flugelizor said:

That looks delicious.
I love Asian soups.
But I have never run across a young Thai coconut in my life, so, bummer.

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DavidReishi said:

DavidReishi's Awesome Raw Maitake & Baby Bok Choy Soup. Serves two.

Ingredients:

- Grifola frondosa, baseball to softball size cluster, or 1 to 1.5 cups edible pieces
- Baby bok choy, 3-6 units, or 4 cups chopped
- Thai young coconut, water and flesh
- 6 tablespoons raw soy sauce or "Nama Shoyu"
- 4 tablespoons olive oil
- 1 tablespoon raw coconut sugar (optional)
- Ginger, 1 inch piece finely chopped
- Garlic, 1/2 teaspoon minced
- 1/2 teaspoon jalepeno sauce or fresh chopped
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- Salt to taste
- Spring water, a couple cups

1. Rinse and chop into large pieces the baby bok choy. Toss with 3 tablespoons raw soy sauce and 2 tablespoons olive oil, then lay out on a cookie sheet. Place cookie sheet over a light heat source for 3 hours, covered loosely with foil and tossing a couple times during the wait. The cookie sheet surface should never get too hot to hold your finger to it. This will soften the bok choy without cooking it and destroying important enzymes such as myrosinase. (In pics 2 and 3, which are before and after, there's a glass bowl between the cookie sheet and the heater.)




2. Slice or chop the hen-of-the-woods mushrooms to your liking, and marinate for 30 minutes in 3 tablespoons raw soy sauce, 2 tablespoons olive oil, and, if you like a little sweetness, 1 tablespoon raw coconut sugar (or 1/2 the amount of regular sugar), tossing frequently.




3. In the meantime, remove the coconut water from the young Thai coconut. (It should yield around a cup.) Add spring water to make 2.5 cups total. Then open the coconut and remove all the flesh with a spoon, being careful to pick off any non-flesh specks or pieces.




4. Place coconut water and flesh, along with ginger, garlic, jalepeno, turmeric and cumin, into a blender, preferably a Vitamix type, and blend until smooth and perhaps the blender container is a tad warm to the touch. Remove to serving bowls and stir in sea salt to taste. Don't be shy, get the saltiness just right for your taste. Then stir in baby bok choy and drained mushrooms, add a little garnish if you like, and enjoy!



           

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DavidReishi said:

DavidReishi's Awesome Raw Maitake & Baby Bok Choy Soup. Serves two.

Ingredients:

- Grifola frondosa, baseball to softball size cluster, or 1 to 1.5 cups edible pieces
- Baby bok choy, 3-6 units, or 4 cups chopped
- Thai young coconut, water and flesh
- 6 tablespoons raw soy sauce or "Nama Shoyu"
- 4 tablespoons olive oil
- 1 tablespoon raw coconut sugar (optional)
- Ginger, 1 inch piece finely chopped
- Garlic, 1/2 teaspoon minced
- 1/2 teaspoon jalepeno sauce or fresh chopped
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- Salt to taste
- Spring water, a couple cups

1. Rinse and chop into large pieces the baby bok choy. Toss with 3 tablespoons raw soy sauce and 2 tablespoons olive oil, then lay out on a cookie sheet. Place cookie sheet over a light heat source for 3 hours, covered loosely with foil and tossing a couple times during the wait. The cookie sheet surface should never get too hot to hold your finger to it. This will soften the bok choy without cooking it and destroying important enzymes such as myrosinase. (In pics 2 and 3, which are before and after, there's a glass bowl between the cookie sheet and the heater.)




2. Slice or chop the hen-of-the-woods mushrooms to your liking, and marinate for 30 minutes in 3 tablespoons raw soy sauce, 2 tablespoons olive oil, and, if you like a little sweetness, 1 tablespoon raw coconut sugar (or 1/2 the amount of regular sugar), tossing frequently.




3. In the meantime, remove the coconut water from the young Thai coconut. (It should yield around a cup.) Add spring water to make 2.5 cups total. Then open the coconut and remove all the flesh with a spoon, being careful to pick off any non-flesh specks or pieces.




4. Place coconut water and flesh, along with ginger, garlic, jalepeno, turmeric and cumin, into a blender, preferably a Vitamix type, and blend until smooth and perhaps the blender container is a tad warm to the touch. Remove to serving bowls and stir in sea salt to taste. Don't be shy, get the saltiness just right for your taste. Then stir in baby bok choy and drained mushrooms, add a little garnish if you like, and enjoy!



           

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RiverGoddess said:

Last season I made two dishes that were absolutely amazing...

Fettucini Alfredo with garlic-sauteed Chantrelles & Lobster mushrooms in it, (picked them ourselves)

and my fave:

Thin crust pizza with venison and pine mushrooms

You have no idea how delicious this is... we used local deer and local pine mushrooms (again, picked 'em ourselves!), and organic white cheese. This was one of the most delightful things I have ever eaten in my life... I think we made it like, four times. hahaha

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goddamn! that sounds hella good. did you snag any pics? id love to see them. are you PNW?

some recent mushrooms pizzas:

crust from scratch, marnina, morels, porvolone and mozz, and fresh arugula

basically the same pizza but with olive oil base for sauce instead of marinara, and theres goat cheese alongside the provolone and mozz.

olive oil base, honey baked ham, morels, mozz, goat cheese, fresh oregano, and then when it was baking i added raw eggs so that they partially cooked on top. when you cut it the yoke runs everywhere. its really yummy

rosemary morel pizza

i really like make your own wild mushroom pizza events like this. ill make the dough. assemble the toppings. and let folks roll out their own dough and create their own personalized wild mushroom pizza. and then we all share. they all always turn out hella good.