The Cascade Mycological Society (CMS), a large and involved community of fungi devotees in and around Lane County, announces the release of their wild mushroom cookbook. It feature over 100 one-of-a-kind recipes, plus anecdotes, tips, and photographs, featuring foraged, wild-crafted mushrooms from our geographic region.
This book is dedicated to Freeman Rowe, whose love of learning and teaching the beauty and diversity of fungi has touched so many of us. It is the product of two years of recipe collecting and many memorable, pot luck dinners that gave CMS members the opportunity to savor the majority of the dishes in the book while communing with their fellow lovers of fungi. The book is organized by season and contains beautiful color photographs.
The book will be available for purchase at the Mushroom Festival. All profits from the sale of the book will go towards supporting the CMS grant and scholarship programs.
A sample recipe from contributor Barb Danko follows:
Chanterelle Squares or Muffins
- 4 heaping cups of sliced Chanterelles (bite-size pieces)
- 1 cup baking mix (or 1 cup flour, 1 tsp. baking powder, ½ tsp. salt)
- ½ cup grated parmesan, plus more for top
- 2 or 3 tsp. Garlic Lover’s Garlic* or your favorite garlic spice mix (salt free) to taste
- Salt to taste (¾ tsp. or less)
- Pepper to taste
- 4 eggs, beaten
- ¼ cup olive oil
Mix dry ingredients including cheese in large bowl; mix egg and oil in small bowl; add egg mixture to dry ingredients and mix; add mushrooms and mix. Dump and spread into greased 8 x 8 inch pan. It will be very thick — it’s almost all mushroom.
Sprinkle more cheese on top. Bake in a 375° oven for 30 minutes or until golden brown. Cut into 12 squares. Serve warm. You can also make these in a muffin tin. Baking time would be less.
Note: These are even better re-heated. Re-heat the cut portions on a sheet pan in oven or toaster oven. All the sides get nice and brown this way.