Welcome to the recipe section of the WPMC website. If you wish to publish a recipe send the details to [email protected]. 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.

Ischnoderma resinosum JerkyBy Jerry Sapp Jr.Ischnoderma 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 woodsBy Scott PavelleThis 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.
Pickled ChanterellesBy Scott PavelleSince people asked, here is the recipe we used to make the Pickled Chanterelles served at the 2018 Lincoff foray. You can obviously cut it in half if that is more convenient. This is the recipe used at the 2018 Lincoff Foray. It is adapted from a recipe provided by Mary Smiley, who now lives in Maryland (a different woman from Pittsburgh’s own Mary Jo Smiley). Pickled Chanterelles NOTE: The original recipe specified white wine vinegar but we used what we had handy. We believe that 100% champagne vinegar would have been even better, but the key is to avoid a harsh one. We also added the onions (for complexity and because we love pickled onions anyway) and the star anise (because it plays so nicely with chanterelles). One recipe makes ≈ 4-5 quarts of chanterelle pickle. GENERAL OBSERVATIONS: Vinegar-based pickles like these typically follow a 3 step process: (A) Boil briefly to get rid of the spores and impurities, (B) Jar with something like a 1:2 mixture of vinegar-to-water, and then (C) Finish cooking in the jars for 30 minutes, which will create a vacuum seal for long term storage. This recipe is slightly unusual because the parboiling step takes place in the brine. That makes them ready to eat right away and allows you to ignore the vacuum-sealing step if you’re keeping them in the fridge for a maximum of 60 days. We do the whole process because we store them in the pantry indefinitely. Just remember that the jars will be prettier if you leave behind the dusty impurities as you move the liquid into your jars. SAFETY NOTE: As always, if the lid pops during storage you should throw the whole thing away because something went badly wrong.