Ham and Mushroom Pate

Ham and Mushroom Pate From the Kitchen of Hazel Dell Mushrooms, Re-printed with permission Hazel Dell Mushrooms, 3925 E. County Road 32, Fort Collins, CO 80525 (970-226-0978) Ingredients: 1 tbsn…

Fettucine With Fresh Porcini

Fettucine With Fresh Porcini Jim Smailer — Chef, The Boulder Cork Restaurant Ingredients: 1/4 cup Olive Oil 1 1/2 lbs fresh porcini, cleaned and sliced 4 cloves of garlic, sliced…

Cream of Morel Soup

Cream of Morel Soup Bill Windsor — Reprinted from “The Tao of Mushroom Hunting”, The Denver Post, May 21, 2004 (see full article) I like to save some of my…

Chanterelle Tiropitas

Chanterelle Tiropitas Reprinted with permission from The Kansas Mycolog, Vol. 21.4, Aug/Sept 2006, Issue 122. Pg. 122 Ingredients: 2 lb chopped chanterelles Butter or olive oil 1/4 cup chopped shallots…

Cantharellus Cibarius Punch

Cantharellus Cibarius Punch Tomie Taggart Ingredients: 1 Can Dole Pineapple/Orange/Guava frozen juice 1 Can Lemonade frozen juice 2 Qts Clear soft drink (like 7UP) Chanterelle Ice Cubes* Directions: To make…

Breast of Chicken Chanterelle

Breast of Chicken Chanterelle Reprinted with permission from The Kansas Mycolog, Vol. 21.4, Aug/Sept 2006, Issue 122. Pg. 5 Ingredients: 2 chicken breasts, boned, skinned, and split 1/2 lb. chanterelles…

Boletus Cocktail Strudels

Boletus Cocktail Strudels Joy Janke Ingredients: 6 tbsp butter at room temperature 1 lb Boletus edulis finely chopped 2 tbsp shallots, minced 2 tbsp Madeira 1/2 tsp dried tarragon 1/2…