We plan to both be at SOMA Camp in Occidental, CA, January 16 through 18, to do a cooking demonstration at 2 p.m. on Saturday. Alison will be in Arcadia for the L.A. mushroom fair on Feb. 14th for a cooking demonstration. Thinking about making candies for the Valentine's day one.
This recipe is from our dear friend, Lee White. When made with the smaller amount of persimmon, it's bread-like; with the larger amount, it's pudding-like--or you can do anything in between.
2 to 3 ripe persimmons (1 to 2 cups), smaller amount for bread, larger for pudding
1/2 cup fresh minced candycaps (or 2 to 3 tablespoons ground dried ones)
1/2 cup sugar
1 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder (not necessary for pudding texture)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup each: raisins and pecans
Preheat the oven to 325 F. Prepare the pan. For a pudding, the pan should be pyrex, not metal, as the pudding won't come out of the pan easily, and the acid from the persimmons will react with metal pans. Grease it well.
Scoop the persimmon pulp into a bowl. Stir in the egg and mushrooms. Stir in the sugar and flour. Add the soda, baking powder, salt, cinnamon, raisins and nuts, stir quickly and pour into the pan. Pop into the oven, and bake about an hour or until set. A pudding will take longer than a bread.
The pudding can also be steamed, or even cooked in a cast iron pan on top of the stove with a very low flame, of on a woodstove, covered with a lid or foil. It will need to be spooned out of the iron pan into a non-reactive dish when it's done.
The persimmon pudding may be served with hard sauce, or with cream, or may be soaked with a couple tablespoons of brandy.
2 cups sliced and quartered zucchini, from a large but tender squash
1 tablespoon butter
1 tablespoon coconut oil
1 nice boletus button; about 2 cups worth
4 green onions
1 or 2 cloves garlic, minced
2 cups chopped spinach
½ cup raw, shelled shrimp
1 tablespoon soy sauce
¼ teaspoon fish sauce
½ teaspoon toasted sesame oil
Saute the zucchini in a skillet in the butter and coconut oil. Cut the stalk from the mushroom. Slice and chop the cap; slice the stem crosswise into medallions. After the squash has softened, add the mushroom and continue to saute until the squash and mushroom are nearly done. Slice the green onions crosswise, and add them, along with the garlic, shrimp and spinach. Saute a few minutes until the shrimp has lost its translucency and is pinkish. Add the soy and fish sauces, and sesame oil. May be served with a wedge of lime, if desired.
Oyster mushrooms are also very good in a sour cream dip. You can use the recipe in a previous post for Dried Porcini French Onion Dip, and substitute Oyster Mushrooms. Use twice the volume mushrooms as onions. Mince them and add them to the onions when they are beginning to brown. Cook until the mushrooms are done and any water they have exuded has evaporated.
I got invited to share in a windfall of oyster mushrooms that a friend found. Here's the soup I made with them for dinner a couple nights ago.
Serves 6 to 8
2 tablespoons butter or oil
1 onion, chopped
2 to 3 cups sliced oyster mushrooms
1 cup chopped celery
1 potato, diced
2 cloves garlic, minced
1/2 teaspoon thyme
1 quart veggie or chicken broth
1 cup milk or half and half (optional)
Salt to taste
Saute the onions in the butter until they are golden. Add the oyster mushrooms, potato and celery, and saute until they are softened. Add the garlic and thyme; saute a few minutes longer.
Put half the mushroom mixture in the blender, add broth to cover, and puree. Pour into a 2 quart soup pot, and add the remainder of the broth. Heat to a simmer. Add milk if desired, and salt to taste.
Alison Gardner is an avid mushroom enthusiast, cook, botanist and potter.