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Jul 1, 2017 5:38 AM CST
|Before you decide to start cooking wild mushroom know what you have. I recommend a hand book a field guide like the Peterson one, or find some one who knows them.
A prized mushroom here in Michigan is the Morel.
Warm Morel and Potato Salad.
2 pounds creamer new potatoes or fingerling potatoes
6 ounces to 1/2 pound fresh morels, about 18 to 26
2 tablespoons butter
2 tablespoons pure olive oil
About 1/4 teaspoon salt
About 1 tablespoon sherry vinegar
1/4 teaspoon caraway seed, toasted and ground
1/2 small bunch chives, chopped
1. Scrub potatoes and steam them in their jackets until they are tender, about 15 minutes.
2. Meanwhile, clean morels well, trimming tough stems if mushrooms are over 2 inches long. Reserve stems for Wild Mushroom Broth. Slice mushrooms in half lengthwise, or leave them whole if less than an inch long.
3. Heat butter and oil over medium-high heat in a sauté pan large enough to hold mushrooms and potatoes. When butter begins to brown, add morels and reduce heat to medium. Cook mushrooms for about 5 minutes. Add 1/4 cup water, and cook until liquid has evaporated.
4. Add potatoes, and salt lightly. Sprinkle with vinegar and caraway seed, and toss well together. Place in a warm serving dish, and scatter chopped chives over the top. Serve dish immediately.
Fried Giant puffballs.
Pick them when they are still white then wash them off with cool clear water at the tap.
Slice them about 1/4 to 1/2 inch thick slices salt and pepper them or use other spices.
in a skillet add butter and let it get good an warm then lay the slices in turn when you see the brown about half way up a slice. remove when you see no remaining white. Allow to cool and enjoy.
You can also use a damp slice dredged in flour and the ever popular egg dip. I just prefer mine plain fried.
Pizza, with mushroom for the crust!
◦1 lb. puffballs, sliced 1/2" thick
◦1/4 C. olive oil
◦2 oz. pancetta (bacon), chopped
◦3 large cloves garlic, minced
◦1 large onion, minced
◦28 oz. can crushed tomatoes
◦2 T. tomato paste
◦1/4 C. water
◦1 T. chopped fresh rosemary or 1 1/2 t. dried
◦1/8 t. dried crushed red pepper
◦salt and pepper
◦8 oz. shredded mozzarella
1.Heat 2 T. garlic oil in heavy saucepan over medium heat. Add pancetta and saute 2 minutes. Add onion and and and garlic, saute until tender, about 8 minutes. Add rosemary and red pepper and saute 1 minute. Add tomatoes, tomato paste, and water. Reduce heat and simmer until sauce is thick, stirring occasionally, about 1 hour. Add salt and pepper to taste. Cool.
2.Preheat a grill to hot. Brush oil on sides of the mushroom slices and sprinkle with salt and pepper to taste. Grill 2-3 minutes per side until marked and soft.
3.Place broiler rack 3" from heat and preheat to hot. Place grilled puffball slices on broiler pan, spread sauce, and top with cheese. Broil until the sauce is bubbling and the cheese is golden brown, about 2 minutes
You not dressed with out a smile.
Jul 10, 2017 6:27 AM CST
|Chicken of the woods, One of the most colorful mushrooms in the woods. Some say it was named chicken of the woods due to it tasting like chicken but I like a few others think it was due to it's being so colorful.
EASY CHICKEN OF THE WOODS POT PIE
Simple and delicious comfort food. You will never know that there is no
chicken in this pie. Feeds 4.
1/2 - 1 lb. of fresh Chicken of the Woods mushrooms
1/2 stick of butter, divided 2 cans Campbell’s Cream of Chicken Soup*
8 oz. sour cream 1 TSP. liquid Hickory smoke 1 tsp. black pepper 1/4 tsp. garlic powder
2 bags (12 oz each) frozen mixed soup veggies, fully thawed and drained.
1 can of Pillsbury refrigerated crescent roll dough.
Preheat oven to 400 degrees.
If necessary, wash and trim the mushrooms, and then cube. Melt 1/4 stick of butter in a skillet
over medium heat (or med-low) and add the mushrooms. Cook slowly for about 15 minutes until
fully cooked. This mushroom readily absorbs liquids and will quickly soak up your butter or oil.
Don’t be to quick to add more. About half-way through add the other 1/4 stick or oil. When
done, the mushroom will be a much darker color, still be firm, and just browned around the edges.
Taste to confirm doneness. Remove skillet from heat and set aside.
While the mushroom is cooking, in a mixing bowl add the soup, sour cream, black pepper,
and garlic powder, and mix well. Add the veggies and the mushrooms and mix together
well. Turn the mixture into an 8 x 11 casserole dish.* and spread evenly.
Remove the crescent roll dough from it’s tube carefully and unroll it. You are trying to keep it
together as one whole piece without it separateing at the perforations. Gently place the dough in
the pan on top of the pie mixture stretching it as needed to form a crust over the top of the entire
pie. Cover with aluminum foil taking care that the foil doesn’t rest on top of your crust. Bake
the dish in the oven until the center is bubbly and crust is a light golden brown. Begin checking it
about every 30 minutes. The length of cooking me can vary greatly. Once the center is hot, remove the
foil and let the crust brown (if needed).
Chicken of the Woods Pasta Sauce Recipe.
• 4 tablespoons butter (or vegetable oil), divided
• 1-1/2 pounds young chicken of the woods mushrooms, cleaned and finely chopped
• 1 shallot, peeled and finely chopped
• 1/4 cup dry white wine or sherry
• 1-1/2 cups milk (vegans can leave this out and double the amount of stock)
• 1-1/2 cups mushroom or vegetable stock
• 3 tablespoons flour
• Several sprigs fresh or 1/2 teaspoon dried thyme
1. Melt 1 tablespoon of the butter in a skillet over low heat. Add the mushrooms and shallot and cook, stirring often, until they have first released any liquid and then reabsorbed it, about 10 minutes. Add the wine and cook for another 5 to 10 minutes.
2. Combine the milk and stock in a small pot and heat to a simmer.
3. In a separate medium-size pot, melt the remaining 3 tablespoons of the butter over low heat. Stir in the flour and cook, stirring often, for 4 minutes. Remove from heat and whisk in the hot milk/stock mixture a little at a time. (If you dump it all in at once, it will clump.)
4. Add the thyme, and return to the stove and simmer over medium-high heat for 5 to 10 minutes, stirring vigorously and often, until it starts to thicken. Add the mushrooms along with salt and pepper to taste.
5. Serve over any cooked pasta, but fettucine is especially good here. Go lightly with the grated cheese, if any.
Vegetarian Chicken Salad
replace your cooked chicken with steamed chicken of the woods mushrooms!
•1 1/2 cups steamed chicken of the woods mushrooms, chopped
•1 cup chopped celery
•1/2 cup mayonnaise
•1/4 cup finely chopped pencil onions
•1/2 cup slivered almonds, toasted (if desired)
•1/3 cup quartered red grapes (if desired)
•salt and pepper to taste
Mix all ingredients together and serve on a bed of lettuce or in a seeded out cantaloupe.
Beer Battered Chicken of the Woods Recipe
•8 oz. chicken of the woods mushrooms
•1 cup whole wheat pastry flour
•1 tsp Spike salt-free seasoning
•1 cup beer
•other spices of your choice, to taste—I used a little cayenne pepper
•Mix all batter ingredients together and dredge the mushroom medallions. Then fry in a lightly oiled non-stick skillet, until golden brown on both sides, flipping once. Lightly salt if desired.
made a horseradish dipping sauce for them, too. Delicious!
You not dressed with out a smile.
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