Welcome to the recipe section of the WPMC website. If you wish to publish a recipe send the details to email@example.com. 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.
Puffball Parmesan frittersThis is a very simple fritter. I find the Parmesan cheese really compliments the mushroom flavor. You can make the fritter more study by dipping the puffball in seasoned flour before the egg and cheese. If you have dehydrated some puffballs previously you can mix the flour with a couple of tablespoons of puffball powder for extra mushroom flavor. The measurements in this recipe are not exact but the proportions are reasonable as it really depends on how much puffball you have . . .Morels and ramps in cream sauce on muffinsThis is a very simple and slightly rich Appalachian spring time treat. The dish works as a late breakfast or an appetizer. MaPo tofu – Vegetarian versionThis is a vegetarian version of the Sichuan classic MaPo tofu. The flavor profile is hot and numbing which is known as Mala. Cut back on the chili powder if you don't like it so hot. The Sichuan chili bean paste is the key ingredient for the flavor and is also called Pixian Doubanjiang or Pixian Douban. Pixian is the area that is is from and the Doubanjiang or Douban is the paste. The paste is made from fermented fava beans, chili, flour and salt. It will be sold in bags or packs or in jars. The jar version contains oil. Both will keep for a long time in the fridge. Serve with rice.Stir fried mixed mushroomsThis is a simple Chinese influenced mixed mushroom stir fry. A good combination is about 6 oz of Shiitake mushrooms mixed with 10 oz of other mushrooms. Stir-fried wood ear mushrooms with cucumberWood ear mushrooms do not have a lot of flavor but they make up for it in texture. In this recipe we also cook the cucumber which is fairly common in Chinese cooking. You can also use 4oz of fresh wood ear mushrooms (Auricularia angiospermarum or Auricularia americana) or brown jelly roll (Exidia crenata (previously known as Exidia recisa )) instead of the dried ones. Mexican mushrooms with sweet corn and green peppersThe traditional recipe may use Frosts Bolete (Butyriboletus frostii) but you can substitute with most mushrooms from store brought to puffballs that I use here.Snow Fungus SoupSnow Fungus is a white jelly fungus Tremella fuciformis that is available dried in many Asian stores.
This dish was presented as part of the cooking demonstration at the September 2016 meeting. When I served this at the meeting my water to mushroom ration was off. There should have been more water in the finished soup. Ischnoderma resinosum JerkyIschnoderma resinosum is not frequently picked but the flesh on young specimens is soft and meaty. In this recipe the mushroom is dried into jerky strips for enjoyment over the winter months.Smoked chicken of the woodsThis is Scott’s favorite use of chicken mushrooms. It is the closest you’ll ever come to a true veggie bacon and has been described as “spot on” by chef Steve Eldridge of Pittsburgh's _Provision_ restaurant, a genuine master of the art. We use it as an ingredient in just about any dish where you’d otherwise like a hit of bacon. Pastas, salads, vegetables, sandwiches, you name it. The texture is like chicken that’s been very gently poached.