Faced with a couple bags of frozen hen of the woods mushrooms this year, I set out to come up with some trusty ways to eat through large hauls of mushrooms quickly. These mushroom tacos were one of the winners, and they’re a great way to use up that winter stash before the season comes,…
Fresh Mushroom Recipes
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.
Smoked Shank Stew with Huitlacoche and Tepary Beans
Venison shanks (any shanks, really) make great soup and stews, and this one, with Mexican flavors of dried beans and huitlacoche, is fantastic. Originally I was trying to recreate a soup my mother described to me from a trip to Mazatlan, but, instead of the brothy soup I intended, it turned into a more stick-to-your…
Fresh Tortillas Stuffed with Huitlacoche and Cheese
Fresh masa tortillas stuffed with huitlacoche and cheese. Yes please. When I hired a new prep cook from Oaxaca, one of the first things I asked him about was how mushrooms are traditionally prepared in the region. I remember scribbling down “fresh tortilla with Oaxaca cheese“, assuming it was a sort of quesadilla made with…
Traditional Huitlacoche Mushroom Tacos (Vegetarian)
Cooking huitlacoche to make a simple taco filling is probably one of my favorite vegetarian tacos. It’s also a very traditional recipe for huitlacoche, and you can find all kinds of versions of it online, from all over Mexico and the surrounding area. Traditionally, the corn fungus is gathered and typically stewed with onions, garlic,…
Richard Olney’s Chanterelle Duxelles Pudding
Chanterelle pudding is an old-school mushroom recipe from the one and only Richard Olney, who was one of the defining authors of modern French Cuisine in the era of Julia Child and James Beard. In his most well-known book, Simple French Food, Olney shares a recipe for “mushroom pudding”, a sort of side dish or…
Savory Pheasant Back Frittata with Mint
I love a good frittata and over the years I relied on them for brunch menus when I wasn’t feeling creative. This frittata I made to use up a nice haul of pheasant back / dryad saddle mushrooms one year, inspired by an herby, slightly spicy omelet I saw French Chef Pierre Gagnierre make. Pheasant…
Parasol Mushroom Caps Stuffed with Wild Rice
Large, elegant parasol mushroom caps (Chlorophyllum rhacodes) are basically the hot cousin of regular portobellos from a store. With their cup-shape, both types can make for good stuffed mushrooms, but shaggy parasols in particular are one of the more popular wild mushrooms for stuffing, and friends from the U.K. and Germany have both mentioned to…
Raw Porcini Salad with Chickweed and Watercress
Raw porcini mushrooms served with parmesan and fresh greens (typically arugula) is a classic Italian salad, and one everyone should try when the special moment comes that fresh, perfect porcini are on hand. It’s also really quick to make, so you can run into the kitchen right after a hunt and whip it together for…
