• North American Mycological Association

    Promoting, pursuing and advancing mycology

  • Asociación Micológica de América del Norte

    Perseguir y hacer avanzar la micología

  • Association Mycologique d'Amérique du Nord

    Poursuivre et faire progresser la mycologie

MUSHROOM CULINARY ARTS

NAMA‘s Mycophagist‘s Kitchen is committed to the delicious, safe, and interesting preparation of wild and cultivated mushrooms. We offer programs in mushroom cookery and preservation which draw from a wide variety of ethnicities and styles.

We promote and share knowledge of all aspects of mycophagy, including cooking demos, recipes, medicinal preparations (teas and tinctures), interviews with mushroom chefs, and tips on handling the variety of flavors, textures, and toxicities of wild mushrooms.

Check back regularly for updated culinary resources:

MUSHROOM RECIPES
Black Trumpet Arancini over Sauce Bechamel by Spike Mikulski
Chanterelle Vichyssoise by Jean O. Fahey, New York
Morel Encrusted Tuna by Tim Leavitt, Washington
Morels Stuffed with Sausage & Sage by Sebastian Carosi, Oregon
Sulfur Shelf Chowder by Spike Mikulski
Thai Coconut Soup with Chicken of the Woods by Jess Starwood, California

CULINARY RESOURCES

MUSHROOM COOKBOOK REVIEWS
Mushrooms in the Middle - A Smallhold Cookbook
 
MUSHROOM RECIPES

Chanterelle Vichyssoise

By Jean O. Fahey, New York
From The Fantastic Fungi Community Cookbook
Yield: 4 serving

 Chanterelle Vichyssoise

During the COVID-19 pandemic in 2020, my club, the Central New York Mycological Society, only met outdoors. I was committed to doing a mycophagy program, so I made it into a tailgate event after a masked foray. This soup is one of the dishes I made for the program. Leeks can be sandy, so make sure they are washed well. One way to wash them is to slice them lengthwise and wash between the rings. You can use fresh or frozen mushrooms in this soup, but frozen chanterelles do not need to be defrosted before cooking, as they can get rubbery.

1 tablespoon unsalted butter
3 tablespoon extra-virgin olive oil, divided
3 cups chopped leeks, white part only, well washed
½ cup minced onions
1 pound Yukon Gold potatoes, peeled and chopped
4 cups chicken stock or vegetable broth
½ cup dry white wine
2 to 3 cups sliced fresh or frozen chanterelle mushrooms, 8 to 12 ounces
1 to 1½ cups heavy cream
Salt and white pepper 
2 tablespoons minced chives, for garnish

Heat the butter and 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the leeks and onions and sauté until soft, about 4 minutes. Turn the heat down to medium and add the potatoes, stock, and wine. Cover and simmer until the vegetables are tender, about 15 minutes. Remove from heat.

In a medium-sized skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the chanterelles, turn the heat down to medium, and cook, stirring frequently, until the mushrooms give up their water and the water evaporates, about 10 minutes.

Remove half of the leeks and potatoes from the soup pot and reserve in a bowl. Puree the remaining vegetables until very smooth, either by using an immersion blender or by pureeing in batches in a standing blender.

Return the puree and reserved vegetables to the soup pot and add the mushrooms. Over low heat, stir in the cream and season with salt and white pepper to taste.

Serve at room temperature or chilled, garnished with chives.

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Black Trumpet Arancini over Sauce Bechamel
By Spike Mikulski



Yield: 20 each

2 quarts chicken stock
8 ounces salted butter
2 large Spanish onions
1 pound fresh black trumpet mushrooms
1 pound ground veal
8 ounces arborio rice
1 quart heavy cream
1 pound Swiss cheese, grated
4 large eggs
1 pint of water
1 teaspoon dried chili flake
1 tablespoon dried parsley
3 cups breadcrumbs
3 cups corn flakes, pulsed in a food processor
3 cups all-purpose flour
1 dozen whole cloves
Kosher salt


In medium sauce pan heat 2 quarts of chicken stock to a simmer.

Heat 2 ounces of butter in a medium stock pot, fine dice 1 onion, add to pot, stir for about 3 minutes to sweat.

Rough chop the black trumpets, add to pot, stir for about 3 minutes or until aromatic.

Add the ground veal and disperse evenly into the pot, season with a pinch of the salt, raise the heat to high and brown the meat well.

Add the cup of arborio rice and stir vigorously to coat, Continue for about a minute.

Ladle 1 cup of hot chicken stock and stir into the rice, lower heat to a simmer, cook on low for about 5 minutes or until rice has absorbed the chicken stock and add another cup of chicken stock, continue this process until the stock is gone.

Remove from heat, add 3 ounces of the heavy cream and the Swiss cheese, stir until well blended.

Spread the hot rice mixture across a baking sheet and chill in refrigeration.

Roll the cold rice mixture into golf ball size spheres and place on a greased backing pan, place in a freezer until solid.

Set up a 3 tray breading station with one tray holding 2 cups of flour seasoned with a generous pinch of salt, one tray with the eggs, the water, and 4 ounces of cream, one tray with the breadcrumbs, cornflakes, red pepper flake, dried parsley, and 4 ounces of flour, blend well all the ingredients in each tray.

Bread the frozen rice balls by dredging in the tray of flour, then in the tray of egg mixture, lastly in the tray of seasoned breadcrumbs.

Preheat deep fryer to 275° F and blanch the arancini until barely light brown, place on a rack lined baking sheet, set aside in refrigeration until ready to serve.

Bake at 375° F until nicely brown and crisp before serving, serve on top of the Bechamel sauce.

For the Sauce:

In a medium sauce pot on medium heat melt 4oz of butter, add the remaining 4 ounces of flour to make a roux, stir continuously until the roux has colored in blonde, gradually add the remaining cream, bring to a boil then set to a simmer.

Skin the remaining onion, push all the cloves into the onion evenly and add to the pot, simmer for 20 minutes.

Adjust flavor with salt to taste, adjust consistency with water to desired thickness, mount with remaining butter.

Strain and set aside, heat before serving.


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Miso’squamosa Soup
By Spike Mikulski

Yield: 4 servings

30 grams dried Amanita multisquamosa
6 ounces white Miso Paste
1 package silk tofu
3 bulbs scallions
1 package seaweed crisps
3 quarts water
Soy Sauce to taste

Remove tofu from package and press between two plates lined with paper towels on top and bottom while being chilled (in refrigeration) for at least 2 hours. Dice small when firm.

Reconstitute the Amanita in 3 quarts of water by bringing to a boil in a stock pot and simmer for 45 minutes until reduced by half.

Strain liquid into another stockpot while reserving the mushrooms, julienne the best looking caps and add to the strained liquid, stir in 6 ounces miso paste, diced tofu, and seaweed crisps.

Adjust flavor with soy sauce, heat before serving and garnish with chopped scallion.


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Sulphur Shelf Chowder
By Spike Mikulski

Yield: 8 cup servings

2 pounds Laetiporus sulphureus
1 Large Spanish onion
4 stalks of celery
4 ounces bacon
3 medium Red Bliss potatoes
2 ounces all purpose flour
1 cup heavy cream
1 teaspoon dried dill weed
2 quarts water
Salt and red pepper flake to taste
Parsley for garnish


In medium stock pot bring 2 quarts of water to a boil. Clean the Laetiporus and chop into bite size pieces, add to boiling water and cook for 15 minutes. Strain the mushrooms reserving the liquid into a separate stock pot, set both aside.

Fine dice the bacon, onions, celery and small dice the potato. Heat a medium stockpot to medium heat and add bacon, cook until brown.Add Celery and Onion and sweat until tender (about 5 minutes) while stirring occasionally.

Add flour and stir well to incorporate with the rendered bacon fat, set heat to a low and stir for a few minutes until lightly turning brown. Add potato and stir. Add reserved Laetiporus stock, stir well until well blended and bring heat to a simmer, simmer for 20 minutes. Add Cream, chopped mushroom, dill, salt, and red pepper flake, taste and adjust with seasoning.

Heat before serving. Serve in soup bowls garnished with parsley.


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Thai Coconut Soup with Chicken of the Woods Mushroom
By Jess Starwood

Yield: 4 servings

1 tbsp coconut oil
1/2 onion sliced
2 garlic cloves chopped
a few Thai chilis, halved
3 quarter-inch slices slices galangal root, or ginger
1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
2 teaspoons red Thai curry paste
4 cups vegetable broth
4 cups canned coconut milk
10 oz. chicken of the woods mushrooms (or substitute commercial maitake mushrooms)
1-2 tbsp coconut sugar
1 1/2 - 2 tbsp soy sauce
2-3 Tbsp. fresh lime juice
2-3 green onions sliced thin
Fresh cilantro chopped, for garnish


Wash mushrooms gently and slice into bite sized pieces. Steam pieces for 25-30 minutes and set aside.

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chili, galangal, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.  

Add vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Strain out all aromatics and return broth to the pot.

Add in coconut milk and mushrooms. Simmer gently to allow mushrooms to absorb the flavors, about 10 min, then add soy sauce, coconut sugar, and lime juice, plus more of each to taste.

Cook 2 more minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.


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Morels Stuffed with Sausage and Sage
By Sebastian Carosi, Oregon

Yield: 4 servings
As a professional chef, I rely heavily on the recipes my family has passed down through the generations. But let’s look further back: I think that when we eat wild foods, we relive deeply satisfying ancestral memories. The morel is more than just a wild food; it is among the most delectable of edibles. For me, good eating provides plenty of motivation to fill my basket with wild morels. I’ve used this family recipe, which is of Italian origin, many times.

12 ounces ground pork 
¼ cup golden raisins, plumped in hot water and chopped
¼ cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons peeled and grated sweet onions
2 tablespoons toasted and chopped pine nuts (see note)
1 tablespoon minced fresh sage leaves, 2 to 3 large fresh sage leaves, and 8 to 12 very small fresh sage leaves, divided
1 tablespoon chopped fresh flat-leafed parsley
2 teaspoons finely chopped garlic
1 teaspoon minced fresh thyme
¼ teaspoon wild fennel pollen (optional)
20 medium-sized morels (any Morchella species except M. verpas), washed
2 tablespoons vegetable oil
1 tablespoon rendered bacon fat
4 tablespoons salted butter Salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Combine the pork, raisins, breadcrumbs, cheese, onions, pine nuts, minced sage, parsley, garlic, thyme, and fennel pollen, if using, in a medium mixing bowl. Mix and set aside.

Fill a pastry bag fitted with a small regular tip with the pork filling. Pipe the filling into the morels, place on a baking tray and refrigerate for up to 3 hours. Alternatively, roll the pork mixture into meatballs a little smaller than your morels and stuff the caps. You may have to slit open the stems to do this.
Preheat the oven to 400°F.

Heat the vegetable oil and bacon fat in a large cast-iron skillet over medium-low heat. Add the stuffed morels and brown them for 4 minutes or so, then add the large sage leaves and continue cooking for another 2 to 4 minutes. Place the skillet into the hot oven and cook the morels for 8 to 10 minutes until the pork filling has lost its pink hue.

Remove the skillet from the oven and place it back on the burner. Add the butter and small sage leaves and heat over medium heat for a few minutes, until the butter is browned.

Season the morels with salt and pepper to taste, and drizzle with the balsamic vinegar.

Note: To toast pine nuts, place the nuts in a small, heavy skillet over medium-high heat. Shaking the pan frequently, toast the nuts until they begin to take on a golden color. Remove from the heat promptly.

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Morel-Encrusted Tuna
By Tim Leavitt, Washington


Yield: 4 Servings

I started picking mushrooms in Oregon when I was a child, and by middle school, I was selling mushrooms to grocery stores. I studied mycology with David Hosford at Central Washington University, and when I graduated, I worked with Paul Stamets at Fungi Perfecti. I also worked for the USDA surveying mushrooms
and creating environmental impact statements. I later started a truffle farm, which, unsurprisingly, failed. Now I am growing and cooking mushrooms. I first published a version of this recipe in my book Cooking Wild Mushrooms for People Who Don’t Like Mushrooms. You can substitute the tuna with scallops or beef, and the morels with dried honey mushrooms or shiitake. Altogether, the dish takes about an hour, although you aren’t really doing anything most of the time.

14 ounces fresh tuna steaks, about 2 inches thick
1⁄3 cup soy sauce
2 cups dried morels
2 to 4 tablespoons coconut or avocado oil,
or other neutral oil

Bring the tuna to room temperature. Pour the soy sauce in a plate with a rim and place the fish in the sauce. Allow to rest about 20 minutes on each side. While you are waiting, grind the morels into a fine powder using a spice or coffee bean grinder.

Remove the fish from the soy sauce and sprinkle the morel powder all over; pat the powder into the meat with your fingers and then let rest for 25 minutes. This allows the mushrooms to adhere to the meat and reconstitute.

Heat the oil in a cast-iron skillet on medium-low until it just starts to smoke. Sear the tuna for 3 to 31⁄2 minutes on each side (searing for a total of 6 to 7 minutes should be enough to ensure the morels are thoroughly cooked). Avoid moving the fish while it is searing.

Let the tuna rest for a few minutes, then slice. This preparation is wonderful by itself or served as a tataki salad.

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CULINARY RESOURCES

Marx Foods
marxfoods.com/produce/category/mushrooms
(866) 588-6279

Far West Fungi
FARWESTFUNGI.COM
650-871-0786
650-703-3765
[email protected]
Toby Garrone
John Garrone
 
Wine Forest Wild Foods
WINEFOREST.COM
707-944-8604
[email protected]
Connie Green
 
Jewels of the Forest
SHROOMJERKY.COM
707-326-5308
[email protected]
Wyatt Bryson
Hunter Bryson
 
King of Mushrooms
KINGOFMUSHROOMS.COM
650-642-4596
[email protected]
Todd Spanier
 
The Chaga Co.
THECHAGACO.COM
415-549-6280
[email protected]  
Gavin Escolar
 
Reishi Dude LLC
209-968-9541
[email protected]
Eric Reid
 
Sporgy
SPORGYMUSHROOMS.COM
707-408-3534
[email protected]
Adam Alexander
 
Mushroom Adventures
MUSHROOMADVENTURES.COM
530-701-9700
[email protected]
Donald Simone

Small Hold Mushroom Farms
smallhold.com
[email protected]

Foods in Season
FOODSINSEASON.COM
(866) 767-2464
[email protected]

Have a mushroom or culinary resource to share? Send and email with your company name, website, phone number, email and contact name to [email protected] to be included in this NAMA resource.

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MUSHROOM COOKBOOK REVIEWS

BOOK REVIEW: “Mushrooms in the Middle: A Smallhold Cookbook”
Review by Jess Starwood


Mushrooms take the center stage in this brief, yet beautifully designed cookbook produced by Smallhold mushroom farms. The ten recipes are inspiring yet approachable for folks who may be new to cooking with fungi. As the growing mushroom farm aims to increase their product availability to consumers across the country, this cookbook serves as an approachable start to entice home cooks to experiment with fungi as the focal point in a dish.

Some of the standout and enticing recipes in this collection of recipes are the “Caramelized Mushroom Steaks” by Amanda Ahmad, the “Royal Trumpet Chorizo Hash” from Chef Tara Thomas or the “Forager’s Pie” contributed by Giulianna Furci, founder of the Fungi Foundation. Or, if you fancy something sweet, the “Salted Caramel-Shiitake Mousse” may be a curious culinary adventure.

The book prominently features mushrooms as the main ingredient and the focus of every dish with recipes highlighting the types of fungi that Smallhold grows—king oyster, shiitake, oyster, and maitake. While you won’t find a recipe for cooking with your foraged chanterelles, it does give you a few ideas on how to work with the mushrooms that the farm produces and offers. The book, along with the company’s hopeful message of changing the world through fungi, promotes swapping out animal proteins for mushrooms. Many dishes presented are vegan— meatless with no diary or eggs—and the rest are vegetarian, ensuring that the mushrooms take the center stage in each dish. Additionally, the mushroom flavored drink recipes were a pleasant surprise such as the “Shiitake Bloody Mary” and “Umami Grog.”

The charming retro design brings a refreshing, yet stylized look to bring this unique collection of delicious mushroom forward recipes in order to earn a place on the cookbook shelf.  The price may be a little steep for a spiral bound collection of ten recipes, but the proceeds go directly to the Fungi Foundation to support their dedication to fungi conservation and education. See smallhold.com for purchasing.
 
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A Word of Caution:

You should not eat any mushroom that you cannot identify with 100% accuracy.