Favorite Mushroom Recipes
On this page we will be sharing favorite recipes from our club members so that you can learn some flavorful ways to prepare your wild mushroom finds.
Club Members....please submit your favorite recipes along with the mushroom species you like to use in it via email to Anne or Cora. Thanks for your help!
Mushroom Tart
from the kitchen of
Buzz Hetzer
Tart Shell
-1 cup all purpose flour
-1 tsp salt
-1 stick (½ cup) unsalted butter
pulse ingredients in a food processor until there are pea-sized lumps. Slowly add ice -cold water and pulse until the dough clumps. Pat the dough into a rectangle, wrap in wax paper and chill in the refrigerator for an hour before rolling out. Roll out a 10 inch circle and work it into a spring form pan. Prick the crust bottom, line the bottom with a piece of tin foil and fill the pan with dried beans (or pie weights). Bake @ 400deg for 20 minutes and allow it to cool before removing the beans and tin foil before adding the:
Tart Filling
-1 lb of wild mushrooms (I used hen of the woods and toothies but any mixture of wild or domestic mushrooms will do)
-2 tbls olive oil
-1 tbls of unsalted butter
-1/4 cup of finely chopped onion
-1 finely chopped glove of garlic
-2 tbls finely chopped fresh thyme
-1/4 cup of sherry (dry or sweet but drinking sherry not cooking sherry)
-3 egg yolks
-1/2 cup of heavy (whipping) cream
-1/4 cup of grated Gruyere or baby swiss cheese
-salt and pepper
Brown the onions and mushrooms in a wide skillet with the butter and olive oil at medium heat, adding a little salt and pepper as needed about ten minutes. Turn down the heat and stir in the garlic and thyme and cook for about a minute then once again turn up the heat and add the sherry to deglaze the pan. Remove mixture from the heat, salt and pepper to taste and let cool.
Mix the egg yolks and heavy cream in a large bowl until smooth. Add the grated cheese and the cooled mushroom mix. Pour mixture into the pastry shell and:
Bake at 400deg for 30 minutes until the filling has set. Sprinkle with truffle salt (or just) truffle flakes) if you have it. Enjoy warm or microwave for 30 seconds before serving.
Buzz Hetzer
Tart Shell
-1 cup all purpose flour
-1 tsp salt
-1 stick (½ cup) unsalted butter
pulse ingredients in a food processor until there are pea-sized lumps. Slowly add ice -cold water and pulse until the dough clumps. Pat the dough into a rectangle, wrap in wax paper and chill in the refrigerator for an hour before rolling out. Roll out a 10 inch circle and work it into a spring form pan. Prick the crust bottom, line the bottom with a piece of tin foil and fill the pan with dried beans (or pie weights). Bake @ 400deg for 20 minutes and allow it to cool before removing the beans and tin foil before adding the:
Tart Filling
-1 lb of wild mushrooms (I used hen of the woods and toothies but any mixture of wild or domestic mushrooms will do)
-2 tbls olive oil
-1 tbls of unsalted butter
-1/4 cup of finely chopped onion
-1 finely chopped glove of garlic
-2 tbls finely chopped fresh thyme
-1/4 cup of sherry (dry or sweet but drinking sherry not cooking sherry)
-3 egg yolks
-1/2 cup of heavy (whipping) cream
-1/4 cup of grated Gruyere or baby swiss cheese
-salt and pepper
Brown the onions and mushrooms in a wide skillet with the butter and olive oil at medium heat, adding a little salt and pepper as needed about ten minutes. Turn down the heat and stir in the garlic and thyme and cook for about a minute then once again turn up the heat and add the sherry to deglaze the pan. Remove mixture from the heat, salt and pepper to taste and let cool.
Mix the egg yolks and heavy cream in a large bowl until smooth. Add the grated cheese and the cooled mushroom mix. Pour mixture into the pastry shell and:
Bake at 400deg for 30 minutes until the filling has set. Sprinkle with truffle salt (or just) truffle flakes) if you have it. Enjoy warm or microwave for 30 seconds before serving.
Hen Jerky
Contributed by Anne Small
This is one of my favorite ways to prepare Hen of the Woods. (Source http://www.michiganmorels.com/funtalk/showthread.php?t=17857)
Makes about 2 cups marinade, enough for a large hen
For the marinade:
1 c. apple cider
1 c. soy sauce
2-4 cloves garlic, chopped
1/2 tsp ground white pepper
1/2 tsp ground fennel
5 Tbsp maple syrup
1 Tbsp Sriracha chili-garlic sauce
1. Place all marinade ingredients in the blender, and puree for a minute. Pour the marinade in a glass or non-reactive shallow pan, preferably one with a cover.
2. Clean the hen of the woods mushroom, making 1/8" slices of the core and the larger fronds. All parts can be used, but they will dehydrate at different rates and shrink up quite small.
3. Boil the mushroom for 10 minutes, and drain completely. Place the boiled hen pieces in the marinade while still hot, and refrigerate for 8-24 hours.
4. Remove the pieces of hen from the marinade and let them drain the excess liquid off before arranging on the dehydrator trays. If drying in the oven, use wire racks placed on a sheet pan. Arrange the marinated mushroom on the trays and dehydrate at 140° for 6-12 hours, until dried and leathery. The time will vary based on the thickness and sizes of the pieces, so check it often.
5. Store in an airtight jar or vacuum pack.
This is one of my favorite ways to prepare Hen of the Woods. (Source http://www.michiganmorels.com/funtalk/showthread.php?t=17857)
Makes about 2 cups marinade, enough for a large hen
For the marinade:
1 c. apple cider
1 c. soy sauce
2-4 cloves garlic, chopped
1/2 tsp ground white pepper
1/2 tsp ground fennel
5 Tbsp maple syrup
1 Tbsp Sriracha chili-garlic sauce
1. Place all marinade ingredients in the blender, and puree for a minute. Pour the marinade in a glass or non-reactive shallow pan, preferably one with a cover.
2. Clean the hen of the woods mushroom, making 1/8" slices of the core and the larger fronds. All parts can be used, but they will dehydrate at different rates and shrink up quite small.
3. Boil the mushroom for 10 minutes, and drain completely. Place the boiled hen pieces in the marinade while still hot, and refrigerate for 8-24 hours.
4. Remove the pieces of hen from the marinade and let them drain the excess liquid off before arranging on the dehydrator trays. If drying in the oven, use wire racks placed on a sheet pan. Arrange the marinated mushroom on the trays and dehydrate at 140° for 6-12 hours, until dried and leathery. The time will vary based on the thickness and sizes of the pieces, so check it often.
5. Store in an airtight jar or vacuum pack.
Lasagne with Wild Mushrooms, Leeks and Gorgonzola
From Buzz Hertzger
Notes: My mother has always had the knack for making great lasagne. She definitely perfected the traditional version comprising tomato sauce, mozzarella, and ricotta. Here, I have replaced the tomatoes with wild mushrooms, leeks, and a creamy béchamel made with Gorgonzola. If wild mushrooms are unavailable, use whichever cultivated mushrooms look best.
Serves 8 to 10
TO DRINK: Red Burgundy or Rioja
Instructions:
Bring a large pot of salted water to a boil over high heat. Add the lasagne noodles and cook until al dente, 8 to 12 minutes. While the pasta is cooking, fill a large bowl with cold water. When the pasta is done, drain the pasta and place in the bowl of water to cool. After 5 minutes, drain the pasta and place the pieces in a single layer on a baking sheet. Cover with plastic wrap and set aside.
In a small bowl, mix together the ricotta and Parmigiano, and season with salt and pepper. Set aside.
Heat 2 tablespoons of the olive oil in a skillet over medium-low heat. Add the leeks and cook, uncovered, stirring occasionally, until the leeks are very soft and light golden, about 30 minutes. Remove the leeks from the pan and reserve.
Heat the remaining 2 tablespoons olive oil in a large skillet. Add the mushrooms and cook until they are soft and the liquid has evaporated, 7 to 10 minutes. Add the garlic and stir for 1 minute. Add to the leeks and stir together.
Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook, uncovered, stirring constantly, for 2 to 3 minutes. Add the milk and whisk constantly until it comes to a boil and thickens, 4 to 5 minutes. Add the Gorgonzola and stir until smooth. Season with salt, pepper, and nutmeg.
Preheat the oven to 375°F. Oil a 13 by 9-inch baking dish. Cover the bottom of the baking dish with a single layer of pasta. Cover the pasta with one-third of the ricotta mixture.
Sprinkle one-third of the mushroom-leek mixture over the ricotta. Spread one-third of the cheese sauce over the vegetables. Repeat with the remaining 2 layers. Sprinkle the mozzarella evenly over the top layer. Bake on the top rack of the oven until the surface is golden and bubbling around the edges, 40 to 50 minutes. Remove from the oven and let stand 15 minutes before serving
Notes: My mother has always had the knack for making great lasagne. She definitely perfected the traditional version comprising tomato sauce, mozzarella, and ricotta. Here, I have replaced the tomatoes with wild mushrooms, leeks, and a creamy béchamel made with Gorgonzola. If wild mushrooms are unavailable, use whichever cultivated mushrooms look best.
Serves 8 to 10
TO DRINK: Red Burgundy or Rioja
Instructions:
Bring a large pot of salted water to a boil over high heat. Add the lasagne noodles and cook until al dente, 8 to 12 minutes. While the pasta is cooking, fill a large bowl with cold water. When the pasta is done, drain the pasta and place in the bowl of water to cool. After 5 minutes, drain the pasta and place the pieces in a single layer on a baking sheet. Cover with plastic wrap and set aside.
In a small bowl, mix together the ricotta and Parmigiano, and season with salt and pepper. Set aside.
Heat 2 tablespoons of the olive oil in a skillet over medium-low heat. Add the leeks and cook, uncovered, stirring occasionally, until the leeks are very soft and light golden, about 30 minutes. Remove the leeks from the pan and reserve.
Heat the remaining 2 tablespoons olive oil in a large skillet. Add the mushrooms and cook until they are soft and the liquid has evaporated, 7 to 10 minutes. Add the garlic and stir for 1 minute. Add to the leeks and stir together.
Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook, uncovered, stirring constantly, for 2 to 3 minutes. Add the milk and whisk constantly until it comes to a boil and thickens, 4 to 5 minutes. Add the Gorgonzola and stir until smooth. Season with salt, pepper, and nutmeg.
Preheat the oven to 375°F. Oil a 13 by 9-inch baking dish. Cover the bottom of the baking dish with a single layer of pasta. Cover the pasta with one-third of the ricotta mixture.
Sprinkle one-third of the mushroom-leek mixture over the ricotta. Spread one-third of the cheese sauce over the vegetables. Repeat with the remaining 2 layers. Sprinkle the mozzarella evenly over the top layer. Bake on the top rack of the oven until the surface is golden and bubbling around the edges, 40 to 50 minutes. Remove from the oven and let stand 15 minutes before serving
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Joann Jansen's Mushroom Soup (from 2016 Special Event)
Melt 1 stick of butter in large kettle
Add 1 sliced large sweet white onion and mushrooms of choice & cook until onion is soft & mushrooms cooked.
For the soup at our Special Event, Joann used Chanterelle & Lobster. She also add a few buttons from grocery because they hold shape well and look pretty.
When cooked remove 1 cup of mushroom & onion and puree in blender with a little chicken broth.
Add about 2 heaping tablespoons of flour to mushroom mixture on stove and stir until flour is well mixed.
Add up to 1 quart of chicken broth and stir over med. heat until mixture thickens.
Add reserved pureed mushroom mixture.
Soup at this point is done but adding a little half & half just before serving ( she used about 1/2 cup) is nice.
She used no other seasonings but many things could be added to your taste.
Add 1 sliced large sweet white onion and mushrooms of choice & cook until onion is soft & mushrooms cooked.
For the soup at our Special Event, Joann used Chanterelle & Lobster. She also add a few buttons from grocery because they hold shape well and look pretty.
When cooked remove 1 cup of mushroom & onion and puree in blender with a little chicken broth.
Add about 2 heaping tablespoons of flour to mushroom mixture on stove and stir until flour is well mixed.
Add up to 1 quart of chicken broth and stir over med. heat until mixture thickens.
Add reserved pureed mushroom mixture.
Soup at this point is done but adding a little half & half just before serving ( she used about 1/2 cup) is nice.
She used no other seasonings but many things could be added to your taste.
Forager Chef
Check out this website for great wild mushroom recipes https://foragerchef.com/