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Welcome to our guide on

Cooking with mushrooms

By this point you may have figured out that the diversity of edible mushrooms is expansive - so many flavors and textures, it can be hard to know what to do with them!

This page is going to cover a couple of ideas and then provide links to specific recipes. 

Best sources for recipes and inspiration

A Maitake pot-pie posted by Mary Smiley on 10-5-2015

Cooking with Wild Mushrooms

Cooking with Wild Mushrooms

Cooking with Wild Mushrooms

A stupendous searchable source of mycophagy and mycocuisine curated by the talented Mary Smiley

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Hank Shaw

Cooking with Wild Mushrooms

Cooking with Wild Mushrooms

Hank Shaw's intricate and expert appreciation and understanding of wild food is easy to follow.

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Pascal Baudar

Cooking with Wild Mushrooms

Pascal Baudar

 A self-styled “culinary alchemist” based in Los Angeles, Pascal Baudar specializes in wild fermentation and primitive cooking.

 "My favorite way to preserve wild mushrooms is using lacto-fermentation.  There are so many culinary possibilities still unexplored using this  traditional method." - Pascal

Porcini and crab mac n' cheese by Jennifer Yu

Use Real Butter

Use Real Butter

Pascal Baudar

An adventuring, foraging, and cooking blog by Jennifer Yu in Colorado. 

Sparassis americana photo by Jean Cox

DiggingFood

Use Real Butter

DiggingFood

Alabama's own Jean Cox runs a blog discussing some of the wild treats of Alabama.

Where to start

So you have some mushrooms..

This page is here to be a source of inspiration, not a singular recipe for a singular type of mushroom. In Alabama, we have so many different mushrooms with a massive variety of textures and tastes, a one-size fits all approach just isn't enough. 

Let's start with the basics of edibility here.  Now that you're 100% confident that your mushroom(s) are edible, and worth eating, let's explore the tastes and textures we may encounter. Since texture is the #1 complaint I hear from people who 'don't like mushrooms' its worth some discussion on it's own.

Textures:

Mushrooms can take on anything from the gelatinous or slightly gummy textures of the wood ear (Auricularia) and other jellies (Exidia, Tremella, etc.) to the fibrous chewy stem of the black-staining polypore (Meripilus).  Surely, these types of mushrooms shouldn't be prepared in the same ways. 

So do you have a fruitbody that is thin and crumbly like a Russula? Maybe you have a basket-full of teeny tiny cinnabar chanterelles, or a load of honey mushrooms (Armillaria)? In many of these cases it's important to identify which part of the mushroom is worth eating. For example, the stems of most honey mushrooms can be fibrous unless they are very young, if fibrous they are usually best thrown away/composted. However, with enough effort or processing, any part can be edible - the question is how badly do you want it and will it be worth the time and effort? Maybe those fibrous stems can be roasted and shredded to be added to tacos or a grain bowl? 


Jellies - Most of the jelly mushrooms can be consumed raw and will simply dry out if you attempted to roast or bake them. These textures hold up best in soups or other whetted food. Sometimes Auricularia can be sliced and pan fried to be added as a unique but pleasant texture to all sorts of foods. Since these jellies have such a high water content, you may want to replace that water with fat like butter or lard for a more substantial or meat-like texture. Similarly, they can also be sauteed to reduce the water content, driving up the concentration of the flavor. How would you enjoy these?


Crumbly-mushrooms - These are the Russulas and several Lactarius. Really anything that gets easily mangled in a bag or basket. In my opinion this texture really needs to be crisped up as a whole cap or strips of cap. A toaster oven may be your best bet. 


Corals - For safety purposes, we're going to suggest this section is for species level identified corals which are edible, specifically Artomyces pixidatus. Ramaria species can be nasty, but some folks are confident that their local Ramaria are great edibles. Due to their unique morphology, these mushrooms can be stunning centerpieces, to eat or not. They may make lovely contributions to soups, or gently tempura battered and fried, served with a cilantro crema. 


Dense or Fibrous - This unusual category of textures which is particularly common to the stems (stipes) of large polypores such as Bondezarwia or Laetiporus (Berkely's polypore and chicken of the woods, respectively). These stems can be downright unpleasant to simply cook and eat, they require some processing. This can go in one of a couple ways, they can be broken up in a food processor and used as the basis for stuffings (think of some Raviolis or Tortellini) or mixed into a variety of dishes for texture. They can also be broken down with long and slow heating, such as those which occur with the pickling or confitting processes. The end product may still be fibrous or even dense, but here they are more welcome textures you can sink your teeth into. 


Spongy - This is a category that a lot of boletes fall into, especially those lightweight and easily dried ones like Strilobomyces (old man of the woods) and Suilius. Also consider drying these and powdering them for a blast of umami flavor. 


Meaty Mushrooms - This is the largest group of classically edible mushrooms with things falling into this category such as Macrolepiota, classic button mushrooms from the store, Chicken of the woods (Laetiporus), several boletes, hen of the woods, etc etc.. These mushrooms are defined by meaty textures that you can sink your teeth into. Some may have stems or components which are fibrous or dense and may need to be removed and cooked in a different way. While the flavors in this group vary widely, the ability to apply these mushrooms to several cooking styles and even to substitute meat products are almost endless. 


Tastes:

Just like the vast list of textures, fungal flavors are also broad and often change when the mushrooms is dried. Always sample your mushrooms, just a nibble to make sure you have an idea of what this batch's flavor profile will be. Several boletes will have seasonal varieties that are just too bitter to use in most food. Artomyces and Hericium become bitter when they brown a bit. Are your chanterelles a bit sweet smelling? 

We're going to cluster recipes on broad flavors and textures and set aside some for specific mushrooms which grow in abundance in Alabama (such as chanterelles and oysters). Many wild mushrooms can be substituted for one another in these recipes and mixing/matching may be how you figure out which mushrooms shine best where!


Meaty mushrooms are those which have fleshy bodies (not leathery or hard) with powerful umami flavor. Several of these mushrooms (I'm looking at you boletes!) will take on richer flavors if allowed to dry. Similarly, these dried mushrooms can be powdered for an amazing seasoning. However some, such as oysters (Pleurotus) may have a fishy smell or have more particular uses once dried/powdered. 


Sour mushrooms - There are actually a handful of mushrooms with distinctive tart or citrus flavors such as Fistulina hepatica, and several boletes (always lick a bolete!) The intensity of these flavors is typically reduced with drying, but they may make lovely contributions to white-meats or carefully used in confections/pastries.  


Bitter - Typically, these are better left uneaten. However some adventurous folks have used bitter boletes as the basis of alcoholic bitters or for other liquors. I can also see them being used in confectionery with chocolate or coffee. 


Morchella, photo by Tim Pfitzer

Cooking with big-meaty mushrooms

Pot Pie

Serious about those pizzas

Anything on a pizza

Here's the recipe by Mary Smiley

Hen of the woods, or Maitake, or Grifola frondosa make the base of this pot-pie 

Anything on a pizza

Serious about those pizzas

Anything on a pizza

Another of Jennifer Yu's standard recipes

Let's face it, you can put just about anything on a pizza and wild mushrooms can take pizza night to a whole new level. This recipe works with most meaty wild mushrooms. 

Serious about those pizzas

Serious about those pizzas

Serious about those pizzas

Mary Smiley's morel pizza with pesto sauce

 White Cheese, Ramp and Morel Pizza. That pesto is a wild ramp pesto, this is a jewel of Spring.

A simple grill

A classic, the Grilled Cheese

Serious about those pizzas

Jennifer Yu cooks up a simple, yet elegant Matsutake

So this recipe calls for Matsutake, not a mushroom that we have in the Southeast, but the cooking style is simple and elegant and can be applied to many varieties of meaty mushrooms, including prime boletes. 

A classic, the Grilled Cheese

A classic, the Grilled Cheese

A classic, the Grilled Cheese

So simple, sooooooo goooooood. Photo and recipe by Jennifer Yu

This was my first recipe that I used wild mushrooms in. I was hooked! There's something about the sweet-salty, and oh-so cheesy sandwich that shines a heavenly light on the mushrooms you choose to use here. Take your time on those caramelized onions!

Got Ham or Spam?

A classic, the Grilled Cheese

A classic, the Grilled Cheese

Mary Smiley's Chopped Challenge with wild mushrooms

The rich flavor of so many wild mushrooms can elevate simple ingredients like spam with this lovely peanut sauced puff-pastry dish. 

Morel and Shrimp Eggs in Cocotte

Morel and Shrimp Eggs in Cocotte

Morel and Shrimp Eggs in Cocotte

Morel and Shrimp Eggs in Cocotte by Mary Smiley

 This is a dish Jacques Pepin made for the President of France, Charles de Galle. A wonderful breakfast of morels, shrimp and eggs in a shallot, port, and cream sauce.

Risotto

Morel and Shrimp Eggs in Cocotte

Morel and Shrimp Eggs in Cocotte

Hank Shaw's Porcini Risotto

Risottos may be one of the best simple ways to highlight the flavors of your best finds. They graciously accept crispy mushroom as well as powders of boletes and mushrooms past. Make sure you're using an Arborio or similar rice. 

Another Risotto to try

Morel and Shrimp Eggs in Cocotte

Another Risotto to try

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This recipe is from Epicurious, who rarely steer me wrong. If nothing else, use this so inspire you. 

Pickling, fermenting, and preservation

Marinated Chicken of the Woods

Marinated Chicken of the Woods

Marinated Chicken of the Woods

Marinated and pickled chicken of the woods by Jean Cox

I can't begin to describe how good these are. I always thought pickled mushrooms sounded gross, but after Jean and Alex let me try some of these, wow - that tender chicken texture and their well crafted marinate was mind-blowing.

Chanterelle pickles

Marinated Chicken of the Woods

Marinated Chicken of the Woods

Simple pickled Cantharellus by Mary Smiley

These are a classic preservation technique for chanterelles and these will hold a beautiful texture and a great umami flavor

Confitt

Marinated Chicken of the Woods

Italian Marinated Porcini in Extra Virgin Olive Oil

Anthoni Goodman's still-hot confitted Laetiporus.

This was a new idea to me, confitted mushrooms! I used a combination of salted butter and duck fat to cook and preserve this chicken of the woods (Laetiporus) and it's still in perfect condition over a year later in the fridge. 

Italian Marinated Porcini in Extra Virgin Olive Oil

Italian Marinated Porcini in Extra Virgin Olive Oil

Italian Marinated Porcini in Extra Virgin Olive Oil

Marinated porcini by Mary Smiley

Noticing a pattern yet? These mushrooms loooove being the basis for marinades. This image is from Mary Smiley, but the original recipe is  Funghi sott’olio from Hank Shaw.

Polish Fermented Mushrooms

Italian Marinated Porcini in Extra Virgin Olive Oil

Polish Fermented Mushrooms

Photo by Holly A. Heyser

You may have heard that in Russia and Eastern Europe very few Lactarius aren't thrown into the pickle-jar. Here you can find out why these salty pickled morsels are so popular. 

Fermenting mushrooms

Italian Marinated Porcini in Extra Virgin Olive Oil

Polish Fermented Mushrooms

Figaro Shakes' fermented mushrooms

This simple fermentation recipe by  Figaro Shakes is worth trying with several of your finds. 

What to do with Chanterelles (Cantharellus and Craterellus)

A primer on cooking with Chanterelles

A primer on cooking with Chanterelles

A primer on cooking with Chanterelles

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This primer by Hank Shaw discusses how to consider and cook chanterelles. 

Chanterelle Mushroom Dip

A primer on cooking with Chanterelles

A primer on cooking with Chanterelles

Jennifer Yu's wonderful Chanterelle dip with crustini

A hot and cheesy dip rich in chanterelles and caramelized onions. 

Chanterelle Soup

A primer on cooking with Chanterelles

Bread Dumplings with Chanterelle Sauce

Hank Shaw's Chanterelle Soup.

I'm not a soup person. I don't make or order soups very often. I haven't been the same after I made this and tried it with some fresh corn. I LOVE IT! This  classic veloute is rich and filling and you'll never go back after making it. 

Bread Dumplings with Chanterelle Sauce

Bread Dumplings with Chanterelle Sauce

Bread Dumplings with Chanterelle Sauce

Eat Smarter's Chanterelle sauce

Tarragon and chives really bring alive the dumplings with a thick chanterelle sauce.

Chanterelle raviolis with corn

Bread Dumplings with Chanterelle Sauce

Chanterelle raviolis with corn

Mary Smiley's Ravioli creation to knock your socks off.

Chanterelle stuffed raviolis in a sweet corn broth. 

What to do with Oysters (Pleurotus spp)

Carnitas

Broiled Oysters with Oyster Mushroom Ragout

Broiled Oysters with Oyster Mushroom Ragout

Jennifer Yu's mushroom carnitas

Crispy carnitas made of all those oyster mushrooms you keep finding!

This would also work well with chanterelles or any 'stringy' mushroom.

Broiled Oysters with Oyster Mushroom Ragout

Broiled Oysters with Oyster Mushroom Ragout

Broiled Oysters with Oyster Mushroom Ragout

Oysters on Oysters by Jennifer Yu

Have oysters AND oyster mushrooms? 

Desserts and specialty dishes/drinks

Chanterelle tartlettes

Chanterelle ice-cream and caramel sauce

Chanterelle tartlettes

Chanterelle tartlettes by Anthoni Goodman

Chanterelles are unique in their ability to work well in pastries due to their underlying apricot-like smell and robust texture.

Infused liquor

Chanterelle ice-cream and caramel sauce

Chanterelle tartlettes

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This one doesn't get a link. Dried chanterelles and black trumpets are absolute winners infused in liquor. Plop a handful of chanterelles in some vodka or gin and let them sit in a dark place for about a month. Black trumpets will make your bourbon or whiskey shine. 

Chanterelle ice-cream and caramel sauce

Chanterelle ice-cream and caramel sauce

Chanterelle ice-cream and caramel sauce

Mary Smiley's candied chanterelles on vanilla bean ice cream

Candied Chanterelles added to vanilla bean ice cream with a chanterelle caramel (from the candying process). Its really that good. Recipe in comments.


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