The Wild Mushroom Cookbook: Recipes from Mendocino by Alison Gardner & Merry Winslow

Author:Alison Gardner & Merry Winslow [Gardner, Alison]
Language: eng
Format: epub, mobi
Publisher: Barefoot Naturalist Press
Published: 2015-12-15T23:00:00+00:00

Cheese Stuffed Mushrooms

This recipe is reprinted from Gathered Mushroom Recipes, a booklet by Teresa Sholars’ fall 1981 mushroom class at the Fort Bragg branch of College of the Redwoods.

Makes 10

10 mushroom caps

Butter for sautéing

Cheese (amount depends on size of mushrooms) Brie, cheddar, Gouda,

blue or Swiss

Preheat the broiler. Sauté the mushroom caps lightly on both sides in butter. Cut the cheese into pieces that will fit on the caps and give room to melt without running off. Place the mushrooms on a baking sheet, gill side up, and place the cheese on the mushrooms. Put them under the broiler, watching carefully. Broil until the cheese melts.

Depending on the size of the mushroom, this may be served as an appetizer, a side dish, or an entrée.

Stuffed Mushrooms

This recipe is reprinted from Gathered Mushroom Recipes, a booklet by Teresa Sholars’ fall 1981 mushroom class at the Fort Bragg branch of College of the Redwoods.

Makes 10

10 (3-inch) mushrooms, with flat caps

Butter for sautéing

2 tablespoons minced onion

1 or 2 cloves garlic, minced

1 tablespoon minced parsley

½ cup bread crumbs

¼ cup grated jack cheese or softened cream cheese

2 tablespoons white wine

¼ teaspoon thyme

1 tablespoon Parmesan cheese

Cut the stems from the mushrooms and mince them. Sauté the mushroom caps lightly in butter on both sides, and put them, gill side up on a baking sheet. Sauté the minced mushroom stalks, onion, garlic and parsley in butter. Mix them with the bread crumbs in a small bowl. Stir in the cheese, wine, thyme and Parmesan.

Preheat the broiler. Put a spoonful of the filling on each mushroom cap. Broil until the cheese melts and the filling begins to brown.

Delicious Lactarius Rice

This can be made with any edible Lactarius or Russula. The boiling with the rice helps soften the grainy texture of these mushrooms.

Serves 4

1 cup rice

1 cup chopped Lactarius deliciosus

¼ cup chopped onion

1 clove garlic

¼ teaspoon cumin seeds

¼ cup chopped toasted almonds

Put the rice, mushroom, onion, garlic and cumin seeds in a saucepan. Add 2 cups water. Bring to a boil, cover and turn down to a simmer. Simmer for 30 to 45 minutes depending on the type of rice. Garnish with almonds, serve with butter and salt, or soy sauce.

Boletus Risotto

Serves 6

½ cup dried Boletus edulis (or other edible bolete), chopped

3 cups low salt broth or stock, chicken or vegetable

½ medium onion, chopped

2 tablespoons olive oil

¾ cup short grain white rice (arborio is the classic risotto rice type)

¼ cup Parmesan cheese, grated

Salt and pepper to taste

¼ cup chopped toasted almonds

Minced Italian parsley for garnish

Heat the broth to low simmer. Meanwhile, in a separate 6 to 8-cup saucepan, heat the oil over medium to low heat and sauté the onions and mushrooms until tender.

Add the rice and sauté, stirring constantly, until the rice has begun to toast very slightly. Add the Boletus. Add broth, one ladleful at a time, stirring until absorbed into the rice mixture. Continue this way, adding broth one ladleful at a time until all the broth has been incorporated into rice. Add Parmesan cheese, and season to taste.

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