EVELYN BRYANT'S PICKLED CHANTERELLES

BRINE:

• 3C-VINEGAR
• 1C WATER
• 1.5C SUGAR
• 1 TBS MUSTARD SEED
• 1 TSP-SALT
• 3 CLOVES GARLIC, DICED

PROCEDURE: Blanch and drain six quarts of fresh Chanterelles (leave small ones whole and cut up the larger ones). Bring brine to boil. Add mushrooms and cook for 15 minutes. Put in pint jars to which you add one dill head. Seal and process for 15 minutes in a water bath.

CHANTERELLE OMELETTE

• 1 LB. CHANTERELLES, CUT INTO MEDIUM SIZE PIECES
• 1/2 CUBE OF BUTTER, 8 EGGS
• 1/2 CUP OF SHREDDED CHEDDAR CHEESE
• 1/4 CUP OF CHIVES
• PEANUT OIL AND BUTTER AS NEEDED
• WATER
• SALT AND WHITE PEPPER TO TASTE

PROCEDURE: Saute mushrooms in butter till tender. Add salt and pepper to taste and put aside. Mix two eggs with teaspoon of water. Place small equal amounts of peanut oil and butter in a preheated omelette pan. Add eggs and allow to soft cook. Sprinkle on top 1/4 of the mushrooms, cheese and chives. When cheese begins to melt slide onto a plate and fold over into a semi circle. Repeat procedure for each additional omelette.

CAULIFLOWER MUSHROOM SOUP

• 1 LB OF CAULIFLOWER (Sparassis crispa) MUSHROOM, CHOPPED
• 1/4 CUP OF YELLOW ONIONS, CHOPPED
• 1/4 CUP OF FLOUR
• 2 CUPS OF MILK
• 1 CUP OF CREAM
• 4 TABLESPOONS OF BUTTER
• SALT AND WHITE PEPPER TO TASTE
• CHOPPED PARSLEY

PROCEDURE: Saute the onions with two tablespoons of butter for couple of minutes. In a bag, shake the mushrooms with flour. Add the rest of the butter and mushrooms to the onions and saute till tender. Add milk and cream. Simmer for 1/2 hour, do not boil. Add salt and pepper to taste. Serve in a bowl and garnishwith parsley. This soup tastes even better the next day.

MOREL MADNESS ON SOURDOUGH BREAD

• 2 LBS OF MORELS, CUT IN HALF OR QUARTERED
• 1/2 CUBE OF BUTTER
• 8 CLOVES OF GARLIC
• 1 LOAF OF SOURDOUGH BREAD
• 1/4 CUP OF CHOPPED PARSLEY.

PROCEDURE: Saute crushed garlic cloves in the butter for couple of minutes than add the Morels and cover. Cook under cover (to preserve liquid) till tender. Season with salt and pepper to taste. Cut bread in 1/4" slices and lightly toast. Add parsley to the Morels and cook for an additional minute. Remove Morels with liquid to a bowl. Serve the mixture on top of the French bread and ENJOY! This is great with fresh Morels and tastes almost as good with rehydrated Morels.

The following mushroom recipe was published in the Mushroom The Journal of Wild Mushrooming, Summer- 1986

MORELS a l'ESCARGOT

• 2 cup dehydrated morels
• 4 cloves, crushed garlic
• 1/2 cup chopped parsley
• 2 tbsp Dejon mustard
• 1 tsp thyme
• 1 tsp ground pepper
• 2 tbsp lemon juice
• 1/2 tsp salt
• 4 oz. butter (1 cube)
• 1/2 cup bread crumbs

In a quart of boiling water add the morels. Put aside and let the morels soak for aboult half an hour. Soften the butter and mix with all the ingredients except bread crumbs and the morels. Drain the morels and place in an oven-proof dish. Pour the mixture over the morels and sprinkle with bread crumbs. Bake covered, in oven at 350 F for half an hour or until the bread crumbs brown. Serve very hot with fresh slices of sourdough bread. Serves one to six, depending on ones mood to share.

Cabbage Salad with Matsutake Mushrooms

1 head shredded cabbage
1-pkg noodles (top ramen)
1 cup slivered almonds (toasted)
2 tbl sesame seeds (toasted)
4 chopped green onions
2-tbl of vinegar
2-tbl of sugar
1/2 tsp pepper
1/2-cup oil (peanut)
1 pkg seasoning (top ramen)
1 cup Matsutake (thinly sliced) + 2 tbl of peanut oil
4 tbl Yoshida's gourmet sauce
Layer 1st five ingredients
Mix next five for the dressing


Fry the Matsutake in peanut oil till crisp. Add Yoshida's sauce and cook till most of liquid is gone. Add to 1st five ingredients. Mix in dressing just before serving.

  Created:  April 25, 2004