1 1/2 tablespoons unsalted butter, plus extra for buttering the pan
6 ounces portobello mushrooms
1 1/2 tablespoons olive oil
1/2 cup chopped shallots, about 3 large
1 1/2 teaspoons crushed dried rosemary
1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper
1/2 cup whole milk
1 egg plus 1 egg yolk
1/3 cup all purpose flour
1/3 cup Parmesan cheese
1/2 teaspoon baking powder
2-3 fresh rosemary sprigs for garnish
2 teaspoons chopped flat-leaf (Italian) parsley for garnish
- Butter a 9 inch pie plate. Preheat oven to 375 degrees.
- Cut off most of the tough stems from the mushrooms. Cut mushrooms into 1/2 inch dice to yield about 3 1/2 cups.
- Heat butter and oil in a large skillet over medium high heat until hot. Add mushrooms and shallots and cook, stirring, 4-5 minutes until vegetables are softened and all liquids have evaporated. Sprinkle vegetables with rosemary, salt and pepper and stir a minute more. Spoon mixture into the buttered pie plate.
- In a small bowl, whisk together milk, egg and egg yolk. In a medium bowl combine flour, cheese and baking powder. Whisk milk and egg mixture into dry ingredients, mixing just until well-blended. Then pour the batter over the mushrooms.
- Bake torta on center rack of oven until puffed and golden on top, 25-30 minutes. Remove and garnish with rosemary springs and parsley.
Iris Tsai's Pork, Shiitake and Parsley Shumai
1/2 pound naturally fed ground pork
1/4 cup chopped, rehydrated, shiitake mushrooms
2 tablespoons chopped parsley, plus more for garnish
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon sesame oil
1 tablespoon Shaoxing wine
1 teaspoon vegetarian oyster sauce
Kosher salt and freshly ground black pepper to taste
1 package wonton wrappers, thin, corners cut off, whole wheat preferred
Banana leaf or parchment paper sprayed with cooking spray
- Prepare a steamer lined with banana leaf or parchment -- if using parchment, spray lightly with cooking spray.
- To make filling, combine all ingredients in a large bowl and mix well. Season with salt and pepper.
- Place the filling in about 10 wrappers, forming shumai and steaming for 10 minutes.
- To serve, garnish with chopped parsley.
Shoko's Cold Japanese Noodles with Toppings
Noodles
1 pound Asian egg noodles, cooked and drained
1 tablespoon peanut oil
Noodle dressing
3 tablespoons soy sauce
3 tablespoons dark sesame oil
4 teaspoons rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon to 1-1/2 teaspoons chile oil, to taste
1 teaspoon finely grated fresh ginger
Suggested toppings
Thinly sliced shiitake mushrooms, sauteed in peanut oil
Diced ham
Diced cooked chicken
Cooked shrimp
Grated carrots
Thinly sliced cucumbers
Thinly sliced radishes
Chopped green onions
Chopped cilantro
Snow peas or green beans, blanched
Fresh bean sprouts
Orange or tangerine sections
Peanuts or cashews, toasted and chopped
Toasted sesame seeds
To make noodles:
- Prepare according to package directions. Rinse with cold water. Drain. Toss with peanut oil
To make dressing:
- Combine soy sauce, sesame oil, vinegar, sugar, chili oil and ginger in a large bowl. Stir until sugar is dissolved. Add noodles and toss to coat evenly with dressing. Allow to marinate 20 minutes at room temperature or several hours in refrigerator.
To make toppings:
- Prepare choices of toppings. Arrange in small serving bowls. Toss noodles once again and arrange on chilled platter before serving with toppings.
Shawn Hanlin's Porcini & Hazelnut Dressing
1/2 pound butter
1 cup chopped Walla Walla onions
1/2 cup chopped celery
1/2 cup chopped fennel
1 tablespoon chopped shallots
1 pound porcini mushrooms, chopped
1-2 quarts dried bread cubes
1/2 cup chopped hazelnuts
1 cup chicken stock
1/2 cup clam juice
1 tablespoon lemon juice
1 tablespoon Pernod
1 tablespoon chopped dill
1 tablespoon chopped chervil
Kosher salt, black pepper and Old Bay Seasoning, to taste
- Melt butter in a large saute pan and sweat onions, celery, fennel, shallots and porcini mushrooms.
- Remove pan from heat. Add remaining ingredients and mix well.
- Place mixture in buttered earthenware dish. Bake 45 minutes at 375 degrees.
Greg Fontenot's Cilantro Corn Cakes with Sauteed Mushroom & Cumin Yogurt
Corn Cakes
1/2 cup cornmeal
2 teaspoons baking powder
l egg
1/4 cup milk
2 tablespoons oil
1/2 teaspoon salt
2 tablespoons chopped cilantro
Mushrooms
1 tablespoon butter
2 cups sliced portabella mushrooms
1 shallot, chopped
1/2 teaspoon chili powder
Juice of 1 lime
Yogurt
1 cup plain yogurt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
- In a medium mixing bowl, combine cornmeal, baking powder, egg, milk, oil, salt and cilantro. Mix until well blended.
- Heat a lightly greased skillet or griddle until a drop of water sizzles and evaporates. Drop 1 tablespoon of batter at a time onto the hot pan and cook until the cake is beginning to set and the bottom has browned, about 1 minute. Flip and repeat with remaining batter. Keep warm until mushrooms are finished.
- Melt butter in another skillet. Add mushrooms and shallots and cook until tender. Add chili powder and lime juice. Continue cooking until liquid reduces.
- Combine yogurt, cumin and pepper in a small bowl.
- Serve cakes topped with mushrooms and yogurt mixture.
Roxanne Chen's Matsutake Mini Muffins
1 tablespoon sesame oil
6 ounces matsutake mushrooms, finely chopped
1/2 cup all-purpose flour
1/4 cup cake flour
2 teaspoons baking powder
1/2 cup vegetable broth
1 clove garlic, crushed
1 egg, beaten
1 teaspoon soy sauce
1 tablespoon minced green onion
1 tablespoon finely snipped toasted seaweed
1/2 teaspoon ground black pepper
1/2 teaspoon grated fresh ginger root
- Heat the oil in a nonstick skillet over medium high heat. Add the mushrooms and sauté 5 minutes.
- Place the flours and baking powder in a large bowl. Add the broth, garlic, egg, soy sauce, onion, seaweed, pepper, ginger root and sautéed mushrooms. Mix lightly.
- Fill 24 oiled mini muffin cups, using about a tablespoon of batter per cup. Bake at 400 degrees for 15-20 minutes or till golden. Serve warm or at room temperature.
Patrice Benson's Mushroom Butter
1 pound butter, softened
1/4 teaspoon fresh lemon juice
1/2 bunch parsley, finely chopped, or other herbs to taste
- Place butter in the bowl of an electric mixer. Beat until fluffy and light in color.
- In a small bowl, combine mushroom powder and sufficient water to create a paste.
- Add mushroom paste and herbs to butter, blending until all ingredients are thoroughly incorporated.
- Add lemon juice and salt.
- Remove butter and mushroom mixture from mixer bowl. Form into log shape and wrap tightly in plastic wrap. Store in refrigerator, slicing off portions to be used as desired.
- For longer storage, wrap log in plastic wrap and then foil and freeze.
Heritage BBQ Sauce with Bolete Mushroom Powder
4 tablespoons butter
1/2 cup finely chopped yellow onion
2 teaspoons chopped garlic
1 tablespoon salt
1 teaspoon crushed red pepper
1/2 tablespoon smoked paprika
1/2 tablespoon chili powder
1/4 teaspoon ground black pepper
1 cup water
3/4 cups vinegar
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/8 cup molasses
1/2 cup tomato paste
1 tablespoon bolete powder (process dehydrated bolete mushrooms in coffee grinder until they are a very fine powder)
- In a 1 quart saucepan, melt butter over medium heat. Add onion, garlic and salt, cooking until onion is tender.
- Stir in red pepper, smoked paprika, chili powder and black pepper.
- Stir in water, vinegar, Worcestershire sauce, brown sugar and molasses.
- Add tomato paste and bolete powder, stirring until mixture is smooth.
- Bring to a boil, reduce to a simmer and cook uncovered 15-30 minutes until sauce is thick.
Spaetzle with Mushroom Powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 - 1 tablespoon mushroom powder
1 large egg, lightly beaten
1/3 cup water
- Combine the flour, salt, and mushroom powder in a bowl and stir well.
- Whisk together the egg and water and add to the flour mixture, blending until smooth. Add 1 or 2 tablespoons of water if mixture appears thicker than the consistency of a thick pancake batter.
- Using a spaetzle maker, colander, or other device, drop the batter into a large container of boiling water. Simmer 3-4 minutes, or until tender. Drain and serve.
NOTE: Before I had an official spaetzle maker, I would place the thick batter on a Port Orford Cedar cutting board that Steven had hand-crafted for me, and, using a knife, slide bits of the batter into a boiling liquid. This board worked beautifully and it is a snap to clean up when compared to the spaetzle maker.
Cooking Light's Mushroom and Roasted Butternut Squash Risotto
2 cups (3/4") cubed peeled butternut squash
3 tablespoons extra virgin olive oil, divided
Cooking spray
1 cup boiling water
1/2 ounce dried porcini mushrooms
12 ounce package sliced button mushrooms
1/2 cup chopped shallots
4 garlic cloves, minced
1 cup uncooked Arborio rice or other medium grain rice
1/3 cup Madeira wine or dry sherry
2 1/2 cups unsalted chicken stock (such as Swanson)
1.5 ounces Pecorino Romano cheese, grated (about 1/3 cup)
1/2 teaspoon salt
1/8 teaspoon black pepper
- Preheat oven to 450 degrees.
- Combine squash and 1 tablespoon oil in a bowl; toss to coat. Arrange squash in a single layer on a baking sheet coated with cooking spray; bake at 450 degrees for 20 minutes or until browned and tender, stirring after 10 minutes. Set aside.
- Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Strain through a cheesecloth-lined colander over a bowl. Reserve liquid; chop mushrooms.
- Heat remaining 2 tablespoons oil in a pressure cooker over medium high heat. Add button mushrooms; saute 12 minutes or until liquid evaporates and mushrooms brown. Add porcini mushrooms, shallots, and garlic; saute 2 minutes. Add rice; cook 30 seconds, stirring constantly. Add reserved soaking liquid and wine; cook 3 minutes or until liquid almost evaporates, stirring constantly.
- Stir in stock. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium high or level needed to maintain high pressure; cook 7 minutes. Remove from heat; let stand 10 minutes. Place cooker under cold running water to release pressure. Remove lid; stir in reserved butternut squash, cheese, salt and pepper.
Cranberry Chanterelle Duxelle
2 tablespoons butter
1 shallot, minced
1/2 cup frozen, sliced chanterelles which have been thawed, patted dry and chopped
1/8 cup dried cranberries, coarsely chopped
1 teaspoon finely chopped fresh flat-leaf parsley
Salt and pepper, to taste
- Melt butter in a large skillet over medium heat. Add shallot and cook, stirring, until softened, about 2-3 minutes. Add chanterelles and cook, stirring until mushrooms have released any remaining liquid and the liquid has evaporated. Stir in chopped cranberries and parsley along with salt and pepper, to taste. Allow to cool completely before using.
Paul Hollywood's Savoury Choux Buns with Creamy Mushrooms
For the choux buns
3½ ounces unsalted butter, cut into roughly ½ inch cubes
Pinch of salt
4 ¾ ounces strong white flour (bread flour)
1 tablespoon chopped thyme
4 free-range eggs, beaten
½ ounce Parmesan (or a similar vegetarian hard cheese), finely grated
For the filling
½ ounce unsalted butter
1 tablespoon olive oil
1 large banana shallot, sliced
5 ounces mixed mushrooms, roughly chopped
2 garlic cloves, chopped
1 teaspoon thyme leaves
2 tablespoon dry sherry
7 ounces crème fraîche
½ lemon, juice only
1 tablespoon chopped flat leaf parsley
- Preheat your oven to 400F and line a baking tray with baking parchment.
- To make the choux buns, put the butter, salt and 10 fluid ounces of water into a large saucepan. Heat gently until the butter has melted, then bring to a boil. Immediately remove from the heat and tip in the flour and thyme. Beat with a wooden spoon to form a smooth ball of dough that should leave the sides of the pan.
- Now vigorously beat the eggs into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose – but you should use up all or most of it.
- Put the dough in four large blobs, each about 4 inches across, on the prepared baking tray. (Alternatively, you can pipe the choux onto the tray.) Sprinkle the Parmesan over the dough.
- Bake for 30 minutes in the centre of the oven until well risen and golden-brown. Then move to the bottom shelf for a further 10 minutes to ensure the centres are cooked. The buns should be crisp and dry.
- Remove from the oven and split one side of each bun to allow the steam to escape. Put on a wire rack to cool.
- For the filling, melt the butter with the oil in a large frying pan. Add the shallot and gently fry for a few minutes until soft but not coloured. Add the mushrooms, garlic and thyme. Cook for around 10 minutes over a high heat, stirring often, until the mushrooms are reduced in volume by about half, are buttery and soft and their liquid has evaporated.
- Add the sherry and crème fraîche and simmer for around 10 minutes until the sauce has reduced.
- Stir in the lemon juice and parsley and season with salt and plenty of black pepper.
- Cut each choux bun fully in half, fill with the warm mushroom mixture and serve.
Finnish Funnel Chanterelle Pie
1/2 of a 17.3 ounce box of puff pastry
8 ounces Craterellus tubaeformis (Yellow Foot mushrooms)
1 large onion
3 tablespoons butter
1/2 teaspoon each salt and ground white pepper
Dash each of ground cloves and nutmeg
6 ounces grated Emmental cheese
8 ounces sour cream
2 eggs, beaten
- Thaw the pastry sheet at room temperature as directed on the package.
- Line the bottom and edges of a greased pie tin with the pastry.
- Finely chop the mushrooms and the onion.
- Melt the butter in a saucepan over medium heat. Add the onions, mushrooms and seasonings, and allow to simmer until the water is evaporated. Let cool.
- Combine the grated Emmental cheese, sour cream and eggs in a medium bowl.
- Spread the cooled mushroom-onion mixture over the puff pastry and then pour the cheese-sour cream-egg mixture on top.
- Bake at 375 degrees for approximately 30 minutes.
Sesame Shiitake Pie
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon toasted sesame seeds
8 tablespoons chilled salted butter, cut into pieces
2/3 cup plus 1 tablespoon light unsweetened coconut milk, separated
1 pound chopped fresh shiitake mushrooms
1/4 cup chopped red bell pepper
1/4 cup chopped water chestnuts
1 clove garlic, minced
1/2 teaspoon 5-spice powder
1 tablespoon sesame oil
1/4 cup bacon bits
1/4 cup snipped cilantro
1/2 cup shredded pepper jack cheese
1 teaspoon soy sauce
1 egg
- Stir the flour, baking powder and sesame seeds in a bowl, then work in the butter with fingers to make pea size pieces.
- Add the 2/3 cup milk and stir till dough comes together. Divide in half. Roll out 1/2 on a lightly flour surface till large enough to line a 10 inch pie plate.
- In a large nonstick skillet over medium high heat, cook the mushrooms, bell pepper, water chestnuts, garlic and 5-spice powder in the oil for 10-12 minutes or till the mushrooms are tender. Remove from the heat and stir in the rest of the ingredients except the egg and 1 tablespoon milk. Mix well.
- Spoon into the dough crust. Roll out the rest of the dough and top the pie. Trim the top and bottom crusts back to the pie plate rim and seal.
- Beat the egg and the remaining 1 tablespoon milk; brush mixture over the top of the crust. Bake at 400 degrees 25 minutes or till golden. Serve warm. Serves 8.
Greg Fontenot's Roasted Chanterelle Beignets with Tomato-Corn Tartar Sauce
Tomato-Corn Tartar Sauce
1 cup mayonnaise
2 tablespoons sour cream
1 tomato, peeled and finely chopped
1/4 cup frozen corn, thawed (or 1 ear of fresh cooked corn)
1 green onion, including tender green tops, finely chopped
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
Salt and pepper to taste
- Place the mayonnaise and sour cream in a mixing bowl and fold in the tomatoes, corn, green onion, thyme and red pepper. Season with salt and pepper; set aside.
Roasted Chanterelles
8 ounces rinsed and trimmed chanterelle mushrooms. Roughly chopped.
2 tablespoons olive oil
1 tablespoon melted butter
- In a 12- by 15-inch baking pan, mix mushrooms with olive oil and melted butter. Bake at 400°, stirring occasionally, until mushrooms are tender and beginning to brown on edges, 12 to 15 minutes. Cool and chop finely.
Beignets
2 eggs
Roasted chanterelles (see above)
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped green onions
1 tablespoon minced garlic
1 teaspoon salt
11/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
Vegetable oil for frying
- Place the eggs in a large mixing bowl and whisk until frothy. Add the mushrooms, bell pepper, green onion and garlic and stir to combine well. Fold in the salt, flour and baking powder. Add the milk and stir until just incorporated.
- In a large, heavy saucepan, pour the oil to a depth of 2 inches and heat to 375°F. Drop spoonfuls of batter into hot oil. Fry until golden brown and crispy on both sides, about 3 minutes. Drain on paper towels. Serve hot with Tomato-Corn Tartar Sauce.
Justine Kmiecik's Mushroom Sushi "Mushrooms"
½ cup uncooked medium or short grain white rice
1 teaspoon sesame oil, and some for the cling-wrap
3 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon salt, divided
6 fresh shiitake mushrooms with stems
1 small leek (just the white and light green parts), chopped
1 teaspoon garlic powder
1 teaspoon white pepper powder
3 tablespoons oyster sauce
Vegetable oil
- First, cook the white rice. You could use actual sushi (sweet) rice, but regular medium-grain white rice works just fine. Right after it’s cooked, quickly mix in the rice vinegar, sugar, and a half teaspoon of salt. Set it aside to cool for a bit.
- Rinse or wipe off dirt from the shiitake mushrooms, and cut off the stems. Chop the stems up into small pieces. Heat a small pan with some vegetable oil on the stove on medium heat. Throw in the mushroom stems, chopped leeks, garlic powder, white pepper powder, and another half teaspoon of salt. Cook until the leek and stem bits are softened.
- Now, take a piece of plastic cling-wrap and rub a tiny bit of sesame oil on it in a circle. We’re going to treat the cling-wrap kind of like a seaweed wrapper in sushi—start patting on some of the prepared rice and forming a nice, flat circle about a quarter inch thick. Scoop a little bit of the leek and stem mixture into the center of the rice circle.
- Gather up the ends of the cling wrap and TWIST! It should start to form a little rice ball. The key is to squeeze just enough to get the rice to hold together, but not so much that you make it mushy.
- Once you get a feel for it, you can start to shape it however you like—I started rolling it a bit to get it very slightly cylindrical. Unwrap it carefully, and place it on a plate. Repeat five more times.
- Don't forget about the caps! Heat a pan with oil over medium heat, and add the caps from the shiitake. Add in the oyster sauce and get the caps coated in the sauce. Move the mushrooms around for about 15-20 minutes so they’re fully cooked and soft on both sides.
- Top each stuffed rice ball with a shiitake cap. I added a few homegrown sprouts to the dish, but sesame seeds or herbs would also look beautiful.
Cascade Mycological Society's 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.
Turkey Gravy with Chanterelles
turkey neck, tail, gizzard and heart
2 sprigs fresh thyme
4 sprigs fresh parsley
1 bay leaf
6 black peppercorns
2 tablespoons butter
8 ounces chanterelles, coarsely chopped
1/4 cup cold water
2 tablespoons all purpose flour
salt and black pepper
- While the turkey is roasting, put the giblets in a medium saucepan. Add the thyme, parsley, bay leaf and peppercorns. Add water to cover. Bring to boil over medium high heat, then turn the heat to low. Skim any brown foam that rises to the top. Simmer the stock, partially covered, for 1 hour.
- Pour the stock through a fine mesh strainer set over a bowl. Discard the solids. Set the stock aside. When the fat rises to the top, skim it.
- Meanwhile, prepare the chanterelles. Melt butter in saute pan over medium high heat. Add mushrooms and saute, stirring frequently, until softened, about 3 minutes. Sprinkle lightly with salt and pepper. Turn the heat to high and saute, stirring occasionally, until firm and nicely browned at the edges, about 4 minutes longer.
- While the turkey rests, pour its pan drippings through a strainer set over a measuring cup. Add reserved turkey stock to make about 2 cups of liquid. Place in saucepan and bring to boil. Boil until reduced slightly.
- Pour 1/4 cup cold water into a small bowl and whisk the flour into the water until smooth. Slowly pour this mixture into the gravy in the saucepan and whisk until thickened, about 2 minutes.
- Stir in sauteed chanterelles.
- Transfer to a warm, small bowl or gravy boat to serve.