This category can only be viewed by members. To view this category, sign up by purchasing Individual Membership or Family Membership.
All Varieties
Karen Ryan

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 medium shallots or green onion with green parts 1 8oz  package of cream cheese, room temperature Heat butter in a […]

To access this post, you must be a member of The Colorado Mycological Society.
log in

Read More »
Porcini
Society Lead

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 servings Notes: Look for whole wild rice grains; they cook more evenly and keep their nutty-chewy texture better than split […]

To access this post, you must be a member of The Colorado Mycological Society.
log in

Read More »
Chanterelle
Society Lead

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 grain or whatever you prefer) Sea salt and freshly ground black pepper Directions: Fry bacon and keep warm. Gently sauté […]

To access this post, you must be a member of The Colorado Mycological Society.
log in

Read More »
Oyster
Society Lead

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 – mixed into 1C water 1 Tbs. Butter 1 Tbs. Romano or Parmesan Cheese – freshly grated Mushroom sauce: 1 […]

To access this post, you must be a member of The Colorado Mycological Society.
log in

Read More »
Boletus
Society Lead

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 cup dried Boletus edulis Directions: Reconstitute the dried tomatoes and Boletus edulis in as little hot water as possible. Combine […]

To access this post, you must be a member of The Colorado Mycological Society.
log in

Read More »
All Varieties
Society Lead

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 wild mushrooms, sliced 1 tbsn minced fresh thyme leaves 2 tbsn minced shallot 2 tbsn olive oil 1 tbsn minced […]

To access this post, you must be a member of The Colorado Mycological Society.
log in

Read More »
Recipes
Society Lead

Stuffed Shiitake Mushrooms

Jill Nussinow — From The Veggie Queen by Jill Nussinow, MS, RD, Vegetarian Connection Press: Santa Rosa, 2005. Reprinted with permission from the author. To learn more about Jill and her work visit her website. Appetizers don’t need to be complicated. This one works because everyone knows that it is […]

To access this post, you must be a member of The Colorado Mycological Society.
log in

Read More »
Recipes
Society Lead

Shaggy Mane Soup

Jason Salzman Ingredients: 3/4 cup choped scallions 1/4 stick butter 2 cups chopped shaggy manes (Coprinus comatus) Garlic totaste 2 tbsp flour 1 cup milk 1 cup chicken broth Salt to taste Directions: Combine scallions and butter and saute for five minutes. Add shaggy manes and cook for three minutes. […]

To access this post, you must be a member of The Colorado Mycological Society.
log in

Read More »