A Cook's Book of Mushrooms: recipe log

Discussion in 'THE KITCHEN' started by RhizoDork, Jan 3, 2016.

  1. RhizoDork

    RhizoDork Fake it till you make it

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    So I got this great gift from my inlaws for xmas. My mother in law is a farm renaissance, local source, foodie. I got this book from her, as titled above, and she's met this chef, Jack Czarnecki.
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    He's a born and raised mushroom hunter. His parents taught him, took him on hunts, etc. Basically gave him the virus we are all apparently afflicted with. He gives lots of background info on species, by their Latin names. He gives personal experiences with pretty much each and every mushroom he cooks with in the book, save perhaps some of the Asian species. He knows his fungus, and its extra cool that its been a part of his life since day one. He has a restaurant in Reading, PA. Great stuff. So I'd like to pass along the recipes here and there over time. Try and keep it to what our edible cultivators are popping out at the time, maybe, I dunno. Its really my absence of contributables to the group that im re-gifting my gift....
    So here goes, We'll start with breakfast I guess...why not? Easy ingredients to get even if you aren't growing them...
    This is from the chapter of Agaricus, which I'm sure is not unintentionally placed in the beginning..lol
    BREAKFAST PORTOBELLO with SHIITAKE
    4 Medium to large ports
    3 Tbs Olive Oil
    4 oz shiitake caps
    1/2 small onion, small dice
    1 C corn kernels
    1/3 C toasted pine nuts
    1/2 C crumbled bacon (optional)
    salt
    8 eggs

    He points out any large capped mushroom will work, and it can be embellished with bacon (of course) and cheese...
    Preheat to 400F, Bake the bello caps gills up for 5 min. At the same time heat the oil in a large saute pan over high. Saute the shiitake, onion, and corn until mush is limp and corn is tender. 3-4 mins. When you get there, add the pine nuts and maybe the bacon. Season to taste at this point. Keep in mind the mixture will be going on top of the bellos, so season it well, even make it a little salty.
    Take your bakin' bellos out and evenly divide your mixture over them, smoothing the surface. Make sure the caps stay flat as possible....because...then you crack 2 eggs over each cap/hash combo. lightly salt your eggs, if you like, pepper, then place tray back in the oven. Bake until eggs are done to your liking...hey, some like em soft, what can I say?
    Variation: Add a few strips of good melting cheese over the caps just as the egg starts to set, then put in the oven until the cheese melts...

    There you have it, more or less straight from the book. I can't help but type in my way. Until next time..
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    Last edited: Jan 3, 2016
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  2. muskie

    muskie Myco-Backpacker Mushroom Doctor Expert Identifier

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    Nice! I can see this working with man-size Shiitake in place of the Portobellos.
     
  3. Jim Morrison

    Jim Morrison Lizard King

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    More please, and thank you!
     
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  4. RhizoDork

    RhizoDork Fake it till you make it

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    Thanks for reminding me Jim...coming right up.
     
  5. Jim Morrison

    Jim Morrison Lizard King

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    Thanks! I have about 1lb 9oz of kings that I need to do something with.
     
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  6. RhizoDork

    RhizoDork Fake it till you make it

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    Okie Dokie....here we go.
    Mexican Oyster Mushroom Soup

    Gonna need:
    12 tomatillos - remove stems and husks
    1 large onion coarse chop
    4 Tblsp chopped garlic
    salt
    2tsp sugar
    2 serranos or 1 jalepeno..(or all if you're masochistic) coarse chop
    6 Oz Chorizo
    10 Oz fresh oysters of your choice, cleaned and chopped
    2 Tblsp chopped cilantro

    Add the tomatillos (from what I can tell, whole), onion, garlic, Tblsp of salt, the sugar, and chiles to a large saucepan. add enough water to cover, bring to a boil. reduce heat, cover, and simmer for 15 min.
    While that's happening, get a saute going on med and add chorizo. break it up into bits as you cook it, about five mins. add the mushrooms and saute over low heat. after the liquid in the mush is released, saute another 2 min and season with salt. set aside.
    When the simmer is done, take your solids out of the tomatillo mix and into a food processor or blender. Puree, slowly adding liquid from the pot until its all pureed. Strain back into the pot. Add your chorizo/mushroom mix into the liquid and simmer for five or so. garnish with cilantro.
    Enjoy!
     
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  7. RhizoDork

    RhizoDork Fake it till you make it

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    Here's another, since you have so many Jim! I want pics!

    (insert Oyster Variety) Fritters

    Gonna need:
    1 Q corn oil (or better yet Peanut or Cottonseed, but that's just me)
    18 Large, whole Oyster Mush (for kings you would want to split them if theyre too thick. or make "fries")
    1 egg
    1/3 C half n half
    1/2 tsp Salt
    1 Tsp Soy sauce
    1/2 C all-purpose flour
    dash of Cayenne

    Heat the corn oil in a 4 qt saucepan to 400F. Combine all ingredients left, except the mushrooms, into a bowl and whisk smooth. Dip the mushrooms in the batter, but keep them separated. fry them in small batches to golden brown. remove to a paper towel lined plate, season and serve.