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Expo recipe: Candy Cap Ice Cream
Candy Cap Ice Cream
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August 19, 2020
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Recipes
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Expo Recipe: Olive and Mushroom Tapenade
Olive and Mushroom Tapenade (5)
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August 19, 2020
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Expo Recipe: Pork with Porcini Cream Sauce
Pork with Porcini Cream Sauce
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August 19, 2020
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Expo Recipe: Cream of Chanterelle Soup
Cream of Chanterelle Soup
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August 19, 2020
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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 […]
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August 17, 2020
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Porcini
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 […]
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February 24, 2018
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Chanterelle
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 […]
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February 24, 2018
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Oyster
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 […]
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February 24, 2018
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Boletus
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 […]
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February 24, 2018
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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 […]
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February 24, 2018
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Recipes
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 […]
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February 24, 2018
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Recipes
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. […]
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February 24, 2018
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