Welcome to the recipe section of the WPMC website. If you wish to publish a recipe send the details to Please include one or more pictures of the finished dish if possible. Pictures of the starting ingredients and steps are also accepted and can be used. We request that no direct copies of recipes from books or other websites are submitted. Ideally these are recipes for dishes a member brought to a meeting, pot luck or Foray. They may have originated in a book or magazine but should be club member tried and true. If your recipe is based on a published recipe please include the reference to the original. We look forward to receiving recipes for some of your favorite mushroom dishes.

Grilled Morels

Spring has normally sprung when the morels are up and temperatures are warm enough to fire up the grill. Grilling adds a little smokiness to the morels and the butter, rather than oil, imparts a richness with both combining to make a tasty side dish. The high heat helps caramelize the morels bringing out the meaty flavor. I recommend using a grilling basket because it is a tragedy to see a morel slip between the bars and fall into the coals. Try serving the mushrooms as part of a Santa Margherita style Italian Grilled Vegetable platter as pictured or as a topping for a steak or burger.

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 2 to 4 servings

Fish with morel and ramp cream sauce

Combine these two popular spring ingredients, Morels and Ramps, in a cream sauce to make a delicious supper.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 servings

Potato, Corn and chicken of the woods chowder

A good summer or autumn soup for a crowd.

  • Prep: 10 mins
  • Cook: 1 hr 10 mins
  • Yields: 10 bolws

Wild Mushroom Stuffing

Just in time for Thanksgiving, here’s a recipe for Wild Mushroom Stuffing from Richard & Cecily Franklin.

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: Makes 2 jumbo loaf pans (6” x 12”)

Late season mushroom soup

This recipe is based on Jamie Oliver's Real Mushroom soup published in Jamie's Dinners. Serves 6 people as an appetizer.

You can use a mixture of any wild or store brought mushrooms for this soup. I've been out for a few walks with the family picking the odd bag of autumn mushrooms as I go along. If you are lucky you might still find a few Late Fall Oyster or Brick tops. The nice thing about this soup it that it has a good base of mushrooms without too much dairy or stock. The citrus from the lemon zest and juice or in my example the last of the summers pickled chanterelles, cut the richness of the soup nicely.

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 6 servings as an appetizer