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InvisibleAmatoxin
Injected With A Poison

Folding@home Statistics
Registered: 03/27/05
Posts: 1,934
Loc: Not So Great Britain
Wild Mushroom Recipe Flood
    #6712513 - 03/26/07 10:46 AM (16 years, 10 months ago)

Enjoy! :sun:

Deviled Morels

From Larry Lonik's book "Basically Morels"

2 cups morels
1 cup bread crumbs
2 hard- boiled egg yolks
2 raw egg yolks
1 cup milk or cream
4 Tblsps butter
Salt
Pepper

Chop morels. Mix the mashed hard-boiled yolks with the raw ones in a

mixing bowl and stir in milk. On the bottom of a baking dish put a

layer of bread crumbs, then a layer of mushrooms. Scatter bits of

butter on. Pour on egg mixture, saving enough for a top layer of crumbs

and butter. Add that top layer. Bake for 20 minutes, closely covered in

a hot oven. Uncover and cook for 5 more minutes, until top is well

browned. Serves 4 to 6.

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

Pheasant's Back Jambalaya

From Arlene Bessette in the book "Edible Wild Mushrooms of North

America" by Fischer/Bessette

2 Tblsps butter
1 cup chopped onion
½ cup diced celery
½ cup each green and red bell pepper
1 large can whole tomatoes, chopped
2 cloves garlic, minced
¼ cup fresh parsley
2 cups Dryad's Saddles (chopped)
2 cups cooled ham, cubed
1 tspn sugar
½ tspn chili powder
¼ tspn black pepper
Dash of Tabasco sauce
1 ½ cups beef broth
1 ½ cups water
1 cup long-grain rice, uncooked

Melt butter in large pot or Dutch oven. Add vegetables, garlic, parsley

and mushrooms. Cover; cook over medium heat until tender. Add remaining

ingredients. Cover and simmer 30-40 minutes, until rice is tender and

liquid is absorbed. Serves 2 to 4.

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

Hen of the Woods Salad

From "Edible Wild Mushrooms of North America" by Bessette and Fischer

3 green onion with tops, chopped
1 small tomato, peeled and chopped
2 Tbsps olive oil
1 Tbsp butter
8 ounces Hen of the Woods, chopped
1 Lb. Cooked, skinned, boned chicken
2 slices crisp cook bacon
2 Tbsps red wine
½ cup peanuts or pine nuts

Saute onion and tomato in oil and butter until onion is soft. Add

mushrooms and cook 4 minutes more. Add large chunks of chicken and

remaining ingredients to mushroom mixture and cook a few more minutes.

Allow to cool. Add a favorite salad dressing and chill. Serve over a

bed of lettuce or on avocado halves. Serves 2 to 4.

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

Souphet - Thai Maitake Salad

Ingredients:

4 cups shredded Hen of the Woods -
(1 1/2 by 1/4 inch strips)
1/4 cup of chopped fresh mint leaves
1/4 cup of chopped fresh Cilantro
2 scallions or green onions chopped
Juice of1/2 of a lime
1/2 a teaspoon of ground cayenne pepper (or hot red pepper flakes)
1 tablespoon ground roasted rice (dry fry uncooked rice - Basmati or

Jasmine work well - in a pan on medium heat until slightly browned then

grind in a coffee or spice grinder)
3/4 tablespoon oriental fish sauce
1 tablespoon sugar
Pinch of salt

Mix the lime juice sugar and fish sauce together in a small bowl and

set aside. Sauté the mushrooms in 1 tablespoon of cooking oil on medium

heat until the liquid released from the mushrooms during cooking is

gone and the pan is dry. Add the lime juice mixture and stir it in.

When absorbed add the ground rice, chili powder, salt and scallions and

mix. Toss with the remaining greens and serve.

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

Salmon with Black Trumpets and Horseradish Sauce

From "Edible Wild Mushrooms of North America"
by Bessette and Fischer

2 cups Black Trumpets
2 Tblsps butter
¼ cup mayonnaise
¼ cup prepared horseradish
1 Tblsp minced fresh parsley
1 tspn fresh lemon juice
2 salmon steaks or filets
Lemon wedges

Sauté in 1 Tbsp. butter over medium heat until liquid is absorbed.

Season to taste with salt and pepper. Mix together mayo, horseradish,

parsley and lemon juice in a small bowl and set aside. Place salmon in

baking dish and dot with remaining butter. Broil 6 inches from heat

until barely brown on edges. Spread horseradish sauce over fish and

broil until bubbly and golden. Serve with sautéed mushrooms and lemon

wedges. Serves 2.

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

Salmon with Creamy Black Trumpet Leek Sauce.

Salmon Filets for four people ( 2 lbs or more, preferably skinned)
Juice of half an orange or a few tlbs of bottled OJ
1/3 cup fresh Ramps or Leek greens sliced across in 3/4 inch strips -

(substitute green, white or even purple onions... why not?)
1/2 clove of finley choped garlic
1/2 to 3/4 lb of fresh Black Trumpets (Craterellus fallax or

cornucopioides)
1/2 cup of white wine
1/2 cup of vegetable or fish broth
1/4 cup of heavy cream (or half and half will do)
1/2 a stick of butter

Put the Salmon on a plate and cover with orange juice. Sprinkle with

salt and set aside.
If using dry mushrooms reconstitute them by warming them in a pan with

the wine for five minutes (or longer depending on the mushrooms). When

you get to a boil turn it down to low and simmer. Set them aside and

consider straining the wine if the mushrooms were gritty. There's

nothing worse than sand in your teeth to ruin a great meal. Chop the

mushrooms to bite size. Melt the butter and add the garlic for a few

seconds then the mushrooms. When the mushrooms are cooked stir in the

leek greens until wilted and dark green. Then add the stock and wine

and reduce by half. Butter and broil or grill your fish while reducing

the sauce. When reduced add the cream and season with salt and fresh

ground black pepper. Spoon the mushrooms onto plates and place the fish

on top. Garnish with finly cut leek greens and or orange zest. Serve

with Asparagus and oven roasted potatoes. Wow!

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

Linguine with Chanterelles and Leeks

From "Fields of Greens" by Annie Sommerville

½ pound chanterelles
1 leek, washed halved and thinly sliced
2 Tbsp unsalted butter
Salt and pepper
3 cloves garlic, minced
1/3 cup dry white wine
½ pound fresh linguine
2 tsp fresh thyme, chopped
Grated Parmesan cheese

Clean and trim mushrooms. Cut into thick slices. Cook pasta in boiling

water. Melt butter in large sauté pan, add leeks, ½ tsp salt, and a few

pinches of pepper. Cook over medium heat for 3 minutes. Add garlic and

cook, covered until leeks are tender. Add mushrooms and wine. Simmer

for 10 minutes. Drain cooked pasta and toss in pan with mushrooms,

adding thyme. Serve with cheese to taste. Serves 2 to 4.

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

Char-grilled Field Mushroom, Avocado, and Chicken Salad

From "Mushroom " by Johnny Acton and Nick Sandler

4 large open-capped Field Mushrooms, seasoned
with paprika, salt, pepper, brushed with olive oil
2 chicken beasts, sliced thickly, seasoned with lemon juice, salt,

black pepper and 1 clove garlic, finely chopped
1 Tblsp Olive Oil
1 Red onion, thinly sliced
¼ cup rich, home-made chicken stock
1 large ripe Avocado, peeled and pitted, sliced thinly and dribbled

with lemon juice
12 sliced Cherry tomatoes, Juice of half a Lemon
A sprig of Tarragon, finely chopped.

Grill the mushrooms on both sides until nicely browned, and set aside.

Fry the chicken in the olive oil in a hot pan until it starts to color.

Add the onion and continue to fry for 5 minutes until soft. Pour in the

chicken stock and lower heat by half. Toss the contents of the pan with

remaining ingredients. Place a mushroom cap on a warmed plate and

arrange a portion of the salad mixture on top. Serves 4.

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

Morels Rosenthal in Kataifi Nests

From "A Cook's Book of Mushrooms" by Jack Czarnecki

6 Tblsp Butter
1/3 cup each, chopped onion and bell pepper
1 pound fresh morels, sliced
2 Tbsps flour
2 ounces kataifi, divided into 4 long pieces
available at Italian or Greek groceries
½ cup fresh herbs, such as savory, thyme, oregano, or basil, chopped
1 tsp each, salt and sugar
1 Tblsp Soy sauce

Preheat oven to 300 F. Saute onion and peppers in 2 Tblsp butter for 1

minute. Lower heat and add morels. Cook covered for 30 minutes. Make a

roux in another pan with the flour and 2 Tblsps butter. Set aside. Form

4 nests from the kataifi on a baking sheet, drizzle with remaining

butter and herbs. Bake 15 minutes. Add remaining ingredients to morels

and then roux, to thicken. Fill each nest with morels. Serves 4.

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

Monkey's Head Fungus, Chicken and Pea Soup

From the cookbook "A Feast of Mushrooms" by Marlene Spieler

1 Monkey's Head Fungus soaked in cold water
several times for 10 minutes each, then
blanched for a minute and rinsed in cold water
1 Chicken breast, skinned and boned
5 cups chicken stock
3-4 Tbsp baby peas, fresh or frozen
Salt and ground black pepper to taste
A pinch of nutmeg
Shredded Parmesan cheese, to serve

Cut the fungus into bite-size pieces and the chicken breast into

strips. Bring to a boil in the chicken broth and add the peas, salt,

pepper and nutmeg. Bring to a boil again to heat the peas through.

Serve immediately, sprinkled with cheese. Serves 4.

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

Shiitake and Pea Pods

From the cookbook "The Healthy Kitchen"by Andrew Weil,MD and Rosie

Daley

1-LB snow or sugar snap peas
½ LB fresh shiitake or 1 cup dried
2 teaspoons canola or grapeseed oil
1 teaspoon toasted sesame oil
2 teaspoons light brown or raw sugar
¼ cup sake or dry sherry
2 tablespoons soy sauce

If using dry mushrooms, soak in hot water for 30 minutes. Slice

mushrooms into ½ inch wide slices. Heat oils in skillet and sauté

mushrooms over medium high heat, stirring, until they begin to brown.

Sprinkle sugar over mushrooms and add wine and soy sauce. Cook and stir

1 minute, then add pea pods. Reduce heat, cover and steam about 2

minutes. Continue to cook uncovered until most of the liquid is

evaporated. Serve as a side dish or over rice or pasta. Serves four.

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

**Puffball Soup **

From "A Cook's Book of Mushrooms"
By Jack Czarnecki

1/3 cup butter
1 large onion, finely chopped
4 cups chopped fresh puffballs, in ½ inch cubes
2 cups heavy cream
2 cups milk
3 tablespoons dried loose seaweed, such as nori (available at Asian

markets)
Salt

Place butter in a large saucepan over medium heat. Add the onion and

sauté until lightly browned, about 5 minutes, Add puffballs and sauté 5

minutes more. Add remaining ingredients and simmer for 20 minutes. The

soup will thicken slightly. Salt to taste.

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

** Oyster Mushrooms Mornay **

From "Edible Wild Mushrooms of North America" by David W. Fischer and

Alan E. Bessette; contributed by Arleen Bessette

4 cups coarsely chopped Oyster Mushrooms
2 large cloves garlic, minced
4 tablespoons butter
½ pound shrimp, shelled and deveined
1 cup fresh pea pods, halved
2 tablespoons flour
2 cups chicken broth
1 cup heavy cream
¼ cup dry white wine
Cooked and buttered pasta
Freshly ground black pepper
Grated Parmesan cheese

Saute the mushrooms and garlic in 2 tablespoons butter for 3 minutes.

Add shrimp and pea pods; simmer until shrimp is pink. In separate pan,

melt the remaining butter and whisk in flour. Cook over low heat for 3

minutes. Slowly whisk in broth. Add cream and wine; heat without

boiling, stirring constantly until thickened. Mix cream sauce with

cooked pasta, and stir in mushroom mixture. Season to taste with salt

and pepper. Heat through; serve sprinkled with Parmesan cheese. Serves

2 to 4.

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

Fairy Ring Mushrooms with Wild Asparagus

From "mushroom" by johnny acton and nick sandler

A small bunch of basil, stalks removed and finely shredded
3 tablespoons good olive oil
A large bunch of wild asparagus (about 100 strands- they’re very thin)

or regular asparagus
A medium-size pile of Fairy Ring mushrooms, checked for vermin and

brushed free of dirt
1 tablespoon butter
Freshly ground black pepper and salt
1/3 cup rich chicken or vegetable stock
Put a large pot of water on the stove to boil.

In a small bowl, add the shredded basil to two tablespoons of the olive

oil and stir together. Mix in a little salt and pepper.
Fry the mushrooms with the remaining oil and the butter over medium

heat until they have released their juices and look glossy and cooked.

Then add the stock, a little salt and pepper, and reduce until most of

the stock has evaporated. Set aide.
Simmer the asparagus in the water for about 8 minutes, drain and season

with salt and pepper. Curl the asparagus around the mushrooms, place on

a plate and garnish with the olive oil and basil infusion. Serves 4.

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

Creamed Morels and Potatoes

From "Edible Wild Mushrooms of North America" by Fischer and Bessette;

contibuted by Bunny Bessette

2 medium potatoes, peeled and cubed
1 onion, sliced
½ cup diced green pepper
1 tablespoon minced fresh parsley
2 tablespoons butter or bacon fat
2 cups Morels, chopped
1 cup sour cream
Freshly ground black pepper
Salt

Simmer potatoes in water until tender; drain. In a large skillet, saute

onion, pepper, and parsley in butter until tender. Add morels and saute

until all liquid has evaporated. Add potatoes and heat through. Before

serving, stir in sour cream, heat well, and season to taste. Serves 4.

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

Fresh Morels in Caraway Sauce

From "A Cook’s Book of Mushrooms" by Jack Czarnecki

1 large russet potato, peeled
4 ounces small Morels
2 Tblsps butter
1 red bell pepper, seeded and thinly sliced
½ small onion, thinly sliced
Salt
3 Tblsps Caraway seed
¼ cup heavy cream
¼ cup milk

Cube potato and place in saucepan, covered with lightly salted water.

Boil about 20 minutes until cooked. Clean morels and slice in half.

Saute red pepper and onion in butter. Add morels. Simmer caraway seeds

in a small amount of water in a saucepan for 30 minutes. Strain liquid

into a bowl and discard seeds. Drain potato and process in food

processor. Add caraway liquid, cream and milk and puree until smooth.

Season to taste. Divide puree among four plates and place morels in the

center. Serves 4.

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

Morel Soup

From "mushroom" by johnny acton and nick sandler

14 ounces small Morels
¼ cup sweet butter
2 finely chopped shallots
1 quart chicken stock
1 ¼ cups heavy cream
6 egg yolks
Salt and freshly ground black pepper

Fry 8 of the Morels in half of the butter for 4 minutes over medium

heat. Watch out: they spit! Set them aside, leaving any excess butter

in the pan.

Finely chop the remaining Morels, and fry in the rest of the butter

along with the shallots. Add the chicken stock and bring to a boil.

Remove from the heat, pour in the cream and whisk in the egg yolks

along with a little salt and pepper. Return to the heat and slowly

bring back up the temperature, whisking continuously. The soup will

thicken slightly like a thin custard. As soon as it does, serve with

the Morel garnish on top. Serves 4.

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

Parsley, Lemon and Garlic Mushrooms on Toast

‘Mushroom Magic’ by Steven Wheeler

2 Tbsp. unsalted butter, plus extra for spreading
1 med. Onion, chopped
1 garlic clove, crushed
12 oz/ 3 ½ cups assorted wild mushrooms, sliced
3 Tbsp. dry sherry
5 Tbsp. chopped fresh Italian parsley
1 Tbsp. lemon juice
Salt and freshly ground black pepper
4 slices brown or white bread

Melt butter in large nonstick frying pan and sauté onion without

browning. Add garlic and mushrooms, cover and cook 3-5 minutes. Add

sherry, cook, uncovered to evaporate liquids. Stir in parsley and lemon

juice. Season with salt and pepper. Toast bread and spread with butter.

Spoon mushrooms over toast and serve.

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

Puffball Escargots

From the Oregon Mycological Society’ 1987 edition of Wild Mushroom

Cookery

1 dozen Lycoperdon perlatum or pyriforme
¾ cup butter, softened
2 TBSP minced shallots
2 Cloves garlic, crushed
1 TBSP bread crumbs
1 TBSP minced fresh parsley
½ tsp. salt
½ tsp. rosemary
Fresh ground pepper
Dry sherry

Slice off bottom of each mushroom and scoop out the center. Chop and

blend with butter. Mix in remaining ingredients and stuff mixture into

the hollowed out shells, drizzling a few drops of sherry onto the top

of each. Place in a baking pan in one layer and bake at 400 or broil

until browned and sizzling. Serve hot as an appetizer.

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

Hummus and Herb Stuffed Mushrooms

From Mushroom Magic by Steven Wheeler

12 medium open cap field mushrooms
4 TBSP olive oil
2 TBSP Lemon juice

for the Hummus
14oz can chick-peas, drained
2TBSP tahini
2 garlic cloves, crushed
5 TBSP olive oil
Celery salt and cayenne pepper
6 TBSP chopped fresh parsley
2 TBSP mild Paprika
Stuffed olives to garnish

Preheat oven to 375. Snap stems from mushroom caps. Combine olive oil

and lemon juice and brush over the insides of the caps. Arrange on a

baking sheet and bake for 25 minutes. Cool.

Blend chick-peas in a food processor until smooth; add tahini, garlic

and oil. Add salt and pepper. Spoon hummus into mushroom caps in

conical shapes, mask one side with paprika and the other half with

parsley. Serve at room temperature, garnished with olives.

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

FRENCH ONION AND MOREL SOUP

From Mushroom Magic by Steven Wheeler

4 TBSP unsalted butter, plus extra for spreading
1 TBSP vegetable oil
3 medium onions, sliced thinly
3 ¾ cups beef stock
5 TBSP Madeira or sherry
8 medium, dried morels
4 slices French bread
1 cup Gruyere, Beaufort or Fontina cheese, grated
2 TBSP chopped fresh parsley

Melt butter and oil in large frying pan, add onions and cook 10-15

minutes until browned. Transfer onions to a large saucepan, add beef

stock, Madeira and Morels and simmer 20 minutes. Toast French bread in

broiler on both sides. Butter one side and pile on cheese. Ladle soup

into ovenproof bowls, float cheese toasts on top and broil ‘till brown.

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

Grilled Oyster Mushroom

contributed by Jean Fahey

1 LB Oyster Mushrooms
1 clove garlic, minced
A dash salt
1 teaspoon black pepper
1 teaspoon vinegar
½ cup wine
1 teaspoon Italian spices

Marinate mushrooms in ingredients overnight. Place mushrooms on a metal

tray with holes or slots on grill for 15 minutes. Or seal in tin foil

and place on grill. Serve as a side dish or over pasta or rice.

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

Calabrese Mushroom Chili

‘Edible Wild Mushrooms of North America’
contributed by Maria Giglio

1 lb lean ground beef
1 clove garlic, minced
1onion, chopped
2 chopped sweet peppers
½ cup olive oil
1 lb wild mushrooms, quartered
¾ cup crushed tomatoes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon vinegar
2 tablespoons chili powder
1 can cannelli beans
Fresh Italian bread

Place meat, garlic, onions and peppers in oil and brown meat slightly.

Add mushrooms, cover, and cook over medium heat about 5 minutes. Add

tomatoes, salt, pepper, vinegar, and chili powder. Cover and heat 10

minutes. Add beans and heat, covered 10 minutes. Serve over slices of

bread.

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

Orange Roughy with Platterfuls

From: Edible Wild Mushrooms of North America
contributed by Alan Bessette

1½ lbs Orange Roughy fish fillets
1 Tbsp butter
¼ cup dry white wine
1 cup chopped red sweet pepper
3 green onions, chopped
3 cups Platterful Mushrooms, chopped
¼ ccp chopped fresh parsley
¼ teaspoon celery seed
¼ teaspoon ground coriander
¼ teaspoon chili powder
Juice of 1 lemon

Preheat oven to 350F. Place fish fillets in single layer in buttered

baking dish. Dot with butter. Add wine, chopped peppers, onions and

mushrooms. Sprinkle with parsley, seasonings and lemon juice. Cover and

bake until fish is just done (about 20 minutes).


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




Sectioned Under The Mental Health Act Sat 20-10-07 to Thurs 01-11-07 for playing TECHNO music


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InvisibleStroFun
Repeater


Registered: 07/11/06
Posts: 977
Loc: Mycotopia.net
Re: Wild Mushroom Recipe Flood [Re: Amatoxin]
    #6723501 - 03/29/07 07:01 AM (16 years, 9 months ago)

hellz yeah thanks


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Offlinesnoot
look alive ∞
Male User Gallery


Folding@home Statistics
Registered: 01/30/05
Posts: 9,640
Loc: 45º parallel Flag
Last seen: 3 days, 17 hours
Re: Wild Mushroom Recipe Flood [Re: StroFun]
    #6723551 - 03/29/07 07:44 AM (16 years, 9 months ago)

puffball soup :blush:, i could never get myself to eat puffballs for some reason. how do they taste?

nice recipes ill have to try some.


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



I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -


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Invisiblecoon
big odd son

Registered: 07/06/06
Posts: 3,243
Loc: behind the rows....
Re: Wild Mushroom Recipe Flood [Re: snoot]
    #6732622 - 03/31/07 06:43 PM (16 years, 9 months ago)

puffballs are good.real good.


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