Fried Puffballs Fillets
Recipe Courtesy of Louise Wilson.
Ingredients:
A large puffball, still white .
One egg, salt and pepper .
Cracker crumbs .
Oil for frying.
Remove the thin “skin” on the puffball. Slice into 3/4 inch slices.
Beat egg with salt and pepper.
Dip slices into the egg misture and then into the cracker crumbs.
Fry in oil about one inch deep in iron skillet until golden.
Drain on papertowels.
Some members of our family like to eat them with chutney. Enjoy
Morels in Tarragon Cream
Recipe Courtesy of Gerry Wilson.
1/2 lb. fresh Morels, sliced
1/4 Cup Shallots, thinly sliced
1 T unsalted butter
2 T sweet Marsala wine
2 T Tamari soy sauce1 C heavy cream
1 sprig of fresh TarragonFreshly ground white pepper
1 dash of hot pepper sauce
2 T plain strained* yogurt*24 hours in advance, drain yogurt in a yogurt strainer or cheesecloth to a soft cream cheese consistency.
Add Morels to a large wash pan of cold water. Agitate. Drain. Repeat two more times until Morels are clean. Place Morels in a salad spinner and whirl dry.
Saute Shallots in butter in a heavy saucepan until translucent. Add Morels, Marsala, and Tamari and cover saucepan with tight lid. Cook over medium heat 10 minutes. Remove lid and cook just until liquid evaporates. In a separate saucepan bring heavy cream to a boil and reduce to about 1/2 cup, stirring regularly, about 10 minutes. Add Tarragon sprig to hot cream for 5 minutes. Remove Tarragon sprig.
Pour cream over Morels, whisk in yogurt and season to taste with white pepper and a dash of hot pepper sauce. I use Nancys Plain Honey Yogurt, Crystal Extra Hot red pepper sauce, San-J wheat free Tamari soy sauce, and a good quality Italian Marsala wine. This cream sauce is spectacular over grilled beef. You may want add some sea salt to intensify the flavors. Or toss a couple of tablespoons into hot chicken rice-noodle soup.
This recipe is wheat free.
Golden Chanterelle Gravy
Recipe Courtesy of Peg Boulay
2 T. butter
2-3 T. flour
1 t. butter
1 cup onions, finely chopped
4 cloves garlic, finely chopped
4 cups golden chanterelles, chopped
1/2 t. salt
1/4 t. pepper
1 t. summer savory
2 T. sherry
2 T. fresh parsley, chopped
3 cups mushroom broth (or chicken stock or vegetable stock)First make a roux: Melt 2 T. butter over very low heat, add flour, stir, cook for a few minutes, set aside. Saute onions in butter until transluscent. Add garlic, saute briefly. Add chanterelles, saute briefly. Stir in seasonings, sherry, and parsley. Add broth and roux. Cook until thickened. Adjust seasonings. I’ve served this gravy with turkey, stuffed peppers, shepard’s pie, and tofu-loafs. You can buy mushroom broth or make your own from dried mushrooms.
Stuffed Mushroom Caps
Recipe Courtesy of Pat Patterson.
You need large, preferably free-gilled caps for this one. I use Lepiota rachodes, Agaricus arvense or Agaricus augustus by preference. Brush the caps free of debris. Turn over and place on a cookie sheet. Brush the insides with melted butter. Mix together cooked Oregon wild rice, chopped sauteed garlic to taste, finely chopped cooked onion or shallots, salt and pepper to taste. Fill each cap heaping full with this mixture. The extra is an excellent dish for later. Broil until the mushrooms are done, then top with finely shredded cheese of your choice. My preferences in order are gruyere, Jarlberg or sharp cheddar. Broil until the cheese bubbles and serve. If you want, you can add a finely grund meat to the stuffing, but I find that overkill with these fine meaty mushrooms.
Chanterelle Stroganoff
Recipe Courtesy of Charlie Quinn first made 10/26/97 (a.k.a. Charlemagne,s Chanterelle Shu-wapa!)
Sauce:
1/4 cup Butter
1/2 cup Flour
2 quarts Freshly-gathered Chanterelles (Cantharellus formosus or C. subalbidus),
cut into 2 pieces
2 cloves Garlic, minced or pressed
1/2cup Onion, minced or thinly sliced
1 Bay leaf (commercial or wild-collected Umbellularia californica)
1/4 teaspoon White Pepper 1/4 teaspoon Black Pepper 1/2 teaspoon Paprika 1/2 teaspoon Thyme
1/4 teaspoon Nutmeg
1 teaspoon Salt
1/2 teaspoon Maple Syrup, Honey or sugar
1/2 teaspoon Soy sauce
3 tablespoons Sherry (dry or sweet your call)
3/4 cup Cream or sour cream (or whole milk for less fat), reserving a little for garnish *1-2 cups Milk (non-fat to whole, depending on desire) * just add more milk & re-season if you want to make this “sauce into a “soup. (to simplify, use one quart of whole milk instead of milk & cream combo.)
1/2 cup Fresh Parsley for garnish Ladle over:
20 oz. dried Wide Egg Noodles (freshly made is definitely the best, but takes planning!), cooked, drained and buttered.
Garnish with: Fresh Cream drizzle (slightly whipped to thicken) or Sour Cream dollop Paprika, a few shakes
Fresh Parsley, chopped a generous sprinkling.Directions: Melt butter in a large pot. Coat chanterelles with flour and add to butter. Add garlic & onion. Cook over medium-low heat for about 10 minutes, stirring frequently, to just barely brown the mushrooms by the end of the cooking time. During this cooking, add spices: bay leaf, white & black pepper, paprika, thyme, nutmeg. (This mixture will get a bit thick, but don,t panic!) At the end, add salt, syrup or honey & sherry. Slowly and gradually stir in the cream & then the milk. Barely simmer over very low heat for 10 minutes more to combine flavors while you cook the noodles. Test for salt, sugar, spice and seasoning balance — add more of each as desired. Ladle generously over piles of hot egg noodles, garnish & serve with a nice beverage, bread, salad and maybe a seasonal side vegetable like chard with vinegar. Makes 4 big hungry folks happy (or 6 not-so-hungry ones). Suggested pairings: Chardonnay: a rich, buttery, oak-full older one (to match) or Sauvignon Blanc or Dry Gewurztraminer: a steely, young, dry white (to contrast), or Pinot Noir: a nice earthy Oregon one (if you can’t do without red wine) or Amber Ale or Alt: a warm, round, full Oregon microbrew with very little hoppy bitterness, or Freshly-pressed Apple Cider, for those wishing to remain sober.
Wild mushroom alfredo pasta sauce
Recipe Courtesy of Eve Rowe
This proportion serves 2; feel free to 2X or 3X recipe for more; a great recipe to spring on guests!
1/2 cup half/half, light or whipping cream (may be fat free if desired)
2 TBSP butter, margarine or olive oil
1/2 TBSP dried thyme
1 tsp winter savory
2 cups (or more) fresh mushrooms OR rehydrated mushrooms, drained
1/2 cup grated asiago cheese (parmesan is an okay substitute)
4 cloves of crushed garlic pinch salt, pinch pepper to tasteHeat oil in skillet; when hot, add thyme, garlic and savory, simmering for about three minutes to soak up the spice flavor. Add mushrooms. Saute (covered) about ten minutes, until you get a good juicy sauce in there. Add half/half, allow to bubble and thicken for about three minutes or so. Add asiago cheese, stir occasionally; allow to melt and thicken up to create a sauce consistency. Add salt and pepper (also try nutmeg if you please) to taste if desired; serve over drained pasta. If your consistency is watery, next time try fattier ingredients (heavy cream), or add a teaspoon of flour or cornstarch to the mushrooms after they’ve been sauteed.
Mushroom & stinging nettle soup
Recipe Courtesy of Pat Patterson.
Gather young stinging nettles (Urtica dioica) when 6-12″ high in the spring or any fresh young tips. Use gloves. Gather Lepiota rachodes or other edible spring mushrooms. Rinse nettles and steam just until limp. Chop nettles and set aside. Clean and chop mushrooms and saute in butter. Be generous with the butter. Add milk or half and half or chicken broth in a large pan. Toss in chopped nettles. Add salt and pepper to taste. This can be served this way, but it is especially luscious when run through the blender and pureed. I often saute chopped onion with the mushrooms also.
Bob’s Cream of Chanterelle Soup
Recipe Courtesy of Bob Wolfe.
3 pounds fresh chaterelles
3 medium carrots
1 large leek
4 ribs of celery
6 fourteen-ounce cans of fat free chicken stock or vegetable stock
1 cup of heavy cream
1 stick plus one T butter
1/4 cup all pourpose flour
3 T fresh minced flat leaf parsleyThis is a killer cream soup that has a very intense mushroom flavor and a rich texture. It’s a great way to use all those chanterelles from yesterday’s foray! The key to the intense flavor is the mushroom stock made in the first three steps, which becomes the base of the soup.
1. Take take two pounds of the best mushrooms and slice the stems off to within an inch or two of the cap. Set the caps aside. Combine the remaining pound of mushrooms with the stems and chop very finely with a knife or food processor.
2. Roughly chop the carrots, celery and leek. Add vegetables plus the finely chopped mushrooms and stems to a large pot, and add the chicken stock. Bring to a boil, then reduce heat and simmer for about 45 minutes, stirring occasionally.
3. Strain the stock through a fine metal strainger to another container to remove all the bits. Use a firm spoon to press the chopped mushrooms against the sides of the strainer to squeeze out all the liquid possible (push hard!). Discard the boiled-up veggies and mushrooms, put the resulting stock in your big soup pot, and set aside.
4. Slice or roughly chop the remaining two pounds of prime chanterelle caps.
5. In a large saute pan, melt a stick of butter over medium high heat. When it starts to sizzle, add two tablespoons all purpose flour and stir continuously until the flour is saturated with butter, a couple of seconds. Continue adding flour one tablespoon at a time, stirring continuously, until the mixture will not absorb any more flour and the mixture forms a ball — a quarter cup or so of flour total. Using a ladle, add one cup of the stock to the mixture (roux) in the saute pan, and stir continuously. As the liquid is absorbed, keep adding more liquid, up to three or four cups worth, and stir continuously until you have a smooth, lump-free gravy. Add this mixture to the soup pot that has the stock, and keep on medium heat.
6. Dry saute the sliced mushrooms until they are reduced in volume by about half. Add one tablespoon butter to the mushrooms, saute for another 2 minutes, and then add to the stock pot.
7. Add the cream to the stockpot, still over medium heat, and mix well. Lower the heat simmer the soup for an hour, or until desired thickness is reached. If it is too thin, make another roux with one tablespoon flour and one tablespoon butter as in step 5, and add the resulting gravy back to the soup pot. If it is too thick, add additional stock or milk to reach desired consistency.
8. Take about 1/3 of the soup from the pot, mushrooms and all, and puree it in a blender until smooth. Add back to the soup, mix well. 8. Adjust salt level, and add black or white pepper if desired. Toss in the finely chopped fresh parsley, and serve with a fresh, crusty baquette and some Oregon pinot noir.
Marinated Grilled Mushrooms
Recipe Courtesy of Gerry Wilson.
3/4 C Olive Oil
1/4 C Balsamic Vinegar
1 C Chopped Onion
1/2 t Black Pepper
4 Cloves Garlic, crushed
3 t Grey Poupon Dijon Mustard
1 t Basil
1 t Sea Salt
1 t Oregano
1/4 t Anise Seed
Large Capped Mushrooms, stems snapped outMix all ingredients except the mushrooms together and preferably blend to a thick smooth consistency. Coat mushrooms with marinade. Grill, gill side up over moderate fire until marinade in cap bubbles. This also makes a spectacular marinade for other vegetables and lamb.
Mushroom Potatoe Leek Soup
Recipe courtesy of CMS Newsletter Recipe.
2 lrg. Leeks-sliced thin or chopped, white part mostly
2 sm onoions, chopped fine
1 pound (or less) mushrooms-chopped
1 1/2 pound potatoes-diced
1 stick of butter
1 cup of light cream or
1 1/2 c. whole milk
3 or 4 cups chicken broth
1/4 cup chives
Salt and pepper to tasteSaute Mushrooms in butter until all fluid is absorbed. Set aside. Saute leeks, onions, and potatoes in butter, stirring to prevent burning. Add broth, mushrooms and spices. Bring to a boil, then reduce heat. Simmer 30 minutes or longer until potatoes are very soft. Mash potatoes with a potatoe masher or cool the soup and run it through a food processor or blender. If you have cooled the soup, warm it, and add cream. Sprinkle chives on top and serve. It is also good with a little grated cheeds sprinkled on top. Serve with bread. Serves 6 to 8 regular folks, or 4 starving mushroom hunters.