Home · Identification · Links · Archive · About · Site Stats · My Species List · Doppler Radar · Recipes · Forum · Growing

Mushroom recipes!

Once you find a bunch of mushrooms the next question is, "What do I do with them" and "How do I cook them?" Here are a few recipes for all you mushroom hunters out there with a pickup load full of shrooms! This is a compilation of recipes from expert mushroom hunters all over the USA. If you have a recipe that you would like to share that is not on this web page, I would really like to put it here for all to share! Send your recipe to cchardwick@capsandstems.com


'FUNGE' AND STEAK

Photo by Ed Swanberg

Ingredients:
  • Oyster mushrooms
  • Steak
  • Black pepper
  • Garlic powder
  • Onions
  • Aujus
First, cut the oyster mushrooms into bite size pieces, then boil them for 5 minutes. Next, cut thin slices of steak, about as thin as bacon, and fry them till they start turning brown. Add black pepper and garlic powder to the steak while frying. In another pan saute onions till they start to brown. Dry off the mushrooms with paper towel and put them into the onions. As soon as that starts to brown put everything into the steak pan with the steak. From King Soopers buy the store brand of Aujus (very good) sprinkle in about two table spoons (a little at the time) or to your own taste. Stir it all together and enjoy. To keep the Aujus from lumping, put it into a little cold water, then put it into all the ingredients and stir. Enjoy!
(Recipe by Ed Swanberg)
DISCLAIMER: EATING WILD MUSHROOMS MAY KILL YOU! ONLY EAT MUSHROOMS THAT HAVE BEEN POSITIVELY IDENTIFIED BY A MUSHROOM EXPERT. CAPS AND STEMS DOT COM OR ANY AUTHOR OF THESE RECIPES WILL NOT BE HELD RESPOSIBLE FOR MIS-IDENTIFICATION OF MUSHROOMS. IF IN DOUBT, USE STORE BOUGHT MUSHROOMS AS A SUBSTITUTE. BEFORE USING ANY RECIPE, HAVE IT CHECKED BY A PROFESSIONAL IN THE FIELD OF FOOD PREPARATION.
'POSTICH'


Ingredients:
  1. Oyster mushrooms.
  2. 2-1/2 table spoon of vinegar.
  3. 1/2 Teaspoon red pepper.
  4. 1/2 Teaspoon garlic powder.
  5. 1/2 Teaspoon Salt.
  6. 2 Tablespoons onions, big slices.
  7. 1 Can of black olives for 5 pints
  8. 2 Tablespoons of extra virgin olive oil
First, cut the oyster mushrooms into bite size pieces, then boil them for 5 minutes. In the bottom of 5 pint jars add the following (1 - 8). cut the oyster mushrooms into bite size pieces, boil them for 5 minutes, then pack the jars to within 1 inch of the top, add boiling water to within 1 of the top. Then pressure cook with the lids and rings on (finger tight) for 35 minutes. You can rinse them and fry them with steak all winter long. Or go ahead and eat them with a sandwich from the jar.

You can also add any kind of vegetable you prefer. Suggestions: carrots, celery hearts, green olives, cucumbers or............. But add these before serving because the extras vegetables take up to much room in the bottles. Best if marinated for a while.
(Recipe by Ed Swanberg)
DISCLAIMER: EATING WILD MUSHROOMS MAY KILL YOU! ONLY EAT MUSHROOMS THAT HAVE BEEN POSITIVELY IDENTIFIED BY A MUSHROOM EXPERT. CAPS AND STEMS DOT COM OR ANY AUTHOR OF THESE RECIPES WILL NOT BE HELD RESPOSIBLE FOR MIS-IDENTIFICATION OF MUSHROOMS. IF IN DOUBT, USE STORE BOUGHT MUSHROOMS AS A SUBSTITUTE. BEFORE USING ANY RECIPE, HAVE IT CHECKED BY A PROFESSIONAL IN THE FIELD OF FOOD PREPARATION.
Mushroom Soup


Ingredients:
  • 1 Pound fresh mushrooms (Boletus or store bought)
  • 8 Cups chicken or vegetable broth
  • 1 Small onion
  • 1 TBS butter
  • 1 TBS flour
  • 2 Egg yolk
  • 1 cup 1/2 and 1/2
  • Parsly
  • Salt and pepper
Cut up the onions and mushrooms and saute in butter. In another pot, add veggie broth and saute'd mushrooms / onions (when they are done) and boil. Add 1 cup cold water to the flour, mix well and add to the mushroom / onion / veggie broth. Bring to a boil, remove from stove and mix in a blender until creamed. In a separate container, mix the egg yolk, half and half, and some of the soup mix. Mix it well and then put back in the soup. Heat to near boiling (don't boil). Add salt and pepper to taste and top off with some parsly for color. Serve with sliced french bread.
(Recipe by Elizabeth Wacinski)
This old family favorite was not ever written down - I had to take notes over the phone! It is now written and can be enjoyed by all - Thanks Elizabeth!
DISCLAIMER: EATING WILD MUSHROOMS MAY KILL YOU! ONLY EAT MUSHROOMS THAT HAVE BEEN POSITIVELY IDENTIFIED BY A MUSHROOM EXPERT. CAPS AND STEMS DOT COM OR ANY AUTHOR OF THESE RECIPES WILL NOT BE HELD RESPOSIBLE FOR MIS-IDENTIFICATION OF MUSHROOMS. IF IN DOUBT, USE STORE BOUGHT MUSHROOMS AS A SUBSTITUTE.
CHEESY MUSHROOM SPREAD


Ingredients:
  • 3 cups mushrooms, cleaned and diced
  • 1/2 cup soda crackers, crushed
  • 2 tablespoons butter, divided
  • 3/4 cup green onion, chopped
  • 1/2 Monterey Jack cheese, shredded
  • 1/2 cup Cheddar cheese, shredded
  • 2 cups cottage cheese
  • 2 eggs
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
Preheat oven to 350F degrees. In a skillet, saute mushrooms until soft in 1 tablespoon butter. Crush crackers well by placing into a plastic bag and breaking up with a rolling pin, or process in blender. Add crackers to mushrooms and stir. Remove from heat. Line the bottom of a 9" springform pan with the cracker-mushroom mixture. Saute green onions in 1 tablespoon butter until soft. Spread over the mushroom mixture in pan. Sprinkle Montery Jack and Cheddar cheese evenly over the onions. Process cottage cheese, eggs, and cayenne pepper in a food processor. Pour into pan and spread evenly. Sprinkle paprika on top. Bake in preheated oven for 25-30 minutes. Allow to cool 10-15 minutes before cutting into serving size pieces.
Author Unknown

DISCLAIMER: EATING WILD MUSHROOMS MAY KILL YOU! ONLY EAT MUSHROOMS THAT HAVE BEEN POSITIVELY IDENTIFIED BY A MUSHROOM EXPERT. CAPS AND STEMS DOT COM OR ANY AUTHOR OF THESE RECIPES WILL NOT BE HELD RESPOSIBLE FOR MIS-IDENTIFICATION OF MUSHROOMS. IF IN DOUBT, USE STORE BOUGHT MUSHROOMS AS A SUBSTITUTE.
STUFFED MUSHROOMS


Ingredients:
  • 8 oz mushrooms (about 12 mushrooms)
  • 3 slices bacon chopped
  • 1/3 c finely chopped green onions
  • teaspoon salt
  • teaspoon pepper
  • 2 to 4 drops red pepper sauce
  • 1 tablespoon flour
  • c whipping cream
  • 2 tablespoon shredded cheddar cheese
Wash mushrooms. Remove stems and chop them fine. Place mushroom caps on paper toweling on carousel or dinner plate. Microwave at medium-high 70% for 1-1 minutes. Drain and set aside. Place bacon in medium sized bowl Microwave at high (100%) until crisp (about 3-4 minutes) Drain liquid Add chopped mushroom stems, onions, salt, pepper, and red pepper sauce. Microwave at high (100%) until mushrooms and onions are tender (about 2 - 4 minutes) Blend in flour, stir in cream until smooth. Reduce power to medium-high (70%) and microwave until thickened and smooth about 2 - 4 minutes stirring once or twice during cooking time. Stir in cheese. Fill each mushroom cap with bacon mixture. Place around outer edge of pie plate or dinner plate Microwave at high (100%) until cheese melts about 1 -2 minutes. Serve warm.

Author Unknown
DISCLAIMER: EATING WILD MUSHROOMS MAY KILL YOU! ONLY EAT MUSHROOMS THAT HAVE BEEN POSITIVELY IDENTIFIED BY A MUSHROOM EXPERT. CAPS AND STEMS DOT COM OR ANY AUTHOR OF THESE RECIPES WILL NOT BE HELD RESPOSIBLE FOR MIS-IDENTIFICATION OF MUSHROOMS. IF IN DOUBT, USE STORE BOUGHT MUSHROOMS AS A SUBSTITUTE.
BAKED GARLIC MUSHROOMS


Ingredients:
  • 12 large mushrooms
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup coarse dry bread crumbs, preferably from italian bread
  • 2 garlic cloves (minced with a garlic press)
  • 1/2 teaspoon fresh thyme, (1/4 tsp dried)
  • 1/8 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground black pepper
Preheat oven to 400. Wipe mushrooms clean with a damp paper towel. Cut lengthwise through the stems into 1/4 inch thick slices. Lightly spray or wipe a baking dish with about 1 tsp of the olive oil. Heat the remaining olive oil and butter in a medium skillet. Add the bread crumbs and cook over medium heat, stirring until the crumbs are coated and begin to brown, about 5 minutes. Stir in the garlic, thyme, salt, paprika and pepper. Stir over medium heat until the garlic is translucent, 1 to 2 minutes. Sprinkle the crumb mixture evenly over the mushrooms. Bake 25 minutes, or until the mushrooms are tender. Serve hot or at room temperature. Yield: 4 servings

Author Unknown
DISCLAIMER: EATING WILD MUSHROOMS MAY KILL YOU! ONLY EAT MUSHROOMS THAT HAVE BEEN POSITIVELY IDENTIFIED BY A MUSHROOM EXPERT. CAPS AND STEMS DOT COM OR ANY AUTHOR OF THESE RECIPES WILL NOT BE HELD RESPOSIBLE FOR MIS-IDENTIFICATION OF MUSHROOMS. IF IN DOUBT, USE STORE BOUGHT MUSHROOMS AS A SUBSTITUTE.
MUSHROOMS FLORENTINE


Ingredients:
  • 1 lb. fresh mushrooms, washed and dried
  • butter
  • 2 pkgs. frozen spinach, thawed
  • 1 tsp. salt
  • 1/4 cup chopped onion
  • 1/2 stick melted butter
  • 1 cup freshly grated Cheddar cheese
  • garlic salt
Saute mushroom stems and caps in butter until brown, browning cap side of mushrooms first. Line a 10 inch casserole with spinach which has been seasoned with salt, onion and butter. Sprinkle with 1/2 cup grated cheese. Arrange sauteed mushrooms over the spinach. Season with garlic salt. Cover with remaining cheese. Bake for 20 minutes at 350 degrees or until cheese is melted and browned. This casserole may be prepared and refrigerated until it is to be baked. Makes 6 to 8 servings.

Author Unknown
DISCLAIMER: EATING WILD MUSHROOMS MAY KILL YOU! ONLY EAT MUSHROOMS THAT HAVE BEEN POSITIVELY IDENTIFIED BY A MUSHROOM EXPERT. CAPS AND STEMS DOT COM OR ANY AUTHOR OF THESE RECIPES WILL NOT BE HELD RESPOSIBLE FOR MIS-IDENTIFICATION OF MUSHROOMS. IF IN DOUBT, USE STORE BOUGHT MUSHROOMS AS A SUBSTITUTE.




Copyright 2006
Page Posted on August 30, 2004
Site Designed and Constructed by
Chris Hardwick

All photographs on this site are protected by copyright law.
Do not copy any photographs from this site without
permission of the owner of the photograph.
Capsandstems can not give permission to use
any photo that is borrowed from another site.
Please contact that site via the link under the
photo for permission to use the photograph.
Capsandstems will not be held liable for
piracy of photographs.
Mushroom Identification