Wild Mushroom Strudel

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By Langdon Cook at Fat of the Land Ingredients3 cups diced wild mushrooms1 oz dried porcini (optional)1 large shallot, diced2 tbsp butterolive oil2 – 3 springs fresh thyme, de-stemmed1/4 cup white wine1 handful parsley, choppedsalt and pepper1 sheet puff pastry1 egg, beaten Method1. If using dried porcini, pulverize in a food processor and rehydrate with 1 cup […]

Oyster Mushroom Udon

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by Langdon Cook at Fat of the Land Ingredients4 cups dashi *2 tbsp soy sauce2 tbsp mirin1 tsp sugar1/4 tsp salt12 oz udon noodles1 green onion, thinly sliced1 handful oyster mushrooms, sautéedcooking oilShichimi tōgarashi (optional) Method1. In a pot combine dashi broth*, soy, mirin, sugar, and salt. Bring to boil and lower heat.2. Cook udon noodles separately […]

Wild Mushroom Bread Pudding

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by Langdon Cook at Fat of the Land Ingredients4 – 6 cups stale country bread, cut into 1-inch cubes4 tbsp butter, divided (plus more if needed)2 medium yellow onions, chopped1 lb wild mushrooms (e.g., chanterelles, porcini, hedgehogs, etc.), rough cut3 large eggs2 cups half and half1 heaping cup grated Gruyère cheesehandful parsley, choppedsalt and pepper, to […]

Pumpkin Risotto With Wild Mushrooms & Maple Glazed Carrots

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by Kaity at Fair Isle Pumpkin Sweet Brown RisottoServes 4Ingredients2 cups sweet brown rice3 quarts water (you will have more than needed)1 sweet onion3 celery stalks2 large carrots3 cloves garlic2-3 tablespoons extra virgin olive oil1 1/2 cup roasted and mashed buttercup squash or any sweet pumpkin/winter squash1/2 teaspoon cumin seeds1/2 teaspoon caraway seeds1/2 teaspoon fennel seeds1 teaspoon […]

Maitake Soup

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by Marie Viljoen at 66 Square FeetThe enormous mushroom that does not look like a mushroom. Maitake. Hen of the woods. Grifola frondosa. October is its usual month in this neck of the temperate, urban woods, but this year they started early, in September. Then they disappeared. I am hoping that with some rain (we are in moderate […]

Candy Cap Custard

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by Langdon Cook at Fat of the Land Ingredients1 small handful dried candy caps1 cup evaporated milk1 cup water4 egg yolks1/3 cup sugar1/4 tsp salt1/2 tsp vanilla extract1/2 cup huckleberriesfresh nutmeg or cinnamon, grated to taste Method1. Pulverize dried candy caps to dust in a spice grinder or food processor. Pass through wire mesh sieve to remove […]