GUEST CHEF RECIPES
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Mushroom Ragout, Spinach, Venison Stuffed

Piquillo Pepper, Baby Vegetable &
Veal Stock Reduction


By Executive Chef John Kane



Roasted Hen of the Woods Mushrooms and Seared Porcinis with Barley, Artichoke Heart, Caramelized Shallots, Water Chestnuts,
in a Mushroom Broth


By Executive Chef John Kane




Lobster Mushroom Risotto
with Fresh Pumpkin


By Executive Chef Gary Roth




Golden Chanterelle & Shiitake Mushrooms with Tofu Stir Fry on Organic Jasmine Rice, Sweet Red Chili Sauce, Cilantro Oil and Sweet Soy

By Executive Chef John Kane



MORE MUSHROOM RECIPES

Black Trumpet Mushrooms
Matsutake Mushrooms
Cauliflower Mushrooms
Mixed Mushrooms
Chanterelle Mushrooms
Morel Mushrooms
Hedgehog Mushrooms
Porcini Mushrooms
Lobster Mushrooms
Yellowfoot Chanterelles

 


Black Trumpet

Broccoli with Black Trumpet Cheese Sauce

1 oz. Black Trumpet mushrooms 1 cup water
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
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
1/4 cup flour 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
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.

Hedgehog

Hedgehog Gravy

1 oz. Hedgehog mushrooms 2 cups water or stock
3 Tbs. butter or fat from drippings 3 Tbs. flour
1 Tbs. soy sauce 1 Tbs. nutritional yeast
1/2 tsp. black pepper
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
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
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
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
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
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.

Morel

Morel Rarebit

1 oz. Morel mushrooms 3 Tbs. butter
3 Tbs. flour 2 cups half & half
2 1/2 cups grated cheddar cheese 1 tsp. dry mustard
1/8 tsp. cayenne
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.

Porcini

Porcini Bechamel

1 oz. Porcini mushrooms 4 Tbs. butter
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
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

 
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.