Recipes
This is a compilation of the recipes that were used during the social gathering of our wild harvested potluck. I thought it would be nice to share them with you in the event that you go mushroom hunting and find some of these delicious mushrooms! These are the recipes that people gave me (so some of them don't have exact details):
Chanterelle goat cheese bruschetta
1 block of goat cheese
1 baguette
1 shallot minced
2 tbs balsamic vinegar
1 green onion minced
1 cup Wild red chanterelles
1 tsp rosemary
Soak the mushrooms in the balsamic, rosemary and shallot mixture but keep a few mushrooms out to use in the cheese. Blend the rest of the mushrooms with the goat cheese with the green onion and spread on slices of baguette and top with the balsamic mixture. It is good baked or cold.
Thai marinaded puffball
One giant puffball or two small ones
Soy sauce
Tamari sauce
Sesame oil
Crushed red pepper flakes
Ginger
Brown sugar
Rice vinegar
Green onions minced
Garlic minced
Wash the puffball very well and cut off the outside skins. Cut into squares and fry up until golden brown. Mix all the other ingredients in a pan and turn on the heat and give it a reduction. Brush the sauce on top of the fried mushroom and enjoy.
Morel fettuccine Alfredo
A handful of morels
Peas
Milk (of any kind)
Butter
Garlic
White flour
Parmesan cheese
Fettuccine noodles
Salt and pepper
Make a white sauce using milk, flour, and butter. Slowly add in garlic, salt and pepper stir continuously, next add the parmesan cheese until it get's thick. In a separate pan heat up the mushrooms and the peas with salt/pepper and get a nice browning on them. Boil the noodles and drain. Plate the noodles and scoop on the sauce and top with the browned morels and peas. Finish with a dusting of parmesan.
Blewit and blue crab rangoon
1 package of fresh wonton wrappers
blue crab
1/2 package of cream cheese
green onions (3) minced
1/4 cup vegetable oil for frying
young blewit wild mushrooms
1 tsp horseradish
1 tsp of sugar
1 tsp of soy sauce
Mix the softened cream cheese, green onion, blewits, horseradish, sugar, soy sauce and crab all together. Once well mixed start filling the wonton wraps with about a tbs in each pocket and fold over and seal with water. Heat the pan up without oil, and once it is warm (medium heat) add the oil and then place 4 or 5 of the rangoons in the pan and rotate out after they're golden brown. Allow to dry on a paper towel.