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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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Re: Shiitake Mushroom Gravy [Re: OICU812] * 1
    #17261876 -

Shitake and oysters are very good mixed heavily into meatloaf with lots of veggies.  Top that with yoor gravy


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reporting and trading from the PNW.

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Re: Recipe Thread [Re: jokefox] * 1
    #17444149 -

jokefox said:
deep fried mushrooms the stoner way

make some pancake batter mix , as the side of the box will tell you how

cover your mushroom with some flour , dip in the batter mix, then roll into crushed up ritz crackers
and deep dry, also very good with onions , who doesent love onion rings or anything deep fried for that matter


nothing quite like puffing on a good joint while frying chanterelles with seasoned milk and egg wash then dipped in 50%-75% ritz and the rest next day bread crumb. ill be using pancake batter next time for sure!!


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As the spark of the dream ignites a flame of desire all we have is time and all to do is admire

Spawning to Bulk Substate TEK

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Re: Recipe Thread [Re: GreenHorns] * 1
    #17444892 -

stole this recipe from http://honest-food.net/2009/08/31/chanterelles-and-the-sexiest-soup-ever/ and it turned out bad ass. i omitted the saffron since im not made of airports and found a place to shove some fresh demi glace as well :smile:

Serves 4-6.

Prep Time: 15 minutes

Cook Time: 45 minutes

VELOUTE

    6 cups chicken stock, or pheasant, turkey or quail stock (you can go with duck or goose stock if you use morels, cremini or porcini mushrooms)
    2 tablespoons unsalted butter
    2 tablespoons flour

SOUP

    1 pound fresh mushrooms
    2 minced shallots
    4 tablespoons unsalted butter
    3 egg yolks
    1/2 cup cream
    1 shot brandy (Armagnac is my preference)
    1/4 teaspoon saffron
    Salt to taste

    Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown.
    Whisk the hot stock into the roux and let this simmer for 20 minutes, stirring often. You want it to slowly cook down by at least 1/3 and be silky looking.
    While the veloute is simmering, make the mushroom base. Mince the mushrooms and shallots fine and sweat them in a saute pan over medium heat with a touch of salt. Cook, stirring often, until the shallots are translucent and the mushrooms give up their water.
    Crumble the saffron into the brandy and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the brandy is nearly gone.
    Buzz the mushroom base into a puree in a food processor.
    OPTIONAL: If you want a truly refined French soup, push this puree through a fine-mesh strainer.
    When the veloute is ready, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes.
    OPTIONAL: If you want a mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown.
    Beat together the egg yolks and cream, then ladle — a little at a time — some soup base into the egg-cream mixture. This is called a liaison, and you are tempering the eggs with the hot stock slowly, so they do not congeal. Once you have 3-4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. DO NOT BOIL.
    OPTIONAL: Put this soup through the fine-mesh strainer again to remove any lumps and return to low heat.
    To finish the soup, turn off the heat and whisk in the remaining butter.
    Serve with the seared mushrooms in the center, with crusty bread and white wine. Enjoy decadence.


*i grew up eating home made Swedish meatballs made from ground beef, Worcestershire sauce, nutmeg, home made garlic mustard season salt, and onion. then simmered in a cream of mushroom soup from a can and milk gravy. when i use this soup the day after in place of cream of mushroom in a can and its fucking unbelievable. give it a go in whatever amounts of each you want. really cant do it too wrong since it ends up slop on top of egg noodles, or better yet mashed potatoes anyways.


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As the spark of the dream ignites a flame of desire all we have is time and all to do is admire

Spawning to Bulk Substate TEK

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Re: Recipe Thread [Re: GreenHorns] * 1
    #17454332 -

My christmas dinner beef, lobster and shrimp stew
about a 3 lb pot roast (season as you like)
2 6 oz lobster tails
12-16 20/26 shrimp
about a 1/2 lb of carrot
1/2 stalk of celery
1 pint sour cream
1 onion
about 1/2 lb of ham
Beef stock
Spatzes(2 cups flour 2 eggs 1/4 stick butter. boil spatzes for 10 minutes.
Then add spatzes to the stew
(i had to use store boughts) about 4 oz of mushrooms sliced.
simmer for about an hour.
And you're good to go


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:kingcrankey: Please report me to a Mod for hurting your punk ass hippie feelings :flipthebird: And all time Champion thread killer.:thatsayes:

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Re: Recipe Thread [Re: r00tuuu123] * 1
    #17475956 -



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.


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My new business is now on facebook at https://www.facebook.com/MushroomsNaturally?ref=hl

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Re: Recipe Thread [Re: chefinainteasy] * 1
    #17477163 -

:homerdrool:


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

Myco-tek.org

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Re: Recipe Thread [Re: chefinainteasy] * 1
    #17477659 -

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.


That looks amazing, but I'm afraid without the recipe - it never happened!:tongue2:

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Re: Recipe Thread [Re: Shu] * 1
    #17625460 -

This isn't an elaborate recipe but it works good for me!
I work 12.5hr days with an hour drive so I don't have lots of time but I love to eat fresh shiitakes
every single day. Tastes great, feels great.

  The best part about this is the speed and the fact that the butter flavor isn't diluted.

Just take fresh shiitakes and put them in either a bowl or best yet, a large cup that's like a bowl in width. On top, place a large chunk of butter and freshly grind a pinch of both thyme and oregano.
Microwave for about 1minute and they're all done. ( the melting butter gets really hot & cooks them fast)
Get a fork and dive right in.
The flavor reminds me almost of fine seafood. 
Quick, easy & simple.
  Enjoy. CHEERS!


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Re: Recipe Thread [Re: Oeric McKenna] * 1
    #17856771 -

Shiitake Lentils

1.5C French Green Lentils-rinsed
Half a small onion-chopped
1T Caraway seeds
2T chopped fresh Rosemary
3 cloves Garlic-chopped finely
4 Medium Dried Shiitakes-ground in coffee mill to a powder
2 cubes Not-Beef bouillion

Bring 3 cups water to a boil
Add lentils and onion and stir
Cook on medium 20 min
Add Caraway, Shiitake, and bouillion cubes-stir well
Cook over medium heat (covered) until lentils are tender, but not mushy~10-15 min
Add garlic and rosemary. Stir well.
Cover and cook over low heat 10 minutes
Add salt to taste. (Not usually needed, due to the salt in the bouillion)
Serve with quinoa or crusty bread.

YUM!!!


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Surfing the Wood Wide Web

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Re: Recipe Thread [Re: hyphal] * 1
    #17901750 -

:nothingtoadd:


--------------------
Yes, you can bump my old threads with a question.
Here is how I get things done.
You should take a look. :hehehe:

Frank's tips and tricks. Updated on 3/21/14

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Re: Recipe Thread [Re: RogerRabbit] * 1
    #17919229 -

Portabella caps marinated in italian dressing and cooked with tomato sauce and grated parmesan cheese.

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Re: Recipe Thread [Re: FrankHorrigan] * 1
    #17919233 -

Chanterelle Duxelles
Makes 2 1/2 cups

Ingredients:

1/2 pound fresh chanterelle mushrooms
1 cup minced crimini mushrooms
2 shallots, peeled
1 cup extra virgin olive oil
1/2 cup red wine
1 tablespoon cream sherry
Sea salt and fresh pepper to taste
Instructions:

1) Slice and then roughly mince your ’shrooms. You want something between thick confetti and a dice. Mince the shallots, too.

2) Put a nonstick skillet on medium-high heat, add about a tablespoon of olive oil (for ultimate naughtiness, use French butter) and start cooking off the mushrooms and shallots in three batches (so as not to steam the mushrooms—the idea is to steal their liquid and replace it with wine and oil): Add one-third of the mixture and sauté for about 10 minutes or until much of the moisture has cooked off. Set aside on a plate and repeat until all the mushrooms are sautéed.

3) Put all the mushrooms back on high heat and add wine and sherry. Cook until liquids disappear completely, then season with salt and pepper.

4) Let cool and then empty into a glass or ceramic dish for storing. Cover the mixture with the rest of your olive oil (or until submerged). Keep up to one week, refrigerated. Or freeze for up to 3 months.

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Re: Recipe Thread [Re: Murmurs] * 1
    #17919367 -

Chanterelles are also great for making flavored vodka. Makes a really interesting bloody mary.

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Re: Recipe Thread [Re: Murmurs] * 1
    #17933958 -

Damn I think I'm gonna be doing alot of cooking tomorrow:grin:


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Check out my Pollen Trade thread for spreading Good genetics far and wide :grin:

Great Vendors thread where we can discuss "Non Shroomery" Vendors that sell good products worth checking into :stoned:

A few things I wanna get my hands on check it out and let me know if you have any of these:grin:


Need help getting started growing mushrooms
              Here's The Noob Forum

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Re: Recipe Thread [Re: RogerRabbit] * 1
    #17989446 -

Barbecued Portobello Mushrooms

This recipe is quick and easy. Pretty low on the calories to if you don't use a shitload of cheese =)

Ingredients:

Portobello mushrooms
Extra virgin olive oil
Goats cheese

How it's done:

Preheat grill to high.
Remove the stem and if needed you can give them a quick rinse.
Brush mushroom cap in Extra virgin olive oil.(prevents drying out)
Slice some goats cheese to desired thickness.
Cover mushroom spores with goats cheese.
Turn grill down to medium.
Place mushrooms spore/cheese side up on grill.
I cook them for about 10 min or until the cheese is melted.

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Re: Recipe Thread [Re: hostyle] * 1
    #18062109 -

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!


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Re: Recipe Thread [Re: t3chnobily] * 1
    #18081414 -

Has anybody thought of indexing this thread and putting it on the first page?  An index or at least a list of these awesome recipes would be super handy!

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Re: Recipe Thread [Re: Axerage] * 1
    #18184141 -

Asian inspired recipe

Here's what you need.

-Mushrooms. (I mainly use this with chanterelles, agaricus would be equally good)
-Equal parts of onions to mushrooms,
-1 cup of water
-1 teaspoon of cornstarch or if you don't have then flour
-1 teaspoon of chicken base (depends on the mushroom, good with chanterelles)
-You can add a touch of soy if you want, but I don't use soy for chanterelles (optional, depends on the mushroom, good for agaricus)
-You can substitute chicken base and water for chicken stock.

Cooking instructions

-Slice large mushroom specimens in half. Leave the rest whole.
-Slice onions.
-Mix cold water with starch and chicken base in a cup
-Saute onions in a pan with a bit of butter/oil till caramelized.
-Combine mushrooms with onions and cover with a lid, cook till water releases. Don't let the water evaporate.
-Whisk in starch mixture till it slightly thickens, you may need to add more starch/flour depending on how much water the mushrooms release and how much your cooking up. Your looking for a slightly slimy thickness texture, it should just coat the mushrooms and onions, similar to chowmein noodles.
-Serve

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Re: Recipe Thread [Re: Shroomer204] * 1
    #18327787 -

OH GOD SO MUCH YUMMY RECIPYS

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Re: Recipe Thread [Re: chefinainteasy] * 1
    #18327803 -

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.


LOOKS SO GOOD LOL

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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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