Walt’s Black Trumpet Butter

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by Walt Sturgeon

Ingredients:
1 Bunch(amount desired or found) of Fresh Black Trumpets
2 sticks of Butter
Crackers(desired kind)
Blender or Food Processor

Cook on medium high cleaned black trumpets in butter in a covered pan.  They will cook very quickly. Pour the trumpets and liquid into a blender or food processor. Add two sticks of melted butter for a large skillet full of trumpets. Blend until creamy. Refrigerate and serve when solid on crackers or make a version of black trumpet bread as you would garlic bread. It is not an attractive butter, but close your eyes and enjoy!

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Organic Hedgehog Mushrooms with Plantains

by Alan McClelland
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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.
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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!
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Organic Wood ear & Vegetable Miso Soup

by Alan McClelland
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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.
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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!
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Crisp Morels with Asparagus & Pearl Onions

by Alan McClelland
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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.
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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.

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Organic Crisp Morels_05Once 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!
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Walt’s Simply Delicious Morels

by Walt Sturgeon
Morchella 2013_WS
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.

Morels 2013_WS

Organic Black Trumpets & Oysters with Broccoli

by Alan McClelland
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Organic Ingredients:
Oregon Black Trumpet Mushrooms (qty desired)
White Oyster Mushrooms (qty desired)
Frozen or Fresh Broccoli (qty desired)
1/2 cup Spring Water
1-2 tbsp Extra Virgin Cold pressed Coconut Oil
1 tbsp Raw Ohio Honey
1 tsp Celtic Sea Salt
1 tsp Smoked Black Pepper
1 tsp Tumeric

Steam frozen broccoli slow and low with 1/2 cup of spring water.
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Prepare Black Trumpet mushrooms by slicing in half or quarters. Oysters can be cut in half if very large, but cut away thicker stems only. Sauté for 8-12 minutes at low-medium heat in 1-2 tbsp of Coconut Oil. Halfway through sautéing, flip mushrooms to opposite side or half to ensure they are well cooked.
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Once finished cooking, add Sea Salt, Black Pepper and Tumeric. Drain oil off mushrooms in strainer and water off broccoli if necessary. Serve mushrooms on bed of broccoli and drizzle 1 tbsp of honey over mushrooms. Enjoy the healthy deliciousness!
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Organic Portabellas & Shallots with Plantains

by Alan McClelland
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Organic Ingredients:
2 Large Portabella Caps
1 Large Ripe Plantain
2-3 tbsp Extra Virgin Cold pressed Coconut Oil
1-2 tbsp Pure Ohio Maple Syrup
1 tsp Hawaiin or Celtic Sea Salt
1 tsp Cinnamon
1 tsp Paprika
1 tsp Smoked Black Pepper
1 tsp Tumeric

Slice plantains and Sauté in 2-3 tbsp of Coconut Oil 7-10 minutes. Make sure to flip halfway through. Slice Portabellas in 1/4” width vertical strips and repeat same as with plantain cooking.
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Once finished cooking, add Sea Salt, Parika, Black Pepper and Tumeric. Drain oil off mushrooms and plantains in strainer if necessary. Serve mushrooms on bed of broccoli and drizzle 1-2 tbsp of Maple Syrup over entire dish. Savor the taste of all things good!
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Organic Shiitake & Vegetable Dark Miso Soup

by Alan McClelland
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Organic Ingredients:
Shiitake Mushrooms (qty desired)
Dulse Seaweed (qty desired)
2 Leeks
3 Shallots
3 Garlic Cloves
1 bunch Chives
1” ginger root peeled
1 Lemon
1/2-1 can Bamboo Shoots
4-5 cups Spring Water
2-3 tbsp Organic Dark Miso
1-2 tbsp Extra Virgin Cold pressed Coconut Oil
1 tsp Celtic Sea Salt
1 tsp Smoked Black Pepper
1 tsp Tumeric

Prepare Shiitake mushrooms by slicing off stems and slicing lengthwise slivers. Finely chop vegetables and add to 4-5 cups of boiling water. Keep Miso, Dulse and Lemon off to the side. Bring down water to medium-low heat and cook vegetables 8-12 minutes.
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Sauté for 8-12 minutes at low-medium heat in 1-2 tbsp of Coconut Oil. Halfway through sautéing, flip mushrooms to opposite side or half to ensure they are well cooked. Once finished cooking, add Sea Salt, Black Pepper and Tumeric. Add cooked Shiitake mushrooms to Soup halfway through cooking times. Prepare 2-3 tbsp of Miso from hot broth on side to ensure no chunks of Miso are in soup. Do not add Miso & Dulse until last 2-3 minutes before soup is taken off stove.
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Slice lemon in half and squeeze juice of one half overtop each bowl served. Enjoy the warmth and richness of healthy eating!
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Organic Royal Trumpets & Hedgehogs with Brown Rice

by Alan McClelland

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Oregon Hedgehog Mushrooms (qty desired)
2 Royal Trumpet Mushrooms (qty desired)
1 bunch Chives
4 -5 Shallots
1 cup Brown Rice
2 cups Spring Water
1-2 tbsp Extra Virgin Cold pressed Coconut Oil
1 tbsp Pure Ohio Maple Syrup
1 tbsp low sodium Tamari Soy Sauce
1 tsp Celtic Sea Salt
1 tsp Smoked Black Pepper
1 tsp Tumeric

Simmer rice with 2 cups of boiling spring water in covered pan 25-35 minutes or until ready. Add finely chopped Shallots and Chives last 10 minutes while rice is cooking. Prepare Hedgehog mushrooms by slicing off stems. Stems can be cut in half if necessary. Slice Royal Trumpets in 3-4 lengthwise slivers. Sauté for 8-12 minutes at low-medium heat in 1-2 tbsp of Coconut Oil. Halfway through sautéing, flip mushrooms to opposite side or half to ensure they are well cooked. Once finished cooking, add Sea Salt, Black Pepper and Tumeric. Drain oil off mushrooms in strainer and water off broccoli if necessary. Serve mushrooms on bed of rice and drizzle 1 tbsp of Maple Syrup & Tamari Soy Sauce over dish. Eat healthy and Enjoy!

Stuffed Morels Naked in Cream

by Shirley McClelland

1 4 oz pkg cream cheese
1/4 cup blue cheese
20-30 morels, slit down one side
2 tbsp butter
1 cup dry bread crumbs
1 tbsp fresh chives
1/2 cup heavy cream
Heat oven to 350, combine cheeses, stuff the mushrooms. Melt butter, add bread
crumbs and chives. Put half of the mix in a shallow baking dish, add stuffed morels
slit side up. Sprinkle with remaining crumb mix, pour a little cream over each.
Bake for 30 minutes, serve hot.
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photography by Alan McClelland