<![CDATA[The Wild Mushroom Cookbook - Blog]]>Wed, 14 Feb 2018 17:11:22 -0800Weebly<![CDATA[New "Shopping Cart" on our home page!]]>Wed, 14 Feb 2018 22:52:06 GMThttp://wildmushroomcookbook.com/blog/new-shopping-cart-on-our-home-pageWe now have a new "shopping cart" on our website, to make it easier to order our book directly from us. If you wish us to personalize your book, send us an e-mail at info@wildmushroomcookbook.com, including the correct spelling of the name or names of the person or persons to whom you would like the book dedicated.
<![CDATA[February 28th, 2017]]>Wed, 01 Mar 2017 00:23:55 GMThttp://wildmushroomcookbook.com/blog/february-28th-2017Mushroom Corned Beef
Corned beef is not hard to make--it can be less expensive and better tasting than store-bought. Although brisket is traditionally used, one can just as easily use any cheap, tough cut, such as a rump, round or chuck roast. Depending on the size of the roast, start it 5  to 10 days before St. Patrick's Day.

3 to 5 pound beef (or venison, bison or?) roast

1/2 to 1 cup salt
2 Tablespoons to 1/4 cup brown sugar
3 to 6 cups water (to cover meat--amount depends on size of roast, and size of brining container)
1/4 to 1/2 cup juice off of fresh sauerkraut or kim chee, if available
1 to 2 tablespoons vinegar
If you are paranoid about botulism, you may add sodium nitrate--a Tablespoon or 2. The combination of salt, vinegar, (sauerkraut juice) and refrigeration all minimize the chance of botulism. Also the cooking of the meat would destroy the toxin.

4 clove garlic, minced

2 Tablespoons dried, crushed Boletus edulis (do not use this mushroom if you are adding sodium nitrate to the brine, as it can break it down and may render it ineffective.)
6 or 8 turkey tail mushrooms

2 tablespoons pickling spice, or the following blend:
(Not all ingredients are necessary; adjustments may be made for your personal taste)

1 tsp. peppercorns
1/4 tsp. ground cinnamon or 1/2 cinnamon stick
1/2 tsp. dill seed
1/2 tsp. mustard seed or prepared mustard
1 tsp. coriander seed
1/2 tsp. celery seed
1 leaf California bay, or 2 leaves European bay
1 tsp. thyme
2 slices fresh ginger
6 allspice
6 cloves
1/2 tsp. cumin seed
6 juniper berries of a 2" piece of cypress or fir needles
1/2 tsp. grated orange, lemon or grapefruit rind
1/2 tsp red pepper or a pinch of cayenne

Bring the mushrooms to a boil in 3 cups of water. Cover and simmer for a half hour, replenishing the water as it evaporates. Add the rest of the spices and simmer another 15 minutes. Allow to cool to room temperature. Add the garlic and the minimal amounts of remaining brine ingredients (don't add more water unless it is needed). Chill.

Find a non-corrosive container (glass, ceramic, stainless steel) in which the roast will fit for brining. It should be slightly larger than the roast, so that the brine can get to the sides, but not too much larger, so you don't have to use too much brine. Put the roast into the container and pour the brine over it. Push the meat down into the brine. If the brine does not cover the meat, combine more water with more salt, sugar, vinegar, etc., and add it until the meat is covered. Cover the container, and put it in the refrigerator. Brine the meat for 5 to 10 days, depending on the size of the roast. Turn the meat every day or two, to make sure that it brines evenly.

When cooking the corned beef, you may want to use some of the brine in the cooking water, but not too much, or it can be too salty. You can strain the spices out of the brine, and add them to the cooking water, if you wish. As with a pot roast, boil for 4 to 6 hours, adding vegetables toward the end of the cooking.
<![CDATA[Holiday Treats]]>Mon, 26 Dec 2016 21:44:57 GMThttp://wildmushroomcookbook.com/blog/holiday-treatsCandy Cap Danish Rings
Makes 2 rings, serves about 16

Danish pastry is a lengthy process, but not too difficult, and well worth the effort for a special occasion.
Danish pastry:
½ cup warm water (105 to 115° F)
1 package (1 tablespoon) dry active yeast
2 eggs
½ cup milk
4 cups sifted all-purpose or pastry flour
1 teaspoon salt
2 tablespoons sugar
1 pound butter, ½ cup cold, the rest softened
1 ½ teaspoon ground cardamom
1 cup apples, chopped

1 cup fresh candy caps, or ½ cup dried
1 cup pecans, hazelnuts or almonds
½ cup raisins
¼ cup butter, softened
½ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon salt

In a small bowl, stir the yeast into the warm water. Allow it to sit for at least 15 minutes. Meanwhile, mix the dry ingredients for the pastry together in a large bowl. Cut in the ½ cup of chilled butter with a pasty cutter or fork, until the butter particles are about the size of lentils.

With a fork, beat the eggs into the yeast mixture, then stir in the milk. Add the egg and yeast mixture to the flour mixture, stir until blended, then turn it out onto a floured board and knead it for a few minutes, until it's smooth. Oil the bowl, then return the dough to the bowl and cover with plastic or a damp towel, and refrigerate it for a half hour.
After chilling, on a pastry cloth, using a little flour to prevent sticking, roll out the dough into a long rectangle about ¼ inch thick and about 8 inches wide. Starting at one end, spread ⅔ of it with the softened butter. Fold it in thirds by gently folding the unbuttered portion over onto the center portion, then fold the remaining end over onto the center. Cover and refrigerate for two hours or overnight.
Place the dough back on the pastry cloth, so that the folded edges are to the sides. Roll the dough out again, the same size as before. Dust the dough with a little flour when necessary. Fold the dough into thirds again, and turn the dough so the folded edges are to the sides. Roll out again, fold, and chill another half hour. Repeat this process two more times. Chill the dough again for 2 hours.

To make the filling, use a food processor or a knife to finely mince the pecans, apples, raisins and fresh candy caps. If using dried candy caps, grind them in a spice mill, coffee grinder or blender, then reconstitute them with ¼ cup hot water. When they are softened, mix them in with the other ingredients. Stir in the sugar, butter, cinnamon and salt.

To make the two rings, cut the dough in half. Roll each half out 6 inches wide and 20 inches long. Spread half of the filling on each strip of dough, leaving a 2 inch strip along one long side unfilled, but spreading it clear out to the edges on all the other sides. Brush a little water on the unfilled edge. Starting from the long edge across from the unfilled portion, begin rolling the dough and filling into a long log. The water should seal the edge, but leave the edge on the underside of the log. Apply a little water to the two ends of the log, and bend it around until the ends touch. Cut ⅔ of the way through the ring from the outside edge, every inch, to designate slices. Widen the ring out, just a little, by pushing it out from the inside, then give it a little twist to spread the cuts and display the filling. Place the rings on a greased cookie sheet with an edge, leaving at least 3 inches between them. Allow them to rise for a half hour in a warm place, or overnight in the refrigerator. While they rise, preheat the oven to 400° F.

Bake the pastries for 25 to 35 minutes, until they are golden brown and cooked through. Allow them to cool at least 10 minutes before serving, to allow them to reabsorb any butter that melts out.
<![CDATA[Candy-Cap Chocolate Chip Cheesecake]]>Mon, 31 Oct 2016 04:27:04 GMThttp://wildmushroomcookbook.com/blog/candy-cap-chocolate-chip-cheesecakeI made a candy cap cheesecake for my husband's birthday cake, using the recipe in our Wild Mushroom Cookbook with the following variations:
I made a chocolate-almond crust by combining 1 1/2 cup ground almonds with 1/4 cup sugar, 2 Tablespoons cocoa powder,  1 tablespoon melted butter and 2 tablespoons tahini. I pressed this into the bottom of the springform pan.
I threw a half-cup chocolate chips into the cheesecake batter.
I frosted the whole thing with the following: 1 cup sour cream, 1/2 cup sugar, 1/4 teaspoon vanilla, pinch of cardamom, beaten together, then beat in 1/2 cup melted butter. This makes a not-too-sweet and not-too-greasy frosting.
<![CDATA[Find our Book at the Ashland Co-op]]>Wed, 26 Oct 2016 20:59:43 GMThttp://wildmushroomcookbook.com/blog/find-our-book-at-the-ashland-co-opPicture
If you happen to live in or around Ashland, Oregon, and happen into the Ashland Co-op, and notice that they sell a number of wild mushrooms, but don't know what to do with them, go to their book section, and you will find our Wild Mushroom Cookbook, which will cover all the wild mushrooms they sell!

<![CDATA[3rd Printing on it's Way!]]>Fri, 14 Oct 2016 19:00:47 GMThttp://wildmushroomcookbook.com/blog/3rd-printing-on-its-wayOur 3rd printing will be arriving next week. The content of the book is the same, but we've added a tag line to the title. The new title will be: The Wild Mushroom Cookbook: Recipes From Mendocino, For Cooks Everywhere.
<![CDATA[Chanterelle or Porcini Steak and Kidney Pie Filling]]>Fri, 14 Oct 2016 18:29:29 GMThttp://wildmushroomcookbook.com/blog/chanterelle-or-porcini-steak-and-kidney-pie-fillingPicture
This can be used to fill a pie, for a variation on the traditional English meat pie, or it may be served on toast or over rice or noodles.
Makes one pie, or serves 6.

4 Tablespoons butter or oil
1 cup minced onion
1 to 3 cups minced chanterelles (depending on water content) or 1/2 cup dried Boletus, minced or coarsely ground
1 cup chopped kidney (beef, lamb or pork)
1 1/2 cups chopped steak or lean burger
1 teaspoon minced rosemary
1 teaspoon thyme or basil (dried and crushed or minced)
4 cloves garlic, minced
1/4 cup red wine (or sherry)
1 teaspoon Worcestershire sauce
1 teaspoon salt
2 teaspoons cornstarch
1 cup water or broth

Saute onions and mushrooms in butter over medium heat until the onions begin to turn golden. If they start to stick to the pan, add a little of the wine. Add the meats, garlic, salt and herbs. Saute for about 3 minutes, then add the wine. Mix together the water and cornstarch, and stir into the mixture, stirring constantly until the sauce thickens. Fill pie crust and bake, or serve immediately over toast, rice, pasta, potatoes, polenta or other grain dish.

<![CDATA[First Rain, Chanterelles!]]>Tue, 04 Oct 2016 05:35:42 GMThttp://wildmushroomcookbook.com/blog/october-3rd-2016While I was waiting for my friend today, I took a little walk and found these beauties. 
Made a garlicky fried rice with chanterelles and beet greens and peas:
I'm so happy winter is coming.  Everything is smiling out there! 

<![CDATA[Heirloom Expo!]]>Mon, 05 Sep 2016 20:34:59 GMThttp://wildmushroomcookbook.com/blog/heirloom-expoWe'll be at the Heirloom Expo in Santa Rosa, CA on Wed. and Thurs., Sept. 7 & 8, at the "Yes on Prop 59" booth. We'll be serving tastes of Candy Cap Glazed Nuts, too.
​ Come buy the book and we'll personalize it to you!]]>
<![CDATA[Early Chanterelles are Out]]>Wed, 03 Aug 2016 01:09:39 GMThttp://wildmushroomcookbook.com/blog/early-chanterelles-are-outOn the Mendocino coast, some late summer rain and overnight mists have brought out some early chanterelles in spots that stay moist, like north-facing slopes.
<![CDATA[Sablefish with Prince]]>Wed, 29 Jun 2016 01:04:36 GMThttp://wildmushroomcookbook.com/blog/sablefish-with-princeSome of our local fishermen have been bringing in Sablefish (also called Black Cod) lately, and they are a really delicious fish with a delicate flavor and texture. Here's one of my favorite ways of cooking it:

2 Tablespoon minced onion
1 cup finely chopped prince (Agaricus augustus)
1 teaspoon coconut oil
Petals from 2 or 3 roses (fragrant) or 1 Tablespoon rose water (optional)
1/2 of a 12 oz. can coconut milk
1 sablefish, cleaned and head removed (1 to 2 pounds of fish)
1/2 teaspoon salt

In a large skillet, saute the mushroom and onion in the coconut oil until the onion is transparent and the mushroom soft. Chop the rose petals--a food processor will do it quickly--and scatter them over the mushroom mixture. Add the coconut milk and sprinkle with the salt. Lay the sablefish in the pan (if it's too long, cut it in half across the backbone), put a lid on the skillet, and turn to a low flame. Poach the fish gently, turning it every 5 minutes, until the flesh will flake with a fork, to the bone. Cooking time will vary according to size of fish--about 15 to 20 minutes at a low heat.
<![CDATA[Creamed Prince on Toast]]>Mon, 13 Jun 2016 18:58:52 GMThttp://wildmushroomcookbook.com/blog/creamed-prince-on-toastPicture
This is a delicious but quick dish for when you're tired or in a hurry, and that prince needs to be eaten before it gets too wormy. The sauce is also excellent on rice (particularly jasmine rice), quinoa or pasta.

Serves 2.

2 teaspoons coconut oil or butter
1 cup finely chopped prince (Agaricus augustus)
1/4 cup sausage (optional)
1 clove garlic, minced
2 cups milk
1/2 teaspoon salt, or to taste
3 to 4 teaspoons cornstarch
1 egg (optional)
2 slices of toast, or cooked grain or pasta for 2

Heat the oil or butter in a saucepan over medium heat. Add the mushroom, and sausage if using. Saute until the mushroom and sausage are nearly done. Add the garlic and finish cooking. Add the salt and the milk, reserving 1/4 cup of the milk. Bring to a simmer. Mix the cornstarch into the reserved milk, and whisk the egg in also, if using. Stir this combo quickly into the simmering sauce, and stir until it thickens, and just comes back to a boil. Serve over toast, or cooked grain or pasta.

<![CDATA[Prince Almondine Pasta Sauce]]>Fri, 13 May 2016 21:43:30 GMThttp://wildmushroomcookbook.com/blog/prince-almondine-pasta-saucePicture
Makes about 1 quart of sauce

1 tablespoon butter or coconut oil
1/4 onion, chopped
2 to 3 cups prince mushroom (Agaricus augustus), finely chopped
1/2 cup toasted almonds
6 to 8 dried candy caps (optional, but they make it really good!)
2 cups milk or half-and-half
1/4 cup Parmesan cheese
1/2 teaspoon salt or to taste
1 tablespoon cornstarch

Melt the butter or oil in a sauce pan. Saute the onion. When the onion begins to brown, add the mushrooms. Saute until the mushrooms have softened and released their water.
Meanwhile, in a blender or other food grinder, grind half the almonds with the candy caps, to a meal. Stir the meal in to the mushrooms and onions, then add all but 1/4 cup of the milk. Bring to a simmer. Stir in the cheese and salt. Simmer slowly for about 10 min. Meanwhile, chop the remaining almonds.
Combine the cornstarch with the remaining milk, and stir into the simmering sauce. Bring back to a simmer while stirring constantly. Remove from heat. The chopped almonds may be added to the sauce at this time, or used as a garnish. Serve over pasta. May also be garnished with extra Parmesan, or chopped chervil, parsley or chives. Left-over sauce is good spread on toast.

<![CDATA[More Croc Recipes]]>Sat, 09 Apr 2016 01:06:28 GMThttp://wildmushroomcookbook.com/blog/more-croc-recipesIf you do not have crocodile agaricus, you can use any other Agaricus, including the Prince; or you can use  Portabellas or other cultivars of A. bisporus.

Croc, Asparagus and Avocado Omelette

Serves 1 or 2

3 or 4 spears asparagus, cut into pieces
1 1/2 to 2 cups Agaricus crocodilinus, sliced and cut into 2" to 3" lengths
1 tablespoon plus 1 teaspoon coconut oil or butter
1 scallion, chopped
1 clove garlic, minced
3 eggs
1/2 avocado
2 tablespoons grated jack cheese

Saute the asparagus and mushroom in the tablespoon of butter or oil until the asparagus is bright green and the mushroom is softened. Meanwhile, break the eggs into a bowl, and beat them. Begin to heat an omelette pan or a second skillet, over med-low heat, with the remaining butter or oil.
Add the scallion and garlic to the asparagus, and saute a few more minutes. Meanwhile, pour the eggs into the second skillet, and shake it or slant it to spread the eggs over the bottom of the pan. When they start to set on the bottom, sprinkle on the cheese on half the eggs. Then add the mushroom/asparagus combo. Lid the pan until the cheese melts, them top with avocado slices, fold over, and serve as one large serving, or cut in half for two smaller servings.

Crocodile Pesto

Serves 2 as main dish or 4 as side dish

1/4 cup olive oil
1/2 onion, minced
2 cups finely chopped Agaricus crocodilinus
1/4 cup pine nuts
1/2 to 3/4 cup chopped fresh basil
Pasta, Parmesan cheese

Put water on and cook pasta according to instructions.
Meanwhile, heat the olive oil in a skillet, and saute the onion and mushroom until the mushroom softens and shrinks somewhat. Add the pine nuts and basil. Turn off heat, stirring in pan until pesto is hot. Serve over pasta with Parmesan cheese.

<![CDATA[Crocodile Mushroom (Agaricus crocodilinus)]]>Sat, 26 Mar 2016 02:30:24 GMThttp://wildmushroomcookbook.com/blog/crocodile-mushroom-agaricus-crocodilinusI've  found a few crocodile agaricus lately. They are not a common mushroom, sometimes found in cow pastures near the coast. I believe they're more common in Humboldt Co. They are quite delicious. They have a hint of an almond flavor, but not so strong as the prince, behind a musty mushroomy flavor.
Here's a few recipes I've used them in. Store mushrooms (Agaricus bisporus) can be substituted, but the flavor won't be as exciting.

Crocodile Dip

2 cups finely chopped to minced Agaricus crocodilinus
1 tablespoon butter or oil
1 small clove garlic, minced
1 1/2 cups sour cream
1/2 teaspoon salt or to taste
Saute the mushroom in the butter until it is just starting to brown. It will have shrunken by about half. Add the garlic, saute a few minutes more. Cool, stir into the sour cream, add salt. Serve with chips or crackers.

Crocs and Fried Potatoes

Serves 2
1 large potato, sliced thinly
Oil or butter for frying
1/2 onion, chopped
1/2 large or 1 small crocodile mushroom (2 to 3 cups chopped)
2 cloves garlic, minced
1/4 cup chopped parsley, chervil or basil
Saute the potato in butter or oil, stirring and turning occasionally, covering with a lid in between stirring. After about 5 minutes, add the onion and mushroom. Continue cooking in the above fashon. When the potato, onion and mushroom are done, add the garlic and parsley or other herb, and saute with a minute more. Serve as a side dish.

<![CDATA[New Mendocino Coast Mushroom Club]]>Fri, 25 Mar 2016 00:56:40 GMThttp://wildmushroomcookbook.com/blog/new-mendocino-coast-mushroom-clubThere is a new mushroom club forming on the Mendocino coast. We are planning our first public event in May: potluck dinner and a movie. We may have a foray to get morels before that. Our club website is http://mendocinocoastmushroomclub.weebly.com/, it will keep you up to date on events. If you wish to get on the club e-mailing list, fill out the contact form on the website. The club also has a facebook page: https://www.facebook.com/mendocinocoastmushroomclub/
<![CDATA[Dried Porcini and Fresh Prince Pesto]]>Wed, 16 Mar 2016 22:36:21 GMThttp://wildmushroomcookbook.com/blog/dried-porcini-and-fresh-prince-pestoI was invited to dinner a couple nights ago, and asked to bring pasta as a side dish. I didn't have any fresh mushrooms, but my chervil is at its peak, so I decided to make a chervil and porcini pesto. The pesto was quite delicious, and I packed it up to take along. When I got to my friend's house, they had recently found a prince, and asked if I could do something with it. I minced and sauteed it and added it to the pesto. The result was sublime!

Serves 4 to 8

1/2 onion, minced
3+ tablespoons olive oil
1 prince, partly minced, partly chopped
1/2 cup chopped dried porcini
1/4 cup almonds
4 cloves garlic, minced
1 cup minced chervil or basil
1/2 cup pinyon nuts
1/4 cup Parmesan cheese
1/2 teaspoon salt or to taste

Saute the onion in some of the oil. When it softens, add the prince, and saute until both have mostly cooked, but the water from the mushroom has not evaporated.
Meanwhile, grind the porcini and almonds to a meal in a blender, coffee grinder or spice mill. Add to the frying pan, along with some more oil, as needed, and the garlic. Saute until the garlic is fragrant and the mushrooms are soft, and any excess water has evaporated out of the sauce. Add the minced herbs, pine nuts, cheese and salt, and stir just until heated. Serve over pasta, with more Parmesan, if desired.

<![CDATA[Medicinal Mushroom Information]]>Wed, 16 Mar 2016 21:40:57 GMThttp://wildmushroomcookbook.com/blog/medicinal-mushroom-informationI've been posting some of the medicinal uses of mushrooms, particularly culinary wild mushrooms, on the Wild Mushroom Cookbook Facebook page. You can access the page by the button on this page.
<![CDATA[Herbal Reishi Chai]]>Thu, 25 Feb 2016 05:58:57 GMThttp://wildmushroomcookbook.com/blog/herbal-reishi-chaiThis can be made with any of the local Ganodermas--oregonense, tsugae, applanatum, brownii, or you can use domestic reishi. If picking wild reishi, with oregonense and tsugae, which have annual fruiting bodies, we recommend picking the entire mushroom, but wait until it matures enough to drop some spores. Maybe tap it a little. With applanatum and brownii, which have perennial fruiting bodies, if you only cut off part of the mushroom, it will continue to grow new pore surfaces on the same structure. Mushrooms that grow on wood have relatively short lifespans, as when the mycellium eats all the suitable food from the log, it dies. Sporulation is more important with these species than with mycorrhizal mushrooms, or those saprophyes that live on the ground. Slice the mushroom thinly, or dice when fresh, then dry for preservation.
Dried turmeric pieces are available from mendocinotea.com

1/2 cup dried reishi, broken into small pieces, or ground into a coarse meal
1 tablespoon chopped dried ginger
1 tablespoon turmeric pieces
1 bay leaf, crumbled
2 sticks cinnamon, broken into bits (about 1 tablespoon)
8 cloves
12 pods cardamom

Mix together. Store in an airtight container. To use, simmer 1 tablespoon per quart of water for 10 to 15 minutes. Strain, sweeten and add milk as desired.
<![CDATA[Plenty Horns of Plenty]]>Tue, 23 Feb 2016 22:37:58 GMThttp://wildmushroomcookbook.com/blog/plenty-horns-of-plenty
There seem to be fewer Cantharellus cornucopioides, the black trumpet, black chanterelle or horn of plenty this year than some other years. I found the same to be true of the golden chanterelle, yellowfoot, and hedgehogs, also. I've heard others are finding this to be the case, also. I've gotten plenty for my own use, but there aren't the abundance of some years. The drought may be effecting the crops of these mycorrhizal mushrooms, as they depend on tree photosynthesis for their energy, and if the trees are water-stressed, they shut down their stomata to slow transpiration, which also slows photosynthesis, which reduces the available sugars, which results in less growth for the tree, and less sugar available for the mycorrhizal fungi.
Stir-fry of black trumpets, onion, cauliflower, and rutabaga.
<![CDATA[Crabless Cakes]]>Tue, 23 Feb 2016 22:14:54 GMThttp://wildmushroomcookbook.com/blog/crabless-cakesPicture
Serves 2

1 1/2 cups chopped Hericium (wild or domestic Lion's Mane)(If the mushroom is old, parboil in salted water for 10 minutes to get rid of the bitterness found in old specimens)
butter or oil
1 tablespoon minced onion
2 tablespoons minced celery
2 tablespoons minced water chestnuts
1/2 cup cracker crumbs--soda, water, oyster or rice crackers
1 egg
1/2 teaspoon salt, or to taste
Pinch of thyme (optional)
1 teaspoon sherry or white wine (optional)

Saute the Hericium in butter until it softens. Add the onion and celery, and saute until cooked through. Transfer to a bowl, and allow to cool to lukewarm. Stir in the water chestnuts, cracker crumbs, egg and salt. Thyme and wine may be added if the Hericium is old, for extra flavor, but young, fresh ones have a delicate crab flavor and are best with minimal seasoning.
Form the glop into cakes, and fry to golden brown in a little oil or butter, turning when the first side is done. Serve with tarter sauce or butter.

<![CDATA[Hericium, Shrimp, Avocado and Grapefruit Salad]]>Thu, 04 Feb 2016 06:23:26 GMThttp://wildmushroomcookbook.com/blog/hericium-shrimp-avocado-and-grapefruit-saladServes 3 to 6--as main dish or salad

With the grapefruit in it, this salad doesn't really need a dressing, but may be dressed with either a cocktail sauce or a louie dressing.

2 cups fresh Hericium, torn or cut into bite-sized pieces
1 teaspoon butter or coconut oil
1 cup salad shrimp, or larger shrimp, cleaned, shelled and cooked
1 grapefruit
1 avocado
1 tablespoon chopped cilantro (optional)

Saute the mushroom lightly in the butter or oil. Cool. Peel and cut the grapefruit into bite-sized pieces and put them into a salad bowl. Cut the avocado in half, remove pit, score fruit into bite-sized pieces, and scoop the fruit out into the bowl. Mix in the mushroom, shrimp and cilantro. Dress if desired. Serve as a salad or main dish. Excellent for a luncheon main dish.
<![CDATA[Crabless Cocktail]]>Thu, 04 Feb 2016 05:53:02 GMThttp://wildmushroomcookbook.com/blog/crabless-cocktailPictureHericium abietis--Bear's Head--on rotten Douglas Fir log.
This salad is lightly dressed. If you prefer a heavier cocktail dressing, double or triple the dressing ingredients.

Serves 2 or 3

2 cups Hericium (any species)
1 teaspoon butter
1/4 cup minced celery
1 tablespoon minced onion

1 teaspoon catsup
1 teaspoon lemon juice
1/8 teaspoon horseradish
dash Worcestershire sauce
salt to taste

Tear or cut the Hericium into bite-sized pieces, and saute in butter over medium-low heat until cooked through, lightly. Allow to cool. Put into a bowl with the celery and onion. Dress with the remaining ingredients.

<![CDATA[Hericium abietis: Conifer Coral Hericium; Bear's Head]]>Fri, 29 Jan 2016 22:18:53 GMThttp://wildmushroomcookbook.com/blog/hericium-abietis-conifer-coral-hericium-bears-head
In 45 years of mushroom hunting, I just found my first Hericium! I have eaten the cultivated version, and have had wild ones which others have found, but now I have my own "secret spot". Unfortunately, most of the ones I found were a little on the older side, and have a slightly bitter taste, rather than the crab or lobster taste they should have. I sauteed the Hericium in a little butter; I might try braising it next to see if it helps the flavor. Here's a recipe for Hericium Louie I tried. If you dislike mayo dressings, substitute yougurt, sour cream, or a blend, increasing the lemon to taste if using just sour cream. I used shredded cabbage for my green, but iceberg or romaine lettuce are more traditional. This recipe can be used with any species of Hericium.
P.S. The younger specimens of the Hericium have the nice lobster taste that they should. The older ones became much more palatable after parboiling.

Crustacianless Louie Salad
Serves 4
1 teaspoon butter
3 cups fresh Hericium, broken or cut into bite-sized pieces
1/4 cup mayonnaise
1 tablespoon catsup
1 teaspoon sweet pickle relish or minced green olives
1/2 teaspoon Worcestershire sauce or oriental fish sauce
1/4 teaspoon chipotle powder, chili powder or hot sauce (to taste)
2 teaspoons lemon juice, or to taste
salt to taste
4 cups chopped or broken lettuce, or shredded cabbabe
2 or 3 green onions, minced
2 hard boiled eggs, sliced or quartered
2 tablespoons fresh minced chervil, fennel leaves or parsley
2 radishes, sliced

Saute the mushroom in the butter; cool. Meanwhile, make the dressing by mixing together the mayonnaise, catsup, relish, Worcestershire sauce, chipotle powder, lemon juice and salt.
In a large bowl, combine the lettuce, onion, radish and chervil. Toss with the dressing. Add the egg and mushroom at the end, just before serving, and toss to mix, so the mushroom doesn't absorb too much dressing and loose its flavor.

<![CDATA[Lion's Mane and Shiitake available inĀ  Boonville]]>Wed, 27 Jan 2016 01:20:12 GMThttp://wildmushroomcookbook.com/blog/lions-mane-and-shiitake-available-in-boonvilleThere is a mushroom grower in Boonville, CA growing lion's mane and shiitake mushrooms. They sell them at the Boonville Farmers' Market. They also have a website: naturalproductsofboonville.com