Mushroom Recipes

Brie and Wild Mushrooms

The beauty of this recipe is that it can be made a day in advance.  Use on baguettes, or double the puff pastry and serve it on its own.

Candy Cap & Sage Pork Tenderloin

This savory Candy Cap dish delighted members at one of our long-distance foray dinners.

Chanterelle Chowder with Bacon and Corn

First fresh chanterelle dish of the year! I adapted this recipe I found online  and would make it again.

Curried Green Beans with Sulphur Shelf

Enjoy this tasty treatment for sulphur shelf mushrooms in coconut curry.

Four-Cheese Polenta with Chanterelles

This recipe by Portland, Oregon Chef Cathy Whims of Nostrana and Oven and Shaker, is adapted from the Wall Street Journal. 

Hungarian Mushroom Soup

I like to use mushrooms with good texture, like lobsters, and some nice strong ones such as boletes. Shiitake mushrooms are a good bet, too.

Leek & Chanterelle Tart

A delicious chanterelle leek tart, this recipe would accommodate most mushrooms or a mix.

Manchurian Mushrooms

I make this with fresh (or frozen) wild crimini, golden chanterelles, prince, fresh boletes. These go well with steamed rice or noodles.

Morel Corn Macadamia Fritters

Thai-style recipe. Fritters can be served warm or at room temperature as an appetizer or side dish.

Morel Crusted Ahi Tuna

This one went super fast at one of our Wine & Mushroom gatherings!

Morel Custard with a Shallot Jus

This delicious dish was found on ‘Cooking with Daniel Boulud‘

Morels Primavera

Richard Lyness' contribution, this recipe embodies springtime.

Mushroom Bacon

Jan Immer posted this on the blog and I figured this was one way to make sure it was accessible later.

Mushroom Bisque

I usually look at other recipes and then wing it, so quantities are guesstimates. The liquid needs to be varied to get the right consistency of the bisque. 

North African Pork and Beans with Candy Cap Mushrooms

We most often think of the Candy Cap in a sweet context; this recipe provides a delectable savory alternative!

Pasta Porcini

This Northern Italian recipe comes from the year Deb taught school in Trieste, Italy.

Pickled Brussels Sprouts

David Brandl's pickled Brussels Sprouts were relished at the Spring Foray in May 2012 and the Albion foray in December 2014. 

Porcini Soup

Robin Morris shared this wonderful Porcini soup recipe. Enjoy!

Ricotta-Gnocchi with Asparagus, Peas and Morels

This recipe originally comes from Chef Nemo Bolin at Cook and Brown Public House in Povidence Rhode Island. 

Savory Mushroom Clafouti

I learned this recipe from the late Larry Stickney, a phenomenal guy who was instrumental in creating a culture of mushrooming in the Bay Area.

Wild Mushroom Duxelles

Spread on a baguette or crackers, or use it as mushroom duxelles to enliven a variety of dishes.