"Wildman" Steve Brill

Active Roster

Media

Sponsors

MUSHROOM RECIPES Mostly From THE WILD VEGAN COOKBOOK


Wine-caps: Sculpture — left; Real Mushroom — right

Shrimp-Free Cocktail

When I noticed that the aborted entoloma tastes a little like shrimp, I tried cooking it in cocktail sauce, and it worked! Years later, when I had forgotten about this experiment, some friends served me mock shrimp cocktail for dinner, and I remarked how good it was. They had gotten the recipe from me!

9 cups aborted entoloma mushrooms, aborted form
2 teaspoons olive oil
1 1/2 teaspoons Vege-Sal or 3/4 teaspoon salt, or to taste
Two 25.5-ounce jars tomato sauce
2 tablespoons brown rice vinegar
3 large cloves garlic, crushed into a paste
Juice of 1 lemon
2 teaspoons freshly ground yellow mustard seeds (1 teaspoon seeds)
1 tablespoon dried dill weed, finely crumbled
1 teaspoon Tabasco sauce

1. Preheat the oven to 350 degrees.

2. Toss the mushrooms, olive oil, and 3/4 teaspoon of the Vege-Sal together in an oiled baking dish and bake, covered, for 20 minutes.

3. Combine the mushrooms with the remaining ingredients in a large saucepan and bring the pot to a boil over medium heat. Reduce the heat to low, and simmer, covered, for 10 minutes.

4. Chill completely and serve cold with toasted whole-grain bread.

Serves 6 to 8

Beefed-Up Millet

The beefsteak mushroom is truly amazing. It resembles a slab of beefsteak, it’s marbled inside, bleeds red, and even tastes like beefsteak. Alas, it’s rare in my region, or I’d have many more recipes for it.

1-3/4 cups millet
1/4 cup amaranth
4 cups water
1 cup beefsteak mushroom or other mushrooms, chopped
1/2 cup black walnuts or commercial (English) walnuts)
1-1/2 tbs. sesame oil or corn oil
1 tsp. fennel seed, ground
1 tsp. yellow mustard seed, ground
1/2 tsp. nutmeg, ground
1 tsp. salt, or to taste

1. Toast the millet and amaranth in a roasting pan in a preheated 300° F oven for 15 minutes or until fragrant, stirring occasionally.

2. Combine with the remaining ingredients and bring to a boil. Reduce heat and simmer, covered, 20-30 minutes or until all the liquid is absorbed. Or reduce the water by 1/4 cup and cook in a rice cooker until done.

Makes 7 cups

Preparation Time: 20

Cooking Time: 30 minutes

Porky's Polypore

Here's a marinade with pork seasonings that make this meaty-textured mushroom taste absolutely piggy.

1 tbs. fresh ginger, sliced
2 tsp. whole cloves
4 cups very young Berkeley's Polypore, dryad’s saddle, or chicken mushroom, sliced
1 tsp. whole black peppercorns
1-1/4 cup corn oil or flaxseed oil
1/2 cup blackberry wine or red wine
1/2 cup Worcestershire sauce
1/4 cup wine vinegar
1/4 cup Bragg’s liquid aminos or tamari soy sauce
1/4 tsp. liquid stevia or 1 tbs. barley malt, rice syrup, or honey

1. Put the ginger, cloves, and black peppercorns in a tea ball or tea bag, or tie into a piece of cheesecloth and stir into a bowl with the remaining ingredients.

2. Cover and marinate 6 hours to overnight, stirring once or twice if possible.

3. Drain in a colander and bake 25 minutes on a rack over an oiled cookie sheet in a preheated 375°F oven.

4. Squeeze the mushrooms in a few layers of paper towels to get rid of the excess liquid.

Serve hot as a side dish, or use in recipes that call for meat.

Makes 1 cup

Preparation Time: 15 minutes + 6 hours + 25 minutes

Mushroom-Stuffed Zucchini

Using wild mushrooms such as marinated, baked Berkeley's Polypore instead of ground meat in this classic Turkish dish creates a light, tasty vegetable dish or appetizer.

5 medium zucchinis
1 cup cooked Porky's Polypore or other cooked mushrooms, chopped
1/4 cup cooked brown rice
1/3 cup tomato sauce
1/4 cup fresh dill weed, chopped
1/4 cup fresh mint leaves, chopped
2 cloves of garlic, chopped
1 tsp. Vege-sal or salt, or to taste
1/2 tsp. black pepper, or to taste
1 tbs. olive oil
3 cups water, or as needed

1. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a 1/4 inch shell to stuff. An apple corer is the best implement for this, but a serrated grapefruit spoon or regular spoon will also work. Reserve the scoopings for other recipes.

2. Mix together the remaining ingredients except the olive oil and water and stuff the zucchinis with them.

3. Dot with the olive oil.

4. Pile onto a steamer rack and pressure cook 3 minutes, dunking the pressure cooker into cold water to stop cooking; or steam 20 minutes or until the zucchinis are tender.

Serve cold as an appetizer.

Serves 5

Preparation Time: 30 minutes

Black-Staining Polypores And Dumplings

The black-staining polypore adds a meaty touch to this simple corn dumpling stew.

Dumpling Dry Ingredients 15 oz. cornmeal
1 tbs. flaxseeds, ground
1 tsp. Vege-sal or 1/2 tsp. salt
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. marjoram
1/2 tsp. nutmeg, ground
1/2 tsp. fennel seed, ground
1/2 tsp. xanthan gum

Dumpling Ingredients to Blend 1-1/4 cup soymilk
2 tbs. corn oil
2 tbs. lecithin granules

Sauce Ingredients 1/4 cup olive oil
1-1/2 cups black-staining polypore, sliced
3 cloves of garlic, finely chopped
2 oz. buckwheat flour
1 tbs. fresh basil, chopped
1 tsp. thyme, ground
1 tsp. tarragon, ground
4 cups boiling stock
4 tsp. garlic mustard seeds (optional)

1. Mix together the dumpling dry ingredients.

2. Mix together the dumpling ingredients to blend

3. Mix the dumpling ingredients to blend into the dumpling dry ingredients.

4. Shape into 35 dumplings

5. Sauté the mushrooms in the olive oil 2 minutes.

6. Add the garlic and sauté another 2 minutes.

7. Add the flour, basil, thyme, tarragon, and Vege-sal and sauté another 2 minutes.

8. Gradually stir in the stock and return to a boil.

9. Reduce the heat to low, cover, and simmer 15 minutes, stirring often.

10. Stir in the garlic mustard seeds.

Serves 6-8

Macaroni & Cheese With Blewits

Blewit mushrooms and vegan tofu cheeses make this commonplace, high-fat dish exotic tasting and healthful.

8 cups macaroni
4 teaspoons olive oil
4 cups packed blewits, chopped
4 cloves garlic, chopped
1/4 cup arrowroot or kudzu
Double recipe Tofu Cream Cheese
1-1/2 cups Spanish Sausages
2 cups Tofu Grated Cheese

1. Preheat the oven to 375 degrees.

2. Cook the macaroni in rapidly boiling salted water for 2 minutes less than directed. Drain the pasta in a colander and immediately immerse the colander in cold water to halt the cooking.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the blewits and garlic and cook, stirring, for 10 minutes.

4. Mix the arrowroot with the Tofu Cream Cheese and then stir in the Spanish Sausages. Spread a third of this Tofu Cream Cheese mixture over the bottom of a 14 x 9 x 2-inch oiled baking dish.

5. Make the following layers: the macaroni, half the remaining Tofu Cream Cheese mixture, the mushrooms, the remaining Tofu Cream Cheese mixture, and the Tofu Grated Cheese.

Bake until bubbly, about 40 minutes.

Serve hot.

Serves 6

Broiled Boletes

Boletes are among the best-tasting gourmet mushrooms in the world, and broiling them with seasonings places them beyond description. Use any of the choice bolete species in this recipe and you’ll find it difficult to conceive that food can taste so good.

1/2 cup olive oil
1 tbs. chili paste or 3/4 tsp. cayenne hot pepper, or to taste
4 cloves of garlic
2 tsp. mellow miso
1 tsp. rosemary, ground
1/2 tsp. thyme, ground
1/2 tsp. turmeric
1/4 tsp. juniper berries, ground (optional)
1/4 tsp. black pepper or to taste
10 cups king bolete, other choice bolete caps, or other mushrooms

1. Puree all ingredients except the mushroom caps in a blender.

2. Toss with the mushroom caps.

3. Broil on a rack in a broiler 4-8 minutes or until lightly browned. Broilers differ greatly, so check often to make sure the boletes don’t begin to burn.

4. Turn with a spatula, tongs, or fork and broil 4-8 minutes, or until you’ve lightly browned the other side.

Serves 6

Preparation Time: 30 minutes

Cep-Stuffed Avocados

The cep, steinpiltz, or king bolete, is one of the best-known and best-tasting gourmet wild mushrooms in the world. Here’s a great way to stretch this precious mushroom if you find a limited amount.

2 cups king bolete or other boletes, sliced
2 cloves of garlic, minced
2 tbs. corn oil
1/4 tsp. Vege-sal
1/2 tsp. black pepper
2 tsp. lemon juice
3 avocados, split in half lengthwise, seeds remove

1. Sauté the ceps and garlic in the corn oil with the garlic and half the Vege-sal and black pepper 5 minutes.

2. Add half the lemon juice and sauté another 5 minutes.

3. Scoop out the flesh of the avocado and mash with the remaining Vege-sal and lemon juice.

4. Mix the pulp with the sautéed mushrooms and stuff the avocado shells.

5. Sprinkle with the remaining black pepper

Serves 6

Jumbo Jambalaya

Sometimes you find more choice gourmet wild mushrooms than you know what to do with. This has been the case for me in the summer of 2003, when it never seemed to stop raining in the Northeast.

Under such circumstances, cooking them together with vegetables, brown rice, and hot Cajun spices is the answer. The variety of mushrooms more than substitutes for the traditional shrimp and seafood.

And you can freeze this recipe to enjoy the summer mushrooms in the winter.

1/4 cup olive oil
3 onions, sliced
15 cups assorted summer mushrooms, i.e., boletes, chanterelles, black trumpets, and lactarius; sliced
6 cloves of garlic, finely-chopped
2 green peppers, sliced
2 celery stalks, sliced
1/4 cup parsley
6 bayberry leaves or 3 bay leaves, enclosed in a tea ball or bag
1 28-oz can stewed tomatoes
2 cups cooked brown rice
1 tbs. thyme
1 tbs. oregano
1 tbs. hot paprika
1 tsp. Tabasco sauce
2 tsp. Worchestershire sauce
2 tsp. Vege-Sal
1 tsp. Cayenne hot pepper

1. In a large skillet, sauté the onions in the olive oil 10-15 minutes or until browned.

2. Add the garlic, mushrooms, green peppers, and celery and sauté another 10 minutes.

3. Transfer to a large saucepan, add the remaining ingredients, bring to a boil over medium heat, stirring often, reduce the heat, cover, and simmer another 10 minutes.

4. Remove the bayberry or bay leaves

Serves 10-12

Cooking 45 minutes

Mushroom Stem Gravy

This rich gravy exploits the stems of bolete mushrooms, which many mushroom hunters discard in favor of the caps because maggots usually infiltrate the stems first. (Maggot-ridden food is not only disgusting, it’s probably spoiled.) Use only very fresh bolete stems without insect tunnels, especially if you’re a vegetarian.

1/4 cup olive oil
2-1/2 cups king bolete stems, other choice bolete stems, or other mushroom stems, sliced
3 cloves of garlic
1 tbs. fresh basil, chopped
1 tsp. oregano, ground
1/2 tsp. caraway seeds, ground
3-1/3 oz. barley flour or any whole grain flour
3-1/2 cups boiling vegetable stock or water
2 tbs. Bragg’s liquid aminos or tamari soy sauce, or 1 tsp. salt, or to taste
2 tsp. chili paste or 1/2 tsp. cayenne hot pepper, or to taste

1. Sauté the bolete stems, garlic, basil, oregano, and caraway seeds in the olive oil for 3 minutes.

2. Stir in the flour and sauté another 3 minutes, stirring often.

3. Gradually stir in the boiling stock, add the Bragg’s liquid aminos and chili paste, and bring to a boil, stirring constantly. Reduce the heat to low, cover, and simmer 10 minutes, stirring occasionally.

Makes 3-1/2 cups

Cooking Time: 30 minutes

Pickled Brick Tops

Pickling brick tops with savory ingredients elevates them to the level of the best of the wild mushrooms. Present these mushrooms as an appetizer.

10 cups brick top mushrooms
4 cloves garlic, peeled
1 1/2 cups brown rice vinegar or red wine vinegar
1 cup Wineberry Wine or red wine
1/3 cup tamari soy sauce
2 tablespoons green or white peppercorns
1 tablespoon coriander seeds
1 teaspoon dried rosemary, finely crumbled
1 teaspoon cloves
1 teaspoon dill seeds
1 cup almond oil or olive oil

1. Place the mushrooms, garlic, vinegar, wine, and tamari in a large pot and bring the pot to a boil over medium heat. Reduce the heat to low, and simmer, covered, for 20 minutes.

2. Stir in the remaining ingredients and chill the mixture, tightly covered, overnight. Pickled Brick Tops will keep, tightly covered, in the refrigerator for up to a month.

Makes 6 cups

Chanterelle Custard

Chanterelles are among the world’s most prized mushrooms, and baking them with a custard topping shows off their elegance to advantage.

SAUTÉ INGREDIENTS:
3 tbs. olive oil
6 cups (8 oz.) chanterelles
6 tbs. ramp (wild leek) bulbs or shallots, chopped
6 garlic cloves, finely chopped
3/4 tsp. thyme, ground
3/4 tsp. tarragon, ground
3/4 tsp. chili paste or a pinch cayenne hot pepper, or to taste
3/4 tsp. Vege-sal or 1/4 tsp. salt, or to taste
1/4 tsp. black pepper or to taste

CUSTARD INGREDIENTS:
1-1/2 cup silken tofu, drained
3/4 cup soymilk or nut milk
6 tbs. cup corn oil
3 tbs. lecithin granules
1 tbs. mellow miso
3/4 tsp. nutmeg, ground
3/4 tsp. paprika

1. Sauté the sauté ingredients 5 minutes and place them in an oiled casserole dish.

2. Puree the custard ingredients in a food processor, or with a mixer, whisk or fork, and pour them over the sautéed ingredients.

3. Bake, uncovered, 30 minutes in a preheated 350°F oven.

Serves 6

Preparation Time: 20

Cooking Time: 30 minutes

Baked Chicken Mushroom

No one believes how similar this mushroom is to chicken until they try it. The chicken seasonings in this dish also enhance the similarity. You can use this as a side-dish, or in other recipes that call for chicken, and it also freezes well. Be sure to use fresh, young chicken mushroom. This species gets tough and loses flavor when it gets older. Remember, it takes a tough forager to find a tender chicken mushroom!

9 cups chicken mushroom, coarsely diced
1/4 cup tamari soy sauce
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup red wine
2 tbs. chili paste (available in Chinese grocery stores) or 1 tbs. tabasco sauce
1 tbs. paprika
1 tsp. rosemary, ground
1/2 tsp. sage, ground
1/2 tsp. celery seed, ground

1. Place the chicken mushroom in an oiled casserole dish.

2. Mix the remaining ingredients together.

3. Pour over the mushroom chunks.

4. Bake, covered in a preheated 350° F for 30 minutes.

(Note: You may prepare this in advance, and refrigerate before baking, marinating the mushroom and letting the flavors soak in.)

Makes 9 cups

Preparation: 15 minutes; Cooking Time: 30 minutes

Cheezy Chicken

Nothing tastes better than a dish made with fresh chicken mushroom. You can’t beat a recipe made with tofu cream cheese. And including bread-for-breadcrumbs breadcrumbs enhances any creation that uses breadcrumbs. Combine the three, and you have a quick, easy recipe that you’ll find irresistable.

7 cups chicken mushrooms
1 cup tofu cream cheese
1-3/4 cups breadcrumbs
1 tsp. Vege-sal
1 tsp. black pepper
1/2 cup tofu grated cheese

1. Mix the tofu cream cheese with the chicken mushrooms.

2. Stir in the breadcrumbs, Vege-sal, and black pepper.

3. Transfer to an oiled casserole dish.

4. Sprinkle with tofu grated cheese.

5. Bake in a preheated 350 degree oven 35 minutes.

Serves 4 to 6

Cooking Time: 15 + 35 minutes

Chicken Salad

A vegetarian journalist who loved the wild food dinner I prepared for him couldn't bring himself to eat this dish because the chicken mushroom made it taste too much like non-vegetarian chicken salad!

2 cups cooked chicken mushroom, chopped
1 cup celery, thinly sliced
1 small head of romaine lettuce, washed, spun dry, and torn into pieces
6 tbs. low-sodium olives, sliced
6 tbs. slivered almonds
1/2 cup wild mustard seed mayonnaise
3 tbs. field garlic leaves, chives, or scallions, finely snipped

Mix together all ingredients.

Makes 6 cups

Preparation Time: 15 minutes

Creamed Chicken Mushroom In Noodles

This French treatment features the chicken mushroom at its best, and won’t raise anybody's cholesterol level. Use the youngest, top-quality chicken mushrooms, because older ones won’t become tender when you sauté them.

4 cups homemade noodles or commercial noodles
1/4 olive oil
2 cups very young, tender, chicken mushroom, sliced
4 cloves of garlic, chopped
1 onion, chopped

SAUCE INGREDIENTS
2 cups vegetable stock or water
1/2 cup silken tofu, drained
2 tbs. red wine
2 tbs. Bragg’s liquid amino’s or tamari soy sauce
2 tbs. arrowroot or kudzu
2 tbs. lecithin granules
1 tsp. thyme, ground
1 tsp. tarragon, ground
1 tsp. sage, ground
1/2 tsp. black pepper, ground

OTHER INGREDIENTS
2 medium tomatoes, sliced
1/2 cup tofu grated cheese

Mustard Chicken Supreme

The following is a spicy way to prepare chicken mushrooms. It’s hard to stop eating this one, especially if you’re using very young, tender mushrooms.

Ingredients:
3 T olive oil
8 cups chicken mushrooms, sliced
2 medium onions, sliced
2 tsp. Vege-sal (a seasoned salt available in health food stores) or 1 tsp. salt, or to taste
2 tsp. tarragon, ground
1 tsp. nutmeg, ground
1 tsp. powdered ginger
1 tsp. black pepper, ground
1 tsp. crushed red pepper
2 cups whole grain bread crumbs
1 cup walnuts
1/2 cup lemon mustard

Directions:

1. Sauté all ingredients, except the bread crumbs, walnuts, and mustard, in the olive oil for 15 minutes.

2. Mix with the remaining ingredients, except for half the mustard.

3. Transfer to an oiled baking dish and top with the remaining mustard.

4. Bake for one hour in a preheated 375° oven. Cook covered for more tender mushrooms and uncovered if you prefer crisper mushrooms.

Serves eight to 12

Preparation time: 30 minutes

Cooking time: one hour

Vegan Spare Ribs

Fake meat provides the pork, dryad's saddle mushrooms give the texture of the fat, and the sauce—well, it creates a perfect barbecue sauce topping.

1/2 cup olive oil
3 large red onions, chopped
2 cups dryad's saddle mushrooms, chopped
1 green pepper, chopped
4 cloves of garlic, chopped
5 cups vegan ham, (available in Chinese fake meat stores and websites), cut into finger-sized pieces

Sauce Ingredients
1-1/2 cup fruit-sweetened ketchup
3/4cup rice vinegar
6 tbs. tamari soy sauce
1 tbs paprika
1/2 tbs. clear liquid stevia
3/4 tsp. chili paste or 1 tsp. hot sauce
3/4 tsp. cloves, ground
1/2 tsp. black pepper, ground
1/2 tsp. powdered mustard

1. Sauté the onions and green pepper in half the olive oil for 15 minutes or until lightly browned
2. Add the garlic, mushrooms, and vegan ham and sauté another 10 minutes.
3. Meanwhile, mix all the sauce ingredients together.
4. Transfer the onion and ham mixture to an oiled roasting pan, pour the sauce over it, and bake 1 hour minutes in a preheated 350° F oven, or until the sauce is thickened.
Makes 20 patties

Enoki Burdock Soup

Asian chefs prize the enoki mushroom (velvet foot) for the magic it imparts to soups. You'll certainly agree when you try this recipe—one of my best soups.

6 cups vegetable stock
1-1/4 cups very thinly sliced burdock root or sliced carrots
2 tablespoons sesame oil
6 cups enoki mushroom caps, sliced
3 celery stalks, sliced
1 tablespoon peeled and finely chopped fresh ginger
4 cloves garlic, chopped
3 tablespoons kudzu or arrowroot
1/2 teaspoon freshly ground anise seeds
3/4 teaspoon freshly ground celery seeds (1/2 teaspoon seeds)
1 teaspoon freshly ground Szechuan pepper (1/2 teaspoon peppercorns) or 1/2 teaspoon freshly ground white pepper (1/4 teaspoon peppercorns), or to taste
1-1/4 cups drained silken tofu, diced

1. Place 5 cups of the stock and the burdock root in a large saucepan and bring the pot to a simmer over medium heat. Reduce the heat to low, and simmer, covered, for 15 minutes.

2. Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the mushrooms, celery, ginger, and garlic and cook, stirring, for 10 minutes.

3. In a small bowl, mix the kudzu into the remaining 1 cup stock with a whisk or fork. Then stir the kudzu mixture into the boiling stock, along with the cooked vegetable mixture and the remaining ingredients. Bring the pot to a boil over medium heat, stirring often. Reduce the heat to low, cover, and simmer for 10 minutes. Serve hot.

Serves 6

Beets Stuffed With Fairy Ring Mushrooms

Here's an example of how a little fairy ring mushroom can go a long way toward transforming a recipe.

3 medium-size beets
1 1/2 tablespoons olive oil
1 cup fairy ring mushroom caps or other mushrooms, chopped
2 cloves garlic, chopped
1/2 cup fresh bread crumbs
1/4 cup Mint-Lime Sauce, Healthy Hollandaise Sauce, or any other creamy sauce in this book
1/2 teaspoon freshly ground black pepper (1/4 teaspoon peppercorns)

1. Preheat the oven to 350 degrees. Rub the beets with 1/2 tablespoon of the olive oil and bake them in a 14 X 9 X 2-inch oiled baking dish, covered, until tender, about 1 hour.

2. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium-size skillet, add the mushrooms and garlic, and cook, stirring, for 5 minutes.

3. When the beets are cool enough to handle, cut them in half and scoop out most of the pulp with a grapefruit knife or spoon, leaving a _ inch-thick wall of pulp adjacent to the skin.

4. Chop the scooped-out beet pulp and mix it with the mushroom mixture, bread crumbs, the Mint-Lime Sauce, and pepper.

5. Return the beet shells to the baking dish and pile the stuffing into them. Bake the stuffed beets, covered, for 20 minutes.

Serves 6

Russian Mushroom Patties

The Russians have appreciated wild mushrooms for centuries, and so will you after you savor the way their flavor pervades these millet croquettes.

2 tablespoons olive oil
2 cups packed forest agaricus mushrooms, sliced
1 cup ramp bulbs, shallots, or onions, chopped
2 large cloves garlic, finely chopped
1 small chile (optional), seeds and ribs removed, finely chopped
One 19-ounce package silken tofu, well drained
1/4 cup lecithin granules
2 tablespoons corn oil or flaxseed oil
2 tablespoons mellow (light-colored) miso, 1 tablespoon Vege-Sal, or 1-1/2 teaspoons salt
1 tablespoon daylily wine or sherry
1 teaspoon hot paprika
1 teaspoon fennel seeds
1/2 teaspoon turmeric
1 teaspoon freshly ground yellow mustard seeds (1/2 teaspoon seeds)
1/4 teaspoon freshly ground fenugreek seeds
2 cups cooked millet
1 cup fresh bread crumbs

1. Preheat the oven to 350 degrees.

2. Heat the olive oil in a medium-size skillet over medium heat. Add the mushrooms, ramp bulbs, garlic, and chile and cook, stirring, for 5 minutes.

3. Place the tofu, lecithin, corn oil, miso, wine, paprika, fennel seeds, turmeric, and ground yellow mustard and fenugreek seeds in a food processor and process until smooth.

4. Combine the puréed mixture with the cooked millet and bread crumbs in a large bowl. Stir in the sautéed vegetables. Shape the mixture into 12 patties, place them on an oiled cookie sheet, and bake them until they are lightly browned underneath, about 45 minutes, turning them halfway through the baking time.

5. Serve the patties with tartar sauce, Healthy Hollandaise Sauce, Wild Tomato Sauce, ketchup, or French Mushroom Sauce

Makes 12 patties

Sweet-And-Sour-Power

I first made this mouth-watering Southeast Asia–style recipe with cultivated peaches and commercial mushrooms when I first began cooking in the mid- to late 1970s. When I switched to using wild peaches and the fried-chicken mushroom, the dish got even better.

3/4 cup unsweetened apple juice
3/4 cup red wine vinegar
2 teaspoons arrowroot or kudzu
1/4 cup peanut oil, or as needed
3 cups fried chicken-mushrooms, chopped
1 small onion, sliced
3 frying peppers, seeded and sliced into strips
2 cups diced, drained firm tofu
2 tablespoons peeled and finely chopped fresh ginger
5 medium-size ripe peaches, pitted and diced
1 cup almonds, chopped
1/2 cup alfalfa sprouts
2 tablespoons chopped fresh wild spearmint or other mint leaves, or 2 teaspoons dried, finely crumbled
2 teaspoons freshly ground cloves
2 teaspoons Angostura bitters (optional)
2 teaspoons Vege-Sal or 1 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper

1. Assemble all the ingredients.

2. Blend the apple juice, vinegar, and arrowroot in a blender.

3. Heat the peanut oil in a wok or large skillet over high heat, add the mushrooms, and stir-fry them for 5 minutes. Set them aside.

4. Add more oil to the wok, if necessary, and stir-fry the onions and peppers for 3 minutes. Set them aside.

5. Stir-fry the tofu and ginger for 3 minutes.

6. Add all cooked ingredients and the remaining ingredients to the wok and bring the contents to a boil over medium heat. Reduce the heat to low and simmer, covered, for 10 minutes, stirring often.

Serve over noodles.

Serves 6 to 8

Steve's Salsa

The golden pholiota mushroom's mild flavor and soft texture make it the perfect choice for this spicy Caribbean salsa. Use Steve’s Salsa as a dip for chips or as a condiment.

3 tablespoons olive oil
2 cups packed golden pholiota mushrooms, sliced
2 celery stalks, sliced
1 medium-size red onion, sliced
6 cloves garlic, chopped
6 small chiles, or to taste, seeds and ribs removed, finely chopped
2 teaspoons freshly ground cumin seeds
2 teaspoons dried oregano, finely crumbled
1 1/2 teaspoons freshly ground celery seeds (1 teaspoon seeds)
4 medium-size ripe tomatoes, chopped
1/4 cup fresh cilantro or parsley leaves, chopped
3 tablespoons Bragg's Liquid Aminos or tamari soy sauce
1/2 cup water

1. Heat the olive oil in a large skillet over medium heat. Add the mushrooms, celery, onion, garlic, chiles, cumin, oregano, and celery seeds and cook, stirring, for 10 minutes.

2. Add the remaining ingredients, bring the pot to a boil, reduce the heat to low, cover, and simmer for 10 minutes. Let the salsa cool before serving it.

Steve’s Salsa will keep, tightly covered, in the refrigerator for up to a week.

Makes 4 1/2 cups

Cajun Hen

Here's a simple way to prepare hen-of-the-woods so it resembles spicy, Cajun-style crabmeat. You can enjoy it as a side-dish, use it in recipes that call for crab meat, or freeze it. If you've ever had a successful hunt for hen-of-the-woods, you'll know why the proportion of ingredients is so large!

30 cups hen-of-the-woods mushroom, sliced
1/2 cup seafood seasoning
1/4 cup chili paste or 1 tbs. cayenne hot pepper, or to taste
1/4 cup olive oil
1/4 cup fresh dill weed, chopped
2 tbs. tamari sauce
The juice of 1 lemon

Mix all ingredients together and bake 45 minutes in an oiled casserole dish in a preheated 350° F oven.

Makes 30 cups

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Sesame Hen

Tahini sauce and Middle Eastern seasonings provide an elegant setting for the sensational hen-of-the-woods mushroom.

3 tablespoons olive oil
7 cups (2 pounds) hen-of-the-woods mushrooms, sliced
1 teaspoon dried marjoram, finely crumbled
1 teaspoon dried oregano, finely crumbled
1 teaspoon dried wild spearmint or other mint, finely crumbled
1/2 teaspoon freshly ground cumin seeds
1 teaspoon freshly ground white pepper (1/2 teaspoon peppercorns)
4 cloves garlic, crushed into a paste
1/4 cup fresh lemon juice
2 tablespoons Bragg's Liquid Aminos or tamari soy sauce
1/2 cup tahini

1. Heat the olive oil in a large skillet over medium heat. Add the mushrooms, marjoram, oregano, spearmint, cumin, and white pepper and cook, stirring, for 5 minutes. Add the garlic and cook, stirring, for another 3 minutes.

2. Meanwhile, mix the lemon juice and Bragg's Liquid Aminos with the tahini. Stir this mixture into the mushrooms, reduce the heat to low, and cook, covered, for another 5 minutes. Serve hot with bread or whole grains.

Serves 6

Preparation Time: 25 minutes

Wild Vegetable Mushroom Soup

Hen-of-the-woods, sheep sorrel, watercress, and ramp bulbs all thrive in the wild in autumn. Here's a hearty soup that contains these four great wild foods. And the soup is still wonderful if you substitute store-bought ingredients.

12 cups vegetable stock
8 cups water
1-3/4 cups barley
2 tbs. olive oil
4 stalks celery, sliced
1/2 cup ramp (wild leek) bulbs or shallots, chopped
5 cloves garlic, finely chopped
4 cups hen-of-the-woods mushroom or other mushrooms
3 cups watercress, chopped
3 cups sheep sorrel
1/3 cup dill weed, chopped
1/2 cup mellow miso
1 tbs. chili paste and soy bean
2 tsp. oregano, ground
1 tsp. thyme, ground
1 tsp. fennel seed, ground

1. Simmer the barley in the water and stock 45 minutes.

2. Meanwhile, sauté celery, ramps and garlic in the olive oil 10 minutes.

3. Add the sautéed ingredients and all the remaining ingredients except the miso into the simmering ingredients and simmer another 5 minutes.

4. Turn off the heat, lower a strainer part-way into the soup, and stir the miso against its sides with a whisk or wooden spoon until the miso is dissolved.

Makes 2 quarts

Preparation Time: 30

Cooking Time: 60 minutes

Basic Honey Caps

Here's a quick way to bring out the best of honey mushroom caps. Save the stems for sauces.

1/4 cup olive oil
10 cups honey mushroom caps, sliced
4 cloves of garlic, chopped
2 small hot chili peppers or to taste, seeds and ribs removed, chopped
1 tsp. paprika
1/2 tsp. celery seed, ground
1/4 tsp. nutmeg, ground
1-1/2 tbs. tamari soy sauce
1 tbs. blackberry wine or red wine

Cook all ingredients in a frying pan on medium heat 15-20 minutes or until all the liquid is absorbed or evaporated.

Don’t undercook! Undercooked honey mushrooms can cause indigestion.

Makes 3-1/2 cups

Preparation Time: 30 minutes

Honey Mushroom Loaf

Honey mushrooms are so flavorful that this stuffing will become one of your favorites. They’re especially good in a stuffing inside a loaf of flavored tofu. You can also use them for stuffing potatoes, zucchini, tomatoes, or other dishes. Be sure to cook the mushrooms at least fifteen minutes, since undercooked honey mushrooms may make you sick.

STUFFING INGREDIENTS
1/4 cup olive oil
8 cups honey mushroom caps, shiitake mushrooms (Lentinus edodes), or other mushrooms, sliced
3 cups hedge mustard leaves or commercial mustard greens
4 cloves of garlic, crushed
1 cup fresh bread crumbs
1/2 cup vegetarian mock cheese
2 tbs. fresh basil, finely chopped
1/2 cup barley flour or other whole grain flour
2 tsp. oregano, ground
2 tsp. marjoram, ground
2 tbs. tamari soy sauce
1/2 tsp. black pepper
1 cup ketchup

LOAF INGREDIENTS
4 19 oz. packages soft tofu, well-drained
1/2 cup barley flour or cornmeal
1/4 cup brewer’s yeast
2 tbs. Bragg’s liquid amino’s or tamari soy sauce
2 tbs. olive oil
1/2 tsp. rosemary, ground
1/2 tsp. sage, ground
1/2 tsp. paprika
1/4 tsp. white pepper, ground

1. Cook honey mushrooms, hedge mustard, and garlic in the olive oil 10-15 minutes or until all the liquid is absorbed or evaporated.

2. Mix together with remaining stuffing ingredients.

3. Mix all loaf ingredients together.

4. Coat the bottoms and sides of 2 oiled 8-1/2 by 4-1/2 by 3 inch loaf pans with the loaf mixture, reserving enough to cover the top.

5. Fill with the stuffing and layer the remaining loaf mixture on top.

6. Bake 40 minutes in a preheated 350° F oven.

Makes 2 loaves

Preparation Time: 40

Cooking Time: 40 minutes

Hashed Milky Mushrooms

The hygrophorus milky mushroom provides the meaty texture to balance the potatoes and seasonings in a wild version of this familiar American dish.

6 tablespoons olive oil
6 cups hygrophorus milky mushrooms, sliced
4 medium-size red potatoes, thinly sliced
3 celery stalks, thinly sliced
2 medium-size onions, thinly sliced
4 cloves garlic, chopped
1/4 cup vegetarian bacon bits (available in the spice section of health food stores)
2 tablespoons chopped fresh basil leaves
1 teaspoon freshly ground black pepper (1/2 teaspoon peppercorns)
1 teaspoon dried sage, finely crumbled
1 teaspoon dried savory, finely crumbled
1/2 teaspoon freshly grated nutmeg
2 tablespoons Bragg's Liquid Aminos or tamari soy sauce

1. Heat the olive oil in a large skillet over medium heat. Add the remaining ingredients, except the Bragg's, and cook, stirring, for 10 minutes.

2. Add the Bragg's, reduce the heat to low, cover, and cook until the potatoes are tender, about another 10 minutes.

Serves 6

Home Fried Mushrooms

Hygrophorus milky mushrooms, with their rich, meaty flavor, make plain old home fried potatoes into a very special side dish, irresistable for anyone who loves mushrooms or potatoes.

8 small red potatoes, coarsely sliced
2 tbs. each corn oil and olive oil
1 bunch scallions, coarsely chopped
1 tsp. paprika
4 cups hygrophorus milky mushrooms or other mushrooms, coarsely chopped
1 tsp. Vege-sal
1-1/2 tsp. rosemary, ground
1 tsp. black pepper, ground
1/4 tsp. pequin peppers, ground (or a pinch of Cayenne hot pepper), or to taste
4 cloves of garlic, chopped

1. Sauté the potatoes in the oil 20 minutes in a skillet.

2. Add the remaining ingredients and sauté another 10 minutes, or until the potatoes are tender.

Serves 6

Preparation Time: 45 minutes

Baked Morel Casserole

Morels are considered the best-tasting mushrooms of springtime. These potato and vegetable patties more than showcase these prized mushrooms.

2 tbs. olive oil
4 cups morels or other wild or commercial mushrooms
1 bell pepper, finely chopped
1 onion, finely chopped
2 cloves of garlic, finely chopped
1-1/4 tbs. silken tofu, drained
1 tbs. lime juice
1/2 tsp. vege-sal or 1/4 tsp. salt, or to taste
1 tbs. parsley, finely chopped
1/4 tsp. white pepper, ground
3-1/2 cups mashed potatoes (cooked)
1 tbs. corn oil
1/2 tbs. lecithin granules
2 tbs. any wild onion leaves, chives or scallions, chopped

1. Sauté the morels, bell pepper, onions, and garlic in olive oil 5 minutes.

2. Stir in silken tofu, lime juice, vege-sal, parsley, and white pepper, reduce the heat to low, and simmer, covered, 5 minutes.

3. Meanwhile, mix the corn oil and lecithin granules with the potatoes and put half into an oiled baking dish.

4. Put the mushroom layer on top and cover with the remaining potatoes. Garnish with the wild onion leaves.

5. Bake, covered, in a preheated 350°F oven 20 minutes.

Serves 6

Preparation Time: 20 minutes;

Cooking Time: 20 minutes

Simply Oysters

Here's a quick, easy way to bring out the best of these common, top-grade wild mushrooms. It's a great dish you can make when you're overwhelmed by the amount of oyster mushrooms you've gathered. It freezes well, and you can use it in any of the recipes in this book that call for cooked oyster mushrooms.

1/4 cup olive oil
13 cups oyster mushrooms, any tough stalks removed, sliced
2 cups celery, sliced
4 small chiles, or to taste, seeds and ribs removed, finely chopped
8 cloves garlic, finely chopped, or to taste
Juice of 1 lemon
1 tablespoon fresh dill or 1 teaspoon dried dillweed, finely crumbled
2 tablespoons tamari soy sauce or to taste
2 tablespoons White Oak Wine or sherry

Heat the oil in a frying pan, add the remaining ingredients, and cook over medium heat, stirring often, 10 minutes, or until all the liquid is absorbed or evaporated.

Serves 6

Oyster Baked Rice

Oyster mushrooms will transform plain brown rice into one of the best dishes you’ve ever tasted.

3-3/4 cups water
1/4 cup olive oil
3 cups oyster mushrooms or other mushrooms, sliced
3 cup ramp (wild leek) leaves or scallions, chopped
2 celery stalks, sliced
4 cloves of garlic, chopped
1-3/4 cups basmati brown rice or long-grain rice
1/4 cup wild rice
1/4 cup amaranth
1 tbs. Bragg’s liquid aminos or tamari soy sauce
2 tsp. chili powder
1 tsp. marjoram, ground
1 tsp. dried spearmint, ground

1. Sauté the mushrooms, ramps, celery, and garlic in the olive oil 10 minutes.

2. Combine with the remaining ingredients in an oiled casserole dish and bake, covered, in a preheated 375°F oven 90 minutes or until all the liquid has been absorbed.

Makes 7 cups

Preparation Time: 30

Cooking Time: 90 minutes

Oyster Newburg

Lobster Newburg, a traditional gourmet dish, contains high-cholesterol, detritus-eating shellfish and egg yolks, along with high-fat butter and heavy cream. It reminds me of my ex-girlfriend—beautiful but deadly. This recipe, one of my favorites, exchanges oyster mushrooms for the lobster, and substitutes a luxuriant but healthful, mock cream sauce for the dairy and eggs. It reminds me of my current girlfriend—beautiful, healthy, and all-around fantastic.

1/4 cup canola oil or olive oil
1/4 cup corn oil
12 cups oyster mushrooms or other mushrooms, sliced

MOCK CREAM SAUCE
1 cup water
1/2 cup black locust blossom wine or sherry
2/3 cup silken tofu, drained
1/4 cup flaxseed oil or corn oil
6 tbs. lecithin granules
2 tbs. kudzu or arrowroot
2 tsp. Vege-sal or 1 tsp. salt, or to taste
1 tsp. nutmeg, ground
1/2 tsp. paprika
1/2 tsp. liquid stevia or 2 tbs. honey, barley malt, or rice syrup
1/4 tsp. cayenne hot pepper, or to taste

1. Sauté the mushrooms in the canola and corn oil 10 minutes.

2. Meanwhile, purée the sauce ingredients in a blender.

3. Stir the sauce into the mushrooms and bring to a boil over low heat, stirring often.

4. Reduce the heat to low, cover, and simmer 10 minutes.

Serve on toast or with pasta.

Serves 6

Preparation Time: 30 minutes

You're Not the Only Oyster Stew in the Sea

Similar to conventional oyster stew, this version uses nondairy cream and oyster mushrooms to create a wild alternative.

1/4 tablespoons olive oil
1/2 cup onion, diced
1/2 cup celery, diced
3-1/2 cups water
1/2 cup silken tofu
2 tbs. flaxseed or corn oil
1 tsp. Vege-sal or 1/2 tsp. salt
2 cups cooked potatoes, diced
4 cups oyster mushrooms, sliced
3 tablespoons parsley, chopped

1. Sauté the onions and celery in the olive oil five minutes.

2. Meanwhile, puree the silken tofu in the blender with the water, flaxseed oil, and Vege-sal.

3. Add to sautéed ingredients with all the remaining ingredients except the parsley and reduce the heat to low. Simmer for 5 minutes, add the parsley, and simmer another 5 minutes. Serve warm.

Serves 6-8

Preparation Time: 35 minutes

Lamb’s-Quarters and Puffball Salad

Raw wild mushrooms may get you sick, and even commercial mushrooms contain carcinogenic hydrazines (similar to rocket fuel) which is dissipated only by cooking. But steamed puffballs are more than suitable in salads, here balanced with equally strong-tasting lamb’s-quarters.

3/4 cups lamb’s-quarters leaves or spinach
1/2 cup steamed pear-shaped puffballs, other puffballs, or other mushrooms
1/3 cup any wild onion bulbs or commercial onion bulbs, chopped
1 tbs. cilantro, parsley, or dill weed, chopped
6 tbs. olive oil
1 tbs. red wine vinegar
1 tbs. lime juice or lemon juice
2 cloves garlic, crushed
Salt and freshly ground black pepper or cayenne hot pepper to taste

Toss all ingredients together and serve at once.

Serves 6

Moose-Free Moussaka

Moussaka is a familiar Greek casserole topped with cheese sauce and containing layers of ground lamb or beef (no moose) and sliced eggplant. Here, tofu cream cheese replaces cheese, with puffball mushrooms plus texturized vegetable protein instead of the meat. You’ll love the results.

2 medium eggplants
1-1/4 cups vegetable stock, boiling
1-1/4 cups texturized vegetable protein
2 cups pear-shaped puffballs or other mushrooms, chopped
2 onions, chopped
4 cloves garlic, crushed
1 green pepper, chopped
1 tbs. fresh basil or 1 tsp. ground dried basil
2 tsp. rosemary, ground
1 tsp. nutmeg, ground
1 tsp. oregano, ground
1 tsp. thyme, ground
1 tsp. black pepper, ground
1 tbs. Bragg’s liquid amino’s or tamari soy sauce, or 1-1/2 tsp. salt, or to taste
1 tsp. Vege-sal or salt
1 tsp. paprika
3 cups mock cheese sauce or mock cream sauce

1. Bake the eggplants on a rack on a cookie sheet in a preheated 375° F oven 1 hour.

2. Meanwhile, soak the texturized vegetable protein in the stock 5 minutes, away from the heat.

3. Drain in a colander, pressing out as much stock as possible with a spatula, and save the stock for other recipes.

4. Sauté the texturized vegetable protein with the mushrooms, onions, garlic, green pepper, basil, rosemary, nutmeg, oregano, thyme, and half the black pepper in the olive oil 10 minutes, adding the Bragg’s liquid amino’s toward the end

5. Peel and slice the eggplants and toss with the remaining black pepper, the Vege-sal, and the paprika.

6. Layer the eggplant slices and sautéed vegetables in an oiled baking dish and top with the tofu cream cheese.

7. Bake in a preheated 375° F oven 1 hour or until a crust forms.

Serves 6

Preparation Time: 75 minutes

Baking Time: 1 hour

Mr. Krab's Krabby Patties

Whenever my then-5-year-old daughter and I watched Sponge Bob Square Pants, the bad guy, Plankton, repeatedly failed in his attempts to steal this secret recipe from Sponge Bobs boss, Mr. Krabs. After you taste this crab-free version, with pear-shaped puffballs replacing the crab meat (although he's quite a miser, Mr. Krabs isn't a cannibal), you'll understand why the undersized villain is so obsessed!

To Sauté

6 tbs. olive oil
8 cups pear-shaped puffballs or other mushrooms, finely chopped
3 celery stalks, finely chopped
1 red onion, finely chopped
4 cloves of garlic, finely chopped

Dipping Sauce

1 cup vegan mayonnaise
3 tbs. fruit-sweetened ketchup

Other Ingredients

2 cups fresh bread crumbs
3 tbs. lecithin granules
2 tbs. vegan mayonnaise
2 tbs. prepared mustard
1 to 2 tbs. Old Bay Seasoning, or to taste
1 tsp. Vege-sal
1 tsp. flaxseeds
1/4 tsp. black pepper, or to taste
1/4 cup olive oil

1. Grind the almonds into a meal in a food processor.
2. Add the almond oil and process another minute.
3. Add all remaining ingredients except the chocolate and carob powder and process until mixed.
4. Add the chocolate and process until well-mixed.
5. Roll into balls 1 inch across.
6. Roll the balls into the carob powder.
Makes 22 truffles

Puffball Marinara

Puffball mushrooms and ramps dominate this Italian-style tomato sauce.

1/4 cup olive oil, or as needed
6 cups wild leek (ramp) leaves or scallions
3 onions, chopped
3 celery stalks, sliced
2 cups pear-shaped puffballs, other puffballs, or other mushrooms
4 cloves of garlic, crushed
3 26-oz. jars of tomato sauce
3/4 cups any wild or commercial wine
2 tbs. fresh basil or 2 tsp. dried basil
1 tbs. bayberry leaves or bay leaves, enclosed in a tea bag or tea ball if desired
1 tbs. parsley, finely chopped
1/2 tsp. black pepper, ground
1/2 tbs. oregano, ground
1 tsp. sage, ground
1/2 tsp. rosemary, ground

1. Sauté the wild leeks, onions, celery, mushrooms, and garlic in olive oil over medium heat 10 minutes or until the onions are lightly browned, stirring often.

2. Meanwhile, bring the remaining ingredients to a boil over medium heat in a large saucepan, stirring often.

3. Add sautéed ingredients, reduce the heat to low, and simmer, covered, 1 hour.

4. Remove bayberry leaves.

Use with pasta, vegetables, loaves, or burgers.

Makes 12 cups

Puffball Unmeat Loaf

In this mock meat loaf, texturized vegetable protein replaces the meat and puffball mushrooms intensify the flavor.

1-1/2 cups vegetable stock
1 cup texturized vegetable protein
1/4 cup olive oil
4 celery stalks, sliced
1 red bell pepper, sliced
1-1/4 cup pear-shaped puffballs or other mushrooms
2 cups tomato ketchup
1 cup shallots or onions, chopped
1 cup bread cubes or breadcrumbs
1/4 cup parsley, chopped
2 tbs. Bragg’s liquid aminos or tamari soy sauce
2 tbs. fresh basil, chopped, or 2 tsp. dried basil, ground
2 tbs. flaxseeds, ground
2 tbs. lecithin granules
1 tbs. chili paste, or 1 tsp. cayenne hot pepper
1-1/2 tsp. thyme
1-1/2 tsp. sage
1 tsp. mustard seeds, ground
1 tsp. black pepper, ground
1/2 tsp. nutmeg, ground

1. Cover texturized vegetable protein with stock in a saucepan and bring to a boil over high heat

2. Remove from heat, and let stand, covered, 30 minutes.

3. Meanwhile, sauté the shallots, celery, bell pepper, and mushrooms in the olive oil 10 minutes.

4. Return the texturized vegetable protein to heat and simmer, covered, over low heat 10 minutes and drain. Save the stock for other recipes.

5. Mix all ingredients except for 1 cup of the ketchup together.

6. Place in 2 oiled loaf pans, top with the remaining ketchup, and bake 1 hour in a preheated 350° F oven.

Makes 2 loaves

Preparation Time: 35 minutes

Cooking Time: 60 minutes

Shaggy Mane Berberé

Shaggy manes have such a powerful flavor, you can include them with lots of other ingredients and spices without burying them. In fact, the tofu and potatoes, which absorb some of the flavor, make this vegetable stew even better.

2 tbs. peanut oil
4 medium red potatoes, sliced
1 package soft tofu, drained and diced
1 onion, sliced
1 cup cashews
1 tbs. fresh garlic, chopped
1 tbs. fresh ginger, chopped
4 small hot peppers, seeds removed and discarded, chopped, or 1 tsp. cayenne hot pepper, or to taste
10 cups shaggy mane or other mushrooms, sliced
1 tbs. coriander, ground
1 tbs. cardamom, ground
1 tsp. white pepper, ground
1 tsp. fenugreek, ground
1 tsp. common spicebush berries, finely chopped, or 1/2 tsp. allspice, ground
1/2 tsp. nutmeg, ground
1/2 tsp. cloves, ground
1 tsp. salt, or to taste

1. Sauté the potatoes, tofu, onion, cashews, garlic, ginger, and hot peppers in the peanut oil 10 minutes.

2. Stir in the remaining ingredients, reduce the heat, and simmer 10 minutes.

3. Uncover and continue cooking another 20 minutes until the liquid is reduced and somewhat thickened.

Serve over rice, bread or noodles.

Serves 8-12

Preparation Time: 45 minutes

Shaggy Mane Casserole

This tour-de-force features the delicate flavor of the shaggy mane mushroom, one of the easiest to identify. Don’t drink alcohol soon after or before eating these mushrooms—the combination may sometimes cause temporary illness.

INGREDIENTS TO SAUTE
1/4 cup olive oil
1/2 red onion, sliced
3 celery stalks, sliced
2 red peppers, sliced
2 medium zucchinis, sliced
1 small cauliflower, broken into florets
2 cups snow peas
4 cloves garlic, minced

SAUCE
1-1/4 cups stock or water
2 tbs. wineberry wine or red wine
1/2 cup light-colored (mellow) miso
2 tbs. kudzu or arrowroot
1 tsp. chili paste or 1/4 tsp. cayenne hot pepper, or to taste
1 tsp. turmeric
2 tbs. fresh dill weed, chopped
2 tbs. fresh cilantro or parsley, chopped

REMAINING INGREDIENTS
2 cups breadcrumbs
2 cups steamed shaggy mane mushrooms or alcohol inky cap mushrooms, chopped

Shaggy Mushroom Sauce

Shaggy mane mushrooms, with their high water content, are perfect for sauces. With thickeners and minimal seasonings, they create an especially-good mushroom sauce.

2-1/2 cups vegetable stock
2 cup shaggy mane mushrooms or other mushrooms
1/2 cup raw cashews
1/4 cup miso
2 tbs. arrowroot or kuzu
1 tsp. marjoram, ground
1/2 tsp. black pepper, ground
1/4 tsp. nutmeg, ground

1. Puree all ingredients except the mushrooms in a blender.

2. Add the shaggy mane mushrooms and blend on low speed until finely-chopped.

3. Bring to a boil over medium heat, stirring constantly, reduce the heat to low, cover, and simmer, stirring occasionally, 10 minutes.

Makes 4 cups

Preparation time: 30 minutes

Spiced Wine-caps

Wine cap stropharias are incredibly delicious, especially with sweet seasonings. The combination of flavorings in this simple recipe can't be beat.

8 cups wine cap stropharia mushrooms, sliced
1 tsp. almond oil or canola oil
2 tsp. water mint or other mint species, ground
1/2 tsp. nutmeg, ground
1 tsp. cardamon, ground
1 tsp. anise seeds, ground
1 tsp. salt
2 tbs. wineberry wine or red wine

1. Heat the oil in a frying pan, add the mushrooms, and add the mushrooms, spices, and salt.

2. Cook on medium heat 5 minutes, stirring often.

3. When the mushrooms release liquid, add the wine and continue cooking another 10 minutes or until all the liquid is absorbed or evaporated, stirring often.

Serves 4

Wine Caps In Wine

Wine cap stropharias are large, easy-to-recognize gilled mushrooms that sometimes come up in astounding quantities in the same wood chip habitats week after week every spring and fall. Considered choice, they’re mediocre sautéed with garlic and onions. Instead, a minimal amount of oil, plenty of lemon juice, wine (they are wine-caps, after all), nutmeg, and fennel make them excel.

12 cups wine cap stropharia mushrooms, sliced
1/2 tbs. olive oil
6 tbs. lemon juice or lime juice
6 tbs. oak leaf wine or white wine
1/2 tbs. nutmeg, ground
1/2 tbs. fennel seeds, ground
1/2 tbs. salt

1. Cook the mushrooms in the olive oil over medium heat 3-5 minutes or until they begin to release liquid.

2. Stir in the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and simmer over low heat 15 minutes.

3. Uncover and cook over high heat, stirring constantly, until all the liquid is evaporated or absorbed, about 5-10 minutes.

Preparation Time: 30 minutes

Wine Caps And Cauliflower Indian Style

Here's a side dish where the mild flavor of cauliflower offsets the stronger influences of the wild mushrooms and Indian seasonings. Wine-cap stropharia mushrooms have enough of a penetrating flavor to withstand the pungent spices.

2 tablespoons peanut oil
2 teaspoons garam masala or curry powder
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon freshly ground black pepper (1/4 teaspoon peppercorns)
1 clove garlic, chopped
1 1/2 pounds cauliflower, broken into florets
2 1/2 cups sliced wine-cap stropharia mushrooms

1. Heat the peanut oil in a large skillet over medium heat. Add the garam masala, black mustard seeds, cumin seeds, and black pepper and cook, stirring constantly, until the mustard seeds pop, 2 to 3 minutes.

2. Add the remaining ingredients and cook the vegetables, stirring, for another 15 minutes, until the water from the mushrooms has evaporated.

Serves 6


    Powered by GreenRope | 2015-2016 Copyright All Rights Reserved | Contact