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

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

Brie with Wild Mushrooms in Puff Pastry 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! ... Morchella elata. © Debbie Viess (mushroomobserver.org) Objective: Appetizer/Salad Total Time: 2.5 hours Yield: Varies Suggested Mushrooms: See code Ingredients Pastry 1 package frozen puff pastry, thawed 1 wheel Brie 1 egg, beaten to blend 1 Tablespoon water Mushroom Filling 3/4 C dried morels 1/2 C dried boletes 1 C water Pinch sugar Pinch salt 1/4 tsp soy sauce 3/4 C leeks, sliced 1/3 C chopped fennel 1 Tbl olive oil 2 Tbl butter 2 cloves garlic, minced 3 oz. button mushrooms, sliced 1/4 C sherry (e.g., Oloroso, Palo Cortado or dry Madeira) Method Prepare the Mushroom Filling Combine dried mushrooms and water in a small saucepan, cover and simmer for 15 minutes. Add sugar, salt and soy sauce. Remove from heat and allow to cool for 15 minutes, or until well softened. Drain mushrooms. (I use a coffee filter) and save liquid. Finely chop the reconstituted mushrooms. In the meantime finely slice fennel and leeks. Combine olive oil and butter in sauté pan. Sauté the leeks, fennel, garlic and button mushrooms over medium-low heat until softened. Add the reconstituted dried mushrooms and some of the liquid. Simmer over low heat 30-45 minutes until mixture is of a jam-like consistency, adding more liquid as needed. Check seasoning and add salt and pepper to taste. Stir in the sherry during last 5 minutes of cooking time. Cool completely. Prepare the Pastry Lightly dust a pastry sheet with flour and roll out puff pastry on sheet to remove fold lines. Cut brie in half horizontally and separate the two pieces. Place one piece brie, cut side up, on puff pastry. Spread mushroom mixture on top, leaving 1⁄2 inch space around outer edge, place the second piece of brie on top, cut side down. (You’re basically slicing it in half, filling the center with mushrooms, and reforming the cheese.) Center the brie in the middle of pastry and bring the edges up around sides and wrap over cheese. Trim excess pastry and set aside for decorations. For a thicker crust, which truly makes it finger food, Roll out a second sheet of puff pastry as before. Place pastry-wrapped brie seam side down on second layer of puff pastry, fold up over sides and trim as before. Place seam side down in lightly floured pie pan or other low -lipped dish. Gather and re-roll saved trimmings for decorations to place on top. Can be prepared one day ahead. Cover and refrigerate. Bake the Pastry Bring to room temperature before baking. Preheat oven to 375 degrees. Combine egg and water, brush over top of pastry. Bake pastry until golden brown, 30 to 35 minutes, longer for larger brie. Let stand 10 minutes. Serve warm. 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

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

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

Crab and Mushroom Chowder Many supermarkets now carry a decent selection of "exotic” mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination of foraged and commercial varieties. by Richard Lyness Oysters ready for shucking Avoid white mushrooms though; they don’t have the flavor and texture needed for this hearty soup. Objective: Soup Total Time: Under two hours (est.) Yield: Varies Suggested Mushrooms: Cantharellus sp. (chanterelle) Lentinula (Lentinus) edodes (shiitake) Pleurotus ostreatus (oyster) Ingredients 5 cups assorted mushrooms (about 1 lb) 3/4 cup water 6 tbsp butter 3/4 cup diced onion 1/4 cup diced celery 1/2 cup diced leek (white and light green parts) 2 tsp minced garlic 1/2 cup all-purpose flour 1 qt Chicken Broth (Recipe below) 2 1/4 cups diced russet potatoes (peeled) 3/4 cup milk 6 tbsp dry sherry 2 tsp heavy cream 1 tsp salt, or as needed 1 tsp freshly ground black pepper, or as needed 10 oz. lump crab meat Method Clean and slice the mushrooms, separating the caps and stems. Simmer stems in water for 30 minutes to make a mushroom broth. Strain broth and set aside. Heat 5 tablespoons of butter in a large soup pot. Add onion, celery, leek and garlic. Cook until tender, stirring occasionally (4-6 minutes). Add flour and cook, stirring constantly with a wooden spoon (3-4 minutes). Gradually whisk in the chicken broth and bring to a simmer. Cook 15 minutes. Strain through a sieve, pressing hard on the solids to recover as much thickened broth as possible. Return the broth to a simmer and discard the solids. Add potatoes to the broth and simmer until tender (about 15 minutes). Remove the pot from the heat and add the milk, 4 tablespoons sherry and heavy cream. Season to taste with salt and pepper. Meanwhile, melt the remaining tablespoon of butter in a skillet over medium heat. Add the sliced mushroom caps and sauté until tender (7-10 minutes). Add the mushroom broth, stirring and scraping the bottom of the pan with a wooden spoon to loosen any particles of mushroom stuck to the pan. Season to taste with salt and pepper. Stir the mushrooms with their liquid and the crabmeat into the chowder. Check seasoning once more and make adjustments to taste. Serve in heated bowls, garnishing with remaining sherry if desired. Previous Recipe All Recipes Next Recipe

Cauliflower and Mushroom Pasta Sauce This pasta sauce works well on penne pasta! ... Boletus edulis var. grandedulis. © (CC BY-NC) Christian Schwarz (from inaturalist.org, ID 3556209) Objective: Sauce/Garnish/Stuffing Total Time: About an hour Yield: 6 - 12 servings Suggested Mushrooms: See code Ingredients 1 lb. sliced boletes, shiitake, and/or cremini 1 medium head cauliflower, chopped 1/4 C olive oil 5 to 6 cloves garlic, minced 1 C onion, sliced 4 cups fresh tomatoes, chopped 1⁄4 C each chopped fresh basil, oregano, savory and parsley 1 C white wine Coarse sea salt and black pepper to taste Method Heat olive oil in large cast iron skillet. Add garlic and onion and sauté until onion is translucent. Add your sliced mushrooms, and sauté until crispy. Add the cauliflower and tomatoes followed by herbs. Stir in white wine. Cook over low to medium heat for 20 to 30 minutes, and add salt and pepper to taste. In the meantime, prepare your pasta. Serve the cauliflower mushroom sauce over your hot pasta. Previous Recipe All Recipes Next Recipe

Black & White Truffle Cheese Fondue Todd Spanier's cooking demonstration at the 2012 Fungus Fair included this very yummy Truffle Fondue. ... Tuber oregonense. © Noah Siegel (from Mycoweb.com) Todd shared this wonderful recipe with attendees at the 2012 Santa Cruz Fungus Fair. Todd is the owner and founder of King of Mushrooms, one of our long-time Fungus Fair vendors . Objective: Main Course Total Time: Overnight prep + 30 mins Yield: Varies by appetite Suggested Mushrooms: Tuber melanosporum (Périgord black truffle) Tuber oregonense (Oregon white truffle) Ingredients 1 tablespoon butter 1 tablespoon white truffle oil Black truffle salt to taste 1⁄2 cup white wine 1⁄2 cup whipping cream 1 tablespoon cornstarch 500 gm (about 1 lb.) of Fontina Cheese (Todd recommends Fontina Val d'Aosta cheese from the Italian alps As many freshly sliced black and white truffles as your budget permits. Baguette(s) for dipping. Method Prepare the Cheese (Overnight) De-rind cheese, shred into a bowl and macerate overnight in whole milk (i.e., fully immerse the shredded cheese in milk, cover the bowl, and place in fridge.) Prepate the Fondue Melt butter in a heavy bottomed pot over gentle heat. Add wine and whipping cream and simmer for 5 minutes. Reduce heat to low.* Mix shredded cheese with cornstarch and add, stirring constantly, until all of the cheese is melted. Season to taste with black truffle salt and white truffle oil. Before serving, thinly slice enough fresh black and white truffles to cover the surface, and then fold into cheese. Hold over low heat in a double boiler or fondue pot to serve. * Never boil the fondue after the cheese is added (otherwise it will break the sauce). 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. by Bo Letos Boletus rex-veris. © Alan Rockefeller (from mushroomobserver.org) Objective: Side Dish Total Time: 30-45 mins Yield: 10 servings Suggested Mushrooms: Boletus edulis (porcini, penny bun, king bolete) Boletus rex-veris (spring king bolete) 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

Breaded Boletes with Tomatoes A warm dish for late fall along the coast or in the spring after the snow melts. by Bo Letos Boletus rex-veris. © Alan Rockefeller (from mushroomobserver.org) Objective: Side Dish Total Time: 2 hours Yield: 4 servings Suggested Mushrooms: See code Ingredients 1 cup toasted breadcrumbs 1 Tbl. chopped flat-leaf Parsley 1 garlic clove, chopped 1/4 cup nice quality olive oil 4 bolete caps 2 tomatoes salt & pepper Method Chop parsley and garlic. Mix with breadcrumbs, half the olive oil and spice with salt and pepper. Leave mixture to stand for an hour or so. Preheat oven to 350°F. Brush a baking dish with olive oil. Place each bolete cap round side down in bowl, covering each cap with a quarter of the mixture. Drizzle remainder of the olive oil over the caps. Halve the tomatoes and place in the same bowl and season with salt and pepper. Bake until caps are crisp (30-40 minutes) Previous Recipe All Recipes Next Recipe