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The Empire Mycology Society

A forum for mushroom enthusiasts to discuss, blog, post photos, and appreciate all things fungi.

Members: 16
Latest Activity: Feb 18

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Recipes of the fungal variety

Started by Baldur Makepeace Bear. Last reply by Gwynnevier Westinghouse Jan 14, 2012. 5 Replies

Before  we lose recipes amid the expanding pages of chat I recommend this central location for them.I will begin with one I just typed out fot the 'Victorian Dining' discussion.BMBContinue

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Comment by Gwynnevier Westinghouse on January 14, 2012 at 2:50pm

Were you all aware that when a mushroom is referred to as "wild," the term should not be taken too literally. Culinarily speaking, wild frequently refers to the earthy flavor of a mushroom, not its origin.  Today, wild varities are commercially grown, so the more accurate, albeit cumbersome, term is "cultivated exotics."

Comment by Gwynnevier Westinghouse on January 2, 2012 at 12:26pm

Was the desired effect achieved, Mr. H?  I imagine the hot-and-spicy Cheez-its would provide the greated benefit; somewhat like a bloody Mary w/Tobasco, no?

Comment by Boom Boom McCallister on November 17, 2011 at 12:20pm

When we are not in the air I do enjoy a bit of cooking.  I've found that an oven gives you a better all around browning on these than the top of the number three propeller manifold. Still, engine top cooking has it's joys.

 

Portobello Pizza!  Quick and easy.

  • 1 teaspoon extra virgin olive oil
  • 1 clove garlic, diced
  • 6 ounces portobello mushroom caps, cleaned
  • Pinch salt
  • Pinch freshly ground black pepper
  • 12 ounces mozzarella cheese, sliced or shredded
  • 10 fresh basil leaves
  • 2 fresh tomatoes, sliced, roasted, or grilled
  • Oregano leaves (optional)
  1. Combine the oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture. Place the caps, top side down, in a circle on an oiled baking sheet. Season with the salt and pepper. Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with the oregano, if using. Bake at 450 degrees F until the cheese melts, about 3 minutes.
Comment by Baldur Makepeace Bear on November 16, 2011 at 8:08pm

Photographs can be quite misleading and in the case where misidentification might be deadly one should exercise extreme caution.

From this vantage point and disregarding the fact that their growth is on rotting wood I could venture that there are in the boletus family, but I can not believe that to be true.

I suspect the undersides are gilled and not equipped with the requisite spongy matter that indicates boleti.

Whatever you do, do not eat fungus that you cannot positively identifty.

Cheers,

BMB

Comment by Gwynnevier Westinghouse on November 13, 2011 at 4:45pm

My goodness, Mr. H, they are beautiful!  Such a lovely, naturally-occuring arrangement; I hope it still exists.  As I am not near my mycology dictionary, unfortunately I am unable to identify which type they are.  Can anyone else?

Comment by Baldur Makepeace Bear on November 7, 2011 at 4:04pm

Dear Madame Westinghouse E.E.A, forgive me for this rashness but am I copying your recipe and posting it on the new 'Recipes of the Fungal Variety' Discussion Forum. This well give us a central recipe depository.

Thank You,

BMB

 

Comment by Gwynnevier Westinghouse on November 6, 2011 at 5:48pm
Oops, I forgot the citation:  The Spice Cookbook. Avanelle Day and Lillie Stuckey; David White Company,1964.
Comment by Gwynnevier Westinghouse on November 6, 2011 at 5:46pm

As previously mentioned: a recipe for 6 servings of Mushroom Paprikash . . .

1 lb. mushrooms

2T butter

1t fresh lemon juice

2T minced onion

1t flour

1/2t salt

1 1/2 t paprika

a dash cayenne

1/3 C sour cream

Wash and slice mushrooms; saute in butter and lemon juice until tender; combine next 5 ingredients and add; stir and cook 1 minute; add sour cream. Heat, but do not boil.

 

I chose criminis, as opposed to good-old white buttons, for their firmness.  Portabellos, with their meaty taste and texture, looked quite appealing, however they create such a dark, mirky liquid whenever I use them that I opted out.  Suggestions?

 

I pray, Count Logsdon, you will share your traditional Southern recipe with us?

Comment by Gwynnevier Westinghouse on November 6, 2011 at 5:35pm

What a pleasure to see you Capt. Blackwell, Dr. Turner, Prof. Savage, and, of course, Marchioness Harrington! Fine greetings, to new members all.  I apologize for my lateness in welcoming you all.

 

And to you, Myster G, I laugh aloud at your cheeky comment.  A sense of humor is such a treasure ;)

Comment by MysterG on October 17, 2011 at 6:32am
Thank you for the kind welcome M'lady. My experience with fungi has been limited to the two-legged variety in recent times, so more traditional types would be...refreshing:)
 

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