If you submit to us a tried-and-true recipe that you use, we will give you credit for the recipe. The recipe needs to be your own, we cannot use copyrighted material. The easier to prepare, the better. We will email you a 15% off coupon when you send us a recipe.


Here is a great blog for amazing recipes: Camille Cooks For You | It's All About The Food

 Here are some really awesome recipes for wild and cultivated, fresh and dried mushrooms and wild produce.

I recommend, and for recipes.

HUCKLEBERRY PIE For this recipe, omit the vinegar and add 3 Tbsp tapioca. Using tapioca instead of cornstarch makes a big difference and tastes better.



Depending on amount needed, use somewhere between 1.5 and 3 lbs. of meat. This recipe is based on 3 lbs. of meat.


2 Tbsps. Good olive oil;

1 lb. each of lean ground beef, ground pork (NOT pork sausage), and either veal or turkey;

2 large Shallots, finely chopped;

5 large cloves fresh garlic, finely chopped or run thru garlic press;

Salt and Pepper to taste.

1 Tbsp. granulated garlic.

3 Eggs, beaten.

6 oz. (most of a small container) of Ricotta Cheese.

¾ Cup shredded Mozzarella Cheese.

3-4 Large Porcini Mushrooms (I used frozen European, defrosted) or 2-3 oz of Dried European Porcini rehydrated.

8 oz. +/- sliced baby Portobello or Cremini mushrooms.

¾ Cup grated Pecorino Romano cheese.

Large handful of flat leaf Italian parsley finely chopped.


Pour olive oil into large skillet and heat until shimmering.

Add chopped shallot and cook and stir about 2-3 mins. Add chopped garlic and stir about 30 seconds until fragrant. Add meats. Break up beef, pork and veal or turkey into small pieces, turning to brown and cook evenly. When cooked through, drain off fat, cool for a bit and transfer to a large bowl.

Run European Porcini and Baby Bella (cremini) mushrooms and parsley through food processor on pulse until finely chopped. Add to bowl.

Add granulated garlic, Ricotta Cheese, Mozzarella Cheese and Romano Cheese, 2 tsps. Salt and 1 tsp. pepper, beaten eggs and mix all very well.

Either make or buy pasta sheets or Spring Roll Wrappers (available at supermarket). If using Spring Roll Wrappers, cut them in half.

Check filling for salt and pepper. Add more if necessary. *See P.S. at bottom.

Whether using fresh pasta or wrappers, place teaspoon of filling in the center, wet edges of wrapper, fold over and seal by pressing the tines of a fork along the edges.

Ravioli can then be frozen (place nonstick foil on baking sheet and place ravioli on the foil. Do not stack them or they will stick to each other. After frozen, place in Ziplock bag, preferably in portions to feed 1 or 2 people, zip closed, label with date and freeze.

To cook: If frozen, bring large pot of water to a boil, add about 1 Tbsp. of salt. Add ravioli and cook about 5 mins at a good boil. Drain, add sauce and grated cheese and enjoy.

If fresh, cook about 3 mins as above.

*P.S. Seasonings in filling can be adjusted to taste, i.e., for a little bite, add ¼ tsp. +/- cayenne or crushed red pepper; for more taste, add 1 Tbsp. Italian Seasoning or dried Thyme and/or Oregano.

Recipe Links: Candy Cap Lima Beans. Also, read this blog with a recipes for Candy Cap Carrot Puree by Gareth MarkCandy Cap Gelato by Gareth Mark Pastry chef works her magic with (our candy cap) mushrooms

Candy Cap Cheesecake Bars Original recipe by Bonnie Nork Pulse
 1 sleeve graham crackers in a food processor until finely ground. Add 3 tbsp maple syrup and 3 tbsp melted butter or oil; pulse until evenly moistened. Press into the bottom of a lightly greased 9" square baking pan. Bake at 350 for 8-10 minutes, or until lightly browned.
 For the filling, beat 16 ounces softened cream cheese.
 Add 1 cup sugar, scrape sides, and beat until combined.
 Beat in three eggs, ONE AT A TIME.
 Add 1/4 cup heavy cream,
 1 tsp vanilla
1 tbsp crushed, dried candy cap mushrooms.
Scrape the sides and mix until combined. Pour the filling onto the hot crust. Bake about 30 minutes, until the filling is set, but the center is still a little loose. Let cool on a rack 45 min-1 hour. Refrigerate at least 3 hours, until thoroughly chilled. Makes 16 bars.

Candy Caps come in 1 ounce, 2 ounce, 4 ounce, 8 ounce and 1 lb sizes. There are about 2 cups of dried candy caps per ounce. The fresh to dried ratio is about 15 pounds of fresh makes a pound of dried.

Here is a great link for morel recipes from The Great Morel.... Recipes


Dry Recipe:

1/2 cup of dried porcini, cut up and cleaned briefly in warm water
1 shallot sliced thinly
two tablespoons butter
2 tablespoons good olive oil
1 cup of good chopped tomatoes such as Pomi brand
2 cloves garlic chopped up
1/4 cup chopped, flat leaf parsley
1 package of good penne such as rustichella d'Abruzzo brand

Fill big pasta pot with water. Add lots of salt. Put over high flame. Cover.

Heat up oil and butter in a cast iron pan under high heat.
When bubbling, add garlic and shallot.
Add porcini.
Lower flame to lowest.
Add tomatoes.
Adjust salt and black pepper.
Let simmer.

When water is bubbling, add penne. Taste every few minutes for doneness.
Just before done, remove and drain all but 1/4 cup of pasta water.
Add sauce to pasta pot.
Put penne back in pot and cook over low flame until perfectly al dente.
Quickly adjust for salt and add olive oil to taste.
Eat immediately, when hot, with good, grated parmigiano, parsley, and cracked black pepper.
Itaians say: We like our pasta and friends hot.

Wet recipe:

Fresh, cleaned morels, as many as you can afford
1 shallot sliced thinly
three sprigs of chervil
4 tablespoons of butter
salt and pepper, as needed
good baguette

Slice baguette and toast it.
Set it aside.
In small pot, heat up the butter.
When bubbling, add the shallot and morels.
Lower heat to lowest.
Add a little water so they morels get a smidge fuller.
Add the chervil.
Taste for salt and pepper. Add, if needed.
Butter the toast.
Pour morels on the bread.
Correct for salt.
Serve with your favorite hunk of cheese on the side.
Pasta with Morel mushroom and sun dried tomato cream sauce 

1-oz dried morel mushrooms (rehydrated following Oregon mushroom directions and patted dry with cloth)
1cup heavy whipping cream
4 tablespoons of jarred sun dried tomatoes marinated in olive oil.(trader joe's carries nice product)
4 medium size cloves of garlic minced
2 medium size shallots minced
1 tablespoon olive oil
1 bag of favorite pasta (organic linguine preferred )
Salt/ pepper -amount dependent on taste.
1/2+cup dry white wine
Fresh grated parmesan -desired amount (thickens sauce) approximately 3 table spoons
Fresh basil- desired amount

Boil pasta -

Large sauté pan med-high heat with olive oil
Add mushrooms cook till slight brown
Add shallots /garlic -begin to sweat
Add sun dried tomatoes
Deglaze with white wine
reduce by half or until most of liquid has evaporated

reduce heat- add cream stirring in

Reduce till desired thickness
Add fresh basil to complement
Add pinch of crushed red pepper for kick

Recipe by Eric


12 peeled fava bean pods
12 fresh morels
one shallot
2 tablespoons of good butter
handful of fresh broad leaf parsley
good olive oil
good bread

Boil salted water. Reserve  about 6 fresh fava beans.  Add the rest of the fresh fava beans and boil them until nearly soft, but not completely without texture.
Put the boiled fava beans into a whirring food processor.  Add olive oil and parsley and salt and pepper to taste and turn this into a pesto.
Set aside.

Heat up some about 1/8 cup of olive oil in a pan.
Add the peeled, finely chopped shallot. 
Sauté until translucent.
Lower heat.
Add butter.
Add morels that have been sliced in 1/2.
Cook until tender, adding a little water as needed.
Set aside.

Toast good bread.
Spread the fava bean pesto on the bread.
Add the fresh fava and the sautéed morels.
Correct salt.

Fresh Cream of Morel Mushroom Soup:
2 Cans Condensed Cream of Mushroom Soup
10-12 Dried Blond Morel Mushrooms

Rehydrate the morel mushrooms as follows:
1) Put in lukewarm water for 2 hours.
2) Split Morels in half
3) Keep in water bath for another 2 hours
4) Save broth for use in soup

1) Pour cans of cream of mushroom soup in a pot on the stove. Instead of using 1 can of water for every can of soup, use the morel stock from the rehydration process. Whisk.
2) Slice roughly the 10-12 morel mushrooms and place in the pot. Set pot to medium high heat until it comes to a boil.
3) Reduce heat to simmer and cover, stirring occasionally, 15 minutes until morel flavor has infused the soup.

Recipe from Liza Dormady



For chicken stock:
1 carrot roughly chopped
1 celery stick roughly chopped
1/4 onion roughly chopped
Bones from a chicken (I use leftover bones from a rotisserie chicken)
Splash apple cider vinegar
1/4 c. dried turkey tail
8 cups of distilled water
Simmer all ingredients for at least 2-4 hours; up to 12 hours if not adding beef or chicken gelatin.
For soup:
1 c. diced carrots
3/4 c. diced onions
3/4 c. diced celery
1-2 cloves minced garlic
1/4 c. diced fresh mushrooms of choice
1/2 c. mix of brown and wild rice
1 chicken breast
Fresh basil to taste
Real Salt to taste
Pepper to taste
1/4 t. of turmeric
1 scoop of beef or chicken gelatin (Vital Proteins) optional
Strained chicken stock
*If you didn’t use turkey tail in making the stock, add powdered mushrooms, like Reishi, once soup is simmering.
Dice carrots, onion and celery.  Heat avocado oil on medium-low in a stockpot.  Cook carrots, onions and celery in stockpot for 10 minutes.  While they are cooking, mince the garlic and mushrooms.  Add the garlic and mushrooms when the carrot mixture has five minutes left to cook.  Stir when necessary.  Once mixture is fork tender, add chicken stock and rice.  Simmer for 40 minutes.  During this time, add chicken breast (break apart by hand or chopped into pieces) and fresh basil, Real Salt, pepper, turmeric and gelatin if desired.




one cup of Good Arborio rice
12 morels
4 tablespoons of butter
good parmigiano

Heat butter up in a pan.
Add rice.
Stir constantly.
Keep adding water until the rice is nearly done.
Add sliced morels.
Keep stirring.
Add water as needed.
Grate parmigiano, about 1/4 cup.
Grate black pepper to taste.
Serve crazy hot.

Recipe Submitted by Anatoly Molotkov

Recipe for porcini sauce (exact proportions don’t matter that much):

Break up dried porcini into small pieces and soak for 20-30 minutes.  Let’s say, an ounce. 

Sautee about a third of an onion

Add salt, pepper corns, bay leaf

Boil for 20 minutes or so

Add two table spoons of sour cream about 5 minutes before completion

Add a spoon or two of flour if the sauce is too liquid.

Simplest of the simple. Recipe Submitted by Monica Madden:
Fried Fresh Morel Sandwich
Cut morel in half and bread with flour with a touch of salt and pepper.
Fry the morels in butter until crispy.
Two slices of bread (I prefer wheat) you can grill the bread in the skillet with butter or toast them! A piece of american cheese and  miracle whip. Add lettuce and tomato if you wish
We also have Fried Morel Mushrooms with breakfast, eggs and toast!
I took a dozen blonde morels, trimmed the bottoms about 1/16th of an inch,
and then sliced them lengthwise. Set aside in a bowl.

Put about a 1/2 cup of shelled English peas into a bowl.

Trimmed the ends of two asparagus spears about 1/2 an inch and peeled
the spears about four inches. Sliced
into one inch pieces and set into a bowl.

Peeled and chopped finely 1/4 of a small, purple onion. Set aside.

Took a frying pan and put about 1/8 cup of good California oil in it.
Heated up the oil. Added the onion. Stirred.
Added 1 cup of Japanese rice (from Niigata). Stirred. Added chicken
broth and as the rice thickened,
added the peas. Kept stirring. Added the spears. Kept stirring and
adding more broth.
Finally, just before the rice is done, add the morels and stir very,
very gently so as not to break them up.

Now grate great parmigiano over the rice and stir gently.

Serve hot.

This is Spring on the Plate...a Japanese-Italian dish...thanks to
your a-ma-zing morels!

Sauteed Morels

-bowl of dried morels, soaked in water for at least 24 hours, then drained for 1 hour
-put the morels one by one carefully in a saute pan, with a 1/4 cup of good quality olive oil, heated to medium (Not a non-stick pan)
-add a spoonful of diced raw garlic and a thinly sliced red onion
-saute until the garlic and onion is brown and morels are crispy
-pour a splash of brandy (or rum) into the saute pan, light  and flambe
-let the alcohol cook off (just a few minutes), put all ingredients in a serving bowl
-top off with shavings of a hard cheese (Asiago works well) and a pinch of smoked Yakima Salt
------------------------------------------------------------------ Recipe Submitted by Tony Piscopo
 Take large morels, the size of the palm of your hand. Slice open 
lengthwise on one side. Stuff with cream cheese, sausage and some crab 
meat. ( we prefer elk sausage!) Saute them in butter in skillet for a 
few minutes on all sides. Put them in baking dish and  cover with a 
piece of havarti or munster cheese ( colby or monterey jack would work 
too) . Then bake at 350 for about 20 to 25 minutes. They are 

Recipe Submitted By Stanley Fishbein:

Original recipe
1 oz Dried Chanterelle Mushrooms (you can substitute porcini, shitake, or a dry mushroom mix)
1 cup Coarse ground Kasha (Groats)
2&1/2 cups Veal Stock (Boxed is fine)
1 medium Sweet Onion cut in half and thinly sliced
1 Tbsp Unsalted butter.
1 Egg
1 pkg Knorrs onion soup mix
Ground black pepper
Olive oil to saute onions and mushrooms Simmer mushrooms in the veal stock until reconstituted. (15 - 20 minutes) 
Remove mushrooms and filter stock through a coffee filter or French Coffee Press and and return to pot.  Saute onions and mushrooms in a small amount of olive oil until onions start to brown. (a mix of olive oil and butter adds flavor). Remove from heat. Add the onion soup mix to the reserved stock, 1 tbl butter and 1/4 - 1/2 tsp ground black pepper.  Follow directions on the onion soup pkg. and then reduce heat to a bare simmer to keep hot.
Combine Kasha and slightly beaten egg in a small bowl
Heat a 10 inch skillet (not a non stick) over medium heat. When hot, add Kasha mixture and stir constantly until the grains are separated, and dry. Reduce heat to low.
Add onions / mushroom mix, and pour in the hot stock mixture carefully to avoid splatter, cover and simmer gently for 15 minutes, or until kasha is tender, Serves 4 as a side dish.
Recipe Submitted by Shelby Dennis:
The dried ones are much better if you soak them overnight in salt water and then prepare them.
I take the mushrooms and cut them in half the long way and then I take a large zip lock plastic bag and put a cup of flour in it. I also add salt and pepper to the flour. I take a large skillet and put a stick of real butter in it and melt it and and put the mushrooms in the bag of flour and coat them in flour and shake off the excess flour and add them to the skillet of melted butter and cook them on medium high till they are browned on both sides. I also add more salt and pepper to the mushrooms after they are put in the skillet because I like a lot on mine. I have found that after they start cooking well, I sometimes turn the heat down a bit and let them cook a little slower for about 5 minutes and then turn it back up to the medium high to brown them. Take them out and drain excess grease on a paper towel and eat!!! Here is a photo of the dried ones that I cooked up they were so so good!

Recipes Submitted by Scott Haas:
Oregon Truffles:

1/2 pound of linguine. Boiled until nearly done. In skillet melt about 4 oz of good butter. Toss linguine in butter. Place in bowls. Shave 1/2 white truffle over each bowl. Serve hot.

Scramble two eggs and add creme fraiche. Quickly fry in butter. Remove while wet. Add salt to taste.
Shave white truffle.

Boil eight baby Yukon potatoes. Place under cold water. Peel. Run through ricer into pot. Add hot milk and
butter and salt to taste. Plate. Shave white truffle. Serve.

Recipe Submitted by Elizabeth Sidell:
I really love bisque of any kind and mushroom bisque is a natural! Here's an easy recipe with gluten-free option (I have an allergy to wheat gluten) that I love to use your, chanterelle or morel mushrooms in...

Wild Mushroom and Crab Bisque...YUM!

1 pound wild (crimini, chanterelle, morel) mushrooms

6 tablespoons (1/3 stick) butter
  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons all purpose flour (can substitute corn starch roux) 2 14 1/2-ounce containers low-salt chicken broth
  • 1/3 cup dry Sherry
  • 1/2 cup whipping cream
  • 2 large egg yolks
  • 1 teaspoon fresh lemon juice
  • 1/2 pound fresh lump crabmeat, picked over
  • 3 tablespoons finely chopped fresh Italian parsley
8 Very large fresh morels * Fines herbes____________________________
Prepare mushrooms for sautéing and chop finely. Slice mushroom caps and set aside. Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add chopped mushroom stems if edible, onion and garlic; sauté until mushrooms release their liquid and liquid evaporates, about 10 minutes. Add flour or corn starch roux and stir 2 minutes, bringing to a boil if using corn starch. Mix in broth and Sherry and bring to boil. Reduce heat to low. Cover partially and simmer 25 minutes. Strain into heavy large saucepan; discard solids. Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add sliced mushroom caps; sauté until golden brown, about 10 minutes. Mix sliced mushroom caps into soup. (Can be made 1 day ahead. Cool slightly, then chill uncovered until cold. Cover; chill.) Simmer soup 3 minutes. Whisk cream, yolks and lemon juice in small bowl to blend. Stir crab, then cream mixture into soup. Cook over low heat until soup thickens slightly, stirring constantly (do not boil). Season to taste with salt and pepper. Mix in parsley and serve.


     4 oz      Bloc de foie gras

     1 oz      Shelled pistachios, salted

     ½ oz      Dried cranberries

     2 oz      Unsalted butter

Freshly grated black pepper

 Preheat oven to 400 degrees.

 Cut foie gras into ¼-inch pieces.  Mix with pistachios and cranberries.  Season with fines

herbes and freshly grated black pepper.

Clean morels as below.  Cut off stems at base of caps and enlarge opening if necessary.  Stuff morels with fois gras

mixture, tamping down to firmly fill the cavity.  The handle end of a teaspoon can be used for this process.

Melt butter and season with fines herbes and freshly grated pepper.  Place morels in a buttered roasting dish. 

Dribble herbed butter over morels and bake for 10 minutes.  Serves 4 as appetizer. *To clean, tap morels on a hard surface, discarding any dislodged

debris; brush with a soft brush if necessary.  Late in the season they
 may harbor small insects or worms.  If any are seen, they may be
dislodged by soaking in hypertonic saline:  Dissolve 2-3 oz salt in
enough water to cover morels and soak for 10 minutes.  Discard any
dislodged critters and debris.  If morels are treated in this way they
need to be washed again in fresh water to remove salinity, then dry.
If there are no critters, it is better to use the morels fresh witho
washing them

VEAL LOIN WITH MOREL SAUCE recipe by James Ahlgren

     1         Whole veal tenderloin, about 1½ pounds

     1 lb      Fresh morels*

     2         Shallots

     2         Roma tomatoes

     3 oz      Unsalted butter

     ½ cup         White wine

     1 cup         Heavy cream

     2 sprigs  Thyme

     2 sprigs  Tarragon

Fines herbs

 Freshly grated black pepper

Olive oil

Preheat oven to 425 degrees.


 Peel shallots and chop into small pieces.  Quarter tomatoes and core, discarding all seeds.

Cut into ½-inch pieces.  Clean morels as below.  Cut off and discard stems at the base of caps. Halve caps lengthwise,

discarding any debris.  If large, halve again lengthwise.  Pluck leaves from thyme and tarragon, discarding stems.

For the sauce:  Melt butter in a large skillet.  Add morels, seasoning with fines herbes and freshly grated pepper.

 Sauté until soft and just beginning to turn golden.  Add wine and tomatoes and boil, reducing by half.  Add cream and simmer until reduced to desired unctuosity, stirring occasionally.

Coat veal loin with olive oil.  Rub in thyme, tarragon, freshly grated pepper, and minced shallots.  Bake in 425o oven for 20 minutes, turning once.  Allow to stand on cutting board for 5-10 minutes

then cut into ½-inch slices.  Place 2 slices on heated serving plates and cover with sauce.  Serve with wild rice or quinoa.



*To clean, tap morels on a hard surface, discarding any dislodged debris; brush with a soft brush if necessary. 

Late in the season they may harbor small insects or worms.  If any are seen, they may be dislodged by soaking in

hypertonic saline:  Dissolve 2-3 oz salt in enough water to cover morels and soak for 10 minutes.  Discard any

dislodged critters and debris.  If morels are treated in this way they need to be washed again in fresh water to

remove salinity.  If there are no critters, it is better to use the morels fresh without washing at all.

Porcini Powder Recipe
Thank you Ms. Zucker!
Chanterelles - "Viennese" style
1/4 c oil (of your choice)
1 small onion, very finely chopped
1 tsp caraway seed
1 clove garlic, smashed and chopped
2 TB parsley (Italian, the flat type) nicely chopped
1 lb chanterelles, cleaned and cut to size - wipe them clean or wash them with warm water, drain very well, use paper towels to absorb moisture.
1 TB flour
chicken/vegetable stock or water with some white wine
2-3 TB sour cream (optional)
Salt and little pepper for seasoning
If  you like - use some fresh thyme (dry will also do, if you rub it well enough between your palms)
Saute onion until nicely golden yellow-season with caraway seed, garlic, parsley and pepper.  Add cleaned mushrooms -braise them over relatively high heat until somewhat tender ("al dente") and the water contents has totally evaporated.  Dust with flour, saute well and add some stock - enough to braise [medium-low heat]
in a fairly thin liquid- stir well - [at this point you may want to add the sour cream stirring well or whisking
 if necessary] - salt/little pepper and braise until mushrooms are nice and soft.   When done, sprinkle with
some more chopped parsley.
Another version - saute onion in oil until golden -add mushrooms and braise till moisture has evaporated. 
Mix sour cream with flour, add to mushrooms.  Season w. salt, pepper, caraway seed.  When done,
stir in 2 whisked eggs and let set.  Sprinkle with chopped parsley. (Instead of oil, you may use some
 cut-up bacon of your choice - then you may wish to substitute the whisked eggs for whole eggs,
sunny-side up (I have no experience with this version-but you may want to experiment with small amounts). 

Unsalted butter, at room temperature
1 (12-ounce) baguette or other French bread, cut crosswise in half then lengthwise in half again
1 yellow onion
3 cloves garlic
1 bunch celery
1 pound porcini, chanterelle, cremini, or button mushrooms
½ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup unsalted butter, melted
3 large eggs
½ cup dry sherry

To prepare the stuffing, butter the bread and toast in the 375ºF oven until golden on top, 10 minutes.

Remove and allow to cool completely. Chop the onion, garlic, celery and mushrooms, (a food processor

is okay as long as the vegetables are not chopped too small). Transfer to a large bowl. Cut the bread into

½ inch cubes and add to the bowl. Add the parsley, rosemary, thyme and sage. Toss to mix and season

with salt and pepper. Add the melted butter, eggs, sherry, and the turkey broth. Mix well.

*Lightly butter a 9 by 13-inch baking dish. Spread the stuffing in the dish, cover with

aluminum foil, and bake alongside the turkey until crisp on top, about 1 ½ hours.

*Do not bake if using in chicken

Wild Mushroom Spaghetti Sauce
1 lb. Ground Burger, beef or game*
1/2 lb Ground Italian Sausage*
1 Lg. Yellow onion, diced
3 stalks celery, diced
2 Tbs. Fresh garlic, diced
16 baby carrots, diced * optional
1 C. Wild mushrooms (morels or boletes or 1/2 c of each, cleaned and diced)
1 15 oz can diced tomatoes
2 15 oz cans tomato sauce
1 6 oz can of tomato paste
1 Tbs. ground oregano 
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp parsley
Dash of Black Pepper and Truffle Sea Salt

Brown burger and sausage together, discard grease*. Meanwhile wash and soak the mushrooms in cold
water 10 min. Add onion, celery, garlic, carrots and mushrooms to the burger and sausage. Cover and cook on
 medium low for 1 hr. stirring occasionally. Add tomato sauce, paste, diced tomatoes and seasonings,
 turn on low heat
and simmer for 1 hour.

*You can omit the meat, and it is still excellent!

When preparing noodle according to the directions, substitute white or black truffle oil for the oil you

would usually put in the boiling water to keep the noodle from sticking together.

Serve sauce over noodles and enjoy!
If you have left over sauce, make an omelet and put this sauce in it with some mozzarella cheese.
It makes THE BEST spaghetti omelet!

Recipe Courtesy of Scott & Nancy~
                                                    l lb. morels                          1/2 heavy cream
                                                    1 Tbsp. butter                      2 oz. Calvados
                                                    Juice one fresh lemon           1 tsp chopped fresh tarragon
                                                    Salt & pepper
                          Slice morels lengthwise and rinse. Over medium heat, melt butter in a sauce pan. Saute morels
                          sprinkling with lemon juice, salt, and pepper. Saute until morels give up their liquid, about six
                          minutes. Add Calvados and cream. Boil 2 to 3 minutes to reduce. Stir in tarragon and serve.
This receipe comes from Chef Marcel Agnez, Le Regence, Plaza Athenee, New York. Agnez grew up in
where cream and Calvados were the region's specialties.
 Serving the morels over pasta (Taglatelle) and the combination is great
Wild Mushroom Soup

1/2# fresh wild mushrooms like (chanterelles, shitake, boletes, morels) or 2oz. dried.
1/2# fresh button mushrooms sliced
2 tablespoons butter
1/4 cup minced red onion
1-4 garlic cloves minced
1/2 cup minced fresh parsley
5 cups chicken stock
2 tablespoons lowfat sour cream
2 tablespoons 1/2 & 1/2

trim wild mushrooms & slice.
in large stock pot melt butter, saute onion, garlic,& parsley until soft.  add mushrooms & saute 5 min. 
add stock & seasonings & bring to a boil.  reduce heat, cover and cook the soup 10 min.
in small bowl combine sour cream & 1/2 & 1/2, add to soup.
heat on low.
serves 6
prep time 20 min.
cooking time 10-20 min.
3 grams protein
5.7 grams fat
10 grams carbo
2 grams fiber
1020 grams sodium
Matsutake Gohan
  • 2 1/2 cups Japanese rice
  • 2 1/2 cups water
  • 1-2 matsutake mushrooms
  • 1 abura-age (fried tofu)
  • 4 tbsps sake rice wine
  • 4 tbsps soy sauce


Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear.
Drain the rice in a colander. Put rice and water in a rice cooker and set aside for 30 min.
 Shred matsutake mushroom lengthwise. Cut aburaage into strips. Add matsutake, aburaage,
soy sauce, and sake in the rice cooker and turn on the switch to start.


How to freeze the Matsutake from fresh: Slice the mushrooms in a size that you will want to use.
Wrap in a saran wrap at least three times so the mushrooms are tightly in a near vacuum state. 
If harvested in October , they can stay frozen without losing much flavor, but it is mandatory to cook
 the matsutake in a frozen condition. Thawing /microwaving will reduce the flavor considerably. 

Matsutake Dobinmushi Recipe
  • 3 and 1/3 cups dashi soup stock
  • 1 tsp soy sauce
  • 1 tsp salt
  • 4 medium shrimp (shelled and deveined)
  • 2 tbsps Japanese sake
  • 1 matsutake mushroom
  • 8 small chunks of chicken thigh
  • 4 slices of lime


Wash matsutake and tear it thinly in lengthwise. Put dashi soup stock, soy sauce, sake, and salt in a
 pan and bring to a boil. Divide chicken pieces, shrimp, and matsutake into four Japanese earthen
 teapots.Pour soup into the teapots. Steam the teapots in a steamer for 15 minutes. Serve a slice of
 lime on the side.
Hot and Sour Soup

4 cups chicken stock

1/2 cup pork, slivered

1/4 cup bamboo shoots, slivered

1/2 cup matsutake, sliced

1/4 cup woodear (1 tbsp. dried)

1/2 cube (1 cup) tofu, sliced

2 tbsp. soy sauce

1/2 tsp. white pepper

3 tbsp. rice vinegar

1 egg beaten

2 tbsp. cornstarch, dissolved in 3 tbsp. water

green onions, chopped

1 tsp. sesame oil

1 tbsp. preserved vegetables, chopped

Combine stock, bamboo shoots, pork, mushrooms, and cloud ears. Bring to a boil for 3 minutes. Add tofu and cook 1 minute. Add soy sauce, white pepper, and rice vinegar. Add egg and stir. Thicken with cornstarch and water. Add green onions and preserved vegetables. Add sesame oil.

Pork Medallions with Miso-Mushroom Sauce - 4 Servings 

There are as many varieties of sake, a rice wine, as there are of, well, wine. Try a Junmai sake in this hearty but simple sauce; the added fruitiness complements the shiitakes. Make It a Meal: Try quick-cooking barley and a glass of Sapporo beer.

  • 1 serving: Calories 300; Carbohydrates 17g; Cholesterol 70mg; Dietary Fiber 2g; Fat 11g
  •  (Monounsaturated Fat 7g, Saturated Fat 2g); Sodium 312mg
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 pound pork tenderloin
  • 2 tablespoons extra-virgin olive oil
  • 14 ounces shiitake mushrooms or matsutake mushrooms
  • 8 ounces white mushrooms
  • 1 14-ounce can reduced-sodium chicken broth
  • 1/4 cup sake
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon freshly ground pepper
  • 4 each scallions
  • 1 tablespoon miso

  • Place 1/4 cup flour on a large plate and dredge pork slices in it, shaking off the excess.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the pork and cook until
  •  golden, crispy and just barely pink in the center, 2 to 3 minutes per side. Transfer the pork to a plate;
  •  tent with foil to keep warm.
  • Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add shiitake and white
  • mushrooms and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes.
  • Sprinkle the remaining 2 tablespoons flour over the mushrooms; stir to coat. Add broth, sake,
  • vinegar and pepper and bring to a simmer over high heat, stirring often. Reduce heat and continue
  • simmering, stirring occasionally, until the sauce is thickened and slightly reduced, 4 to 6 minutes.
  • Stir in scallions and miso. Return the pork to the pan, turn to coat with the sauce, and simmer until
  •  heated through, about 1 minute. Serve the pork topped with the sauce.

Pork Tenderloin Stuffed with Porcini Mushrooms - 8 Servings

Stuffing this lean pork with mushrooms adds not only elegance but also flavor and juiciness.
Substitution Tip: Not all of us will have fresh porcinis at the ready, so you may substitute frozen porcini.
For frozen porcini, allow to defrost for 24 hours in the refrigerator or until you can cut them.
  • 1 serving: Calories 252; Carbohydrates 5g; Cholesterol 64mg; Dietary Fiber 1g; Fat 15g
  •  (Monounsaturated Fat 10g, Saturated Fat 3g); Potassium 678 mg; Sodium 352 mg
  • 1 pound porcini mushrooms
  • 4 cloves garlic
  • 2 tablespoons extra-virgin olive oil
  • 2 1/4 teaspoons freshly ground pepper
  • 2 teaspoons fresh sage
  • 2 teaspoons fresh thyme
  • 1 1/2 teaspoons kosher salt
  • 2 pork tenderloins
  • Tomato Salsa Verde
  • Preheat oven to 400°F.
  • Toss mushrooms, garlic, 1 tablespoon oil, 1/4 teaspoon pepper, 1 teaspoon sage, 1 teaspoon
  •  thyme and 1/2 teaspoon salt in a large bowl. Transfer to a roasting pan and roast in the oven
  •  for 5 minutes. Stir and continue roasting until the mushrooms are soft and fragrant, 5 to 10
  •  minutes more. Set aside to cool.
  • To butterfly tenderloins, lay one tenderloin on a large cutting board. Holding the knife blade flat
  • , parallel to the board, make a lengthwise cut through the center of the meat, stopping short of
  •  the opposite edge so that the flaps remain attached. Open up the flaps as you would open a
  •  book. Cover with plastic wrap. With a meat pounder, rolling pin or heavy pan, pound the meat
  •  to an even 1/4-inch thickness. Butterfly and pound the remaining tenderloin.
  • Divide the mushroom mixture between the tenderloins, spreading evenly and leaving a 1-inch
  • border all around. Starting with a long side, roll up each tenderloin to enclose the filling,
  •  then tie the roasts at 2-inch intervals with kitchen string. Combine the remaining 2 teaspoons pepper,
  •  1 teaspoon sage, 1 teaspoon thyme and 1 teaspoon salt in a small bowl. Rub the mixture all over the tenderloins.
  • Increase oven temperature to 450°F.
  • Heat the remaining 1 tablespoon oil in a large, heavy, ovenproof skillet over medium-high heat.
  • Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned,
  •  3 to 5 minutes total.
  • Transfer the pan to the oven and roast, checking often, until the internal temperature reaches
  •  145°F, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for
  •  5 minutes. Remove the string, cut the pork into 1-inch-thick slices and serve with Tomato
  •  Salsa Verde on the side. 

Beef and Wild Mushroom Stew - 6 Servings

To update Mom's traditional pot of beef and vegetables, we added fresh and dried mushrooms,
chicken broth, red wine, and baked the stew until fork-tender. The long baking time
 (no constant stirring and watching) frees you to do other things.
  • 1 serving: Calories 370; Carbohydrates 13g; Cholesterol 87 mg; Fat 18g; Sodium 480mg
  • 2 tablespoons vegetable oil
  • 1 pound medium white mushrooms, each cut in half
  • 1 package dried mushrooms (1/2 ounce)
  • 2 pounds beef for stew, cut into 1 1/2-inch chunks
  • 3/4 teaspoon salt
  • 1 large onion, diced
  • 2 tablespoons water
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 medium carrots, each cut lengthwise in half, then crosswise into thirds
  • 1 cup chicken broth
  • 3/4 cup dry red wine
  • 1/4 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1. In 5-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat.
  • Add white mushrooms and cook until tender and lightly browned and most of liquid
  •  evaporates, about 10 minutes; transfer to small bowl.
  • 2. Meanwhile, in 2-cup glass measuring cup, add dried mushrooms to 1 cup boiling
  • water. Set aside.
  • 3. Toss beef with salt. In same Dutch oven, heat remaining 1 tablespoon vegetable oil.
  • Add beef chunks, half at a time, and cook until browned, 10 to 12 minutes per batch;
  • transfer to bowl.
  • 4. With slotted spoon, remove dried mushrooms from soaking liquid and coarsely chop;
  • strain liquid. Set aside mushrooms and liquid.
  • 5. Preheat oven to 350 degrees F. In drippings in Dutch oven, cook onion with water
  • until onion is tender and lightly browned, about 10 minutes, stirring occasionally.
  • Add garlic and cook 2 minutes longer. Stir in tomato paste; cook 1 minute, stirring constantly.
  • 6. Return beef to Dutch oven; add dried mushrooms with their strained liquid, carrots,
  • chicken broth, red wine, thyme, and bay leaf. Heat to boiling over high heat.
  • Cover Dutch oven and bake 1 1/4 hours. Add sauteed mushrooms; bake 15
  •  minutes longer or until beef is tender. Discard bay leaf before serving.
Reprinted with permission of Hearst Communications, Inc.

Mushroom Risotto - 4 Servings

Although traditional risottos use refined arborio rice and require constant stirring,
you can achieve excellent results with this oven-baked version using short-grain brown rice
, taking advantage of its whole-grain benefits.
  • 1 serving: Calories 350; Carbohydrates 47g; Cholesterol 11mg; Dietary Fiber 4g;
  •  Fat 10g (Monounsaturated Fat 4g, Saturated Fat 3g); Sodium 404 mg
  • 1 ounce dried porcini mushrooms
  • 1 1/2 cups hot water
  • 4 teaspoons extra-virgin olive oil
  • 1 each medium leek
  • 1 cup short-grain brown rice
  • 2 cloves garlic
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup dry white wine
  • 3 cups reduced-sodium chicken broth
  • 4 ounces cremini
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • Combine porcini and hot water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid.
  •  Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved
  • liquid through a coffee filter or paper towel to remove any sand or dirt.
  • Preheat oven to 425 degrees F.
  • Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat.
  • Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes.
  •  Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated,
  •  2 to 4 minutes. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and
  •  transfer to the oven.
  • Bake until the rice is just tender but still has a little resistance and a creamy consistency,
  • 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat
  •  and simmer for a few minutes, stirring, until it reaches the desired consistency.
  • While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet
  • over medium-high heat. Add cremini and cook, stirring occasionally, until tender
  • and browned, 5 to 7 minutes.
  • When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley,
  • vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.

Roast Duck with Wild Mushroom Sauce - 6 Servings

Complement the duck's robust flavor with a rich, red, ripe berry-flavor zinfandel.

  • 1 serving: Calories 467; Carbohydrates 15g; Cholesterol 155 mg; Dietary Fiber 2g;
  • Fat 25g (Saturated Fat 8g); Sodium 483mg
  • 1 4- to 6-pound domestic duckling
  • 1/4 cup broken dried mushrooms
  • 1 cup frozen whole small onions, thawed
  • 2 tablespoon margarine or butter
  • 2 teaspoon sugar
  • 4 teaspoon all-purpose flour
  • 1 1/2 cup beef broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried savory, sage, or thyme, crushed
  • 1/2 teaspoon Worcestershire sauce
  • 1. Pull neck skin of duckling to back; fasten with a skewer. Tie drumsticks to tail.
  • Twist wing tips under back. Place bird, breast side up, on a rack in a shallow roasting pan.
  •  Prick skin. Insert a meat thermometer into breast (the bulb should not touch the bone).
  • 2. Roast in a 300 degree F oven for 1-1/2 to 2 hours or until temperature reaches 180
  • degrees F. The drumsticks should move easily.
  • 3. Meanwhile, for sauce, pour enough boiling water over dried mushrooms to cover.
  •  Let stand for 30 minutes; drain.
  • 4. In a saucepan cook mushrooms and onions in margarine or butter about 5 minutes or
  • until tender. Stir in sugar. Cook and stir for 5 to 7 minutes or until vegetables are glazed.
  • Stir in flour. Cook and stir for 3 to 5 minutes more or until flour is brown.
  • 5. Add beef broth, tomato paste, herb, and Worcestershire sauce. Bring to boiling.
  • Reduce heat; simmer, uncovered, for 10 to 15 minutes or until sauce is reduced to about 1-2/3 cups.
  • 6. To carve duck, remove the skin, if desired. With a sharp knife, slice duck along the
  •  backbone. Slice downward, cutting meat from ribs. Remove wings and legs.
  • Slice breast meat. Serve with sauce. Makes 6 servings.

Parmesan Polenta with Wild Mushrooms

Yields: 4-6

  • 1 serving: Calories 400; Carbohydrates 37g; Cholesterol 10mg; Fat 9g; Sodium 610 mg
  • Polenta or Yellow Corn Meal
  • No-stick cooking spray
  • One 6.6-ounce package instant polenta
  • 3 1/2 cups reduced-sodium chicken broth
  • 3 cloves garlic, thinly sliced
  • 1/3 cup coarsely grated mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Mushrooms
  • 2 tablespoons olive oil
  • 1 medium-size red bell pepper, cored, seeded, and cut into 2 x 1/4-inch strips, about 1 cup
  • 1 small onion, thinly sliced, about 2/3 cup
  • 1 1/2 pounds assorted wild mushrooms, such as shiitake, portobello, and cremini, or regular white
  •  mushrooms, cleaned and cut int
  • 1 tablespoon all-purpose flour
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 cup dry sherry or additional chicken broth
  • 1/4 cup snipped fresh chives
  • Whole radishes and assorted olives for garnish, optional
  • 1. Spray 9-inch square baking pan with no-stick cooking spray.
  • 2. Prepare polenta according to package directions, using 3 1/2 cups chicken broth and 3 cloves garlic.
  • When thickened, remove from heat; add 1/4 cup mozzarella, Parmesan, salt, and pepper; stir until
  • cheese is melted.
  • 3. Pour polenta into prepared pan, smoothing surface with spatula or back of spoon; sprinkle with
  • remaining mozzarella (see note). Let stand until firm.
  • 4. Meanwhile, prepare mushrooms. In 12-inch skillet over medium-high heat, heat oil; add bell pepper,
  •  onion, and 3 cloves garlic; cook 1 to 2 minutes, stirring frequently until softened. Add mushrooms;
  • cook 3 to 4 minutes, stirring occasionally until mushrooms are very lightly browned and almost tender.
  • 5. Stir in flour to coat thoroughly; stir in 3/4 cup broth and sherry. Increase heat to high; bring to boil.
  •  Cook 2 minutes, stirring frequently until sauce is slightly thickened. Remove from heat; stir in
  • snipped chives, salt, and pepper.
  • 6. Cut polenta first into 3-inch squares, then crosswise into triangles; spoon mushrooms over
  • to serve. Garnish, if desired, with radishes and olives. Makes 4 to 6 servings. Note: If desired,
  • heat broiler. Place pan with polenta on cookie sheet; broil, 3 to 4 inches from heat source,
  • about 1 minute until lightly browned.
Reprinted with permission of Hearst Communications, Inc.
Slow Cooked Chicken with Sauteed Mushrooms and Vanilla -4 Servings
Combining vanilla and garlic creates mellow accents in savory dishes. To split a vanilla bean open,
use a small, sharp paring knife and cut from one tip to the other. Carefully separate the two long,
 flat sides and scrape the seeds into the dish you're preparing. Save the pods for steeping or grinding
 to powder, or use them to make vanilla sugar.
  • 1 serving: Calories 560; Carbohydrates 9g; Cholesterol 221 mg; Fat 32g; Sodium 577 mg
  • 1 cup heavy cream
  • 6 cloves garlic, crushed and peeled
  • 4 sprigs fresh thyme
  • 3/4 teaspoon salt
  • 1 vanilla bean, split lengthwise, seeds scraped and pod reserved
  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms, such as chanterelle, oyster, and cremini, sliced
  • 1/4 teaspoon fresh-ground pepper
  • 3 tablespoons dry vermouth
  • 1 tablespoon unsalted cold butter
  • 1/16 teaspoon cayenne pepper
  • 2 tablespoons chopped chives
  • Place the cream, 3 cups water, 3 cloves of the garlic, 2 sprigs of thyme, 1/2 teaspoon salt,
  • and the vanilla bean seeds and pod in a medium saucepan with high sides. Bring to a
  • near-simmer (150°F) over medium-high heat and add the chicken. Reduce heat to medium-low
  • and cook until the chicken breasts reach an internal temperature of 155°F — about 50 minutes.
  •  (Be certain to ensure the liquid stays within a range of 140°F and 150°F.) Transfer the breasts
  •  to a small bowl and cover. Reserve the cooking liquid. Heat the olive oil in a large nonstick
  •  skillet over high heat. Add the mushrooms, pepper, remaining garlic, thyme, and salt and
  •  cook for 7 minutes. Carefully add the vermouth and cook for 1 more minute. Add the
  •  butter and the reserved cooking liquid and gently boil until the sauce is slightly thickened
  •  — about 20 minutes. Discard the garlic cloves and thyme sprigs. Stir in the cayenne and
  • chives. Serve chicken sliced, topped with the sauce.
Reprinted with permission of Hearst Communications, Inc.
Fettuccini Alfredo and Wild Mushrooms - 4 Servings
  • 1 serving: Calories 420; Fat 20g
  • 1/4 cup butter or margarine
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 ounces mixed sliced wild mushrooms (crimini, shiitake, oyster)
  • 1 package (9 ounces) fresh fettuccini
  • 1/4 cup white wine
  • 1 1/4 cups 1 percent milk
  • 1 package (3 ounces) NeufchÂtel cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • Pinch of grated nutmeg
  • 2 tablespoons chopped parsley
  • 1. In large skillet, melt butter over medium heat. Add onion and garlic and cook 6 to
  •  7 minutes, until tender. Stir in mushrooms and cook 4 minutes. Cook fettuccine
  • according to package directions.
  • 2. Add wine to skillet and boil 1 minute. Stir in milk, NeufchÂtel, Parmesan, salt,
  • and nutmeg. Toss cooked pasta with sauce. Sprinkle with parsley.
Reprinted with permission of Hearst Communications, Inc.

Boneless Pork Chops with Mushrooms & Thyme - 2 Servings

Although this supper is made to serve two, you can double or triple the recipe so it becomes
 a family meal that's big on taste but still very healthy. If you'd rather not use vermouth,
substitute unsweetened apple juice.
  • 1 serving: Calories 350; Carbohydrates 4g; Cholesterol 83mg; Dietary Fiber 1g;
  •  Fat 16g (Monounsaturated Fat 8g, Saturated Fat 5g); Sodium 420mg
  • 2 each 5-ounce boneless, center-cut pork loin chops
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 each medium shallot
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup dry vermouth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh thyme
  • Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking
  •  spray and place over medium heat. Add the pork chops and cook until browned
  • on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving
  •  plates; tent with foil to keep warm.
  • Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds.
  • Add mushrooms and cook, stirring occasionally, until they soften and begin to
  • brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard,
  •  thyme and any juices that have accumulated from the pork; cook until the sauce
  •  is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the
  •  pork chops and serve immediately.

 Lobster and Wild Mushroom Polenta Balls - 12 Servings

  • 1 cup ready-to-use wild mushroom polenta, or polenta of choice,
  • about half 16-ounce package
  • 2 tablespoons grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 4 ounces cooked lobster meat, crabmeat, or shrimp, cut in 12 pieces
  • 1 cup packaged unseasoned bread crumbs
  • 1 quart vegetable oil for deep-fat frying
  • 1. In medium-size bowl, using fork, break polenta into fine crumbs;
  • stir in Parmesan, 2 tablespoons warm water, and salt and pepper, to taste.
  • 2. Oil hands well; using about 1 1/2 tablespoons polenta, form into
  • cup-shape. Place one piece lobster in center, and roll into ball to cover
  • lobster. Roll each ball into bread crumbs to coat well. Polenta balls may
  •  be prepared ahead to this point and refrigerated until serving time.
  • 3. In heavy 3-quart saucepan, over medium heat, heat oil to register
  • 365 degrees F on deep-fat frying thermometer, or until 1-inch bread
  • cube fries golden in 1 minute. Fry polenta balls 1 to 2 minutes until
  • golden brown. Using slotted spoon, remove from pan to paper towels
  •  to drain. Serve warm.
  • Note: If preferred, polenta balls may be made omitting 2 tablespoons
  • warm water, and oven-baked at 400 degrees F for 12 to 15 minutes.
  • Cool 5 minutes before serving.
Reprinted with permission of Hearst Communications, Inc.
Italian Mushroom and Bean Soup - 6 Servings

  • 1 serving: Calories 200
  • 1 small bunch (1/2 pound) escarole
  • 1 tablespoon olive or vegetable oil
  • 2 onions, chopped
  • 2 slices bacon, chopped
  • 2 garlic cloves, crushed in press
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 1 can (15 1/2 ounces) white kidney beans, rinsed and drained
  • 1/3 cup small pasta such as mini bow ties or tubetti
  • 1 package (.5 ounces) dried porcini mushrooms, crumbled
  • 1/2 teaspoon salt
  • 1. Rinse escarole well; coarsely chop leaves.
  • 2. In 5-quart pot, cook onion in oil until tender, 5 minutes. Add bacon
  • and garlic and cook 3 minutes. Add escarole, chicken broth, beans,
  • pasta, mushrooms, and salt. Cover and simmer 15 minutes.
Reprinted with permission of Hearst Communications, Inc.

Tofu with Tomato-Mushroom Sauce - 4 Servings

Sauteed tofu makes a simple fresh tomato-and-mushroom sauce hearty and substantial.
 Serve over polenta or toss with pasta.
  • 1 serving: Calories 136; Carbohydrates 6g; Cholesterol 6mg; Dietary Fiber 2g;
  • Fat 9g (Monounsaturated Fat 3g, Saturated Fat 2g); Sodium 111 mg
  • 14 ounces extra-firm tofu
  • 2 teaspoons extra-virgin olive oil
  • 2 each medium tomatoes
  • 1 1/2 cups sliced mushrooms
  • 2 tablespoons prepared pesto
  • 2 tablespoons crumbled feta cheese
  • Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs.
  • Coarsely crumble each slice into smaller, uneven pieces.
  • Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer,
  • without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.
  •  Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown,
  •  5 to 7 minutes more.
  • Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked,
  • 1 to 2 minutes more. Remove from the heat and stir in pesto and feta.
Mushroom-Stuffed Pork Chops with Spinach Saute -4 Servings
  • 1 serving: Calories 400; Carbohydrates 7g; Cholesterol 60mg; Fat 13g;
  • Sodium 130 mg
  • 1/4 ounce dried porcini mushrooms, about 1/3 cup
  • 2/3 cup hot water
  • 8 ounces mixed fresh mushrooms, such as shiitake, portobello,
  • cremini, and/or white mushrooms, wiped clean
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 small onion, finely chopped, about 1/2 cup
  • 1/4 cup fresh bread crumbs, preferably from Italian bread
  • Salt and freshly ground black pepper, to taste
  • 2 double boneless center-cut loin pork chops, about 8 ounces
  • each and 1 1/2 inches thick, trimmed of fat
  • 1/4 cup reduced-sodium chicken broth or water
  • Spinach SautÉ (Below)
  • Braised Red Onions (Below)
  • 1. In small bowl, combine porcini mushrooms and hot water;
  • let stand 20 minutes until mushrooms are softened.
  • 2. Meanwhile, trim fresh mushrooms, removing stems from shiitakes
  • and portobellos; process, using pulsing motion, in food processor
  • until finely chopped, working in batches if necessary. You should
  •  have about 3 cups.
  • 3. In 10-inch nonstick skillet over medium-high heat, heat 1 tablespoon oil;
  • add onion; cook 2 minutes, stirring frequently until softened. Add chopped
  • mushrooms; cook 6 to 8 minutes, stirring occasionally until mushrooms
  • are tender.
  • 4. Meanwhile, drain porcini, reserving liquid; squeeze dry; chop to make
  • about 1/4 cup. Remove skillet from heat; stir in porcini, bread crumbs,
  • salt, and pepper. Set mixture aside to cool.
  • 5. Place pork chops on flat surface; using small sharp knife, cut horizontal
  •  pocket in each chop about 4 inches long and 2 inches deep.
  • Divide mushroom mixture evenly among pockets, pressing in firmly;
  • sprinkle chops lightly on both sides with salt and pepper.
  • 6. Wipe out skillet with paper towels; add remaining 1 teaspoon oil;
  • heat over medium heat. Add stuffed pork chops; cook 4 minutes on
  •  each side until browned. Add chicken broth and 1/2 cup reserved
  • porcini liquid; bring to boil. Reduce heat to medium-low; simmer, covered,
  •  about 6 minutes until pork is just cooked through. Remove from heat;
  • using slotted spoon transfer chops to cutting board.
  • 7. Cut chops into 1/4-inch slices; arrange on serving plates. Spoon liquid
  •  remaining in skillet over pork; serve accompanied by Spinach SautÉ and
  •  Braised Red Onions. Makes 4 servings.
  • SPINACH SAUTÉ Stem, rinse, and drain 2 pounds spinach; you should
  • have about 20 cups of leaves. In 5- to 6-quart Dutch oven over medium
  •  heat, heat 1 1/2 teaspoons olive oil; add 2 cloves garlic, crushed; cook
  •  30 seconds until fragrant. Add spinach and 1/8 teaspoon each crushed
  •  hot red pepper and freshly grated nutmeg; cook 4 to 5 minutes, tossing
  • spinach gently until wilted and tender but still bright green. Remove from
  •  heat; season with salt and freshly ground black pepper, to taste. Makes
  •  4 servings.
  • BRAISED RED ONIONS Peel and trim roots of 4 medium-size red onions;
  •  place, one at a time, on cutting board, root end down. Using sharp knife,
  •  cut into 8 wedges, stopping two thirds of way down to root end; do not
  • cut all the way through. Place onions in glass pie plate; drizzle with
  •  1 tablespoon honey; sprinkle with salt and freshly ground black pepper,
  •  to taste. Scatter 6 fresh thyme sprigs or 1/2 teaspoon dried thyme leaves
  •  on top; pour 1/4 cup reduced-sodium chicken broth or water into pie plate.
  •  Cover with vented plastic wrap; cook in microwave on high (100% power)
  • 18 to 20 minutes until onions are tender when pierced with tip of knife.
  • When serving, spoon some of liquid from dish over onions. Makes 4 servings.
Reprinted with permission of Hearst Communications, Inc.

Porcini Mushroom Risotto

Stir bacon and Parmesan into creamy risotto for a delightful meal. Yields: 8 cups.
  • 1 serving: Calories 181; Carbohydrates 13g; Cholesterol 18mg; Fat 10g; Sodium 442mg
  • 3/4 cup dried porcini mushrooms (about 1/3 ounce)
  • 4 1/2 cups low-sodium chicken broth
  • 8 ounces bacon, cut into 1/2-inch pieces
  • 1 medium onion, minced (about 1 cup)
  • 2 1/4 cups Arborio rice (about 1 pound)
  • 1/2 cup dry white wine
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground pepper
  • dried bread crumbs
  • 1. Make the mushroom broth: Bring 4 cups water to a simmer in a medium saucepan,
  • completely submerge the mushrooms, and soak for 25 minutes. Remove the mushrooms
  • with a slotted spoon and slice into 1/2-inch pieces. Strain the water and return it to the saucepan;
  • add the chicken broth, bring to a simmer, and keep warm.
  • 2. Make the risotto: Cook bacon in a large saucepan until crisp. Transfer to a small bowl and set aside;
  •  reserve fat. Sauté onions in 2 tablespoons bacon fat until translucent — about 5 minutes.
  • Add the rice and cook over medium heat until slightly translucent — about 5 minutes.
  •  Add the wine and cook until absorbed. Add 1 cup of hot broth, stirring constantly,
  •  and cook until absorbed, continue stirring and adding broth by the cupfuls until risotto is
  • creamy and rice is cooked through but slightly al dente — about 25 minutes. Stir in the bacon,
  • Parmesan, salt, and pepper and serve immediately or freeze (see Step 3).

3. Freeze the leftover risotto: Shape 1/4 cupfuls of cooled risotto into 2-inch patties and

coat with bread crumbs. Stack patties between sheets of waxed paper and transfer to

an airtight container. Store frozen for up to 2 months. To serve, cook frozen patties

in a lightly oiled or buttered skillet for 6 minutes on each side. Drain on paper towels.

By: Country Living


10 ounces brioche, crust removed
6 ounces white sugar
½ cup dried candy cap mushrooms
8 ounces heavy cream
2 ounces dark brown sugar
11 ounces milk
1 egg yolk
2 eggs
1/4 cup turbinado sugar 
Cut brioche into cubes and place in a buttered casserole dish large enough to hold (a 13x9 pan will work).

Grind white sugar and mushrooms together in a food processor and set aside.

In a heavy saucepan, bring to boil cream, the mixture of white sugar and mushrooms,
the dark brown sugar and most of the milk (about 9 ounces). In a large bowl,
whisk eggs and remainder (2 ounces) of milk.
Temper cream into eggs, stirring constantly. Strain the egg/cream mixture into the casserole.
 Let bread absorb the egg/cream mixture. Sprinkle top with turbinado sugar.
  • Bake at 300 degrees for 1 hour and 10 minutes.