MORE
MUSHROOM RECIPES
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Black
Trumpet Mushrooms
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Matsutake
Mushrooms |
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Cauliflower
Mushrooms
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Mixed
Mushrooms |
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Chanterelle
Mushrooms
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Morel
Mushrooms |
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Hedgehog
Mushrooms
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Porcini
Mushrooms |
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Lobster
Mushrooms
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Yellowfoot
Chanterelles |
Black
Trumpet
Broccoli with Black Trumpet
Cheese Sauce
| 1 oz. Black
Trumpet mushrooms |
1 cup water
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| 1 cup milk |
3 Tbs. flour |
| 3 Tbs. butter |
1/2 cup diced onion |
| 1 1/2 cups
mild cheddar cheese |
1 Tbs. dry white wine |
| In bowl, pour heated water
over coarsely chopped Black Trumpets and let them sit for one hour. In
saucepan, lightly saute onion in butter, add flour and cook while stirring
2-3 minutes. Slowly whisk in soaking water and black trumpets, followed
by the milk, and cook over medium heat until thickened. Add wine and the
grated cheese, cook just until cheese is melted. Add salt and pepper to
taste. Serve over fresh steamed broccoli. |
Cauliflower
Gruyere and Cauliflower Mushroom
Quiche
| 1 oz. Cauliflower
mushrooms |
2 Tbs. butter
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| 1 Tbs. flour |
3/4 cup milk |
| 1/2 C chopped
onion |
4 eggs |
| 1 tsp. salt |
1/2 tsp. white pepper |
| 1/2 tsp nutmeg |
8 oz. grated gruyere
cheese |
| In bowl, pour heated milk
over coarsely chopped Cauliflower mushrooms and let sit for one hour.
In saucepan, lightly saute onion in butter, add flour and cook while stirring
2-3 minutes. Slowly whisk in milk and Cauliflower mushrooms and cook over
medium heat until thickened. Beat eggs with remaining ingredients and
blend in the slightly cooled onion-mushroom mixture. Pour into pie crust
and bake at 350 degrees for 40-45 minutes or until set. |
Chanterelle
Cream of Chanterelle Soup
| 1 oz. Chanterelle
mushrooms |
4 Tbs. butter
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| 1/4 cup flour
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2 cups water |
| 4 cups milk |
2 egg yolks |
| 1 onion, finely
chopped |
1/2 cup grated cheddar
cheese |
| dash nutmeg |
1 tsp. salt |
| 1/4 tsp. pepper |
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| In bowl, pour heated water
over coarsely chopped Chanterelles and let sit for 15 minutes. In saucepan,
saute onions in butter, add flour, and cook while stirring 2-3 minutes.
Slowly whisk in soaking water and Chanterelles, and cook over medium heat
until thickened. Beat egg yolks, cheese and spices into milk and slowly
whisk into the Chanterelle base. Slowly heat, but do not allow to boil.
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Hedgehog
Hedgehog Gravy
| 1 oz. Hedgehog
mushrooms |
2 cups water or stock
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| 3 Tbs. butter
or fat from drippings |
3 Tbs. flour |
| 1 Tbs. soy
sauce |
1 Tbs. nutritional yeast |
| 1/2 tsp. black
pepper |
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| In bowl, pour heated water
over coarsely chopped Black Trumpets and let them sit for one hour. In
saucepan, lightly saute onion in butter, add flour and cook while stirring
2-3 minutes. Slowly whisk in soaking water and black trumpets, followed
by the milk, and cook over medium heat until thickened. Add wine and the
grated cheese, cook just until cheese is melted. Add salt and pepper to
taste. Serve over fresh steamed broccoli. |
Lobster
Lobster Mushroom Frittata
| 1 oz. Lobster
mushrooms |
3 Tbs. butter
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| 1/2 cup milk |
1/2 cup chopped onion |
| 1/4 cup chopped
parsley |
1/2 tsp. salt |
| 1/4 tsp. black
pepper |
6 eggs |
| 4 oz. feta
cheese, crumbled |
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| In bowl, pour heated milk
over coarsely chopped Lobster mushrooms and let sit for one hour. In saucepan,
lightly saute onion in 2 Tbs. butter. beat eggs into milk and Lobster
mushrooms. Add onions and the remaining ingredients. Heat the remaining
butter in a large, ovenproof skillet over medium high heat. When quite
hot add the egg mixture and cook until bottom is set. Place under preheated
broiler to finish cooking and brown the top. |
Matsutake
Matsutake Stir Fry
| 1 oz. Matsutake
mushrooms |
1 potato, diced
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| 2 carrots,
sliced |
1 onion, chopped |
| 1 cup cabbage,
sliced |
2 small zuchini, sliced |
| 1 Tbs. red
miso |
2 Tbs. soy sauce |
| 1 Tbs rice
vinegar |
1 tsp. toasted sesame
oil |
| 1 Tbs. peanut
oil |
1 tsp. tumeric |
| 1 tsp. ground
cumin |
1/8 tsp cayenne |
| juice from
1/2 lime |
3/4 cup water |
| In bowl, pour heated water
or stock over coarsely chopped Matsutake mushrooms and let sit for one
hour. In separate bowl, add soy sauce, miso, vinegar, lime juice, Matsutake
soaking water and spices, and mix to a smooth consistency. In wok, saute
vegetables and Matsutake in peanut and sesame oil. (Add cabbage, zucchini
and garlic last, so they are just heated through.) Use miso mixture to
moisten vegetables frequently as they saute, to form a rich sauce. Serve
over rice. |
Mixed
Mushrooms
Hungarian Mushroom Soup
| 1 oz. MycoLogical
Mixed mushrooms |
4 Tbs. butter
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| 4 Tbs. flour |
2 1/2 cups water or stock |
| 4 cups milk |
2 cups chopped onion |
| 1 Tbs. fresh
lemon juice |
1 cup sour cream |
| 4 tsp paprika |
2 tsp dill weed |
| 2 tsp salt |
1 Tbs. soy sauce
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| In bowl, pour heated water
or stock over coarsely chopped mixed mushrooms and let sit for 15 minutes.
In saucepan, lightly saute onion in butter, add flour and cook while stirring
2-3 minutes. Slowly whisk in mushrooms and their soaking water and cook
over medium heat until thickened. Add milk and paprika and simmer another
2 or 3 minutes. Whisk in 1/2 cup of the sour cream, then add remaining
ingredients. Garnish with a dollop of sour cream in the bowl.
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Morel
Morel Rarebit
| 1 oz. Morel
mushrooms |
3 Tbs. butter
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| 3 Tbs. flour |
2 cups half & half |
| 2 1/2 cups
grated cheddar cheese |
1 tsp. dry mustard |
| 1/8 tsp. cayenne |
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| In bowl, pour warmed half
& half over coarsely chopped Morels and let sit for 15 minutes. In
saucepan, add flour to melted butter and cook while stirring 2-3 minutes.
Slowly whisk in cream and Morels, and cook over medium heat until thickened.
Add cheese, mustard and cayenne, cook until cheese melts. Add salt and
pepper to taste. Serve over toasted whole wheat bread or English muffins.
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Porcini
Porcini Bechamel
| 1 oz. Porcini
mushrooms |
4 Tbs. butter
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| 4 Tbs. flour |
2 1/4 cups milk |
| 1/4 cup finely
chopped onion |
1 Tbs. dry white wine |
| 1 bay leaf |
pinch dried thyme |
| In bowl, pour heated milk
over coarsely chopped Porcini and let sit for 15 minutes. In saucepan,
lightly saute onion in butter, add flour and cook while stirring 2-3 minutes.
Slowly whisk in milk and Porcini, add bay leaf, thyme and wine, and cook
over medium heat until thickened. Add salt and pepper to taste. Serve
over fish or chicken. |
Yellowfoot
Scalloped Potatoes and Yellowfoot
Chanterelles
| 1 oz. Yellowfoot
mushrooms |
4 Tbs. butter
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| 2 Tbs. flour |
1 cup water |
| 5 med. potatoes,
sliced |
1 medium onion, sliced
thin |
| 1/2 cup sherry |
1 tsp salt |
| 1/4 tsp. black
pepper |
1/8 tsp. garlic powder |
| 1/2 cup grated
swiss cheese |
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| In bowl, pour heated water
over coarsely chopped Yellowfoot mushrooms and let sit for one hour. In
saucepan, add flour to melted butter and cook while stirring 2-3 minutes.
Slowly whisk in soaking water from Yellowfoot and cook over medium heat
until thickened. Add sherry and spices. In shallow baking dish layer potatoes,
onion and Yellowfoot. Pour sauce over them and sprinkle with grated cheese.
Bake at 375 degrees for one hour, or until top is brown and bubbly.
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