Mushroom Recipes

Cedar contains natural oils and resins that, when heated, release a sweet smoky aroma into food. Try it with some roasted mushrooms!

Young shrimp russulas have a mild, nutty taste, and work well with seafood dishes.

Drizzle some pan sauce over three or four of these stuffed caps as a satisfying appetizer or first course.

A light main dish for breakfast, brunch or lunch, perhaps accompanied by a crisp green salad.

A gluten-free fettucine-style dish, using cavolo nero (Lacinato kale) ribbons instead of pasta.

Serve these morel chard roll-ups individually as an appetizer, or in pairs or trios as a first course or side dish.

This vegan, gluten-free recipe was a hit at one of our Albion forays, with many attendees asking for the recipe.

These whole-wedge cabbage steaks (or fritters) would be great with a dollop of tangy herb sour crème fraîche on top, or a warm brown butter and lemon sauce. And on their own!

Now that you've successfully identified some puffballs, what to do next? Several of our members have recommended using them instead of eggplant in this classic casserole.

Use this broth as a base for a non-dairy mushroom soup, vegetable soup, or just float a few veggies and herbs in it and serve as a light first course.

A delicate appetizer, first course, or side dish. This can be served as a soup, or as a dish of sautéed mushrooms coated with a generous sauce.

This is also good with brie, for those that don't like blue cheese. Great served with wild or white rice.

Here's a dish you can make with those small, fresh chanterelles that you find in the vegetable aisle.

Coddling is a hybrid between poaching and steaming, and keeps mushrooms plump, succulent, and infused with flavor.

Chanterelle soups are always a crowd favorite. This recipe blends chanterelles with porcini broth, and adds caramelized black trumpets as a garnish. 

This chunky, flavorful pâté works well on crostini or crackers, as a pastry stuffing, or as part of a gluten-free dish like stuffed morels or portobellos.

This recipe is perfect winter comfort food, especially if you're lucky enough to find fresh boletes. 

Dennis Nolan brought this dish to the Wine & Mushroom Fest and it was outstanding! I tested the recipe, and it's the definition of comfort food.

October is a time for planting winter greens for the table, decorating pumpkins, visiting wineries, landscaping wild grasses, and best of all experimenting with tasty mushroom recipes.

Jim brought this spicy soup to an FFSC Holiday Potluck. It was outstanding!

This recipe was road-tested by Vernetta McGuire on a scouting foray to Loon Lake. Fingers and plates were licked, it was that good!

Timbales make a substantial first course or a great brunch or lunch. Also a delight for potlucks!

A dense, chunky topping to accompany pasta, rice, baked potatoes, yams, polenta, farro, fish, or an omelet. Use your imagination!

Shaggy mane forms the basis of this creamy soup, and the parasol mushrooms provide an additional nutty flavor.

A rich and seductive mille-feuille with the inviting allure of wild mushrooms.

This dish features an east coast species of sulphur shelf, Laetiporus cincinnatus.

Just imagine this October to be as abundant with Chanterelles as last year's. Then this recipe would be perfect for lunch or dinner.

Craterellus seems to be in abundance this year. Pair it with tomatoes and basil, or vegetables of your choice to create a savory clafoutis for breakfast, brunch, or a light dinner.

Great when you have 12 to 16 tasty specimens with shallow-bowl shaped caps, such as edible Agaricus species, shiitake, or shaggy parasol.

The tubular penne pasta traps the heavy cream, butter and Parmesan sauce, creating a luxurious canvas for wild mushrooms.

This dish is a delight when you feel extravagant or you have had an especially successful hunt.

Matsutake have a unique, spicy-sweet odor often likened to Red Hots. When you think you've found yet anocher Russula brevipes, it pays to get down and take a closer look and sniff!

This mushroomy sauce is wonderful over fettuccine or as a filling in a puff pastry.

This portobello sandwich from the turn of the 21st century is a classic!

This is a simple and delicious recipe inspired by recipes from the Greek island of Santorini. It's good way to use your bounty of porcini and morels from winter and spring.

This simple dish was inspired by 14th and 15th century recipes created for aristocrats and royal banquets, using "mountain mushrooms"—high altitude species like porcini, morels, chanterelles, and saffron milk caps.

I'm sure you won't be disappointed with this recipe. I served this at a potluck luncheon where it received

great reviews.

With the arrival of the rains and hints of winter in the

air, I think this recipe is perfect for a cozy dinner by a warm fire.

Here's a creamy pizza idea to help you use up the incredible number of chanterelles I'm sure you found this year. This recipe is my adaptation for a meatless version (with cheese).

A birds-nest disk of noodles, layered with savory sausage and mushrooms.

This works as a main dished paired with a crisp green salad; or as a side paired with roasted chicken, pork chops, or a seared steak.

Braising involves a nice exchange of flavors. The mushrooms absorb the flavors of the liquid and vegetables they're cooked with, and contribute their own wonderful woodsy flavor to the final dish.

This stuffed portobello recipe can be served as a first course or as a meatless main course.

Porcini are such wonderful mushrooms. Their nutty aroma and flavor can be used to enhance so many dishes.

What better combination than freshly caught trout served with a delectable sauce made with Boletes and Craterellus?

This has been a banner season for Craterellus. In this recipe, we use fresh cremini along with dried Craterellus for a blend of earthy flavors.

This is one of my favorite things to do with chanterelles. The mushroom and hazelnut combination is a flavor experience you will certainly enjoy. 

Here is a recipe that you will see in Marjorie Young's and my upcoming book, From Duff to Dinner. 

Over the years Susanne and I have modified this recipe slightly to suite our taste. If you have been to past Wine & Mushroom Fests, you have likely enjoyed this dish, since we have brought it to share.

Risotto is a wonderful accompaniment to almost any poultry or meat dish. Try this recipe with your favorite mushrooms and vegetables.

Morels add both flavor and color to this dish, and are a great complement to other egg dishes as well.

A creamy morel risotto, also known as Risotto alle Spugnole (spugnole being the common name in Italian, from spugna, meaning sponge).

A rich escargot appetizer, with Parmesan and/or Romano cheese. One can also substitute shrimp for the escargot.

This recipe is a substantial first course. It would also serve as a main course, perhaps with a salad and fresh broccoli braised with olive oil, garlic and lemon.

We have several wonderful creamy soups in our list of recipes here, and here's an especially creamy one.

Bruschetta is always popular at our FFSC potlucks, and this recipe would be no exception!

This spread is a great hors d'ouvre, and quick to make. 

This pâté serves equally well as an appetizer or entree. 

This is a chilled hors d'oeuvre to serve before dinner, perhaps with some black olives, radishes and good crusty bread. Works with cremini as well as your favorite wild mushrooms. 

This tart can be served as a starter, a light lunch, a side dish, or as a contribution to a potluck buffet!

Agaricus, morels or oyster mushrooms can be used if you don't have shaggy parasols available.

This recipe is good with or without bacon. It would also make a nice mushroom sauce for chicken breasts or rice in lieu of pastry shells.

Richard Kozicki was our Minister of Archives when he shared this devilishly spicy dish.

At an Albion foray, I overheard someone speak of Marsala wine and chanterelles being a natural combination. I didn't get their recipe, so here's mine.

Try this recipe with your favorite Agaricus edible, perhaps mixed with Craterellus. (Prepare 1 to 3 days in advance of serving.)

A smoky-sweet and tangy pastry, with a mild to medium spicy heat.

It seems like you can find someone's candy cap cheesecake on the dessert table at nearly every FFSC event. Each approach is unique, and we're happy to try them all!

There are so many ways to stuff morels! Here's an approach we enjoyed at one of our Wine & Mushroom dinners.

This delish dessert was a hit at one of our Wine & Mushroom dinners. 

This recipe is inspired by Eastern European pastries. Give it a try, and let us know what you think!

Here's a robust noodle casserole that is pretty quick to make. 

Simple and satisfying comfort food for cool winter nights. Try with morels, hedgehogs, or other robustly flavored mushrooms.

Fun and easy appetizer for potlucks, watching the game, or after a hunt.

We love a good pot pie in the wintertime. Here's a rich one, sure to keep you warm at night.

This savory tart is rich with butter and cream, making a filling side dish or appetizer. Use cremini, porcini, morel, or other robust mushrooms.

So, your recipe calls for using mushroom caps, leaving you with mushroom stems? Use your trimmings to create a few pats of compound butter to flavor your other dishes!

A tangy, spicy appetizer for lovers of meat and mushrooms.

Here's a simple and hearty appetizer to try as we transition from Fall to Winter.

We love a good chanterelle scramble. Here's one approach from a member of the Wisconsin Mycological Society (WMS).

Oyster mushroom season usually kicks off after the first autumn rains. October is a wonderful time to try this dish with your fresh collections.

A hearty soup as we transition from winter to spring

It's March and the beginning of our lower-elevation morel season. This dish is delicious when made one day ahead and reheated.

Some of you may remember the delicious scones that Shoshana served at one of our Albion forays. Here she has given us her recipe.

This dish got a thumbs up at one of our planning meetings.

Helene served this savory and rich double-crust pie at one of our Holiday Potlucks.

The U.S.A. has a long festival season, beginning with Halloween and ending with the Super Bowl. Here's a recipe for this festive time of year.

Here is something to do when you have an abundance of strongly flavored mushrooms (e.g., Agaricus lilaceps or Chlorophyllum brunneum), which are typically not as good when dried.

Chawanmushi is served as a first course, in place of the soup. Sit down in a quiet place and eat it slowly. It's a delicate taste.

Transform your bountiful Leccinum harvest with this escargot-style preparation.

Hushpuffies? Here'a fun twist on hushpuppies, made with giant puffballs!

When sautéed, honey mushrooms cook up slimy yet retain a crunchy texture, and I find they complement stir fry dishes. They are simply superb with poached ling cod. 

Past Minister of Culinary Affairs, Shea Moss, served this dish at one of our planning meetings. Per attendees' request, she has shared the recipe for our members to enjoy!

Here's something to do with very gritty morels. Shea (former Minister of Culinary Affairs) has served this soup at a couple of our FFSC dinners, and we're sharing the recipe by popular request!

Shea was our Minister of Culinary Affairs when she first prepared this tasty bisque for the third annual Wine and Mushroom dinner.

This dish by past FFSC president, Ed Aguilar, was a hit at FFSC's third annual Wine and Mushroom dinner.

Shea's truffle tort recipe was published here by popular request, after members tried it at the Continental Mushroom Hunt.

This is a rustic "woodcutter's" pasta dish, made with short, tubular pasta like rigatoni, penne or macaroni.

Easy, fast, dependable and good. I first tried this after a long, cold day in a marsh hunting ducks. Later, I discovered it is a good vehicle for Boletus edulis.

When guest speaker Gerry Miller was here in December 1984, he exhibited great excitement when told that matsutake occurs in the Santa Cruz Mountains.

In the next two months, gangs of eagle-eyed boletivores will be scouring the hills and dales between the beachland forests and the high Sierra, prodding every earthly mound with pointed sticks and feathery rakes.

Warm up your early winter nights by pairing your favorite ravioli with this rich and creamy sauce and freshly collected boletes.

Richard Lyness shares another of his ongoing culinary experiments with us...

This strudel recipe uses mushrooms commonly available in markets, or you can modify it with your favorite wild mushrooms to bring out a unique flavor profile.

These pancakes are like cheesy latkes (but not cheesy in the silly way). They can be served hot or cold!

This rich, very filling dish was served at the Fungus Federation's 2001 Wine and Mushroom Fest last year.

This pasta sauce works well on penne pasta.

A variation of this recipe was served at FFSC's December, 2002 Holiday potluck.

FFSC member Mandy Brown adapted this tasty salsa-style ragout. It makes an excellent accompaniment to mesquite-broiled New York steak.

This delightful dish was prepared for us by Jeff Kramer at a 2003 Fungus Fair Culinary Demonstration.

Weldon & Carol Wong attribute this recipe to Louise Freedman. Louise is a cookbook author, FFSC & MSSF member, and a wonderful chef! The tart differs each time it's made.

Chopped boletes provide the base flavor for this orzo dish.

What, you may ask, is a Chewy Noel? If you’ve been to a FFSC event (circa 2006), you’ve probably had them: they’re the mysterious chewy, nutty confections John Brown sometimes makes.

A little cream goes a long way in this earthy, comforting soup. Enjoy–it’s even better the next day!

Thanks to Cecilia Stipes for another great recipe!

This is a rustic soup featuring chunks of tender potatoes and chanterelles in a savory vegetarian broth.

We are on the front end of our mushroom season, the “beginning of the beginning”. Meanwhile, here is another chanterelle moment...

If you’ve found some terrific edibles already, what should you do with them? (I suspect you already know the answer) but here is an idea! Tempura really works.

I hear that chanterelles are out there. I can’t find them yet. I’ve checked my patches in the mountains. Nothing yet, but reports indicate the findings are still closer to the coast.

This recipe idea started at Lion’s Market on Saratoga Boulevard in San Jose. Walking along a frozen seafood case, I saw a package of New Zealand Green Mussels, half shelled and pre-cooked at $3.99 a pound.

The beauty of this recipe is that it can be made a day in advance. The filling can be used on baguettes, or if you double the puff pastry you really don’t need anything else to serve with it!

This can be served as a main course, side dish, or appetizer depending on how you slice the pie.

At one of our Echo Summit forays, Dennis Nolan surprised many with fresh bolete fries – a first for many participants. They (the fries) were quite tasty and a hit on the appetizer circuit.

Marje Young’s chicken dinner was wildly successful at one of our Echo Summit forays, with many people clamoring for the recipe.

Debbie Johnson and her sister, Lynn, served their now famous Chanterelle and Cheese Pancakes at the Wine and Mushroom Dinner. Here is the much-requested recipe.

A warm dish for late fall along the coast or in the spring after the snow melts.

When the Echo Summit foray is only a few weeks away, thoughts of delicious boletes are on everyone’s mind.

Did you like the candy cap cookies served at the 2009 Fair? Here’s the recipe. Now all you need to do is get out and find some Candy Caps!

Jeff Broadbent made this dish for the holiday potluck. It was delicious! If you are unsuccessful in buddying up to Jeff or another pheasant hunter (Richard Stipes comes to mind), chicken might serve as a substitute.

Adapted by Cecilia Stipes from a soup recipe that she once found in a magazine.

A simple dish of baked or grilled asparagus, topped with morels and sage.

This versatile dish can be served as a topping on bruschetta or Eggs Benedict, or standalone as a salad.

Try this tasty appetizer for party or a potluck!

A quick and delicious Asian inspired vegetable dish.

A Mazi family favorite, this recipe uses stock and powdered mushrooms with the rice in a standard rice cooker for a more full flavored and medicinal version of a standard starch.

A special request from the flu-inundated doctors of Santa Cruz Naturopathic Medical Center.

Fresh from the forest and down on the table, a delicious chanterelle recipe, contributed by Annie Lang.

Todd Spanier's cooking demo at the 2012 Fungus Fair included this very yummy Truffle Fondue.

Have fun improvising, such as alternating different combinations of ingredients.

Here is a morel recipe from Phil Carpenter. This stuffing can be used on cap-type mushrooms also!

Maria Tanase made this dip for an FFSC Holiday Potluck. It was a big hit with the participants.

You can make this delicious chowder using a single variety or a combination of foraged and commercial varieties.

These Thai-inspired fritters can be served warm or at room temperature, as an appetizer or side dish.

I usually look at my recipes and then wing it, so quantities are guesstimates. The liquid needs to be varied to get the right consistency of the bisque. 

Enjoy this tasty treatment for sulphur shelf mushrooms in coconut curry.

Robin Morris shared this wonderful Porcini soup recipe. Enjoy!

We most often think of the Candy Cap in a sweet context; this recipe provides a delectable savory alternative!

This Northern Italian recipe comes from the year Deb taught school in Trieste, Italy.

I learned this recipe from the late Larry Stickney, a phenomenal guy who was instrumental in creating a culture of mushrooming in the Bay Area.

Spread on a baguette or crackers, or use it as mushroom duxelles to enliven a variety of dishes.

This savory Candy Cap dish delighted members at one of our long-distance foray dinners.

This one went super fast at one of our Wine & Mushroom gatherings!