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Offlinethesmellythief
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Re: Recipe Thread [Re: chefinainteasy]
    #18327823 - 05/27/13 01:39 PM (7 years, 9 months ago)

Quote:

chefinainteasy said:


Just a little food porn. Made this the other night for the wife and neighbors. First course, a teriyaki shrimp with grilled baby oyster mushroom cluster, syrachi marinated tempura tofu, and a scallion, radish and snow pea ginger lime salad.



Im looking you up now :laugh:


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InvisibleRan-D
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Re: Recipe Thread [Re: thesmellythief]
    #18330719 - 05/27/13 11:15 PM (7 years, 9 months ago)

Any of you guys have any experience with drying puff balls?


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InvisibleJavadog
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Re: Recipe Thread [Re: Ran-D]
    #18330912 - 05/27/13 11:44 PM (7 years, 9 months ago)

I think that they are sliced before they are dried.

...I think that I am pulling that from the Arora book, but I am not sure.

Good luck,

JD


--------------------
Boyd Rice told my brother that life is a corny pack of freesakes

Myco-tek.org


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InvisibleRan-D
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Re: Recipe Thread [Re: Javadog]
    #18331028 - 05/28/13 12:05 AM (7 years, 9 months ago)

Well yea I was going to slice them up and all. Just seems like I remember reading somewhere that their texture isn't very good once rehydrated :shrug:

Edit: I guess what I really want to know is are they worth drying or should I try to store them fresh and eat them in the next couple days?


Edited by Ran-D (05/28/13 01:22 AM)


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Offlinegeneralsherman55
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Re: Recipe Thread [Re: t3chnobily]
    #18884517 - 09/24/13 12:26 PM (7 years, 5 months ago)

Quote:

t3chnobily said:
Young Lions mane cutlets

Pick a young fruit that is just starting to "tooth"



Slice on a bias



Dunk in eggwash and dredge with almond flour.  Fry in butter till brown both sides



Serve with kimchee on a bed of greens!






that looks amazing!


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OfflineNSF
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Re: Recipe Thread [Re: generalsherman55]
    #18887540 - 09/25/13 01:42 AM (7 years, 5 months ago)

I just had some success with a morels pasta. 

200gm fresh morels, rinsed, salad spun, rinsed again, sliced in 'rings', rinsed and spun again. 
6 spring onions, white parts finely sliced
knob oh ghee
knog of butter
2 cloves of garlic finely diced
chicken stock cube
1/4 cup hot water
chinese broccoli, chopped (or asaparagus)
1/4 cup cream
porcini powder

Bring a pot of salted and oiled water to the boil, add pasta

In a pan melt ghee and gently cook spring onions until tender, raise heat and add morels and garlic.  Cook to your liking.  Add chinese broccoli, stir fry one minute, then add stock cube and water, cook broccoli until al dente.  Add cream and butter, reduce heat and thicken a little. 

When pasta is al dente, drain and return to pot, add sauce to pot and stir through, sprinkle on porcini powder and serve. (do not cook porcini powder) 

A little parmesan, fresh strands not powdered goes very well on top of this one.


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OfflineChuck H
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Re: Recipe Thread [Re: NSF]
    #19049929 - 10/29/13 01:42 AM (7 years, 4 months ago)

I finally made my peace with Matsutake!

2 Tbsp soy sauce
1 clove garlic minced fine
1 Tbsp fresh ginger root minced fine
1 tsp rice wine vinegar
2 Tbsp tomato chopped into small pieces
2 Tbsp cilantro chopped course
1 Tbsp sake or white wine
1 Tbsp sugar
1 medium sized Matsutake
2 1/2 cups water

Tear matsi into quarters and place in a zip bag with 1 Tbsp soy sauce, the garlic, the wine, half the ginger and sugar. smoosh around and allow to marinate for 15 min. Reserve marinade and place matsi's on a large sheet of foil. Crimp foil into a tight pouch and place in a 400* oven for 15 min. Allow pouch to cool.

Prepare two bowls each with 1/2 the tomato, cilantro and remaining ginger.

Open matsi pouch and add 1/2 pouch liquid to each bowl. Slice matsi's thin and add 1/2 to each bowl.

In a pan, combine water,remaining marinade, 1 Tbsp soy sauce,  rice wine vinegar and remaining sugar. Bring to a boil and pour 1/2 into each bowl through a strainer. Cover bowls immediately and allow to stand for four minutes.

only uncover upon serving for the aromatic effect. I covered the bowls with plates and put a scoop of sushi rice on each one. It made for a nice, functional presentation. Serves two. 

Amazing doesn't touch it!


--------------------
"Fungally speaking, we are smiled upon most favorably." David Arora


Edited by Chuck H (11/16/13 10:07 AM)


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Offlineshroomseng
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Re: Recipe Thread [Re: RiverDweller1]
    #19148191 - 11/17/13 02:46 AM (7 years, 3 months ago)

im gonna make this on thanksgiving!


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Invisibleforagedfungus
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Re: Recipe Thread [Re: shroomseng] * 1
    #19225779 - 12/04/13 09:54 AM (7 years, 3 months ago)

Maitake pickles.
Found more hens than I could cook back in october.So I tried pickling some. Opened the jar today...yum!

Ingredients
_hen of the woods
_salt
_spices (I used garlic and some "pickling spice mix"[cinnamon, allspice, mustard seed, coriander, bay leaves,ginger, chilies, cloves, black pepper, mace, cardamon]
_vinegar
_water


-Clean mushroom
-Shred into bite size pieces
-Salt liberally, mix
-let the shredded mushrooms sit with the salt on them for a few hours. The salt will draw off a lot of moisture.
-squeeze as much of the water from the salted mushrooms as possible (I didn't save this water, but maybe it could be useful as very salty soup base?)
-Put mushrooms, spices, and equal parts vinegar/water in a pot, boil for 20 min
-While still hot, transfer to sterile jars. making sure mushrooms are submerged in vinegar/brine.
-Hot water bath the sealed jars for an additional 15 minutes.
-Store in a cool dark place for at least 2 weeks (up to 6 months...maybe longer?)

Next time I am going to adjust the spices, leaving out the cinnamon and cloves, adding more garlic maybe some onion.





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Offlinekellogg
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Re: Recipe Thread [Re: RogerRabbit]
    #19707161 - 03/17/14 03:52 AM (6 years, 11 months ago)

This all sounds so delicious xD i must try


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OfflineRandomFX
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Re: Recipe Thread [Re: kellogg]
    #19739569 - 03/24/14 04:24 AM (6 years, 11 months ago)

marinated mushrooms in italian type dressing has always been one of my favorites...but I seriously need to make 10-20 lbs of it at a time to stay in supply for just myself.


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OfflineChefRawk
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Creamy Lobster Stuffed Mushroom Caps [Re: RandomFX] * 1
    #19812261 - 04/08/14 10:34 AM (6 years, 10 months ago)

I created this recipe on the fly last night. Its basically a crab rangoon cream cheese stuffed inside a mushroom cap.

Ingredients:
Your favorite mushroom cap
Cream cheese (I used Philadelphia french onion & chives)
S&P
Imitation crab (can be replaced w/real crab)
Chopped Garlic
Milk
Bell Peppers
Parmesan Cheeze

Instructions:

In a small bowl combine all ingredients making sure to shred crab into small pieces and chopping garlic/peppers into very small bits

2) stuff into mushroom

3) bake at high heat 425 for roughly 20 minutes

ENJOY




NOTES:

In the future If I have the spare cash I will use real crab, real lobster, fresh chives. Also I think it would taste very fire to saute some shrimp and add to the cream cheese mixture.


Edited by ChefRawk (04/08/14 10:36 AM)


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OfflineUKMunter
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Re: Recipe Thread [Re: ChefRawk]
    #19877071 - 04/21/14 09:21 AM (6 years, 10 months ago)

Oh have I got the loveliest mushroom recipe you will ever know ... It so simple .. I really only want to add my experience one evening in a moors, near where I used to live... .. 

Ready >> Butter ...

Just add Yellow Swamp Russula's ....

Oh my. The very best mushroom I have ever tasted on a frying pan over a camp fire .. Seriously I have to share that experience.. The flavour was just so nice, .. 

Other foods may be added at the expense of not tasting the mushroom ??>>!!


--------------------
Everlasting Gob Stopper hedges .... .. . Yes I loved that rug .... .


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Offlinegeneralsherman55
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Re: Recipe Thread [Re: RogerRabbit]
    #20061257 - 05/30/14 03:15 PM (6 years, 9 months ago)

i just picked up a few mushroom cookbooks. id be happy to share some recipes. just name a species and ill post em!


also is this the same roger from the camping trip? if so i would love a recipe for that tea you made. shit was amazing


--------------------


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Invisiblelipa

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Re: Recipe Thread [Re: generalsherman55]
    #20061850 - 05/30/14 05:30 PM (6 years, 9 months ago)

Quote:

generalsherman55 said:
i just picked up a few mushroom cookbooks. id be happy to share some recipes. just name a species and ill post em!


also is this the same roger from the camping trip? if so i would love a recipe for that tea you made. shit was amazing




Calocybe indica :lol:


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Offlinegeneralsherman55
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Re: Recipe Thread [Re: lipa]
    #20061920 - 05/30/14 05:44 PM (6 years, 9 months ago)

Quote:

lipa said:
Quote:

generalsherman55 said:
i just picked up a few mushroom cookbooks. id be happy to share some recipes. just name a species and ill post em!


also is this the same roger from the camping trip? if so i would love a recipe for that tea you made. shit was amazing




Calocybe indica :lol:




pretty sure thats not in any of the books but ill check when i get home


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Offlinetscott1632
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Re: Recipe Thread [Re: generalsherman55]
    #20069529 - 06/01/14 03:04 PM (6 years, 8 months ago)

anyone ever tried stuffing morels?


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OfflineRandomFX
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Re: Recipe Thread [Re: tscott1632]
    #20069798 - 06/01/14 04:22 PM (6 years, 8 months ago)

I've told people to stuff their morals, does that count?


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Offlinegeneralsherman55
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Re: Recipe Thread [Re: generalsherman55]
    #20070554 - 06/01/14 07:23 PM (6 years, 8 months ago)

Quote:

generalsherman55 said:
Quote:

lipa said:
Quote:

generalsherman55 said:
i just picked up a few mushroom cookbooks. id be happy to share some recipes. just name a species and ill post em!


also is this the same roger from the camping trip? if so i would love a recipe for that tea you made. shit was amazing




Calocybe indica :lol:




pretty sure thats not in any of the books but ill check when i get home





it doesn't have it. but heres the: Chicken and Chanterelle Pudding

1 med onion chopped
1 celery stalk sliced
2 tsp chopped fresh thyme
1 tbsp veg oil
2 chicken breasts skinned and boned
1 1/4 cups fresh chanterelles trimmed and sliced
4 tbsp all purpose flour
1 1/4 cups homemade or canned chicken broth
1 tsp dijon mustard
2 tsp wine vinegar
salt and freshly ground pepper

Dough:
3 cups self rising flour
1/2 tsp salt
2/3 cups chilled unsalted butter, diced
5 tbsp cold water

1. saute onion, celery, thyme in oil without coloring. cut chicken into bite sized pieces and add to pan with the mushrooms and cook briefly. stir in the flour and remove from heat.

2. stir in chicken broth gradually so flour is completely absorbed by the broth. return to heat, simmer to thicken, add mustard, vinegar, and seasoning. set aside to cool.

3. dough: sift the flour and salt into a bowl. add butter and rub together with finders until it resembles bread crumbs, add water all at once and combine. roll out dough on floured surface as a rectangle 10 x 12 inches. pour cool chicken chanterelle pudding over it and roll it like a fat burrito. use cheese cloth to help roll and encase it in cheesecloth when done to tie it off.

4. lower pudding into pan of boiling water, cover and simmer for 1 1/2 hours. lift out. untie. slice and serve.

its basically like a chanterelle beef wellington. the picture in my book looks great.


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OfflineForresterM
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Re: Recipe Thread [Re: generalsherman55] * 2
    #20434106 - 08/17/14 08:04 PM (6 years, 6 months ago)

Ok so here's a not so gourmet recipe for those of us with lesser chef skills and / or time/money :lol:

Black trumpet pizza!



Obviously a homemade pizza is best for this, but if you're broke and/or don't have the time for that, go grab a Tony's frozen pizza, and a lot of black trumpet mushrooms.  Cut the mushrooms (fresh) into a nice sized pile of pretty small pieces.  No cooking necessary for the shrooms, just put 'em on the frozen pizza and add some extra shredded cheese on top.  Then cook as per your frozen pizza box instructions. 

MMMMMmmmmmmm..... :crazy2:

EDIT:  I discovered that if you sautee the mushrooms in a small amount of oil first and cook out most of the water, you can fit more mushrooms on your pizza and it won't get watery.  More mushrooms = better.


--------------------
Have some medicinal mushrooms and want to get the most out of them?  Try this double extraction method.


Edited by Forrester (08/22/14 11:12 PM)


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Mushrooms, Mycology and Psychedelics >> Gourmet and Medicinal Mushrooms

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