Welcome to the recipe section of the WPMC website. If you wish to publish a recipe send the details to firstname.lastname@example.org. 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.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.Honey mushroom pierogiesHere is a great autumn dish with lots of Pittsburgh flair - honey mushroom pierogies. Now for those that don't know me I am not from Pittsburgh and I don't have an Eastern European background which means I won't be making the pierogies the same way as your Mother/Grandmother/Babcia . So take my recipe for pierogi dough with a pinch of salt, if you have a different/better recipe please feel free to use that. For those that don't have a pierogi dough recipe this one should work just fine. Honey mushrooms are named after their color rather than their taste. They can have a bit of a livery taste and if this is the first time eating honey mushrooms try the cream cheese variation first. I recommend cooking the Honey mushrooms quite well in order to bring out the flavor and avoid any adverse reactions that are occasionally reported when they are under cooked. You can of course use any mushrooms, wild or store brought, or a mixture of mushrooms for this recipe. Button mushrooms and Shiitake would both work well.Fish with morel and ramp cream sauceCombine these two popular spring ingredients, Morels and Ramps, in a cream sauce to make a delicious supper.Pasta with mushroomsThis is a little different from the classic pasta and mushroom dishes in that it does not use cream or dairy as a base for the sauce. The recipe works well with Farfalle shaped pasta, bow ties or butterflies, but any medium sized pasta shape would work. For the pictures I used Orecchiette as that is what I had available. Serves 4 to 6 people as a main course.