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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Mushrooms
Dori
373 posts
May 02, 2006
8:41 PM
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Sorry I can't resist sharing this. DH went mushroom hunting and brought me in a bunch of morrell's.
Looking for some favorite ways to use them up. DH fried up a bunch in earth balance and salted/ peppered tonight.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
Last Edited Dori on 2-May-2006 8:44 PM
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Debbie
1134 posts
May 03, 2006
9:28 AM
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Wow, that's great. I don't think I ever had morrels.
I still can't open your blog. Don't know why? I will try it at home.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Dori
374 posts
May 03, 2006
9:56 AM
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Bryanna -
At a restaurant I ate some mushrooms cooked in a flavorful broth, it was delsh. I'm pretty sure that I tasted a little balsamic vinegar and possibly a b"fy style flavoring. Does this seem familiar to you at all... I'm hoping to try to make some of this broth, but haven't a clue on how to begin.
Also do you have any recommendations for storing wild mushrooms? Right now I have them in a mesh bag (airy) in my frig. I've been reading that they are good dried, but again.... I've never dealt with a mushroom harvest before, but I sure am glad that DH took up this new hobby.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Bryanna
Owner/Moderator
1588 posts
May 03, 2006
10:51 AM
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I haven't had morels for years, Dori, so I don't know about them. I usually saute chantarelles and freeze them, but i think you can also dry morels (dried chanterelles aren't very good). Here is some information:
http://www.wild-harvest.com/pages/morel.htm
As for the broth, try to get the Star Porcini Mushroom bouillon cubes (see the matzoh ball recipe in the new newsletter for ordering info. Or you can cook dried porcinis and use the cooking broth, together with some good broth powder or paste or whatever. Here's a recipe along that line which you can veganize:
Wild Mushroom Broth (Mf)
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6615
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce dried porcini
1 cup warm water
2 tablespoons minced shallots
1 tablespoon olive oil
1/4 pound mixed wild and domestic mushrooms or one -- all but
2 domestic
-- or the other -- mushroom caps cut
-- into thin slices
2 cups chicken broth
salt and pepper
Set porcini and warm water in a skillet and bring to a simmer; let mushrooms soak for 20 minutes or until tender.
Drain the soaked porcini and rinse them to remove any grit and chop. Strain soaking liquid through a paper lined sieve to remove any grit; reserve.
Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom caps, cover and cook over low heat or until mushrooms are tender. Add minced soaked porcini, reserved liquid and broth; bring to a simmer and
season to taste; garnish with sliced raw mushroom.
Yield: 2 servings
Busted for you by Gail Shermeyer <4paws@netrax.net>
Or you could use my broth recipe from Nonna's and include some dried porcinis in the recipe.
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"To look like a goddess, eat like a peasant." Karen Andres
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Bryanna
Owner/Moderator
1591 posts
May 03, 2006
10:57 AM
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Dori, I can open your blog in Internet explorer, Opera and Firefox browsers, so, Debbie, I don't know what the problem could be!
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"To look like a goddess, eat like a peasant." Karen Andres
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