Thanksgiving menu includes turkey stuffing with Boletus edulis, Sweetbread mushrooms in the gravy, sauteed chanterelles with carmelized baby onions and lightly cooked snap peas, and candy cap pecan pie. Yum!
Here's an article written in the Willits News about the Luncheon at the Willits Museum that I spoke at during the local Mushroom Festival. It was only a 20-min. talk, so it was not very in-depth.
This is an easy, delicious dip for when mushrooms are out of season. We will serve it Friday evening at our book-signing at Visit Mendocino on Franklin St. in Fort Bragg, CA, 5 to 8 p.m.
2 tablespoons, or more, butter
1 clove garlic
¼ teaspoon thyme
¼ cup ground dried porcini or other Boletus sp.
1 pint sour cream
½ teaspoon salt or to taste
Slice the onion thinly, chop into smallish shreds. Sauté it in butter until it has turned golden and is starting to brown. Add the garlic, and sauté until the onion is browned, but not burnt. Add the thyme and mushroom, and sauté a few more minutes, until the mushroom has absorbed butter and liquids, and has softened and is just beginning to brown, adding more butter if necessary.
Put the sour cream in a bowl, and mix in the mushroom and onion blend, salting to taste. May be served immediately, but is better if chilled a few hours to overnight, to let the favors meld.
I've been recovering from the flu and trying to get my strength back. Got some chicken livers at the store, and noticed a couple of cracked-top boletes (Xerocomellus chrysenteron, used to be Boletus chrysenteron) growing in the yard. I thought the strong flavor of the boletes might go well with the strong flavor of the liver. It did. My husband, who has never cared for liver, declared it "not too bad", and proceeded to devour his portion.
1 tablespoon butter or oil
2 to 3 Xerocomellus chrysenteron or X. zelleri, finely chopped
1/2 onion, finely chopped
1 or 2 cloves garlic, minced
4 chicken livers, coarsely chopped
Saute the mushroom and onion in the oil or butter over medium heat until they brown. Add the garlic, turn down to low heat, and saute until it's fragrant. Add the liver, and saute gently until it is set on the outside, and barely done but still moist on the inside. Serve.
Alison Gardner is an avid mushroom enthusiast, cook, botanist and potter.