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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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Re: Recipe Thread [Re: RoscoeReturns]
    #28897999 -

Making me hungry! Great recipes!

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Re: Recipe Thread [Re: Fullcircle1] * 3
    #29014118 -

not my recipe found on facebook a long time ago

Mushroom Paprikash
(Gombapaprikás)
By Bob Hosh

This is a basic recipe for mushroom paprikash; it is based on the way my grandmothers prepared the dish. Variations will be noted below.

Ingredients:

12-16 oz. button mushrooms, sliced
1 small red onion, diced
½ cup sweet bell pepper, diced (optional)
1 small ripe tomato, diced (optional)*
3 tablespoons butter, grape seed oil or canola oil
1 heaping tablespoon sweet Hungarian paprika
1 clove garlic, minced
1 cup chicken broth**
1 cup sour cream at room temperature
1 heaping tablespoon flour
1 tablespoon flat leaf parsley, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Method:

If using wild mushrooms from the fields or forest clean them with a damp cloth or paper towel. Slice the mushrooms into uniform size. Heat the butter or grape seed oil over medium heat and add the cleaned mushrooms; sauté until the mushrooms have released their liquid and it has cooked away. Add the diced onions and garlic and cook to soften them. Stir in the sweet paprika and the chicken broth and minced parsley. Simmer for about 5 minutes.

In a small bowl combine the sour cream and flour and mix until smooth. Stir this mixture into the mushroom mixture and blend until smooth. Add the salt and pepper. If too thick add a little broth or water. If too thin a sauce, gently simmer until it is reduced to the thickness you desire.  Never boil.

Serve with pasta such as nokedli (Spaetzle), small shells, or rice.

Serves 4-6

Notes:
*If fresh ripe tomato is not available use teaspoon of tomato paste.
**Vegetable broth or water may be substituted for the chicken broth.

Variations:

  • If you omit the tomatoes and sweet bell pepper add a1/4 teaspoon freshly ground nutmeg to the sauce.
  • For a more elegant sauce use ¾ cup sour cream and ¼ heavy sweet 
    Cream.
  • If you use Royal Trumpet mushrooms for the dish you will need to simmer or braise the mushrooms longer to tenderize them. The same goes if you  use forest picked Hen-of-the-Woods (Grifola frondosa).



Royal Trumpet (Pleurotus eryingii) Paprikás with csiga noodles


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

∴Genetics Info∴Ps. ovoideocystidiata and Native Americans∴

∴The Official Woodlovers Thread∴Outdoor Mushroom Cultivation∴

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Re: Recipe Thread [Re: catnip40] * 1
    #29014579 -

Shiitake ravioli with Parmesan Cream Sauce
Ingredients (serves 4)
• pasta dough recipe (below)
• 6 ounces chopped fresh shiitake mushrooms (pulse in a food processor)
• 1 large clove garlic minced
• 1 Tablespoons snipped fresh thyme (or ½ tsp dried)
• 1 Tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper -- don't worry about being exact.
• 1/3 cup dry white wine or chicken broth
• 1 tsp lemon juice
• A dash (1/4 tsp?) of Franks hot sauce
• 1/3 cup ricotta cheese
• 2 Tablespoons grated Parmesan cheese
• 1/3 Tablespoon snipped fresh chive
Instructions
1. In a large skillet heat the olive oil. Add the chopped mushrooms, garlic, thyme, salt, pepper and saute until the mushrooms release most of their moisture about 5 minutes. Add the wine or broth, lemon juice, and hot sauce and simmer uncovered about 10 to 15 minutes or till mushrooms are tender and no liquid remains.
2. Remove from heat and cool slightly.
3. In a small mixing bowl stir together the mushrooms, ricotta, Parmesan cheese and chives.
4. Set aside until ready to fill the ravioli pockets.
5. Fill the ravioli.
6. Allow to dry until a bit leathery, flip them over after 15 minutes to ensure they don’t stick. Refrigerate.
7. You can prepare the ravioli now or freeze*
8. When ready to prepare gently add the frozen ravioli to simmering salted water. Once the ravioli float, they are ready for whatever sauce you like.
Notes
• *Set the filled ravioli on waxed lined cookie sheets and place in freezer. Once frozen put them in a zip lock bag inside of a freezer container. The double lining will prevent them from getting freezer burned. Our ravioli never lasts that long.
 
Parmesan Cream Sauce:
Ingredients for the sauce:
•  1/2 tbsp olive oil
•  1 clove garlic
•  1 cup (250ml) double cream (heavy cream)
•  1 pinch nutmeg
•  1 sprig thyme
•  salt and pepper
•  2 tbsp parmesan freshly grated

Instructions for the Sauce
1. Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil.
2. Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon.
3. Toss in the sauce and serve.

Pasta dough 
(Roll to Atlas pasta machine setting #5.
This recipe MIGHT give a bit extra. Make 1 serving ramen with leftover)
• 2 cup flour
• 4 tbsp water
• 1 tsp salt
• 2 eggs
Instructions for pasta:
1. Mix and knead for about 10 minutes
2. Rest at least 20 minutes in plastic wrap
3. Roll/shape

Tools:
Ravioli maker
Pasta roller

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Re: Recipe Thread [Re: flugelizor]
    #29026250 -

Made this surprisingly decent concoction when I was stuck at home last night broke waiting for my paycheck, just started throwing whatever I could find in a small saucepan

-50g Hershey's Kisses
-butter
-cinnamon
-sugar
-peanut butter
-vanilla extract
-lemon juice
-water

melt and stir all that in the saucepan.
then turn off the heat and wait a couple of minutes before stirring in dried shrooms grounded into powder. Then pour it into moulds and let it cool in the refrigerator.

Edited by novelattempt (11/16/24 02:19 PM)

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Re: Recipe Thread [Re: novelattempt]
    #29027351 -



Souther style crumbed oyster mushrooms, will post receipe later today.

Very tasty!

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Re: Recipe Thread [Re: NSWContainerJoe]
    #29030655 -

I bought some 250 million year old Himalayan salt for your recipe, but just my luck—it expires next week!
NSWContainerJoe said:


Souther style crumbed oyster mushrooms, will post receipe later today.

Very tasty!


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Re: Recipe Thread [Re: Dabadava] * 1
    #29092034 -



BBQ lions mane Sandwich

Cut 1lb of lions mane into thin ribbons (chiffonade) and add to a dry saute pan on med-hi heat (lean towards a very hot pan)

Saute until good color, golden brown then add a pinch of salt and saute for a few extra minutes, this helps get excess water evaporated.

Add ~2-3tbsp olive oil and continue to saute until desired crispiness is achieved (4-5 minutes).

Add BBQ sauce and saute for one more minute.

Add to sandwich with your choice of accoutrements. Pictured is toasted baguette, Mayo, Romain, hot sauce and pickled Serrano peppers.

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Re: Recipe Thread [Re: deadmandave]
    #29092203 -

deadmandave said:


BBQ lions mane Sandwich

Cut 1lb of lions mane into thin ribbons (chiffonade) and add to a dry saute pan on med-hi heat (lean towards a very hot pan)

Saute until good color, golden brown then add a pinch of salt and saute for a few extra minutes, this helps get excess water evaporated.

Add ~2-3tbsp olive oil and continue to saute until desired crispiness is achieved (4-5 minutes).

Add BBQ sauce and saute for one more minute.

Add to sandwich with your choice of accoutrements. Pictured is toasted baguette, Mayo, Romain, hot sauce and pickled Serrano peppers.


Damn! That looks delicious!


--------------------
Method for Small Scale Casing Pasteurization

How much really fits in a 00 capsule?

Micro and Macro Mushroom Photography

Can you freeze mycelium?


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Re: Recipe Thread [Re: RoscoeReturns]
    #29100492 -

Now Ian so fucking hungry :grin:


--------------------
Psychonaut

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Re: Recipe Thread [Re: Kornpilz] * 1
    #29123048 -

Delicious breakfast sandwich:
Ingredients:
1/3-1/2 lb oyster mushrooms
2-3 eggs
Bagel (I prefer everything)
Butter

1) chop 1/3-1/2 lb oyster mushrooms


2) add oil to pan, heat a tad above medium, put your bagel in the toaster/oven.

3) Cook the oysters until they are crispy, brown and shrunken. This will give them a good woody/meaty flavor. You need to add a splash more oil halfway through cooking when the oil gets low, this will make them extra crispy in the end.



4)scramble your eggs and add them to the oysters mushrooms. Flip after 45 seconds on burner, cook other side for 30sec off the burner in pans residual heat, flip again if needed


5) butter the bagel and put together your sandwich. Cheese is optional, personally I like it better without.

I eat a breakfast sandwich every morning, adding oyster mushrooms made the sandwich twice as tasty. As a result, I'll always grow oyster mushrooms:)



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





Pasteurizing Straw with Hydrated Lime
Swiss Cheese Fruiting Chamber

Edited by Agar Wedge (02/13/25 08:04 AM)

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Re: Recipe Thread [Re: Agar Wedge] * 2
    #29275388 -

RECIPE: ELK + MUSHROOM HAND PIES

Pastry recipe:
Ingredients:
* 12 ounces all-purpose flour
* ¼ teaspoon salt
* 6 ounces cold unsalted butter cut into cubes or grated
* 1 large egg
* 1 ounce ice cold water

Instructions:
1. Place flour, salt, and cold butter pieces into the bowl of your stand mixer and blend on low until
mixture resembles coarse sand.
2. Add in your egg and just enough water to bring the mixture together
3. Press into a disk and wrap with plastic wrap. Chill for one hour.

Make pastry at least 2 hours ahead of time, if not the day before.

For the filling:

1lb ground elk (could sub venison, boar, or beef)
1 med onion, finely diced
1 carrot, finely diced
1/2 red jalapeno, finely diced
3-4 cloves garlic, minced
1/2lb oyster mushrooms, chopped (I used grays, any will work)
1/2lb lion's mane, chopped
Fresh herbs - I had thyme, rosemary, oregano, marjoram, and tarragon. Use equal amounts of each, you will need 2-3tsp all together.

1/3c water + 2-3tbsp red wine (I used a cheap Malbec)
1/2c beef or veg broth, half strength  (dilute 1:1 with water, need 1/2c total)

* brown the meat in a large skillet, breaking up the bigger bits, season with S&P
* once cooked through, transfer meat, fat, and juices to a bowl and set aside
* add 1-2Tbsp butter to the same pan and heat on medium
* sautee onions for 8-10 min, add carrots, cook for 6-8 min more
* add garlic + jalapeno(optional), cook for 2-3 minutes or until garlic is fragrant
* deglaze the pan with the wine+water mix, stir and reduce most of the way
* add meat to veg mix in the pan, stir to combine
* add some herbs to the pan and stir
* add broth to pan, bring to a boil, then lower heat a bit and reduce most of the liquid - you want the filling to be nice and tight for hand pies
* check seasoning again, adjust herbs and S&P if needed
* once reduced to nearly dry, sprinkle flour over pan, stir to combine
* cook the flour for 2-3 minutes on med-low, stirring constantly
* remove from heat, spread out onto a sheet pan lined w/ parchment to cool (or put in fridge overnight if making them the next day)


To build the pies:

* use 2Tbsp filling for a 6 inch circle of pastry
* water or egg wash to help seal the edge
* fold dough over filling, press air out, crimp edge with a fork
* brush tops with egg wash
* bake at 425F for 15-20 min or until G.B.D. (Golden Brown Delicious)


--------------------
"For the powerful freedom-takers who rob justice from us all, that's why I keep my pistol loaded, powder, cap, and ball..."
Read more, post less!
...turns out, I'm an amateur at everything

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Re: Recipe Thread [Re: deadmandave]
    #29350219 -

Vouching for the bbq lions mane recipe, I did it with home cooked chard and jalapeño on ciabatta

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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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