Curried Green Beans with Sulphur Shelf Enjoy this tasty treatment for sulphur shelf mushrooms in coconut curry. ... Laetiporus time lapse Day 11. Photo by Phil Carpenter The West Coast has two varieties of sulphur shelf: One is associated with hardwoods such as eucalyptus and oak ( Laetiporus gilbertsonii ). The eucalyptus variety is said to cause stomach upset for some people; and some have trouble with the oak variety. The other ( L. conifericola ) associates with conifers. Objective: Main Course Total Time: "Quite a while" Yield: TBD Suggested Mushrooms: Laetiporus sulphureus (sulphur shelf, chicken of the woods) Ingredients 1 Tbs curry powder * 2 c chicken of the woods ** (just the tender tips, in 3/4 to 1" pieces 2-14oz cans of chicken broth small red potatoes, diced (as many as you like to compliment the green beans) 1 lb fresh green beans 1 can coconut milk Fat of your choice. Coconut oil would be good. Method Melt a little fat in a heavy frying pan and thoroughly cook the mushrooms. If you are lucky, the'll sauté up orange, looking kind of like pieces of salmon. These need to be cooked for quite a while. Some people are allergic** to it when insufficiently cooked. In the meantime, break green beans into another pot. Add potatoes and 1 1/2 cans of chicken broth. Save the other half can to add as needed. Cover an cook until veggies are tender. Add 1 Tbs curry powder, about 1/4 can coconut milk (to taste) and the sautéd mushrooms. Serve! * "Deep" brand, my favorite, is available in some Indian food stores. ** Exercise caution. Some people are allergic to certain varieties of sulphur shelf. If the sulphur shelf you found is new to you, try only a little bit. If you're serving this dish to others, make sure they are aware of which variety you're using, and that they understand the risks if they've never had it before. Previous Recipe All Recipes Next Recipe

Pheasant with Wild Mushrooms 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. by Jeff Broadbent Cantharellus californicus. © Christian Schwarz (from mushroomobserver.org) Objective: Main Course Total Time: 60 - 90 mins Yield: 4 servings Suggested Mushrooms: Cantharellus californicus (California golden chanterelle, mud puppy, oak chanterelle) Lentinula (Lentinus) edodes (shiitake) Ingredients 3 Tbl. unsalted butter 1 pound wild mushrooms, quartered and or sliced (Chanterelles and Shiitakes) 1 large garlic clove, minced 2 Tbl. chopped fresh flat-leaf parsley Approx. 1 lb. pheasant (2 wild birds – deboned, cut into small pieces and pounded to 1⁄4 inch thick) 4 Tbl. olive oil (you may also add butter for even more flavor – but be careful not to burn) 1⁄2 C Marsala wine 1⁄2 C chopped carrots 1⁄2 C chopped onion 1⁄2 C chopped celery 2 cloves garlic (chopped) 3 Tbl. fresh parsley (chopped) 1 C chardonnay wine 1⁄2–1 C chicken broth Seasoned flour (see below) Seasoned Flour 1 C flour 1/2 tsp. salt 1/4 tsp. black pepper 1 tsp. dried parsley, crumbled 1/4 tsp. dried thyme, crumbled 1/4 tsp. dried sage, crumbled Method Mushrooms Heat 2 Tbl. butter in a heavy 12-inch skillet over high heat until foam subsides, then sauté mushrooms, stirring often, until liquid evaporates and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring for 1 minute. Transfer to a bowl and wipe skillet clean. Pheasant Dredge the pheasant in seasoned flour (I use a plastic bag and shake the pieces around in it), shaking off excess. Heat the oil (and butter if desired) in a large pan. Add pheasant and sauté for about two minutes (or until each side is brown). Remove and place on a plate. Repeat this process in batches until all pieces are browned. Add Marsala wine to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in carrots, onions and celery and simmer/sauté until all vegetables are soft, about 10 minutes. Add garlic, fresh parsley, wine and broth and bring to a boil, stirring occasionally. Reduce heat slightly, maintaining a slow boil, until alcohol cooks off. Stir in mushroom mixture, pheasant, and any juices accumulated on platter. Season with salt and pepper if necessary. Simmer 2–5 minutes more to allow sauce to thicken. Serve over polenta, wild rice or noodles. Sprinkle with fresh parsley. Previous Recipe All Recipes Next Recipe

Mushroom Bisque I usually look at other recipes and then wing it, so quantities are guesstimates. The liquid needs to be varied to get the right consistency of the bisque. by John Spaur Mushroom Bisque in a Teacup. Photo by John Spaur Objective: Soup Total Time: 30 minutes Yield: Serves 4 Suggested Mushrooms: Boletus edulis (porcini, penny bun, king bolete) Lentinula (Lentinus) edodes (shiitake) Tricholoma magnivelare (matsutake, white matsutake, American matsutake) Tricholoma murrillianum (T. magnivelare, A. ponderosa) (matsutake, western matsutake, ponderosa mushroom) Ingredients Butter as needed divided use 1 onion, diced 1 small clove of garlic, minced 8 oz maitake mushrooms, sliced 3-4 shitake mushrooms, sliced 1 14.5 oz can vegetable broth (more or less) ½ C heavy cream (more or less) ½ C white wine (more or less) ½ cube porcini bullion dissolved in a little water 1 sprig fresh thyme 1 small bay leaf Salt and pepper to taste Ground nutmeg - smidgen Cayenne pepper - smidgen 2 Tbls dry sherry (to taste) Method 1. In a heavy skillet, heat butter. Add the onion and sauté to caramelize; add garlic during the last 1-2 minutes to soften but do not brown the garlic. Put the onion garlic mixture into a blender or food processer. 2. Sauté the shitake mushrooms in butter to brown a bit and put into the blender or food processor reserving a few to use as garnish. 3.Sauté the maitake mushrooms in butter to brown. I cook these separately because they are moister and take longer to brown than the shitake. Place the mushroom in the blender or food processor reserving a few for garnish. 4. Add the vegetable stock to the onion/mushroom mixture in the food processor or blender and puree or blend until smooth. Be careful when starting the blender because the hot mixture will expand and blow the top off of the blender and spill the hot mixture. Pulse quickly before blending on high speed. You may need to do this in batches and add more vegetable broth. This is where you can add the porcini broth with water and white wine. The porcini broth will add salt so be careful. 5. Pour the blended mixture into a soup pot and add the white wine if you have not added it already. Add the bay leaf and thyme. Simmer for a few minutes to a boil or just under. Add the cream, salt, pepper, nutmeg, and cayenne to taste. Heat up and cook a few minutes longer. 6. Remove the bay lead and stir in the sherry just before serving with the reserved mushrooms as garnish. Previous Recipe All Recipes Next Recipe

North African Pork and Beans with Candy Cap Mushrooms We most often think of the Candy Cap in a sweet context; this recipe provides a delectable savory alternative! ... Lactarius rubidus. Photo by Christian Schwarz Objective: Side Dish Total Time: Yield: Many Suggested Mushrooms: See code Ingredients 2 lbs lean pork roast, sliced in 3/8” slabs High-heat oil for sautéeing 1 c chopped sweet onion Garlic Harissa * ½ c dried apricots ½ c dried cherries ½ c dried candy caps Cooked dried beans of your choice Method 1. Begin with a couple of pounds of lean pork roast sliced into 3/8” slabs. Sauté the meat in a large frying pan in oil at high heat. As the meat browns, add a cup of sweet onions and garlic to taste, which in my case is a lot. Sprinkle generously with harissa, a Tunisian spice mix of chile, coriander, and cumin.* 2. At the same time, begin the sauce by simmering a half cup of dried apricots, half cup of dried cherries, and half cup of candy caps in two cups of water until soft. Mix the ingredients in a blender. 3. Reduce the heat under the meat, introduce the sauce, and add a cup of marsala. Cover and simmer for at least an hour, until tender, adding marsala and/or water to provide enough liquid to keep the meat submerged. 4. Prepare a melange of pre-cooked, drained beans in a casserole dish. Place the pork slices over the beans, dump the remaining spicy liquid over the beans, then heat in the oven. * Harissa can be found in the international section of many grocery stores Previous Recipe All Recipes Next Recipe

Morel Crusted Ahi Tuna This one went super fast at one of our Wine & Mushroom gatherings! ... Morel (2013). Photo by Hugh Smith Note from the editor: Judy Lipp came up with this winner, and it went super fast at one of our Wine & Mushroom gatherings! Objective: Appetizer/Salad Total Time: 30-60 mins (est.) Yield: 20 appetizers Suggested Mushrooms: Morchella sp. ( morel) Ingredients 1 lb sushi-grade Ahi tuna 2 c dried morel mushrooms ¼ c good high temperature oil (sunflower, peanut, canola) 1 lemon Method Cut the Ahi into large bite-size cubes. Grind the morels into a grainy powder. (A coffee grinder works well for this.) Heat the oil on medium-high heat until sizzling. Roll the Ahi cubes in the mushroom powder to coat lightly and carefully put in hot oil. Sear very quickly on all sides. Serving Suggestions Serve hot with lemon. As an alternative, serve as a main course by cutting the Ahi into steaks. Coat each side with the morel powder before lightly searing. Previous Recipe All Recipes Next Recipe

Wild and Creamy Mushroom Soup Adapted by Cecilia Stipes from a soup recipe that she once found in a magazine. by Cecilia Stipes Chanterelle. Photo by Jess Baker-Ballantyne In addition to being a long-time mushroomer, Cecilia is an expert flyfisher. Objective: Soup Total Time: 45-60 mins Yield: Serves 4 or more Suggested Mushrooms: Boletus edulis (porcini, penny bun, king bolete) Boletus rex-veris (spring king bolete) Cantharellus sp. (chanterelle) Ingredients 1/4 oz. dried Boletus edulis or rex veris (porcini) 1 large onion, minced (1 1/4 cups) 3 Tbs. salted butter 1/2 lb. Cantharellus sp. (chanterelle) mushrooms, thinly sliced (3 cups) 1 tsp. sea salt 1/2 tsp. dried tarragon, crumbled 1/2 tsp. dried Mexican oregano, crumbled 1/4 tsp. black pepper 1/4 cup flour 4 cups chicken broth (32 fl. oz) 1/2 cup heavy cream 2 Tbs. medium-dry sherry Chopped scallion greens (for a garnish) Method Grind the dried porcini in a blender until powdery. (If they are soft, dry them in a 300° oven for about 5 minutes, and then cool before blending to a powder.) Add 1 tbsp butter and the onions to a 4-to 5-quart heavy pot, and cook using moderate heat. Stir occasionally until softened (about 5 minutes). Add fresh mushrooms, the porcini powder, sea salt, tarragon, oregano, and pepper. Continue stirring occasionally until mushrooms are tender (about 5 minutes). Add the remaining 2 tbsp butter and cook, stirring until melted. Sprinkle in flour, stirring constantly until mixture is very thick and golden (about 5 minutes). Whisk in 1 cup chicken broth until mixture is smooth. Add remaining broth in a stream, whisking until liquid is smooth. Bring to a simmer, whisking, then stir in cream and sherry. Simmer uncovered, stirring occasionally for 10 minutes. Taste, then toast Cecilia! Previous Recipe All Recipes Next Recipe

Morel Corn Macadamia Fritters Thai-style recipe. Fritters can be served warm or at room temperature as an appetizer or side dish. ... Fried Morel Corn Fritters at Suds n Shrooms. Photo by Katherine Elvin This dish goes fast, especially after a long day of hunting. Objective: Appetizer/Salad Total Time: 30 mins (est) Yield: 45 fritters Suggested Mushrooms: See code Ingredients ¾ c flour 1½ tsp baking powder 1½ tsp baking soda 1 tsp sugar 4 eggs, beaten 4 cloves garlic, finely minced 1½ Tbl fish sauce 1½ Tbl red curry paste 2 c corn kernels, fresh or frozen and thawed 1 c chopped, sautéed morels (fresh or dried and reconstituted) 1 c chopped toasted macadamia nuts 1 ½ c neutral, high heat stable oil (peanut, sunflower, canola) Method In a small bowl, stir together flour, baking powder, baking soda and sugar with a fork. In a medium bowl, whisk together eggs, garlic, fish sauce and curry paste until smooth. Whisk in flour mixture until thoroughly blended. Stir in corn and morels and continue mixing until completely blended to a thick, smooth batter. The amount of batter relative to solids may seem scant, but don’t worry. In a large skillet, heat oil over medium-high heat. Drop batter by tablespoonfuls into the hot oil. Cook until deep golden brown, about 2 minutes per side. Drain on paper towels. Serve with sweet chili sauce (found in International section of grocery store) for dipping. Previous Recipe All Recipes Next Recipe

Almond Candy Cap Cookies 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! ... Lactarius rubidus. © Alan Rockefeller (from mushroomobserver.org) This recipe can also be found in From Duff to Dinner , a cookbook edited by the FFSC’s own Marjorie Young and the late Vince Viverito. Objective: Dessert Total Time: Overnight prep Yield: 8 dozen cookies Suggested Mushrooms: See code Ingredients 11/4C crumbled, dried candy caps ( Lactarius rubidus or fragilis ) 1 C unsalted butter 2 C light brown sugar 2 eggs, will beaten 3 C flour 31/2 tsp. baking powder 1/2 tsp. salt 1 C slivered, toasted almonds 1 tsp. vanilla extract Method Reconstitute the dried candy caps in brandy and drain. Sauté in 1 Tbl. butter until dry. Cream butter with sugar until light and fluffy. Add eggs and beat until light again. Sift flour, baking powder and salt together and work thoroughly into the creamed mixture. Stir in the candy caps, almonds and vanilla. Shape into rolls 1 1/2 inches in diameter and wrap in waxed paper or plastic wrap. Chill overnight. Preheat oven to 375°F. Slice the dough into thin slices and bake on greased cookie sheets for about 8 minutes. Previous Recipe All Recipes Next Recipe

Crab Stuffed Morels Here is a morel recipe from Phil Carpenter. This stuffing can be used on cap-type mushrooms also! ... Morels at camp. Photo by Katherine Elvin Objective: Appetizer/Salad Total Time: About 30-45 minutes Yield: 4 to 8 (depending on size of morels) Suggested Mushrooms: See code Ingredients 12–18 medium to large fresh morels Stuffing Mixture 8 oz soft cream cheese 2 Tbsp finely chopped shallots 1⁄2 tsp finely chopped garlic 2 Tbsp soy sauce 6–8 oz chopped crab meat 1–2 Tbsp finely chopped Italian parsley Pepper to taste Method Preheat oven to 350° F. Combine the stuffing mixture ingredients in a medium to large bowl. Carefully slice each morel lengthwise along one side only. (Do not cut both sides.) Partially open the morels and fill with the stuffing mixture (being careful not to tear them.) Place on a dry or lightly oiled cookie sheet. and bake for 10–15 minutes until mushrooms soften. Previous Recipe All Recipes Next Recipe

Snow Peas, Leeks, and Shiitake Mushrooms A quick and delicious Asian inspired vegetable dish. ... Shiitake on a log. (wikipedia.org/wiki/Shiitake) Objective: Side Dish Total Time: 30 mins Yield: About 4 servings Suggested Mushrooms: See code Ingredients 1 T coconut oil 1 leek, white part only, washed, quartered and sliced thin against the grain 1 lb. shiitake mushrooms, de-stemmed, and sliced thin 1 lb. snow peas, strings removed 1 t salt 1/2 t pepper 1 to 2 T Coconut Aminos Method Heat sauté pan on medium heat and melt coconut oil When oil is hot, add leeks and shiitakes and cook until shiitakes are fully cooked and have released their juices. Add salt and pepper. Add snow peas, and sauté quickly. Add coconut aminos and cover to steam finish the dish. Simply exchange the peas for sliced baby bok choy for a crunchy and delicious alternative. Previous Recipe All Recipes Next Recipe

Roasted Mushrooms, Spring Onions, and Pea Shoots This versatile dish can be served as a topping on bruschetta or Eggs Benedict, or standalone as a salad. ... Pleurotos ostreatus. © David Rust (from mushroomobserver.org) Objective: Sauce/Garnish/Stuffing Total Time: 45-60 mins Yield: Varies by usage Suggested Mushrooms: See code Ingredients Mushrooms 1 Lb small oyster mushrooms, left whole, roots chopped 1 Lb Cremini mushrooms, quarted with stems 5 oz Pioppini mushrooms, left whole, roots chopped 2 T Coconut Oil, melted 2 t salt 1 t black pepper Spring Onions 5 spring onions, roots and tops removed (keep the bulb together) 1 T coconut oil melted 1⁄2 t salt 1⁄2 t black pepper Final Assembly 2 pea shoot clamshells (ventilated platic packages), slightly chopped 1-2 Tbl. Truffle Oil Method Mushrooms Toss all ingredients together and roast until browned at 400°F (about 10 – 15 minutes). Spring Onions Toss all ingredients together and roast at 400°F until they get some color and soften. Chop against the grain into small pieces Final Assembly While mushrooms are still hot, toss with pea shoots, onions and truffle oil. Pea shoots will wilt slightly, but keep the green flavor. Serve on bruschetta, on eggs Benedict, or eat by themselves as a salad. Note : This recipe was originally posted alongside "Relishing Medicinal Mushrooms" by Chef Zachary Mazi in the May 2013 issue of Duff . Previous Recipe All Recipes Next Recipe

Turkey Bacon Dip Maria Tanase made this dip for the FFSC Holiday Potluck. It was a big hit with the participants. ... Porcini (bolete). (Albion) Photo by Katherine Elvin Objective: Appetizer/Salad Total Time: 60 mins Yield: 3 cups Suggested Mushrooms: See code Ingredients 3-4 slices dried porcini 1⁄2 C boiling water 8 slices turkey bacon 1 large leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise and washed well 2-3 cloves garlic 1 lb cremini, white or shitake mushrooms, cleaned and chopped Ground pepper and salt to taste Fresh or dried thyme 1 8oz package cream cheese – softened 2 C sour cream 1-2 T oil Method In a small bowl, soak porcini in boiling water until soft (about 20 minutes). Working over the bowl, lift out porcini and squeeze out liquid. Finely chop. Add oil to a skillet and cook turkey bacon over medium heat until crisp. Add leek and garlic, stirring occasionally, until translucent (about 2 minutes). Add finely chopped mushrooms and porcini, then season to taste with salt and pepper. Cook until tender (about 5-8 minutes). Add thyme, cook 2 minutes and cool. Whisk cream cheese in a medium bowl until smooth and add sour cream. Whisk until smooth and add mushroom bacon mixture. Adjust seasonings to taste. Previous Recipe All Recipes Next Recipe