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Black Trumpet Mushroom Recipes
Broccoli with Black Trumpet Cheese Sauce
1 oz. Black Trumpet mushrooms 1 cup water
1 cup milk 3 Tbs. flour
3 Tbs. butter 1/2 cup diced onion
1 1/2 cups mild cheddar cheese 1 Tbs. dry white wine

In bowl, pour heated water over coarsely chopped Black Trumpets and let them
sit for one hour. In saucepan, lightly saute onion in butter, add flour and
cook while stirring 2-3 minutes. Slowly whisk in soaking water and black
trumpets, followed by the milk, and cook over medium heat until thickened.
Add wine and the grated cheese, cook just until cheese is melted. Add salt
and pepper to taste. Serve over fresh steamed broccoli.


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Cauliflower Mushroom Recipes
Gruyere and Cauliflower Mushroom Quiche
1 oz. Cauliflower mushrooms 2 Tbs. butter
1 Tbs. flour 3/4 cup milk
1/2 C chopped onion 4 eggs
1 tsp. salt 1/2 tsp. white pepper
1/2 tsp nutmeg 8 oz. grated gruyere cheese

In bowl, pour heated milk over coarsely chopped Cauliflower mushrooms and
let sit for one hour. In saucepan, lightly saute onion in butter, add flour
and cook while stirring 2-3 minutes. Slowly whisk in milk and Cauliflower
mushrooms and cook over medium heat until thickened. Beat eggs with
remaining ingredients and blend in the slightly cooled onion-mushroom
mixture. Pour into pie crust and bake at 350 degrees for 40-45 minutes or
until set.


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Chanterelle Mushroom Recipes
Cream of Chanterelle Soup
1 oz. Chanterelle mushrooms 4 Tbs. butter
1/4 cup flour  2 cups water
4 cups milk 2 egg yolks
1 onion, finely chopped 1/2 cup grated cheddar cheese
dash nutmeg 1 tsp. salt

1/4 tsp. pepper

In bowl, pour heated water over coarsely chopped Chanterelles and let sit
for 15 minutes. In saucepan, saute onions in butter, add flour, and cook
while stirring 2-3 minutes. Slowly whisk in soaking water and Chanterelles,
and cook over medium heat until thickened. Beat egg yolks, cheese and spices
into milk and slowly whisk into the Chanterelle base. Slowly heat, but do
not allow to boil.


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Hedgehog Mushroom Recipes
Hedgehog Gravy
1 oz. Hedgehog mushrooms 2 cups water or stock
3 Tbs. butter or fat from drippings 3 Tbs. flour
1 Tbs. soy sauce 1 Tbs. nutritional yeast
1/2 tsp. black pepper

In bowl, pour heated water or stock over coarsely chopped Hedgehog mushrooms
and let sit for one hour. In saucepan add flour to melted butter or fat and
cook while stirring 2-3 minutes. Slowly whisk in soaking water and Hedgehog
mushrooms and cook over medium heat until thickened. Add remaining
ingredients and add salt and more pepper to taste. Serve over mashed
potatoes or your favorite meat dish.


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Lobster Mushroom Recipes
Lobster Mushroom Frittata
1 oz. Lobster mushrooms 3 Tbs. butter
1/2 cup milk 1/2 cup chopped onion
1/4 cup chopped parsley 1/2 tsp. salt
1/4 tsp. black pepper 6 eggs
4 oz. feta cheese, crumbled


In bowl, pour heated milk over coarsely chopped Lobster mushrooms and let
sit for one hour. In saucepan, lightly saute onion in 2 Tbs. butter. beat
eggs into milk and Lobster mushrooms. Add onions and the remaining
ingredients. Heat the remaining butter in a large, ovenproof skillet over
medium high heat. When quite hot add the egg mixture and cook until bottom
is set. Place under preheated broiler to finish cooking and brown the top.


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Matsutake Mushroom Recipes
Matsutake Stir Fry
1 oz. Matsutake mushrooms 1 potato, diced
2 carrots, sliced 1 onion, chopped
1 cup cabbage, sliced 2 small zuchini, sliced
1 Tbs. red miso 2 Tbs. soy sauce
1 Tbs rice vinegar 1 tsp. toasted sesame oil

1 Tbs. peanut oil 1 tsp. tumeric
1 tsp. ground cumin 1/8 tsp cayenne
juice from 1/2 lime 3/4 cup water

In bowl, pour heated water or stock over coarsely chopped Matsutake
mushrooms and let sit for one hour. In separate bowl, add soy sauce, miso,
vinegar, lime juice, Matsutake soaking water and spices, and mix to a smooth
consistency. In wok, saute vegetables and Matsutake in peanut and sesame
oil. (Add cabbage, zucchini and garlic last, so they are just heated
through.) Use miso mixture to moisten vegetables frequently as they saute,
to form a rich sauce. Serve over rice.


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Mixed Mushroom Recipes
Hungarian Mushroom Soup
1 oz. MycoLogical Mixed mushrooms 4 Tbs. butter
4 Tbs. flour 2 1/2 cups water or stock
4 cups milk 2 cups chopped onion
1 Tbs. fresh lemon juice 1 cup sour cream
4 tsp paprika 2 tsp dill weed

2 tsp salt 1 Tbs. soy sauce

In bowl, pour heated water or stock over coarsely chopped mixed mushrooms
and let sit for 15 minutes. In saucepan, lightly saute onion in butter, add
flour and cook while stirring 2-3 minutes. Slowly whisk in mushrooms and
their soaking water and cook over medium heat until thickened. Add milk and
paprika and simmer another 2 or 3 minutes. Whisk in 1/2 cup of the sour
cream, then add remaining ingredients. Garnish with a dollop of sour cream
in the bowl.


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Morel Mushroom Recipes
Morel Rarebit
1 oz. Morel mushrooms 3 Tbs. butter
3 Tbs. flour 2 cups half & half
2 1/2 cups grated cheddar cheese 1 tsp. dry mustard
1/8 tsp. cayenne

In bowl, pour warmed half & half over coarsely chopped Morels and let sit
for 15 minutes. In saucepan, add flour to melted butter and cook while
stirring 2-3 minutes. Slowly whisk in cream and Morels, and cook over medium
heat until thickened. Add cheese, mustard and cayenne, cook until cheese
melts. Add salt and pepper to taste. Serve over toasted whole wheat bread or
English muffins.


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Morel Stroganoff
2oz package of MycoLogical Morel  mushrooms with spice packet
4 Tbs. butter 3/4 cup water or stock
1 1/2 cup milk 1/4 cup chopped onion
1/4 cup sour cream 1/2 tsp. sherry
In bowl, pour heated water over coarsely chopped Morels and let sit for 15
minutes. In sauce pan, lightly saute onion in butter, add contents of spice
packet and cook while stirring 2-3 minutes. Slowly whisk in Morels and their
soaking wter followed by the milk, and cook over medium heat until
thickened. Add sherry and sour cream just before serving. Serve over pasta
or noodles.
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Porcini Mushroom Recipes
Porcini Bechamel
1 oz. Porcini mushrooms 4 Tbs. butter
4 Tbs. flour 2 1/4 cups milk
1/4 cup finely chopped onion 1 Tbs. dry white wine
1 bay leaf pinch dried thyme

In bowl, pour heated milk over coarsely chopped Porcini and let sit for 15
minutes. In saucepan, lightly saute onion in butter, add flour and cook
while stirring 2-3 minutes. Slowly whisk in milk and Porcini, add bay leaf,
thyme and wine, and cook over medium heat until thickened. Add salt and
pepper to taste. Serve over fish or chicken.


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Yellowfoot Chanterelle Recipes
Scalloped Potatoes and Yellowfoot Chanterelles
1 oz. Yellowfoot mushrooms 4 Tbs. butter
2 Tbs. flour 1 cup water
5 med. potatoes, sliced 1 medium onion, sliced thin
1/2 cup sherry 1 tsp salt
1/4 tsp. black pepper 1/8 tsp. garlic powder

1/2 cup grated swiss cheese

In bowl, pour heated water over coarsely chopped Yellowfoot mushrooms and
let sit for one hour. In saucepan, add flour to melted butter and cook while
stirring 2-3 minutes. Slowly whisk in soaking water from Yellowfoot and cook
over medium heat until thickened. Add sherry and spices. In shallow baking
dish layer potatoes, onion and Yellowfoot. Pour sauce over them and sprinkle
with grated cheese. Bake at 375 degrees for one hour, or until top is brown
and bubbly.

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