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Morel mushroom recipe

Roasted Asparagus and Morels with Shallot Butter

1.5 Ib (750 g) thin asparagus spears, tough ends removed
.25 lb (125 g) fresh or rehydrated morel mushrooms
4 tablespoons (2 oz/60 g) unsalted butter
2 shallots, minced
1 tablespoon chopped fresh tarragon
Coarse salt and freshly ground pepper

Look for thin asparagus spears for this dish; they are generally more tender, and the stalks do not require peeling before cooking

Preheat the oven to 450°F (23O°C)
Place the asparagus on a rimmed baking sheet large enough to hold them in a single layer. Brush the morels clean. If there is a lot of gritt or other dirt lodged in their honeycomblike surface, you may need to dunk them briefly in cold water to free it; then pat dry with paper towels. If the morels are large, cut them crosswise into rings .25 inch (6 mm) wide. Leave small ones whole. Add the mushrooms to the baking sheet holding the asparagus. In a small saucepan over low heat, melt the butter. Add the shallots and sauté for 1 minute to release their flavor. Drizzle the shallot butter evenly over the asparagus and morels. Scatter the tarragon over the top and season with salt and pepper. Using your hands, toss the asparagus and morels in the butter and tarragon until evenly coated, then spread them into a single layer again.

Roast until the asparagus is lightly browned but still crisp and the morels are dark brown, about 10 minutes. Transfer the asparagus and morels to a serving platter a drizzle any pan juices over the top. Serve at once.

Serves 6
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Chicken Focaccia with Morel Mushroom Cream Sauce

A basic sauce especially designed for dried morel mushrooms, although fresh Morel mushrooms may be used. Preparation time is short, since the dried caps are rehydrated in the cooking process. Excellent over pasta, chicken breasts, veal, and hot buttered toast.

2 ounces dried morel mushrooms, or 1/2 pound fresh morel mushrooms
3 tablespoons butter
2 tablespoons water or more
1 cup half and half cream
Salt to taste
Pinch of pepper
1/4 cup chicken stock

In a medium-sized saucepan, melt the butter and add the water. Add the mushrooms and cook slowly (for about 3 minutes) until the caps are soft. Add more water if needed. Add the half and half cream, salt, and white pepper. Simmer for 3 to 5 minutes. Add chicken stock and slowly stir into the sauce. Cook and stir 5 minutes until the sauce thickens.

Pound flat one large chicken breast. Pan fry breast and add seasoning to taste.
Cut Focaccia bread in half and cover with butter and garlic salt. Lightly toast bread, add cooked chicken breast on top, cover with sauce, and serve

Sauteed Salmon With Pacific Rim Morel Mushrooms Recipe


1/2 pound Pacific Rim morel mushrooms
1 pound shelling peas
salt to taste
1 tablespoon butter
2 tablespoons minced green onion
1 fresh thyme sprig
freshly-ground black pepper to taste
2 tablespoons Sherry
1 dash soy sauce
1/2 cup whipping cream
4 salmon filets - diagonally sliced
1 tablespoon mild olive or peanut oil


Slice the morels in half lengthwise and brush or shake off any debris; wash them only if absolutely necessary, and drain thoroughly.

Remove the peas from the pods. Blanch the peas in lightly salted water until they're crisp-tender and rinse them with cold water to stop the cooking.

Melt the butter in a medium skillet over medium-high heat and add the morel mushrooms. Cook the morels for about 3 to 4 minutes, then add the green onion, thyme sprig and a dash of salt and pepper.

When the mushrooms begin to release their liquid, add the wine and soy sauce and cook until nearly dry, 1 minute. Add the cream and peas, bring to a boil, then reduce to a simmer.

Meanwhile, season the salmon lightly with salt and pepper and heat the oil in another skillet (preferably nonstick). Cook the salmon over high heat until nicely browned and a skewer slides in easily, 3 to 4 minutes per side.

Transfer the salmon to a serving dish or individual plates. Correct the seasoning of the morel mushroom-pea mixture and spoon it around the salmon. Garnish with more fresh thyme if desired.

Each serving: 548 calories; 224 mg sodium; 126 mg cholesterol; 32 grams fat; 10 grams saturated fat; 21 grams carbohydrates; 44 grams protein; 6.94 grams fiber.

This recipe for Sauteed Salmon With Morel mushrooms serves/makes 4

Herbed Potato Gnocchi With Truffled Morels

Rosemary and thyme will intensify the flavors of this classic Italian dish and bring excitement and variety back to your relationship.

S E R V E S 2

1 pc fresh parmesan cheese
3 Cup vegetable stock
1 bayleaf
1 rosemary sprig
5 thyme sprigs

Combine all ingredients and bring to a simmer. Cook for 30 minutes and strain.

1 pkg prepared gnocchi
2 oz morels
2 tsp minced garlic
2 tsp shallots minced
1 Tbs chopped tomato
½ Tbs chopped parsley
1 Tbs truffle butter
2 Tbs fava beans
Truffle oil to taste

Heat pan with oil and add gnocchi. Cook until golden brown on one side. Toss gnocchi and add morels to brown. Add shallots, garlic and warm. Add broth slowly and reduce heat. Add truffle butter, tomatoes, parsley and fava beans. Drizzle with truffle oil and season to taste.


Matsutake mushroom recipe

Matsutake Gohan

2 1/2 cups Japanese rice
2 1/2 cups water
1-2 matsutake mushrooms
1 abura-age (fried tofu)
4 tbsps sake rice wine
4 tbsps soy sauce

Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear. Drain the rice in a colander. Put rice and water in a rice cooker and set aside for 30 min. Shred matsutake mushroom lengthwise. Cut aburaage into strips. Add matsutake, abura-age, soy sauce, and sake in the rice cooker and turn on the switch to start.


Lobster mushroom recipes

Lobster and Pacific Rim Lobster Mushroom Risotto Recipe

1/4 cup butter
1 tablespoon finely chopped shallots
1 tablespoon finely chopped garlic
1 medium carrot, finely diced
1 stalk celery, finely diced
6 ounces wild lobster mushrooms, finely diced
2 cups Arborio rice
1/4 cup sherry wine
5 cups fish stock, heated
4 ounces parmesan cheese, grated
salt and pepper to taste
2 whole lobsters cooked, cut meat in bite size pieces
1 tablespoon chopped parsley


In a large pan over medium to high heat, melt butter. When butter is melted add all vegetables and sauté until vegetables are soft. Add the rice and stir until all of the rice is coated with butter.

Add the sherry and cook until the wine has been almost totally absorbed. Add enough stock to cover rice and stir continuously to keep rice from sticking or burning.

As the stock is absorbed by the rice add stock 1/2 cup at a time to keep rice covered with liquid. Cook the rice uncovered for approximately 20 minutes making sure to stir. When the rice is tender remove from the heat and add the cheese, salt and pepper.

Garnish cooked risotto with lobster and chopped parsley.

This recipe for Lobster and wild Lobster Mushroom Risotto serves/makes 4


Golden Chanterelle mushroom recipe

Salade de Chanterelles
(Chanterelle Salad)

Salade de Chanterelles
(Chanterelle Salad)
Serves 4
BECAUSE THEIR appearance is so distinctive and because they grow in such profusion when conditions are right, chanterelles are among the safest and easiest wild mushrooms to gather—which is fortunate, because they're expensive.

1/4 cup shelled walnut halves
5 tbsp walnut oil
2 large cloves garlic, peeled and minced
1/2 lb chanterelles, cleaned and trimmed
Salt and freshly ground black pepper
1 medium tomato, seeded and diced
2 oz thinly sliced smoked ham, diced
1 tbsp finely chopped fresh parsley
1/4 lb mixed baby greens

1. Place walnuts in a single layer in a large skillet. Toast
over medium heat, turning once, for 10 minutes. Coarsely
chop and set aside.
2. Heat 3 tbsp. of the oil in a large skillet over medium
heat. Add garlic and cook, stirring until fragrant, for about
2 minutes. Increase heat to medium-high, add mushrooms,
season to taste with salt and pepper, and cook, stirring, until
mushrooms soften, about 5 minutes.
3. Reduce heat to low, add tomatoes, ham, and parsley, and
cook, stirring, for 1 minute. Remove from heat and set aside.
4. Put greens in a small bowl and dress with remaining 2 tbsp oil. Season to taste with salt and pepper, then divide between 4 small plates. Arrange mushroom mixture over lettuce, garnish with toasted walnuts, and serve.

Blue Chanterelle mushroom recipe

Smoked salmon with a creamy Blue Chanterelle mushroom sauce

Smoked salmon:
4 4-ounce salmon fillets, butterflied
1 teaspoon salt
½ teaspoon fresh pepper

Creamy blue chanterelle mushroom sauce:
1 cup blue chanterelle mushrooms
1 cup heavy cream
¼ cup minced onions
1 tablespoon butter
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

Roasted potatoes and vegetables

Season salmon fillets with salt and pepper. Place in a smoking box lined with applewood chips, and set on a hot grill for 10 minutes.

Place mushrooms in a hot frying pan, and cook until all the liquid has evaporated. Add butter and onions, and sauté for 1-2 minutes. Add heavy cream, and boil for 3-4 minutes. Add chopped parsley, and season with salt and pepper, to taste.

Place each salmon fillet on a plate. Top with creamy chanterelle mushroom sauce. Garnish with roasted potatoes and vegetables.
serves 4

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Black Trumpet mushroom recipe

Black Trumpet mushroom recipe

Beef Tenderloin - Black Trumpet Mushroom,
Black Truffle Potato Gratin, Bordelaise Sauce Recipe

Black Truffle Potato Gratin:
1kg Yukon Gold potatoes (peeled and very thinly sliced)
5g black truffle (brunoise)
15g black trumpet mushroom (hydrated and brunoise)
1/2 small onion (very finely chopped)
50ml white wine
20ml white truffle oil
50g old white Cheddar
150ml whipping cream

In a pot, reduce the wine, onion and cream. Add the sliced potatoes, truffles, black trumpet mushroom, truffle oil and cheese. Add salt and white pepper. Line a square 10'' backing dish (glass or tin) with parchment paper. Add all the ingredients. Make sure to distribute the potatoes evenly and avoid creating gaps or air pockets. Cover and cook at 350F for about 35 minutes (until the potatoes are cooked). Refrigerate overnight, covered and weighted. Cut the gratin into 2 ½'' x 3 ½'' rectangles and then again in ½ to make the rectangles.

Bordelaise sauce (300ml):
100g mirepoix (equal amounts of carrot, celery and onion)
125ml red wine
350ml veal demi
Sprig of thyme and rosemary
40g bone marrow (chopped)

In a hot, dry stainless steel pot, add the mirepoix and caramelize. Deglaze with the wine and reduce to about 30ml. Add the demi and slowly reduce to the desired consistency. Steep a sprig of thyme and rosemary for the last 10 minutes. Strain. Add the bone marrow and emulsify with a hand blender. Add sea salt and white pepper, if needed. Strain.

Beef Tenderloin:
6 6½-oz portion of AAA beef tenderloin

Pan sear and finish in the over to your desired temperature.

Servings: 6

Plate Presentation:
AAA Alberta beef tenderloin served on the potato gratin. The gratin in cut into 2 triangles: 1 up and 1 down. The meat is carved into 2 large pieces. The bordelaise sauce served either on the bottom of the plate or drizzled over the beef tenderloin.

this recipe brought to you by The Fairmont Copley Plaza, Chef Laurent Poulain

Porcini Bolete mushroom recipe

Baked Ceps

Wipe 4 perfect cep caps. Make a cross-shaped cut on top of each and place in an ovenproof dish or roasting tin (pan). Season lightly with salt and pepper and add a drop of olive oil. Put in a preheated oven at 240°C (475°F, gas 9) for 5 minutes. Turn the ceps, season again and bake for a further 3 minutes. Arrange the ceps with their undersides facing upwards and garnish each with a very thin slice of lightly cooked foie gras or diced, lightly grilled Parma ham. Serve with a red chicory salad, in a dressing of sherry vinegar and olive oil.

Ceps a la Bordelaise - Porcini a la Bordelaise
Trim the ceps; cut them into thin slices if they are very large, halve them if of medium size, or leave them whole if they are small. Put them in a shallow frying pan with oil and lemon juice, leave to cook slowly with the lid on for 5 minutes, then drain. Heat some oil in another frying pan, place the ceps in it and sprinkle with salt and pepper. Lightly brown them, then drain. Sprinkle with chopped parsley and serve very hot.
In Paris, ceps a la bordelaise are lightly fried and served with chopped shallots, fried bread and chopped parsley.

Ceps a la Hongroise - Porcini a la Hongroise
Trim and wash 500 g (18 oz) ceps. Cut them into thin slices if they are large; leave them whole if they are small. Cook them slowly in butter with 2 tablespoons chopped onion, salt, pepper and 1 teaspoon paprika. Then add sufficient creme fraTche to cover the contents of the pan and reduce. Finally, sprinkle with chopped parsley if desired.

Ceps a la mode Bearnaise - Porcini a la mode Bearnaise
Trim and wash some large ceps and put them in the oven to release the excess juices. Stud them with garlic, sprinkle with salt and pepper, coat with oil and grill (broil) them. Chop and mix some bread crumbs, garlic and parsley and brown this mixture in a frying pan with oil. Scatter the grilled ceps on top and serve immediately.

Ceps a la Provencale - Porcini a la Provencale
Prepare as for ceps a la bordelaise, but use olive oil and fry for longer. When cooked, sprinkle with chopped garlic as well as parsley.

Ceps au Gratin - Porcini au Gratin
Trim the ceps, separating the caps from the stalks; season with salt and pepper, then coat with melted butter or oil. Arrange the caps in a buttered orll you need.

Organic Oyster mushroom recipe

Asparagus and Oyster Mushroom Fricassee

2 pounds asparagus, cut on the diagonal into 1 1/2-inch lengths
2 tablespoons unsalted butter
1 1/2 pounds organic oyster mushrooms, large stems discarded, large caps halved. OR ¼ pound of dried Pacific Rim oyster mushrooms reydrated
Salt and freshly ground pepper
1 shallot, minced
1/4 cup dry white wine, such as Riesling
1/2 cup chicken stock or canned low-sodium broth
3/4 cup heavy cream
1 tablespoon coarsely chopped flat-leaf parsley
1 tablespoon minced chives
1 tablespoon coarsely chopped chervil or 1 teaspoon minced tarragon

In a medium saucepan of boiling salted water, blanch the asparagus until bright green, about 2 minutes. Drain, refresh in a bowl of ice water; drain again.

Melt the butter in a large skillet. Add the oyster mushrooms in an even layer, season with salt and pepper and cook over moderate heat until browned on the bottom, about 3 minutes. Stir the mushrooms and cook until tender, about 4 minutes longer. Add the shallot and cook, stirring, until lightly browned, about 3 minutes. Add the wine and cook until evaporated, about 30 seconds. Add the chicken stock and asparagus and simmer until the liquid has reduced to 2 tablespoons, about 2 minutes. Stir in the heavy cream and simmer over low heat until slightly thickened, about 5 minutes. Season with salt and pepper, stir in the parsley, chives and chervil, and serve at once.

Oyster-Mushroom Seafood Stir-Fry

8 medium uncooked prawns (shelled and deveined)
125g squid (calamari) ring bodies (cleaned and honeycombed)
8 baby octopus (cleaned)
155g scallops
250g organic pacific rim organic oyster mushrooms
6 spring onions, chopped
freshly ground black pepper

Chilli & Coraiander Marinade
3 tablespoons chopped fresh coriander
2 cloves garlic (crushed)
1/3 cup or 90mL worcestershire sauce
1/3 cup or 90mL soy sauce
2 tablespoons of sweet chilli sauce

1 To make marinade, combine coriander, garlic and worcestershire, soy and chilli sauces in a bowl. Add prawns, squid, octopus and scallops. Toss to combine. Cover and marinate in the refrigerator for about 3 hours, or longer depending how powerful you want the mariande flavours.

2 Drain the assorted seafood and keep the marinade.

3 Heat oil in a wok over a high heat. Add seafood. Stir-fry for 2 minutes. Add oyster mushrooms, spring onions and 3 tablespoons reserved marinade. Stir-fry for 2 minutes longer or until seafood is cooked. Note: In general, the seafood will cook quickly in the wok.

4 Season to taste with black pepper, add garnish and enjoy!

Tip: To honeycomb squids, you simply make a single cut down the length of the body and then open it out. Using a sharp knife, cut parallel lines down the length of the squid, taking care not to cut completely through the flesh. After this, make more cuts in the opposite direction to form a diamond pattern - honeycombing made easy!

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Cauliflower mushroom recipe

Cauliflower Mushrooms over Sole

4 filets sole fish
½ lb fresh cauliflower mushrooms whole or 1 oz. Pacific Rim Mushroom dried Cauliflower mushrooms. Please refer to
½ cup grated romano cheese
2 tbsp finely chopped chives
2 tbsp chopped parsley
½ cup bread crumbs
½ cup heavy cream
¼ cup white wine
1 tbsp butter

Preheat oven to 350°C. Place all four sole filets in oven glass pan. Place cauliflower mushrooms on top and sprinkle cheese and bread crumbs. Sprinkle butter across the top, chives and garlic. Pour wine and cream slowly.

Bake for 15 to 20 minutes at 350°C.
Top with fresh parsley.

Place over steamed rice or on the side of salad.

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Hedgehog mushroom recipe

Fingerling potatoes with Hedgehog mushrooms

7 tablespoons extra-virgin olive oil, divided
2 pounds small yellow fingerling potatoes, unpeeled, halved lengthwise
4 tablespoons minced shallots, divided
1 garlic clove, pressed
1 pound Hedgehog mushrooms, cut into bite sized pieces
1 tablespoon chopped fresh Italian parsley

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Brush 2 large rimmed baking sheets with 1 tablespoon olive oil each. Place potatoes on 1 prepared sheet; drizzle 3 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 2 tablespoons shallots and garlic over. Transfer potatoes to bottom rack of oven and continue to roast until tender and golden brown, stirring occasionally, about 10 minutes longer. Remove from oven.

Meanwhile, toss hedgehog mushrooms on second prepared baking sheet with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Spread in single layer and roast mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes.

Add mushrooms to potatoes; stir to combine. do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven until heated through, about 5 minutes, before continuing.

Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.

Makes 6 servings.

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Bears head tooth mushroom recipe

Wild Bear's tooth Mushroom Soup

2 ouncs dried wild Bear's tooth mushrooms
1/2 cup chicken broth
1/4 cup dry madeira wine
1/2 cup butter (NO substitutes)
1/4 cup chopped onion
2 ouncs dried wild Lobster mushrooms
4 ounces shiitake mushrooms, sliced, stems removed (about 1 1/2 cups)
2/3 cup flour
8 cups chicken broth
1/2 teaspoons cracked black pepper
1 1/2 cups buttermilk

Place dried Bear's Tooth mushrooms in a small bowl. Add the 1/2 cup broth and the wine. Let stand 30 minutes. Drain and discard the excess liquid. Coarsely chop mushrooms; set aside.

Melt butter in large saucepan over medium heat. Add onion; cook and stir for 2 to 3 minutes. Stir in wild Lobster and Bears Tooth mushrooms; cook 3 to 4 minute more or till most liquid has evaporated. Stir in flour. Add the 8 cups broth and pepper. Cook and stir to boiling. Reduce heat; cook and stir, uncovered, for 30 minutes more.

Remove 4 cups soup mixture; puree in blender or food processor. Return to saucepan. Stir in buttermilk and heat through. Do not boil. Makes 8 to 12 servings.

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