Baked Salmon and Black Trumpet Mushrooms

1 ounce Dried Black Trumpet Mushrooms
2 ½ cup Chardonnay
3 Cloves Garlic
1 teaspoon Oil
4 Salmon Fillets
Sea Salt
¼ cup Fresh Chives (chopped)
3 Tablespoons Butter
1 teaspoon Lemon Juice

Soak dried black trumpet mushrooms in chardonnay for 30 minutes to overnight. Meanwhile place salmon in a baking dish skin side down and set aside. After soaking black trumpets, chop into small pieces. Heat Oil over medium heat and sauté trumpets and garlic for 2 minutes or until the garlic releases its flavor. Season the mushrooms with sea salt and place on top of salmon. Bake at 400 degrees for 12 - 15 minutes. Near the end of the baking time, melt butter in a small pan with chives. Once butter has melted, add lemon juice. Take salmon out of the oven and flip over to peel off skin (the trumpets should be attached to the salmon by now). Serve salmon with mushroom side up and drizzle with the chive butter. Enjoy!

Crab Stuffed Morels

4 ounces Dried Large Morels
3 Tbs. Oil
½ pound cooked Dungeness Crab Meat
¼ cup Sesame Seeds, hulled Hemp Seeds, or crushed Sunflower Seeds
¼ cup Bread Crumbs
¼ cup Goat Cheese
1 Egg
¼ cup chopped Fresh Parsley
1 Tbs. minced Garlic
Salt and Pepper to taste

Soak dried large morel mushrooms in water for 30 minutes to two hours. Preheat oven to 400 degrees. Drain water from morels and lightly toss them with oil to coat outsides of the morel mushrooms. Combine all other ingredients in a bowl. Stuff the mixture into the morels and bake 10 to 12 minutes or until heated through. Serve and Enjoy!

Shrimp, Morels and Egg Noodles

2 ounces Dried Morel Mushrooms
1 pound raw Shrimp
5 Tbs Oil
1 medium Onion
1 Bell Pepper
2 Cloves Garlic
8 ounces Whole Wheat Egg Noodles
¼ cup Parmesan Cheese
½ cup chopped Parsley
Sea Salt to taste

Soak dried morels in cold water for 1-2 hours. Peel shrimp and place shells in 6 cups of boiling water for 5 minutes. Strain out shells and reheat water. In a separate pan, heat 4 Tbs oil over medium heat then add onion and rehydrated morels. Cook for 5-10 minutes until morels begin to brown. Add bell pepper and garlic, stirring often. Boil egg noodles in the reheated shell water. Add peeled raw shrimp to morel pan and cover. Drain Egg Noodles and mix in Parmeson Cheese and 1 Tbs oil. Stir and cover. When Shrimp turns pink, season with Sea Salt to taste and mix in chopped Parsley and Egg Noodles. Serve and enjoy.

Lobster Mushroom Clam Chowder

2 ounces dried Lobster Mushrooms
2 Tbs. Safflower or Canola Oil
1 Yellow Onion
2 Large Cloves Garlic
2 tsp. Salt
1 tsp. White Pepper
4 Tbs. Cornstarch
2½ cups water
26 ounces canned clams
3 medium sized Red Potatoes, diced
2 Stalks Celery, sliced
1½ cups Milk

Rehydrate dried lobster mushrooms in water for one to two hours. Dice potatoes and boil for 15 minutes. Dice lobster mushrooms and sauté until brown. Add garlic and onions and continue sautéing for 1-2 minutes. Add celery, clams and clam juice. Cover, bring to a boil and simmer for 5-10 minutes. Whisk together cornstarch and milk. Add lobsters and clams to potatoe pot. Season with sea Salt and white pepper. Stir in milk and cornstarch. Simmer over low heat until soup thickens. Serve and Enjoy!

Black Trumpet Green Bean Casserole

2 ounces dried Black Trumpet Mushrooms
3 cups Vegetable Broth
2 pounds fresh Green Beans
3 Tablespoons Olive or Canola Oil
1 Onion
2 Cloves Garlic
2 cans Cream of Mushroom Soup
1 (2.8 ounces) can French-fried Onion Rings
½ cup Mozzarella Cheese

Begin by soaking dried trumpets in a bowl of cold water for an hour or two. Bring vegetable broth to a boil and boil green beans for 10 minutes. Meanwhile heat oil in skillet over medium heat and sauté black trumpets and onion until onion begins to brown. Add garlic and sauté one more minute. Combine trumpets, soup, onion rings, and drained green beans. Place mixture in oiled baking dish and bake for 25 minutes at 350. Top with mozarella and bake for 5 more minutes. Remove from oven, allow to cool, serve and enjoy.

Morels Our Way

1 ounce Dried Morels or 8 ounces Fresh Morels
2 Eggs
½ cup Whole Wheat Flour
½ cup Corn Meal (medium or fine ground)
1 teaspoon Salt
4 Tablespoons Olive or Canola Oil
1 Clove Garlic, diced

If using dried morels, begin by soaking them in a bowl of cold water for two hours. Mix flour, cornmeal, and salt on a plate. Beat eggs in a small bowl. Heat oil in a skillet to medium-high. Soak rehydrated dried morels or cleaned fresh morels in eggs for 30 seconds, then roll in the flour mixture. Place the morels in the hot Oil and add diced garlic. Cook until morels are golden brown on both sides. Drain off oil and enjoy!

Sautéed Mushroom Salad

1 pound Fresh Hedgehog or Yellow Foot Chanterelle Mushrooms
½ cup Olive, Safflower, or Canola Oil
3 Green Onions
2 Large Cloves Garlic
Salt and Freshly Ground Pepper
Mixed Greens (Spinach, Butter Lettuce, Broccoli Sprouts, etc... any salad mix of your choice!)
¼ cup Parsley, chopped
1 Cucumber, peeled, quartered and diced
2 Medium Tomatoes, diced
2 Tbs. Red Wine Vinegar

Dry-sauté fresh mushrooms adding garlic and green onions with the oil. Mix together the greens, parsley, cucumber and tomatoes in a large salad bowl. Season with salt and pepper. Pour the red wine vinegar over the greens mixture in the salad bowl. Toss and serve on four plates. Drizzle each serving with oil, onion, mushroom, and garlic mixture. If desired, top with parmigiano reggiano. Enjoy!

Hedgehog Croustades

1 Short French Bread
2 tsp. Olive Oil
½ pound Fresh Hedgehog Mushrooms, diced
2 tsp. Tomato Ketchup
2 tsp. Lemon Juice
2 Tbs. Skim Milk or Plain Soy Milk
2 Tbs. Fresh Chives, Basil or Parsley snipped, plus extra to garnish if desired
Salt and Pepper

Preheat the oven to 400 degrees. Cut the French bread in half lengthways. Cut a scoop out of the middle of each half, leaving a thick border. Brush the bread with oil, place on a baking sheet and bake for 6-8 minutes, until golden. Place the hedgehogs in a small saucepan with the ketchup, lemon juice and milk. Simmer for about 5 minutes, or until most of the liquid is evaporated but before it becomes dry. Remove from the heat, then spoon the hedgehogs into the bread croustades, and garnish with fresh chives. Enjoy!

Sweet and Sour Chanterelles

1 pound Fresh Golden Chanterelles sliced into 1" thick slices
1 cup Flour
1 tsp. Baking Powder
½ tsp. Salt
1 Egg
1 cup Skim Milk or Plain Soy Milk
¼ cup Canola Oil

Combine all ingredients except for the fresh chanterelles. Blend together with a beater until smooth. (Start with a low speed then progressively go higher.) Coat sliced chanterelles in batter. Heat fryer oil to 375 degrees and fry batter dipped chanterelles. Garnish with slivered almonds or sesame seeds and of course dip in your favorite sweet and sour sauce. Enjoy!

Cooking with Fresh Mushrooms

Many fresh mushrooms contain a good amount of water and to get the full flavor of a mushroom, this water needs to be "cooked out". To do this, first clean the mushrooms and slice them appropriately. Place the mushrooms into a skillet on medium-high heat with no oil. Stir the mushrooms constantly until the water is released. Let the mushrooms simmer in this liquid until all has evaporated. Cook the mushrooms for an additional 2-3 minutes with no liquid. Turn down the heat and add a little oil and fresh garlic. Cook 4-8 minutes in the oil, depending on how soft or crispy you prefer them. Your mushrooms are now ready to be eaten alone or added to your favorite recipe. Enjoy!

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