Savory Mushroom Clafouti 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. ... Bolete. Photo by Yevgeny Nyden The adaptation transforms clafoutis, a traditional French dessert made with cherries, into a savory first course or entrée. Boletes may be switched for Black Trumpets, Agaricus species, or other robustly-flavored wild mushrooms. Objective: Main Course Total Time: 1 hour 15 minutes Yield: Serves 6 Suggested Mushrooms: See code Ingredients 3 C (about 1 lb.) bolete buttons, cut into 1 to 1 ½ inch pieces ½ C chopped shallots 1 ½ C half & half or whole milk 3 eggs 2/3 C unbleached all-purpose flour ½ C freshly grated Parmesan cheese plus extra to sprinkle on top 1 tsp grated lemon zest ½ tsp kosher salt Method Preheat the oven to 350°F. Lightly grease a baking dish or pie plate (about 1 ½ inches deep) with butter or olive oil. Sauté shallots in olive oil until transparent. Cool and reserve in bowl. Mix the batter ingredients in a blender and let rest in the fridge for an hour. The batter can be prepared up to a day in advance. In another pan, sauté the mushrooms in butter until lightly browned. Cool and combine with shallots. Combine the clafouti batter with the mushroom / shallot mixture. Pour into the prepared baking dish and sprinkle with cheese. Place in the middle of the oven and bake for about 1 hr. The clafouti will puff up in the oven but will sink a bit when taken out. Serve warm. Previous Recipe All Recipes Next Recipe

Chef Mazi's Perfect Rice 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. ... Queen Boletes (Mendocino 2016. Photo by Katherine Elvin I love collecting my own mushrooms and drying them for later use. Shiitake mushrooms, even the dried ones from the store, have a unique quality of increasing their vitamin D2 content by up to 41,000% when placed in the sun. Fresh mushrooms can be dried in the sun for the same effect. This reaction can ensure plenty of vitamin D during the winter months if you plan it right. I estimate the amount by stuffing as many mushrooms as will fit into my herb grinder and powdering the mushrooms. Note : This recipe was originally published by Chef Mazi in the March 2013 issue of Duff. Objective: Side Dish Total Time: About 5 hours Yield: About 4 servings Suggested Mushrooms: See code Ingredients Chicken (or Mushroom) Stock 1 lb. Onions, chopped 0.5 lb. carrots, chopped 0.5 lb. celery, chopped 5-6 gallons of cold water 5-6 lb. chicken (bones=more body, meat=more flavor) or 0.5-1 lb. of dry mushrooms* or more, varied by your desire. Note : Boletus sure do make a tasty stock, but a good mix is a wonderful way to go! Adding fresh mushrooms will yield more color and more full bodied flavor. Bouquet Garni (bundle of herbs tied up together) 20 peppercorns 6 sprigs thyme 1 large bay leaf 10 stems parsley Optionally, use also sage, lavender, etc. Go wild. Rice 2 C rice (any variety, forbidden and long grain brown basmati have the richest flavor) 4 C stock (chicken, mushroom, or vegetable) 1/4 to 1/2 C dry powdered mushroom (oyster and shiitake are delicious) 1 to 2 T coconut oil or butter Method Chicken (or Mushroom) Stock Place all ingredients in a large stock pot. Bring stock to a boil with all ingredients, reduce to a simmer, and continue to simmer for 3-5 hours or longer, skimming off the surface scum that rises. Rice Put all the rice ingredients and stock in a rice cooker and press go! Makes 4 cups of rice. 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

You Want (Bolete) 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: See code 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

Morels and Asparagus A simple dish of baked or grilled asparagus, topped with morels and sage. ... Morchella elata. © Michael Wood (from mykoweb.com) Objective: Side Dish Total Time: About 30 mins Yield: 4 servings Suggested Mushrooms: See code Ingredients Morels 1 Lb Morel mushrooms, cut across to make small circle 2 T Butter 1 T Sage leaves, finely minced 1 t salt 1 t black pepper Asparagus 1 Lb Asparagus, ends trimmed (unless grilling) 1 T coconut oil melted 1 t salt 1 t black pepper Note : If Asparagus is very large, consider blanching for 1.5 minutes in boiling slated water before step 1. If grilling, consider skewering the root ends with a soaked wooden skewer to keep them together on the grill. In this case, remove ends after grilling. Method Sauté mushrooms in butter until well cooked, then toss in sage leaves, salt and pepper. Set aside. Toss asparagus spears with melted oil, salt and pepper. Arrange spears on a cookie sheet and bake until tender at 400°F (or grill). Arrange asparagus on a serving platter, and top with the prepared morels and whole sage leaves. 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

Chanterelle Phyllo Cup Appetizers Try this tasty appetizer for party or a potluck! ... White Chanterelles. Photo by Katherine Elvin Objective: Appetizer/Salad Total Time: About 30 minutes Yield: 20 to 40 cups, depending on sheet size Suggested Mushrooms: Cantharellus sp. (chanterelle) Ingredients Cups 1 pkg. phyllo dough, thawed 1⁄2 C Butter, melted, skimmed and warm 1⁄2 lb. Brie Cheese, cut into small squares, max 1”x 1” Filling Remaining clarified butter from making the phyllo cups 1 lb. chanterelle mushrooms, cleaned, small dice (1/4” cubed) 1⁄2 C White wine, dry 1 Tbl. Honey Salt and white pepper to taste Topping 6 sprigs of thyme, leaves picked 1⁄2 C hazelnuts, lightly toasted and chopped Method Create the Cups Lay a single sheet of phyllo on a clean work surface, and brush to completely coat with clarified butter. Immediately add a second sheet and brush with butter; repeat for a third sheet (to create a 3-sheet stack). Repeat the above steps to create a second three-sheet stack. Using a cookie cutter, cut 3.5” circles out of each stack of dough, trying to waste as little as possible. Gently press each circle into a small muffin tin, not ripping them. Bake at 350° until light golden brown, about 2-4 minutes, but check often to catch them early and prevent burning. Remove from oven and allow to cool. Prepare the Filling Heat clarified butter in a sauté pan until quite hot and add enough chanterelles to create a single layer in the pan (do not overcrowd!). They should sizzle and release their liquid to steam almost immediately. Do not burn. (Chanterelles will turn an unattractive brown if cooked too long. ) Add 1⁄4 cup of the wine and thyme leaves. Repeat as needed, as preparing chanterelles this way can take several batches. The idea is to fry the chanterelle pieces with heat and quickly, leaving much space in the pan to allow for this. After the final batch, add all mushrooms back into the pan, and add the remaining 1⁄4 cup of wine (or all of it if you skipped step 2), and cook it down quickly, tossing in salt and pepper to season. Final Steps Fill cooled phyllo cups 2/3 full and top each with one cheese square. Bake at 450°F for 1–2 minutes to melt cheese. Top with hazelnuts and thyme, and serve. 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

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

Chanterelle Pancake Crepes Fresh from the forest and down on the table, a delicious chanterelle recipe, contributed by Annie Lang. ... Chanterelle. Photo by Yevgeny Nyden Objective: Main Course Total Time: About an hour Yield: 8-10 pancakes Suggested Mushrooms: See code Ingredients 500 g (1 lb.) Fresh Chanterelles, shredded or cut to bite-sized pieces (or you can use any mushroom you like) 125 g (4 oz.) Bacon, diced 2 Onions, diced 1⁄2 bunch Parsley, chopped 200 g ( 3/4 C) Sour Cream check weight/measure Salt, peppr – to taste 300 g Flour (apx. 2 1/2 C) 600 ml (2 1/2 C) Milk 6 Eggs, beaten 1 bunch Chives Method Topping Heat oil in a frying pan. Sauté the onions and bacon. Drain most of the bacon fat. Add the mushrooms and continue to cook 10 minutes, until the water from the mushrooms has evaporated. Add the parsley and sour cream and boil down a little, till slightly thickened. Season with salt and pepper. Batter Put the flour in a bowl, mix with salt. Add the eggs. Gradually incorporate the milk until the batter is relatively smooth. Add the finely chopped herbs and mix well. Note : this will be a thin batter. Not like American pancake batter, think crepes. Heat a pan with olive oil. Add pancake batter and cook until lightly golden, flip and cook until the other side is lightly golden. Place pancakes on the plate, top with the mushroom sour cream mixture, roll and plate. Serve with a salad and enjoy! Bonus : These pancakes can also used for soups in place of noodles. Roll the pancakes, slice to the width of linguine. Previous Recipe All Recipes Next Recipe

Candy Cap & Sage Pork Tenderloin This savory Candy Cap dish delighted members at one of our long-distance foray dinners. ... Candy caps. Photo by Hugh Smith This savory Candy Cap recipe is the creation of Bernard Glim. It was served at one of our epic El Dorado Long-Distance Foray potlucks to great acclaim. Objective: Main Course Total Time: 1 hour Yield: 6-8 servings Suggested Mushrooms: Lactarius rubidus (candy cap) Ingredients 2 lbs. pork tenderloin 2 - 3 Tbl dried, finely chopped candy caps 2 Tbl finely chopped fresh sage Salt & freshly ground black pepper 4 Tbl butter 2 - 3 Tbl Dijon mustard 1 1/2 c heavy cream Baby red or white potatoes (garnish) Parsley (garnish) Method Meat Directions Rub the tenderloins with salt and pepper.  Mix the candy caps and sage, and apply as a dry rub all over the tenderloins. Melt butter in a large skillet (with lid for later use). Cook over medium heat, turning occasionally, until deeply and evenly browned. Reduce heat to low, cover skillet and simmer for about 45 minutes, turning occasionally. Center of tenderloin should reach 145°. Transfer meat to a warmed serving dish and keep warm while finishing the sauce. Sauce Directions Stir the mustard into the pan juices. Pour in the cream to deglaze the pan and cook over medium heat, stirring constantly, for 2 minutes until hot but not boiling. Serving Suggestion Carve meat into serving pieces. Arrange some boiled and halved baby red or white potatoes around meat. Pour part of sauce over tenderloin slices and potatoes; garnish with parsley. The remaining sauce can be served in a gravy boat. Previous Recipe All Recipes Next Recipe

Chicken with Olives, Caramelized Onions, and Sage Marje Young’s chicken dinner was wildly successful at one of our Echo Summit forays, with many people clamoring for the recipe. ... Red onions (stock photo) This is a chicken dish, but of course you can also add your own mushrooms! At our Echo Summit foray, this dish was served with green beans with caramelized boletes, quinoa cooked with vegetables, and sautéed kale. We put some of the chicken sauce over the quinoa. A delicious combination! Objective: Complementary Total Time: 2.5 to 3 hours Yield: 8 servings Suggested Mushrooms: Non applicabilis (not applicable) Ingredients Seasoned Chicken Eight chicken thighs 2 tsp. ground cumin 2 tsp. salt 2 tsp. sweet paprika 1 tsp. turmeric 1/3 cup olive oil White Onions 1 1⁄4 pounds white onions 1 1⁄2 tbs. honey Red Onions 1/3 cup olive oil 1 1⁄4 pounds red onions Sauté red onions until golden and set aside Wine Sauce 1 bottle white wine 9 or more sage leaves 8 or more garlic cloves 3-5 bay leaves Method Season the chicken: Coat chicken with spices and let rest. Sauté the white onions in oil until golden (about 30 min). Add honey and sauté another 15 minutes until browned. Spread in bottom of baking pan large enough to hold chicken in a single layer. Brown the chicken (use the same frying pan) and place on top of the browned white onions. Put the sautéed red onions on top of the chicken. Deglaze frying pan with 1⁄2 cup white wine until bubbling stops. Add remaining wine. Boil about 9 minutes or until liquid is reduced to 2 cups. Pour into baking pan around chicken. Tuck sage, garlic cloves and bay leaves around chicken. Sprinkle with pepper. Taste sauce and adjust (I find I often need a bit more honey depending on acidity of the wine). Cover pan tightly and bake chicken 30 minutes. Sprinkle olives over top of chicken making sure some of the olives get some down into the sauce. Bake uncovered until chicken is tender, basting once or twice. Previous Recipe All Recipes Next Recipe

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: See code 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

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