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

You Want Fries with That?? At one of our Echo Summit forays, Dennis Nolan surprised many with fresh bolete fries – a first for many at Echo Summit. They were quite tasty and a hit on the appetizer circuit. ... Boletus rex-veris. © Ron Pastorino (from mushroomobserver.org) Objective: Appetizer/Salad Total Time: About an hour Yield: Varies Suggested Mushrooms: Boletus edulis (porcini, penny bun, king bolete) Boletus rex-veris (spring king bolete) Ingredients As many boletes as desired Bottle of olive oil 1/2 stick butter Method Cut bolete(s) into french fry-like pieces. Fill a large skillet with virgin olive oil, to the depth of the thickness of the fries. Add half a stick of butter. Heat oil and butter hot enough so that the fries sizzle when put in the pan. Test the end of a fry by dipping in the pan to see if the oil is hot enough. Do not put fries in pan until oil is hot enough. Cool oil makes greasy fries! Cook bolete fries a few minutes until fries are fork tender. Tips: If you cook the pores separate from the “white meat” of the bolete, save a piece of white meat to cook with the pores so that you can test when it is fork tender (because the pores will test fork-tender at the start). Overcooking the "white meat” will tend to make the bolete fries leathery, but the pores aren’t bad crispy. Dennis Nolan and bolete fries at the 2010 Echo Summit foray Previous Recipe All Recipes Next Recipe

Quick Mushroom Tempura 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. ... Boletus edulis. © Darvin DeShazer (from mushroomobserver.org) Objective: Appetizer/Salad Total Time: 30 mins Yield: Varies Suggested Mushrooms: See code Ingredients A few boletes or chanterelles Batter kit Soy sauce Chili sauce Horseradish dip Method Get a ‘batter ready’ kit from any Asian market. Slice the mushrooms (boletes or chanterelles) as thin as possible. Dip in the batter and deep fry per the instructions. Prepare at least two or three dipping sauces (one soy based, one chili based and one with horseradish works well). Previous Recipe All Recipes Next Recipe

Breaded Bolete Caps When the Echo Summit foray is only a few weeks away, thoughts of delicious boletes are on everyone’s mind. ... Boletus rex-veris. © Alan Rockefeller (from mushroomobserver.org) Objective: Side Dish Total Time: 30-45 mins Yield: 10 servings Suggested Mushrooms: See code Ingredients 1/2 cup olive oil 1 Tbl. chili paste or 3/4 tsp. cayenne pepper, or to taste 4 cloves garlic 2 tsp. mellow miso 1 tsp. rosemary, ground 1/2 tsp. thyme, ground 1/2 tsp. turmeric (optional) 1/4 tsp. black pepper or to taste 10 cups king bolete, other choice bolete caps, or other mushrooms Seasonings can be varied—add your favorites flavors for a create-your-own flavor. Method Combine all ingredients except mushroom caps and mix well. Coat bolete caps with the seasoning and broil 4-8 minutes until lightly browned. Turn and broil the other side. Enjoy. Previous Recipe All Recipes Next Recipe

Wild Mushroom Duxelles Spread on a baguette or crackers, or use it as mushroom duxelles to enliven a variety of dishes. ... Wild mushroom basket This is one of those recipes that could inflate your girth to frightening proportions if eaten regularly. But it is so good that on special occasions it finds a place in my kitchen. It can be served as a spread on a baguette or crackers. Or it can be used as a mushroom duxelles to enliven a variety of dishes. Objective: Sauce/Garnish/Stuffing Total Time: 30 mins (est) Yield: Varies by use Suggested Mushrooms: See code Ingredients 1/2 c butter 1/2 c finely chopped shallots 4 cloves garlic, minced 9 oz fresh wild mushrooms 1/2 c white wine 1 1/2 tsp fresh thyme, minced 1 tsp fresh rosemary, minced 1/2 tsp salt 1/4 tsp fresh black pepper 3 Tbl fresh parsley A note on mushroom species: Craterellus calicornucopioides are the best I know. King boletes can overpower this recipe, so use sparingly and mix with milder species. For some mushroom species like chanterelles, it is necessary to dry-saute first. Of course, be absolutely sure of your species! Method Sauté in an open skillet: butter, shallots, garlic and mushrooms Deglaze pan with 1/2 cup dry white wine Add thyme, rosemary, salt and pepper Saute above mixture until nearly dry, then add 3 Tbsp fresh parsley and only sauté lightly. Remove from pan, and then very lightly (just a second or two) in the blender or food processor. This adds to creaminess, but you don't want to lose the texture from bits of shallot and mushroom Scoop into a small terrine or pãté mold, seal container and refrigerate until use. Serving Suggestions Garnish with fresh rosemary or thyme if served as a spread, or just keep it sealed and handy to enliven vegetables or meat dishes. So simple! Previous Recipe All Recipes Next Recipe

Chanterelle Sauce 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. ... Cantharellus californicus. © Alan Rockefeller (from mushroomobserver.org) Thus far, the best patch I’ve found is the $9.95/lb one at the Santa Cruz Costco. The chanterelles are there now, but may not be there for long. Still, it is a deal not to be missed. If your patch, or Costco, has provided you with chanterelles, what should you do? You might cook a few small mushrooms with the meat on your grill. Or sauté your chanterelles with a little butter, olive oil and Hennessy XO cognac, a practice I learned from Bill McGuire). Or, you might try a remarable treat I experienced this week at a wine maker dinner prepared by Ralph at Nonno’s in Redwood Estates. The main course was grilled lamb chops with a Zinfandel veal stock reduction with chanterelles. Wow!! A terrific treatment that is easy to do. You can do this!! Objective: Sauce/Garnish/Stuffing Total Time: Under an hour Yield: Varies Suggested Mushrooms: See code Ingredients Veal stock or low-salt chicken stock Red wine to taste* Garlic Your favorite root vegetables Flour (enough to thicken) Cream to taste A few capers, dill, and/or mint sprigs * Of course, if you’re cooking fish you will want to use your favorite white wine to prepare the sauce (chardonnay works well) Method Start with the stock. If you don’t have veal, use homemade or low-salt chicken stock. Add red wine, garlic and perhaps one or more diced root vegetables. Strain the results and reduce until the sauce thickens (add a little flour if desired). Now’s the time to add your chanterelles and simmer for a few minutes more. Cream will be the finishing component, with an option to add capers, dill, mint or other flavoring agents you are fond of. Previous Recipe All Recipes Next Recipe

Chanterelles and Mussels, Alive, Alive O For me, this is another recipe and cooking experience that 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. ... Cantharellus californicus. © Alan Rockefeller (from mushroomobserver.org) I’m sure variants of the recipe that follows would similarly work with fresh green mussels or fresh local mussels (the latter adding to a sense of the foray and “eato-loco” discipline — to which I subscribe when possible). But the frozen Green Mussels (24 to a package) made this a remarkably easy dish. Objective: Main Course Total Time: Under an hour Yield: Varies by preference Suggested Mushrooms: See code Ingredients 1 package of green mussels (24 pack) on the half shell, thawed and rinsed 1/2 stick of butter 6-8 quartered large shallots 1or 2 teaspoons of minced garlic Bottle of lager or Oktoberfest beer Chanterelles or King Oyster mushrooms (about the same amount as the shallots) Loaf of sourdough bread* Your favorite tasty cheese * When I cheat I use pre-sliced Trader Joe’s Four Cheese or Trader Joe’s Cheese and Cheddar Sourdoughs, and toast before chopping into large croutons. If I were doing this for you, I’d certainly use a homemade sourdough from my 100-year old sponge, with appropriate cheeses and herbs, baked a few hours before your arrival and toasted. Method Start with a stove-top casserole pan and melt a half stick of butter on medium heat. Add 6-8 quartered large shallots and 1or 2 teaspoons of minced garlic. Once that’s beginning to simmer add a bottle of lager. Or, knowing the FFSC audience, something you’ve brewed yourself – again supporting the “eato-loco” movement). Sauté all. Chop your chanterelles (or, in a pinch, use King Oyster mushrooms) into large pieces comparable to the shallot pieces. Add to the mix and sauté for 5 – 10 minutes. In the meantime, toast sourdough bread to create croutons. Add cheese melted on top and then add the croutons to the mix in the casserole dish. Stir to incorporate the simmer juices into the croutons. Toss the thawed, cleaned mussels into the simmering liquid and heat through for 1-2 minutes (no longer, as frozen green mushrooms are pre-cooked). Remove the mussels from the shells at this point (they should just slide off the half shell). Continue to simmer for a few minutes before serving. Enjoyably tasted with a cold dark beer! Possible Variations The second time I made this I found it interesting to omit the croutons, add 2-3 tablespoons of Mae Ploy Sweet Chili Sauce and serve over rice or noodles. More broth is probably helpful (perhaps requiring a little more beer). I also wonder about using chopped or whole garlic cloves rather than minced garlic. Or possibly other root vegetables like small finger potations or carrots. Fennel is another possible variation that blends well with mussels. Previous Recipe All Recipes Next Recipe

Chanterelle and Cheese Pancakes 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. by Deb Cantharellus californicus. © Nathan Wilson (from mushroomobserver.org).jpg This recipe was inspired by a recipe in Mushrooms – Over 100 Tantalizing International Recipes , by Rita Rosenberg. Fisher Books, © 1995. Objective: Appetizer/Salad Total Time: About an hour Yield: 12 (2-inch) pancakes Suggested Mushrooms: Cantharellus californicus (California golden chanterelle, mud puppy, oak chanterelle) Ingredients Pancakes 1⁄2 C milk 1 1⁄4 C dry 1⁄2 inch white bread cubes 4 Tbl. clarified butter 1⁄2 C coarsely chopped fresh chanterelles 1 egg, lightly beaten 1⁄2 cup shredded mild cheese such as Fontina or Monterey Jack Salt and pepper to taste Onion Butter Topping 2 yellow or white onions, thinly sliced Splash of brandy 1 stick butter Italian parsley or sautéed red pepper Salt and pepper as desired Method Pancake Batter Pour milk over bread in a medium bowl. Soak 3 minutes. Strain liquid through a fine sieve, pressing gently with the back of a spoon. Discard milk. You should have 1/3 cup bread. Return bread to bowl. Sauté mushrooms in a bit of clarified butter until liquid has almost evaporated. Blend soaked bread and egg with a fork. Mix in cheese and add chanterelles. Season with salt and pepper to taste. May be prepared and refrigerated up to three hours ahead. Pancakes Heat a large skillet over medium heat, brush lightly with clarified butter, and spoon batter into skillet by tablespoonfuls. Cook a few minutes on each side until brown. Serve immediately, unadorned as a side dish or topped with herbed butter or onion topping as an hors d’oeuvre. Onion Butter Topping Cook onions slowly in a little bit of butter until nicely caramelized. Finish with a splash of brandy, cook off moisture and alcohol, and cool. Blend with softened butter in food processor. Add parsley or red pepper for color, salt and pepper if desired. Previous Recipe All Recipes Next Recipe

Super Immune Soup A special request from the flu-inundated doctors of Santa Cruz Naturopathic Medical Center. ... Coprinus comatus. Photo by Cass Fuentes Inspired by Tom Kha soup concepts, this recipe combines herbs, mushrooms, and several broths, fresh vegetables, and coconut milk for a delicious soup. Many of the ingredients are sold as immune-boosting foods. Note from the Editors : FFSC is not a medical organization, and thus we are unable to confirm whether or not this soup would have medicinal benefits. Enjoy the flavors! Objective: Soup Total Time: Many hours Yield: 1 gallon Suggested Mushrooms: See code Ingredients Mirepoix (pronounced "meer-pwah") 2 –3 T Coconut oil 2 small leeks, cleaned and chopped 1 large carrot, chopped small 4 ribs celery, chopped small 6 garlic cloves, broken and bruised 6 inches ginger root, minced 6 inches turmeric root, minced 2 lemongrass stalks, broken and bruised Mushroom Blend 1.5 lb. shiitakes, sliced and chopped 6 oz. fresh oyster mushrooms 1 small dry reishi mushroom, chopped 3 oz additional mushrooms of choice*, chopped Stock and Seasoning 1 lime, quartered 1 qt. mushroom stock 1 qt. chicken broth 1 gallon vegetable stock 2 T Apple Cider Vinegar Finishing Ingredients 2 cans Coconut Milk 3 bunches baby bok choi, chopped 1 bunch green onion, diced 3T Coconut Aminos (like Bragg’s, but coconut; Coconut Secret) Salt to taste Herbal Tea-soning 2 oz. Echinacea root 6 inches licorice root, broken 3 cold and flu tea bags 1 qt. water Editor's Note: The original recipe suggested 3oz of turkey tails; however, as Trametes versicolor are not currently on FFSC's Permitted Species List , we recommend you only use turkey tails if you know how to safely prepare them for consumption. Alternatively, you could try another popular soup mushroom, such as Coprinus comatus (shaggy mane). Method Sweat the Mirepoix Place coconut oil in heating stock pot Add leek, carrot, celery, garlic, ginger, turmeric root, and lemon grass. Sweat (do not brown) until vegetables are soft and aromatic. Add mushrooms, and stir quickly to coat with vegetable juices and coconut oil. Prepare the Tea-soning Meanwhile, combine echinacea root, tea bags, and licorice root on low heat and brew for as long as desired. (This will be added to the reduced soup later.) Add the Stock Add all stocks, lime, and vinegar to the stock pot and increase heat to bring soup to a boil. When boiling, reduce to a simmer and cook for many hours until the liquid has reduced (up to 12 hours). Finish the Soup When soup is reduced to desired flavor (this will intensify), add herbal tea. You may reduce the soup even more at this time, or you may remove from heat. Add the coconut milk and bok choi, and season to taste with salt and pepper, and coconut aminos. Immediately before serving, add green onions. Additional Tips: The longer this soup steeps, the better (up to 12 hours). You can remove the reishi mushroom, lemon grass, lime and any firm ingredients before serving, for ease of eating (sick people will appreciate this effort). Over time, the soup may separate, but a good shake in a sealed container will bring it back together. 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

Pasta Porcini This Northern Italian recipe comes from the year Deb taught school in Trieste, Italy. ... Bolete. Photo by Hugh Smith It’s simple, rich and flavorful, making it a great first course or side dish. Objective: Main Course Total Time: TBD Yield: TBD Suggested Mushrooms: See code Ingredients ½ cube butter 1 oz. dried porcini (Boletus edulis & co.), reconstituted in warm water and drained. 1 C panna, heavy cream or crème fraiche 1 cube beef or porcini boullion 1 lb. good quality dried pasta Method 1. Melt ½ cube butter 2. Add 1 C panna* 3. Add 1 beef or porcini boullion cube – simmer 4. Add reconstituted dried boletes, chopped fine - simmer. You can add judicious amounts of the mushroom soaking liquid, but so do sparingly or the sauce will be too thin. 5. Cook 1 lb. pasta. A good chunky pasta with lots of curves to hold the sauce, such as rotini or radiattore, works well. 6. Toss pasta with sauce and serve to your lucky guests. * Panna is a special Italian cream. You can substitute heavy cream or crème fraiche Previous Recipe All Recipes Next Recipe