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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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Recipes...
    #1137391 -

This is mushroom season in many parts of the world. And I'm sure there must be some of you busy hunting 'shrooms in woodland or fields near you. Plus it's holiday season (I hope that's politically correct) and I think many of us take extra time to cook special dishes at this time of year...

Therefore, I put the question to my fellow shroomerites: what's your favourite mushroom recipe? Is it some miso with a few enoki floating on top? Is it that wild mushroom stuffing that you put in the turkey? Or the oysters that you eat with your favourite pasta? Or those lovely saute'd chantrelles?

Do share! Even if you don't have complete recipes, let us know what you like to eat...and how you generally cook them.

-psy


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It may look like a button mushroom right now, but wait until you see how it grows!

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Re: Recipes... [Re: psyconaut]
    #1137528 -

Looking forward to some better recipes lol
as my first wild picked mushroom meal
was a fry up :smile: bacon onion and Flammulina velutipes
with scrambled egg on toast :smile: not to fancy hu.But
pretty tasty :smile:
:smile: 


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er

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Baked Mushrooms stuffed with crabmeat imperial. [Re: psyconaut]
    #1138245 -

1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon butter
1/4 cup finely chopped red or yellow bell peppers
1/4 cup finely chopped celery
1/4 cup finely chopped red onions
2 tablespoons minced green onions
1 teaspoon minced garlic
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill
1 pound lump crabmeat, picked over to remove any cartilage
1/4 to 1/2 cup grated Parmesan
Fresh chives, garnish

With cremini mushroom caps:
36 cremini mushrooms, wiped clean and stems removed

With portobello mushrooms:
6 large portobello mushrooms, wiped clean and stems removed
1/4 cup olive oil
Salt and freshly ground black pepper
Preheat the oven to 350 degrees F.

In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper sauce, Worcestershire, salt, and cayenne. Stir until well blended and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the bell peppers, celery, and red onions, and cook, stirring, until wilted, about 2 minutes. Add the green onions and garlic, and cook, stirring, for 30 seconds. Remove from the heat and let cool. When cool, add to the mayonnaise mixture with the parsley and dill, and stir until blended. Gently fold in the crabmeat.

If using the cremini mushrooms, stuff each mushroom cap with about 1 tablespoon of the crabmeat imperial mixture. Place on a baking sheet and sprinkle with Parmesan cheese. Bake until warmed through and bubbly on top, 8 to 12 minutes.

If using the portobello mushrooms, with a paring knife, cut out the gills on the underside of the mushrooms and discard. Lightly oil both sides with olive oil and season lightly with salt and pepper. Place on a baking sheet and bake until tender, about 10 minutes. Remove from the oven and when cool enough to handle, divide the crabmeat imperial mixture among the mushroom caps and sprinkle with the cheese. Bake until the mixture is warmed through and bubbly on top, 12 to 14 minutes.

Remove from the oven and place on a platter. Garnish with the fresh chives and serve.


Yield: 6 to 8 servings (hors d'oeuvre or appetizers)
Prep Time: 30 minutes
Cook Time: 18 minutes
Difficulty: Easy




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Raadt

-- The information I provide is only information from readings, growing of gourmet mushrooms, and second hand stories--

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Re: Recipes... [Re: psyconaut]
    #1138363 -

thick slices of Pleurotus or the elm oyster sauteed in butter and a bit of garlic. Make em' soft and then melt in some brie or other cheese, top with a fresh tomato, and sandwich between fresh french bread.


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Listen! Do you smell something?

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Re: Recipes... [Re: r05c03]
    #1138365 -

Except its is cold hear and dry during the fall the mushroom season sucked here.

Sucks


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Listen! Do you smell something?

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Re: Recipes... [Re: psyconaut]
    #1138819 -

1)Saute them in olive oil or butter until they begin to brown.

2)Add some ginger and soy sauce to taste and let fry a couple more minutes.

All the edibles I've tried were great like that.

My grandma makes morels as follows, no one can resist them, hehe:

1)Cut in half and rinse.  Put some flour, salt, and pepper in a baggie or sack or something like that, add the sliced morels and shake to cover them in the mixture.

2) Fry in hot oil until browned and crispy on one side, turn, brown on the other side, put em on a paper towel or something to soak up the excess oil and eat.  The best!  You really can't stop eating them until they're all gone :laugh: .

DH   

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Re: Recipes... [Re: psyconaut]
    #1148930 -

I like mushrooms sauteed in oil with rice or just out of the pan, but if I'm cooking for others this is one of my favorites to make.

2/3 cups chopped onions
1 lb. sliced horse mushrooms or portabellas
4 cups chicken stock
3 egg yolks
roux; 2oz flour, 1oz. olive oil 1oz. butter mix and nuke on low for a minute
1oz. corn starch mixed in 2oz water
3 oz. dry sack sherry
juice of 1 lemon
salt and pepper

saute mushrooms and onion then puree / add 4 cups chicken stock bring to boil turn down to simmer / add corn starch and water mixture stir till it thickens / add roux stir well and let simmer a couple of minutes / stir up egg yolks in a bowl / ladle 1/2 cup of mushroom mix into bowl with eggs and stir well / repeat / repeat/ pour eggs and mushoom mix back with the rest of mushroom mixture / stir / add lemon juice and sherry / salt and pepper to taste


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Keep growing.

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Re: Recipes... [Re: falcon]
    #1149360 -

All this is making me hungry! :-)

Thanks to those who've posted....anymore?

Anno: c'mon, I can't believe you don't have a recipe for all those wild specimens you find? ;-)

-psy


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It may look like a button mushroom right now, but wait until you see how it grows!

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Re: Recipes... [Re: psyconaut]
    #1150181 -

Last night i ate chilli with 2cm whole Flammulina velutipes with stalks attached
and Auricularia auricula cut into the same size chunks(2cm)Added to the chilli when you throw in the other bits like kidney beans and onion.
Again nada fancy but taste fine :smile:


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er

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Re: Recipes... [Re: G a n j a]
    #1150191 -

Yummy :-)

As a kid I used to have mushrooms on toast....just saute'd bisporus on very buttered toast. Yummy.

Funnily enough, it's only recently that I'll eat mushrooms again -- after many years of abstainance.

-psy


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It may look like a button mushroom right now, but wait until you see how it grows!

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Re: Recipes... [Re: psyconaut]
    #1151140 -

An easy recipe for stuffed mushrooms that I like is using button or portabella mushrooms. Take out the stem and chop it up. fry up some hamburger, drain, add spagetti sauce and the chopped stem. Season to taste. Stuff the mushrooms put some grated cheese on top and toss them in the oven for awhile. Easy and tasty.

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Re: Recipes... [Re: G a n j a]
    #1185653 -

grifola frondosa and deer meat sausage are also good in chili, as are oysters and sulfur shelf. Ten years ago someone told me I should try chili with mushrooms, I thought: not likely, turns out its tasty.


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Keep growing.

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Re: Recipes... [Re: psyconaut]
    #1187742 -

i like slicing the portabello's and adding it to my risotto.  I use dry white wine and  the water from boiling potatoes  as liquid (cus risotto absorbs alot of it), throw in some  parsley, chopped garlic, S&P. 
Daaam i need to get my ass up and going to grw some  porties.

I also like portabello's in a  port wine reduction sauce, yummie!!!!  :smile: :smile:

sBUD:tongue: 

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Re: Recipes... [Re: sBUD]
    #1192700 -

Stoned and now I have munchies for shrooms thanks to u people hehehe

Mushies n red onions seasonings of choice sauted, a nice black Angus steak marinated in u'r own special marinade. Grill add shrooms n onions ahhhhh man i need steak! Gotta run to the store laterz!


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"~Dream as if you'll live forever....live as if you'll die today~ James Dean"

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Re: Recipes... [Re: Bavet]
    #1193922 -

lol dam now im hungry too  :smirk:


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er

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Re: Recipes... [Re: Bavet]
    #1214482 -

...and dont forget that the black angus steak should be cooked medium rare>. MMmmmmMMMMMmmm!!!!...
the only way to eat a steak  :grin:lol :grin:lol :grin:

sBUD:tongue:

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Re: Recipes... [Re: psyconaut]
    #1223508 -

ok, Hericium erinaceus, aka  lion?s mane, monkey?s head, bear?s head, old man?s beard, hedgehog mushroom, satyr?s beard, pom pom, and yamabusitake

this is a rare find, and has a deliate flavor that deserves to be cherished .

a specimen the size of a baseball should be steamed no more then 2.5 min. (maybe a little longer if its been refridgerated) no seasoning !
dip bits in garlic butter, and be prepared to pee your pants . :grin:   

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Re: Recipes... [Re: deanofmean]
    #1229197 -

Impressive. Great recipes in here that ill have to try.
My old favourite is still portobellos or brunnescens lightly scimmered in butter in the frypan with three leaves of sage, three cloves of garlic, some RED wine (it tastes much better than white surprisingly), and finely chopped parsley. fried mushrooms and sage go hand in hand!


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Re: Recipes... [Re: Zen Peddler]
    #1229904 -

I have to agree with Bluemeanie...

fresh portabellas sliced thick-ish.

Add a small pad of butter to frying pan, brown the portabellas, and add in red wine.
serve over steak, eat them plain, or over a RICH and creamy proscuto pasta.

good input all, lets hear some more!!!


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Seril,
Political language -true of all political parties- is designed to make lies sound truthful and murder respectable, and to give solidity to pure wind..

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Re: Recipes... [Re: psyconaut]
    #1234011 -

These are mainly home grown style mushroom recipes but theres some pretty tasty looking ones there :smile:
http://www.mycobiotech.com/recipe.html


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er

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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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