|  WOODS
GATHERED MUSHROOMS
We
have more than 20 varieties of mushrooms growing on our
10 acres, in three of the four seasons. In
2010 we harvested four pounds of chanterelle for friends
and family. In 2011 we found several Morels, which were
delicious! In the future we will be offering a limited supply
of culinary mushrooms at markets. As available:
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Packaged
in 1/2 pint containers fresh in season or air dried
measured as 1/2 cup or 1/4 cup bags. |
 Spring
Yellow
Morel
- Edible species.
Known as Morchella esculenta. One of the most distinctive
edible wild mushrooms. Has a rich, creamy flavor
that is deliciously earthy, nutty.
|
 Summer
Chanterelle
- Edible species.
Peppery in flavor. Delicious!
The
cap is either convex or vase shaped. Chanterelles
may be smaller than your thumb, or as large as your
fist. and are light yellow to orange-yellow. You'll
find them on the ground in a variety of hardwood
forests. Just picked specimens will have a sweet
smell like apricots.
When cooked, Chanterelles lose their pepperiness,
but add a pleasantly delicate flavor and texture
to any dish. Don’t
wash Chanterelles unless you absolutely mustand
in that case it’s best to do it right before
cooking. Use a mushroom brush to remove dirt. To
store fresh: Place them in a paper bag in the refrigerator.
They’ll be good for 7-10 days.
|
 Fall
Waxcap - Edible species.
Known as Hygrophorus pratensis, Camarophyllus pratensis
and Hygrocybe pratensis. Not as tasty as chanterelle,
but a good substitute in the fall when chanterelle
is not available fresh. |
To
view all the mushroom species we have found on our farm
see our mushroom page here.
WHAT
CAN I DO WITH MUSHROOMS?
Dried mushrooms seem to taste stronger than
fresh. To substitute dried for fresh I use this rule of thumb
1/2 cup dried for every full cup called for.
| Chanterelle
& Wild Rice Soup
1 Tbl Olive Oil
2 Tbl Butter
1 onion, finely chopped
2 cups Chanterelles, sliced
1/2 cup white wine
2 cups chicken or vegetable stock
1-whole milk
1/2 c heavy cream
1 cup cooked wild rice (or blend of brown & wild
rices)
ground black pepper to taste.
Heat oil & butter over medium heat. Add onions
and mushrooms and saute. Gradually add wine. Add stock
and bring to a boil. Reduce heat and simmer for 10
minutes. Add cooked rice, milk, and pepper. Simmer
until heated through. Serves 4.
Get a PDF copy of
this recipe here. |
Baked
Mushrooms
1 cup fresh mushrooms, quartered.
4 tbl olive oil
1 Easy Fresh Packet:
Baked Mushrooms or ( a mix of Lavender, thyme, rosemary,
fennel seed, tarragon & dill)
Place mushrooms in a baking pan. Mix contents with
oil. Toss with mushrooms. Bake at 350 for 30 minutes
or until desired donesness. Another variation, heat
oil add mushrooms.
Get
a PDF copy of this recipe here. |
Herbs
De Provence Chicken
2 pounds boneless chicken, trimmed of any fat
1/4 cup flour
1/2 tsp. ground Herbes
de Provence
3 tbsp. olive oil
3 cloves of garlic, minced
1 cup fresh mushrooms, quartered
2 cups wine
1 tbsp. ground Herbes de Provence
Additional fresh rosemary, basil, parsley black
pepper and salt |
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Preheat Oven 300F
Mix the flour and teaspoon ground Herbes de Provence.
Roll the chicken breasts in the flour mixture. Heat
olive oil in a large ovenproof pot, browning it
in small enough batches so that the meat lightly
browns. Remove meat, and saute the mushrooms and
garlic. Add the wine and scrape the brown bits from
the bottom of the pot, stir, and cook on high until
a sauce forms. Turn down heat to a low simmer, add
the chicken back to the pot. Sprinkle with the Herbes
de Provence, salt, pepper and additional fresh herbs
to taste. Bake at 300F. for 2 1/2 hours, or until
the chicken is quite tender.
Get
a PDF copy of this recipe here.
|
| Chanterelle
Gravy
2-T T. butter
2-3 T. flour
1 t. butter
1/2 cup onions, finely chopped
2 cloves garlic, finely chopped
2 cups golden chanterelles, chopped
1/2 t. salt
1/4 t. pepper
1 t. thyme, rosemary
2 T. sherry
2 T. fresh parsley, chopped
2 cups chicken broth
Make a roux:Melt 2 T. butter over very low heat, add
flour, stir, cook for a few minutes, set aside. Saute
onions in butter until transluscent. Add garlic, saute
briefly. Add chanterelles, saute briefly. Stir in
seasonings, sherry, and parsley. Add broth and roux.
Cook until thickened. Adjust seasonings. I’ve
served this gravy with turkey, pot roast, meatballs.
Get
a PDF copy of this recipe here. |
Mushroom
Potato Leek Soup
2 lrg. Leeks-sliced thin or chopped, white part mostly
2 sm onoions, chopped fine
2 cups mushrooms-chopped
1 T rosemary, thyme,
1 t sage leaves
2 cups potatoes-diced
1 stick of butter
1 cup of light cream or
1 1/2 c. whole milk
3 or 4 cups chicken broth
Salt and pepper to taste
Saute
Mushrooms and herbs in butter until starting to brown.
Set aside. Saute leeks, onions, and potatoes in butter,
stirring to prevent burning. Add broth, mushrooms
and spices. Bring to a boil, then reduce heat. Simmer
30 minutes or until potatoes are tender. Add cream.
Serve with bread. Serves 6 to 8.
Get
a PDF copy of this recipe here. |
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