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 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…
Mushroom Stir Fry Supreme
Ellen Jacobson Ingredients: 1/2 LB fresh Dentinum repandum or Cantherallus cibarius 1/4 LB Bacon – cut into 1/2″ strips 1/2 Medium Onion – sliced thin Salt & Pepper to taste…
Mushroom-Nut Pate
Don and Alice Renton Ingredients: 3/4 LB Mushrooms – sliced 1 C Nuts [Almonds, Walnuts, etc.] 1/4 C Butter or Margarine 1 Small Onion – chopped fine 1 Clove Garlic…
Mushroom Flatbreads
Jim Smailer — Chef, The Boulder Cork Restaurant Ingredients: 2 1/2 cups all purpose flour 3/4 cups dry milk 2 1/2 tsp baking powder 1/2 tsp salt 2 1/2 tbsn…
Los Tres Hongos (3 mushroom sauté)
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 cup minced scallion 3 tbsn…