Mixed Wild Mushrooms

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Fun Guy Pierogi

From the 2017 Mount Pisgah Mushroom Festival cooking demo by Matthew J. L. Kilger from Eating Oregon, LLC…outstanding!

Ingredients

1C water
1 large egg
3C all-purpose flour
1t salt
2t oil
your mushroom of choice

Preparation

Mix salt and flour and then beat together liquid ingredients and start incorporating the flour.

Mix together until all incorporated and knead on a floured surface adding flour as needed, until the dough is soft and pliable.

Cover and allow to rest for an hour.

Roll out, on a lightly floured surface to the desired thickness and then cut into squares or rounds (your choice). It helps to roll out the dough into two batches.

The filling was pretty simple: a little oil, mushrooms (today we did Chanterelles for some and Amanita calyptroderma for others), salt and black pepper, and a little white wine. Cook until the mushrooms have given up their water and it has evaporated to a fairly dry mix, then allow to cool.

To assemble, set the dough piece in your hand, put a bit of the filling in the center, dampen the margin with a little water, and squeeze together.

Drop in boiling, salted water and stir for a second, then allow to boil until they float.

After, you can finish them in a frying pan with some butter or oil, in the oven, or just eat them straight from the water.

Experiment with different fillings and condiments…. enjoy!

Mushroom Potato Leek Soup

Recipe courtesy of CMS Newsletter Recipe

Serves 6 to 8 regular folks, or 4 starving mushroom hunters.

Mushroom Potato Leek Soup

Mushroom Potato Leek Soup

Ingredients

  • 2 large leeks-sliced thin or chopped, white part mostly
  • 2 small onions, chopped fine
  • 1 pound (or less) mushrooms-chopped
  • 1 1/2 pound potatoes-diced
  • 1stick 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 taste

Preparation

Saute 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 potato 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 cheese sprinkled on top. Serve with bread.

Stuffed Mushroom Caps

Recipe Courtesy of Pat Patterson

Stuffed Mushroom Caps

Stuffed Mushroom Caps

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 ground meat to the stuffing, but I find that overkill with these fine meaty mushrooms.

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!

Wild mushroom Alfredo Pasta Sauce

Wild Mushroom Alfredo Pasta Sauce

Ingredients

  • 1/2 cup half/half, light or whipping cream (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 taste

Preparation

Heat 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

Mushroom & Stinging Nettle Soup

Mushroom & Stinging Nettle Soup

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 placed in a blender and pureed. I often saute chopped onion with the mushrooms also.

Marinated Grilled Mushrooms

Recipe Courtesy of Gerry Wilson

Marinated Grilled Mushrooms

Marinated Grilled Mushrooms

Ingredients

  • 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 out

Preparation

Mix 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.

Wild Mushroom Shepherd’s Pie

Recipe Courtesy of Culinaria Eugenius ~ Epicurean Adventures from Eugene, Oregon

Making a shepherd’s pie is easy.  This old English one-pot supper is basically a layer of juicy ground lamb, fortified with an army of peas, carrots, and onions and a moat of broth all nestled under a topping of mashed potatoes.  The dish is finished in the oven, where the mashed potatoes are browned on top. When you scoop into the pie, the brothy meat juices mix with the potatoes, and you have the most wonderful, comforting dish ever.

wild mushroom shepherd’s pie

wild mushroom shepherd’s pie

Ingredients

  • wild mushrooms
  • potatoes, onions, leeks, garlic, carrots, and celery
  • ground lamb
  • wine
  • tomato paste
  • chicken broth
  • rosemary, salt, pepper, and allspice

Preparation

With the local base vegetables I bought at River Bend Farm and Groundwork Organics (potatoes, onions, leeks, garlic, carrots, and celery), and Cheviot Hill ground lamb, I had a terrific start on this pie. After browning the lamb and onions, I added the rest of the aromatics — carrot, leek, garlic, and celery. When everything looked soft and slightly caramelized, I combined the vegetables with the lamb, added rosemary, a bit of wine and a chunk of tomato paste from the freezer, then loosened the fond from the pan with about a cup and a half or so of chicken broth.

Unsatisfied with pure meat in mah pie, I thought I’d add a layer of earthiness with all the wild mushrooms I had bought — probably about a pound’s worth. Our golden chanterelle season is just about over, but the Hedgehogs and Candy caps are plentiful. Candy caps add a slight maple-syrupy sweetness to the lamb. (I used about half of the cup or so I bought and dried the rest for future experiments.) The mushrooms were sautéed in butter and salt and then layered atop the lamb with their juices.

The rosemary was from my own garden, and I used a heavy hand. Butter and cream were from Noris Dairy, as usual, and the chicken broth was from my freezer, via Draper Valley (not local but nearby in WA). The only thing you really need to remember with shepherd’s pie is that you need the bottom layer to be quite brothy — I think I used two cups total, plus the liquid from the cooking mushrooms, for a standard 9 x 13 glass baking dish. A nice slug of local red wine finished it off. Also not local: a tablespoon of tomato paste, salt, pepper, and allspice.

I served the dish with some steamed local broccoli, simple as can be, and some homebaked chocolate chip cookies. My husband thought he had died and gone to heaven. It was that good.

Chocolate Mushroom Cookies

Recipe courtesy of Myron Cooley

“This recipe is from my mother-in-law, Olive M. Florence, 1906 – 1983. She was the antithesis of all the mother-in-law jokes. She was a helpful friend.”

Chocolate Mushroom Cookies

Chocolate Mushroom Cookies

Cream together:

  • 1/2 Cup Oleo
  • 1 Cup Brown Sugar
  • Add:
  • 1 Egg
  • 1 tsp Vanilla
  • 1 tsp Almond Extract
  • 2 squares Unsweetened Chocolate, melted

Sift and add alternately with 3/4 cup Sour Cream:

  • 2 cups Flour
  • 1/2 tsp Soda
  • 1/4 tsp Salt

Add last:

  • 1/2 cup fine Macaroon Cookie Crumbs (substitute vanilla wafers)
  • 1/2 cup chopped Maraschino Cherries, well drained
  • 1 cup fresh Mushrooms, chopped

You can add 1/2 cup chopped nuts if you want Place 2 inches apart on cookie sheet, Bake at 350* F for about 12 minutes. Cookies will be almost 2 inches in diameter and 1/2 to 3/4 inch high. This recipe makes 40 to 50 cookies when the dough is made into 1 inch balls. Very moist and tender, will keep well. Takes about 1 hour. ENJOY!!

More Wild Mushroom Recipes:

Wild Mushroom CookbookCascade Mycological Society Wild Mushroom Cookbook

The Cascade Mycological Society Wild Mushroom Cookbook is now available for sale online.

The book features over 184 pages filled with one-of-a-kind recipes, plus anecdotes, tips, and full-color photographs featuring foraged, wild-crafted mushrooms from our geographic region. It is organized by season and contains beautiful color photographs printed on 100# Gloss Book stock with lay-flat spiral binding. The contents are thoroughly and thoughtfully indexed.

All profits from the sale of the book will go towards supporting the CMS grant and scholarship programs. It is dedicated to Freeman Rowe, whose love of learning and teaching the beauty and diversity of fungi has touched so many of us.

Pricing:

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