I’m calling this morel-gasm. Basically, it’s creamed morels served in toasted, hollowed out rounds of brioche–Just think morel mini bread bowl. It’s ridiculously rich, a snap to make, and something you should give a shot if you’re a morel hunter. The inspiration came from reading one of Richard Olney’s books I’d been perusing for a…
Wild Mushroom Recipes
Dryad Saddle Pickles with Jalapeno & Dill
I have a few friends in particular that go out every year for morels and consistently can’t grab enough for a meal. But, one thing they can usually count on are a few dryad saddles / pheasant backs (Cerioporus squamosus). The flavor is strong, and some people don’t care for it, but, however you feel…
Lobster Mushroom Burbot with Crayfish Butter
Burbot was one of those interesting local fish, like sunnies, crappies and perch that were hard to source through fish purveyors, no one seemed to carry it. Eventually I got to try my first after someone was nice enough to grab me a couple packages from a fish shop up in Cumberland, Wisconsin. I knew…
Venison Rib Chops with a Black Trumpet Crust
The best part of butchering your own animals is the creativity, giving you the ability to make all sorts of things, and one of the grand daddy’s of them all is a rack of venison. If you want to know how to cut a rack, just search you tube, there’s lots of info out there….
Jaegerschnitzel with Leccinum Gravy and Acorn Spaetzle
The snow is quickly melting, and I’ve been working hard to use up my stores of 2018 preserves. I have a lot of mushrooms and game (mostly venison), but, it was a great year for acorns too-I discovered a new white oak that gave the best acorns I’ve had yet. Thinking of how I could…
Lactifluus Volemus with Shrimp, Smoked Paprika, Garlic and Parsley
One of the most noticeable things about Lactifluus volemus is their smell, a sort of strong, cheesy, crotchy aroma. Whatever you want to compare it to, it’s strong, and it’s noticeable, as long as the mushrooms are fresh. The smell fades as it cooks though, and transforms into delicious, nutty, mushroomyness. Here’s one of the…
Venison Pot Roast with Chanterelle Stuffing
I was a good mushroom hunter last year, and made plenty of chanterelle duxelles for the Winter, both to save freezer space and as I love having a seasoned concentrate around. There’s lots talk about making duxelles, but definitely not as much illustating the actual uses of the finished product. With that in mind, I…
Capellini With Fairy Ring Mushroom Sauce
Less is more here: a simple recipe for the delicious, yard loving fairy ring mushroom. There’s just something about how angel hair pasta soaks up a little sauce like this, the small size of the mushrooms is perfect for a noodle like this too. Yellowfoot chanterelles would make a great substitute, too. Serves 2 Ingredients…
Cisco with Fragrant Black Trumpets and Summer Greens
Here’s a simple salad you can make with wild shrooms. I made this specifically for fragrant black trumpets, but many different wild mushrooms would work here, just make sure all of your ingredients are the best you can find. It’s easy: gather a salad, cook some fish, then saute some mushrooms in a large amount…
Puffball Mushroom Bratwurst
Here’s a fun way to use meat, and dried mushroom powder, specifically puffballs. In charcuterie and sausage making, milk powder is often used, especially in finely ground emulsions like bologna and hot dogs to achieve a nice, bouncy texture. Here, instead of using milk powder in the sausages, I use toasted, dried puffball powder, which…
Parched Wild Rice-Mushroom Bisque
If you’re a mushroom hunter who likes to pick different types of boletes this mushroom bisque is for you. 2018 was a great year for boletes with our steady, late summer rain, and I got a lot more variety than what I’d say a typical year brings. The great part about boletes is that with…
Dried Lobster Mushroom Rub
If you hunt lobster mushrooms, chances are you end up with a surplus of dried ones at the end of the season. If you don’t keep on top of using them, that surplus can double up if there’s any left once mushroom hunting season starts again where you live. Unlike some other mushrooms I pick,…
Candy Cap Caramels
Holidays remind me of seeing butter caramels sitting out on the counter at Grandma’s, or being wrapped for sale in the corner nook that’s always populated by different sweets at her house. I never ate a ton of them, but I’ve been having fun dreaming up flavored caramels for a mignardise platter, a tray of…