There are some recipes so timeless that they’re known across borders and cultures with the only change being their name. Wild mushrooms with garlic and parsley, or persillade, is one of those dishes. In France, this would be called mushrooms with persillade. In Italian it’s known as mushrooms “la loro morte” roughly “cooked to their…
Recipes for Fresh Wild Mushrooms
Fresh mushrooms work in two basic ways: as the main ingredient in a recipe, or as a supporting character working in the background. Here you'll find a little bit of everything.
Lobster Mushroom Cakes
Nothings says a good morning like a bag of giant lobster mushrooms. Their size can be stunning, along with their heartiness against bugs. But, when push comes to shove, they can be bland simply fried up in a pan, compared with something like a morel or a chanterelle which can be at their best cooked…
Ischnoderma with Beef, Peppers and Rice
Here’s a great, basic recipe for an interesting mushroom. They may not be bright orange and vibrant like chicken of the woods, or as attractively shaped as a hen of the woods, but Ischnoderma resinosum are excellent when young, and have a good chewy bite to them. Their flavor is rich and full of umami,…
Chanterelle Torte
Working in the culinary industry will introduce you to plenty of characters. One of my favorites is a chef buddy of mine-a giant of a man who stands about 6′ 5”, with bright red hair and a beard to match-he’s the spitting image of viking stock, passed down through generations. His name is Ross. To…
Fried Oyster Mushroom Croutons
If the restaurant were to fail, finding a way to mass produce these would make me rich I tell you. They’re not so much a crouton as they are crispy, deep fried mushrooms, but calling them deep fried mushrooms would insinuate that they’re served hot, which they aren’t. Personally, the word “deep fried mushroom” conjures…
Bolete Julienne
Behold the julienne-a molten hot, cheese crusted, creamy mushroom extravaganza. Just about every hunter of Eastern European descent I’ve talked to has told me about this dish in some way shape or form, and for good reason. If you look around, there’s plenty of recipes for mushroom julienne out there, most using button mushrooms. When…
Potted Chanterelles
Every thing that’s edible has different stages of growth, and some stages are better than others. Broccoli, cauliflower and romanesco for instance, get very bitter after they’ve bolted and gone to flower. If they’re not harvested young enough, chickens tend to get tough, and need to be marinated and cooked low and slow for good…
Chicken Smothered With Chicken Of The Woods
Summer mushroom season has started here in Minnesota, and the chicken of the woods / sulphur shelves have started to appear. I’ve said it before, and I’ll say it again though, you need to find them young, as in as young as possible. If you find some growing and leave them, hoping to come back…
Beef Tartare With Shaved Mushrooms and Ramp Vinaigrette
Update Over the years, I’ve never had a problem consuming small amounts of these mushrooms, but, some experiments in India that have been discussed in the comment section in this post are building evidence for the case that people who consume Xylaria could be exposed to certain mushroom toxins, specifically amatoxin. Until we know more…
Morels And Brick Cheese On Rye, With Ramp Leaf Aioli
A grilled cheese sandwich with morels? You betcha. I was born in Sturgeon Bay Wisconsin-there’s cheese in my blood, or arteries, as the case may be. My great aunt and uncle have lived in Ellworth for as long as I can remember, it’s a town famous for one thing: the creamery, and the cheese curds…
Rainbow Trout With Pickled Chicken Of The Woods
I came up with the recipe one day when I had a nice rainbow trout on hand. I wanted to start burning through my mushroom pickles too, since I tend to hoard them until the next season and wind up having too much, every year. It’s an easy preparation, and one that I would make…
Bison-Black Barley Stew, With Fried Chicken Mushrooms
When I brought my first fried chicken mushrooms home from the coop, after the basic “fry in pan with butter until brown and add salt” method, this is what I made, It’s simple, and a good example of my style of cooking: interesting, high quality ingredients, cooked with classical technique. I remembered my foraging buddy…
Stuffed Giant Lobster Mushrooms
After lobster season has been at it for a while, you can find some really large mushrooms. The shape of lobsters can be irregular, but you can always count on a couple here and there that are big and concave-more than once I’ve heard my friends refer to them as giant tacos. If you’re like…