Marita’s Hericium Fried Rice

By Marita King

ingredients:
1 Hericium of your choice ( H. coralloides, H. erinaceus or H. americanum)
1-2 Tbsp butter
1/2 small onion chopped
1-2 cups of cooked brown rice
pepper and salt to taste

Find Hericium species of choice (H. coralloides shown below)
Hericium coralloides - Marita 1

Rinse and chop the mushroom. Hericium coralloides - Marita 2

Saute chopped onion in butter, add mushroom and cook until lightly browned.  Hericium coralloides - Marita 3 Hericium coralloides - Marita 4

Season mixture, add boiled or steamed rice, fry a couple of minutes and serve!
Hericium coralloides - Marita 5

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Marita’s Mushroom Quiche

Marita's Mushroom QuicheBy Marita King

I make this quiche without a pie crust but that’s just for saving extra calories.  I use any mushrooms, herbs, and cheeses that are handy at the time; the low-fat cottage cheese is optional for calorie savers and can be replaced with regular cheese.  Addition of bacon and/or lightly steamed vegetables adds variety.

Mushroom Medley:  Start with 1 Tbsp butter and 1 Tbsp of olive oil, saute ½ chopped onion, add chopped fresh garlic to taste and at least one pound of mushrooms cut into small pieces.  Cook the mix until the mushrooms have exuded most of their liquid.  Add 2 Tbsp Marsala (optional), 1 Tbsp balsamic vinegar, 2 Tbsp soy sauce, and fresh ground pepper to taste.  Simmer and reduce mix to dryness.

Egg/Cheese Mix:   In a big bowl mix 4 eggs, 1 cup shredded cheese, ½ cup low-fat cottage cheese, ¼ tsp salt, ¼ tsp pepper, fresh chopped chives and parsley.

Combine mushroom medley and egg mix, pour into a pie dish, bake 30-35 min at 375F.  Let cool at least 15 min before serving.

Walt’s Grilled Sulphur Shelfs

BBQChickenoftheWoods
By Walt Sturgeon

Ingredients:
Chicken of the Woods(Sulfur Shelf) – qty desired
Olive Oil Cooking Spray
Garlic Powder
Your favorite BBQ Sauce

Cut into larger than bite sized pieces. Spray with olive oil cooking spray. Dust with garlic powder if desired. Grill on medium heat for several minutes on both sides. Lightly baste with your favorite barbeque sauce toward the end of grilling. Lightly brown on both sides. Serve with your favorite sides and enjoy!

Marita’s Mushroom Chili

Marita's Mushroom ChiliBy Marita King

2009 was a good mushroom year for me and I had plenty of maitake and sulfur shelf in the freezer when the occasion of a chili contest came along in the fall.  Any chili recipe would work with these mushrooms substituting the meat partially or entirely.  Though I rarely measure my spices and can give you only a rough idea of the ingredients I used, I did win first prize which might give you incentive to create your own version.

Saute 2 chopped onions in a little olive oil, add 6 minced cloves of garlic and saute another minute or two.  Add roughly 2 lbs of maitake and sulfur shelf mushrooms cut into pieces, then chopped peppers of various colors, 2 cans of diced tomatoes, 1 can Northern beans (washed, drain, then mashed), 1 can black beans (washed and drained), 1 can red beans (washed and drained) and 1-2 cups of beef broth.  The following spices were added in roughly 1 Tbsp quantities: oregano, ground cumin, ground cardamom, sugar, chili powder, and soy sauce.  Add 2 bay leaves and pepper to taste, then simmer for 30 min, allow chili to thicken, add broth/water as needed.

 

 

Crisp Morels with Asparagus & Pearl Onions

by Alan McClelland
Organic Crisp Morels_01

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.
Organic Crisp Morels_03

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.

Organic Crisp Morels_02 Organic Crisp Morels_04
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!
Organic Crisp Morels_06

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