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Candy Cap Banana Creme Pops
By Alison Gardner
1/3 cup sugar
1/3 cup water
4 to 6 dried candy caps (depending on size)
1/2 cup cream or half-and-half
Grind the candy caps in a coffee grinder or blender. Add to sugar and water in a small saucepan, and heat to a boil. Turn off. Combine the bananas, cream or half and half, and candy cap syrup in the blender, blend until smooth. Pour into popcicle molds or into paper cups with popcicle sticks; freeze.
Princely Black Forest Popcicles
By Alison Gardner
2 tablespoons pitted minced fresh or dried cherries
1/4 cup hot water
1 cup minced prince mushroom
1 to 2 teaspoons coconut oil
2 tablespoons cocoa powder (unsweetened)
1/4 to 1/2 cup sugar, depending on how sweet you like it
1 1/4 cups half-and-half
If using dried cherries, soak them in the hot water. Meanwhile, saute the mushroom in the coconut oil until it softens. Put the half-and-half, sugar, cocoa and the cooked mushroom into the blender and blend until smooth. Stir in the minced cherries and pour into popcicle molds or paper cups with popcicle sticks. Freeze. If the popcicle sticks won't stay upright, straighten them when the popcicles are partially frozen.
Candy Cap Margarita
By Evan Mills
1 dried candycap mushroom
2 fingers of tequilla
1 finger lime juice
Juice of 1 small orange
Shaken, not stirred
Drop one dried candycap into tequila and leave for 30 minutes to extract. Remove mushroom. Add lime juice, orange juice, and ice. Add Triple Sec, Cointreau, or other sweetener optional. Shake or blend (but do not stir if you are James Bond).
Chinese Vegetables with Lepiota rachodes
by Alison Gardner
1 tsp cornstarch or arrowroot
2 Tbsp soy sauce
1/3 C cold water
1 Tbs peanut oil
3 oz broccoli or gai lan, cut in 1 inch lengths
1 ½ oz snap peas, de-stringed and halved
1 ½ oz Lepiota rachodes, sliced
Stir sauce ingredients together until well blended. Set aside.
Heat oil in wok. When hot, add broccoli, snap peas, and mushrooms.
Cook until almost done.
Add sauce; stir rapidly.
Remove from heat and serve.
Mushroom Club Shitake-Oyster Potluck Salad
Carmelize some shallots in peanut oil
Saute shitake and oyster mushrooms (or whatever mushrooms you prefer
Thinly sliced bell peppers
Toasted pine nuts and/or pumpkin seeds
Splash of Mirin
Proportions to taste; don't over-toss
The Wild Mushroom Cookbook: Recipes From Mendocino, by Alison Gardner and Merry Winslow, Barefoot Naturalist Press, 2014.
This book covers many species of edible mushroom found on the Mendocino coast and throughout the pacific northwest. Geared for the home cook with too many wild mushrooms. A broad spectrum of recipes for all types of dishes, including appetizers, pickles, breads, soups, salads, drinks and desserts. Recipes for every meal of the day; domestic and ethnic-fusion.
Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms, by Becky Selengut, Andrews McMeel Publishing. Recipes are for mushrooms available in grocery stores and specialty shops: portabella, shiitake, chanterelle, oyster, etc. The author has a good sense of humor (including a key for what kind of mushroom you are). Recipes are gourmet quality.
Nutrition Champs, by Jill Nussinow, published by Veggie Queen, 2014.
This is a vegetarian cookbook with a good chapter on mushrooms. Jill is a nutritionist and teaches cooking at Santa Rosa Junior College.
Quite a few recipes in the blog that are not in the book.
A site where participants can post their recipes.
Listen to the Radio Curious interview with chef Chad Hyatt, chef for the Mushroom Club's 2nd and 3rd annual dinner, where he discusses mushrooms, what they are, how to cook them and how to safely forage wild mushrooms.
Wild Mushroom Ragout, by James Sant. Download the recipe and watch James prepare the dish in the recording of the March 2022 club meeting.