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Welcome to the June installment of Mushrooms of the Month. The warmer weather has finally moved into our region of the States and is unveiling all the beautiful spectrums of color, nature has to offer! Much like the flowers have … Continue reading
by Alan McClelland
Organic Ingredients:
Hedgehog Mushrooms (qty desired)
1 Large Ripe Plantain
Pitted Dates (qty desired)
2-3 tbsp Extra Virgin Cold pressed Coconut Oil
1-2 tbsp Pure Ohio Maple Syrup or Raw Organic Honey
1 tsp Hawaiin or Celtic Sea Salt
1 tsp Cinnamon
1 tsp Smoked Black Pepper
1 tsp Tumeric
Slice plantains into 1/4” thick slices and sauté in 2-3 tbsp of Coconut Oil 7-10 minutes. Make sure to flip halfway through. Slice Hedgehog mushrooms in half and repeat same as with plantain cooking.
Drain oil off mushrooms and plantains in strainer if necessary. Slice Dates in half, serve all together nicely with Sea Salt, Cinnamon, Black Pepper and Tumeric over entire dish. Drizzle 1-2 tbsp of Maple Syrup or Honey over entire dish. Savor a tasty breakfast or evening dessert!
by Alan McClelland
Organic Ingredients:
Wood ear Mushrooms (qty desired)
1/3 Red Onion
3 Garlic Cloves
1 bunch Chives
1 bunch Rainbow Carrots (or regular)
1-2 cups of frozen Okra (or fresh)
1” Ginger root
1 Lemon
4-5 cups Spring Water
2-3 tbsp Organic Dark Miso
1 tsp Maine Coast Kelp Granules (optional)
1 tsp Celtic Sea Salt
1 tsp Smoked Black Pepper
1 tsp Tumeric
Prepare Wood ear mushrooms by slicing off stems and slicing lengthwise slivers. Finely chop vegetables and ginger root and add to 4-5 cups of boiling water. Keep Miso, Wood ear mushrooms, Spices, Chives, Lemon off to the side. Bring down water to medium-low heat and cook vegetables and ginger root 8-12 minutes. Once vegetables are cooked close to desired tenderness, add woodear mushrooms and cook 7-10 minutes at medium simmer.
Prepare 2-3 tbsp of Miso from hot broth on side to ensure no chunks of Miso are in soup. Stir in Miso, Chives, Celtic Sea Salt, Kelp Granules, Black Pepper, and Tumeric in the very last 2-3 minutes of cooking. Serve soup and slice lemon in half and squeeze juice of one half overtop each bowl served. Immerse into a healthy and rich mushroom veggie soup!
by Alan McClelland
A few weekends ago, Shirley McClelland and myself lead a foray for the elusive Morchella species within Hocking Hills. We had an excellent turnout for a spring mini-foray with both older and newer members alike that were very ambitious to find this springtime wild delectable. We first embarked on an educational route through some creekside territory, then a smaller group of us, in the early afternoon went to an approved private land area that looked nice but did not produce for anything all that interesting. Later an even smaller group joined me and we lucked out with a small spread of morels shown above in another area. Along the way, we saw many gorgeous wildflowers and a few other common fungi such as dryad’s saddle and mica caps. Overall, a pretty successful foray by the end of the day for those who endured and had the time to seek out more. For many, a very nice educational walk on a pleasant warm springtime day with everyone getting to know the elusive morel!
Click on the picture above to see some glimpses of that day!
by Alan McClelland
Organic Ingredients:
1 Bunch(amount desired) of Fresh Morels
1 Bunch of Asparagus
1 Bunch of Pearl Onions
2 tbsp Cold pressed Coconut Oil
1 tsp Smoked Black Pepper
1 tsp Celtic Sea Salt
1 tsp Paprika
1 tsp Tumeric
Prep asparagus and pear onions first and steam for 15-30 minutes until desired softness.
Trim morel ends and soak morels in cold salt water for 10-45 minutes(depending on how buggy and gritty). Rinse thoroughly, slice in half lengthwise, and dry with clean paper towels. Sauté in 2-3 tbsp of coconut oil 5-10 minutes each side until crisp at medium heat until edges are golden.
Once finished cooking, add Sea Salt, Parika, Black Pepper and Tumeric. Drain oil off mushrooms and in strainer and or on dry paper towels. Serve mushrooms on bed of asparagus and pearl onions. Savor the taste of spring delights!
by Walt Sturgeon
Ingredients:
1 Bunch(amount desired) of Fresh Morels
1/2 cup of Flour
2 tbsp Butter
2 tbsp Oil
My (and my mothers) recipe for morels is pretty standard. Halve the morels vertically and soak briefly in salted water. Rinse and put them in a colander. Then onto paper towels. Then lightly coat them with flour. Fry on both sides in an oil butter mix. Almost crisp on the outside, chewy on the inside. Yumm.
Ohio Mushroom Society 