As the fall season visits us again, my education of mushrooms continues. I'm still not willing to try to forage and consume my own mushrooms without being overseen by an expert, and I'm still learning about how to successfully cultivate my own measures. However, I can recommend an excellent book on the cultivation of mushrooms, Organic Mushroom Farming and Mycoremediation by Tradd Cotter. In addition, working with local experts is extremely helpful. I'll post more information about my mushroom adventures as I feel comfortable with my knowledge level.
In the meantime, my love affair with cooking with mushrooms continues and I've been playing around with some different recipes. This one below can use morels, but since they are often difficult to find, especially during periods of drought, I find baby bellas and white button mushrooms will also work well.
This recipe easily scales up or down and you can put this recipe over a hearty slice of bread as indicated in the recipe, but I've also used it in over pasta, potatoes, in omelets and spread over a flat bread of pizza dough. I've also occasionally added some green chilies or other spicy pepper at the same time I sauté the garlic. You can also use rehydrated mushrooms, but I find the results are better with fresh mushrooms.
It's all good, so feel free to give it a try and be creative. I hope you enjoy it!
MUSHROOM MADNESS ON SOURDOUGH BREAD
Ingredients:
- 1 pound of mushrooms, sliced in 1/4" slices
- 1/4 stick of butter
- 4 (or more, depending upon your love of garlic) cloves of garlic
- 1/2 load of sour dough or other bread
- 1/4 cup of fresh chopped parsley
Procedure:
Sauté crushed garlic cloves in the butter for couple of minutes than add the mushrooms and cover. Cook under cover (to preserve liquid) till tender. Season with salt and pepper to taste. Cut bread in 1/4″ slices and lightly toast. Add parsley to the mushrooms and cook for an additional minute. Remove Morels with liquid to a bowl. Serve the mixture on top of the bread - or whatever else you decide.
Update: Since posting this recipe, we've also added some new mushroom-based recipes on our Wild Harvests page. Check it out and let us know your favorite.
RSS Feed
