Expo recipe: Candy Cap Ice Cream
Candy Cap Ice Cream To access this post, you must be a member of The Colorado Mycological Society. log in
Expo Recipe: Olive and Mushroom Tapenade
Olive and Mushroom Tapenade (5) To access this post, you must be a member of The Colorado Mycological Society. log in
Expo Recipe: Pork with Porcini Cream Sauce
Pork with Porcini Cream Sauce To access this post, you must be a member of The Colorado Mycological Society. log in
Expo Recipe: Cream of Chanterelle Soup
Cream of Chanterelle Soup To access this post, you must be a member of The Colorado Mycological Society. log in
Wild Mushroom Pate
WILD MUSHROOM PATE 3 tablespoons unsalted butter 1 pound of assorted mushrooms such as crimini, shitake, portobelllo or sarcodon, cleaned and chopped in pieces plus some halves for garnish 3…
Wild Rice and Mushroom Soup
From Sunset Magazine, October 2007, pg. 126 A little cream goes a long way in this earthy, supremely comforting soup. Ingredients: Prep and Cook Time: 1 1/2 hours Makes: 8…
Bacon, Egg, & Chanterelle Sandwiches
Reprinted from The Mycorizon (Newsletter of the New Mexico Mycological Society), September 2006 Ingredients: Unsalted butter 12 oz. meaty bacon 1 1/4 cups chanterelles halved 4 eggs 4 rolls (whole…
Basil Polenta With Mushroom Sauce
Gail and Pete McKenzie Ingredients: Polenta: 3 C cold water 4 Cloves Garlic – minced 1/2 tsp. Salt 1/4 C Fresh Basil – chopped 1/4 tsp. Pepper 1 C Cornmeal…
Asiago Cheese Dip With Boletus Edulis
Larry Renshaw Ingredients: 1 cup asiago cheese, shredded 1 cup sour cream 1 cup Miracle Whip, or mayonnaise 1/4 cup sun dried tomato flakes 1/4 cup green onions, sliced 1/2…
Wild Mushroom And Goat Cheese Ravioli
Jim Smailer — Chef, The Boulder Cork Restaurant Ingredients: 1 lb fresh pasta sheets, approx. 5-6 sheets measuring 12 x 12 inches (available at specialty pasta shops) 1 lb mixed…