Recipes for misc' wild mushrooms


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Blewit Recipes

Species

  • Strong-scented Blewit Lepista irinapoor
  • Wood Blewit Lepista nudaOK
  • Blue Legs Lepista personataOK
  • Field Blewit Lepista saevaOK

I've ended up using blewits as a 'filler' mixed with other species, however, Antonio Carluccio[3], rates them well so I hope to test some of his recipes this season.

Cooks Tips

  • Boiling Blewits will impart a gelatenous texture to the dish.

STUFFED MUSHROOMS

	4 	Mushrooms, large open 
	60ml	(3 tbsp) Olive Oil
	20ml	(1 tbsp) Breadcrumbs, dry 
Stuffing:
	1	Egg
	1 	Tomato, small ripe -skinned and chopped
	25g 	Bread, fresh - roughly broken up
	80ml	(4 tbsp) Parmesan cheese - freshly grated 
	1 	Garlic, clove - chopped
	20ml	(1 tbsp) Parsley - finely chopped 
		Salt and Black Pepper

Preheat the oven to 220°C Remove and chop up the mushroom stalks. Heat with all the 'filling' ingredients and 1 tbsp of the olive oil. Mix well and fill the mushroom cups with the stuffing. Place the mushroom cups on an oiled baking dish. Sprinkle with dry breadcrumbs and drizzle with the remaining olive oil. Bake in oven for 20 minutes until golden brown on top.

Serve hot or cold.

Variations

Replace blewits with wild or cultivated open Agaricus mushrooms, or small parasol mushrooms (Lepiota procera) The stuffing can be easily adjusted by adding many ingredients that you have to hand: Spring onions, bacon bits, . . .

  • Preparation - 10
  • Cooking - 20
  • Feeds - 4
  • Region - Italian
  • Source - [3]

BLEWITS AND MASH

		Blewit Mushrooms
		Butter
		Milk
		Flour
		Salt and Black Pepper
		Mashed Potatoes

Cut off the stems and chop them with a little onion. Fry in a little butter. Add the rest of the mushrooms (coarsely chopped, if chopped at all), cover with milk and cook on a low heat for about three quarters of an hour. Take the mushrooms out, and thicken the source with flour and milk/butter. Put the blewits back in, season heavily with pepper and maybe a little salt.

Serve with mashed potatoes

  • Preparation - 10
  • Cooking - 50
  • Feeds - ?
  • Region - East Midlands of England
  • Source - Colin A. B. Davidson

Caesar's mushroom Recipes

  • Caesar's mushroom Amanita caesareatasty

Foragers Tips

  • Beware: rain can wash the spots off and fade the poisonous Amanita muscaria which then looks VERY similar to this species.
  • Preparation - ?
  • Cooking - ?
  • Feeds - ?
  • Region - ?
  • Source - ?

Cauliflower Fungus Recipes

Cauliflower Fungus Sparassis crispa

  • Cauliflower Fungus Sparassis crispatasty

Foragers Tips

  • Associated with dead wood.
  • Typically a few kilos, though specimens of 14kg have been recorded.

Cooks Tips

  • Pleasant flavour and large size make this a popular species.
  • The main draw back is that the lobes can fill with pine needles and leaves and need to be cleaned carefully.
  • Preparation - ?
  • Cooking - ?
  • Feeds - ?
  • Region - ?
  • Source - ?

Hedgehog Fungus Recipes

Species

  • Common Hedgehog Fungus Hydnum repandum
  • Smaller Hedgehog Fungus Hydnum rufesenstasty

Foragers Tips

  • Often grow in fairy rings
  • Appear in the same place year after year

Cooks Tips

  • Younger specimens are best
  • Older specimens (usually darker) can be bitter so thorough cooking is recommended
  • Though edible, cooks often remove the 'spines' on older specimens, as they detach and can spoil the appearance of the dish
  • remains firm in stews, risottos and with pasta
  • Sliced and added to the batter of savory pancakes

Preserving

  • Can be pickled in oil or vinegar, or dried though freezing is best.
  • Preparation - ?
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  • Feeds - ?
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See also

Puffball Recipes

Species

  • Giant Puffball Calvatia giantea or Lycoperdon giganteum or Langermannia gigantea poor Becomes chewy and yellow with age.
  • Common Puffball Lycoperdon perlantumpoor Edible only when young
  • Lycoperdon pyriformepoor Edible only when young
  • Lycoperdon echinatumpoor Edible only when young
  • Calvatia excipuliformispoor Edible only when young
  • Calvatia utriformispoor Edible only when young
  • Vascellum pratensepoor Edible only when young
(not true puffballs but close enough)
  • Bovista nigrescenspoor Edible only when young
  • Bovista plumbeapoor Edible only when young

Foragers Tips

  • These mushrooms can be found from the summer onwards, and is often an early hint to keep your eyes open as the main mushroom season is is on its way.

Cooks Tips

  • The giant puffball is an easy mushroom to prepare for cooking as it is little affected by maggots, and its smooth shape means that it often need only be wiped with a damp cloth.
  • The flavour is light and indistinctive and I've not been able to do much with these other than in mixtures with other mushrooms.
  • Lycoperdon species are well suited for flavouring soups and stews.
  • The giant puffball lends itself to being cut into steaks, dipped in beaten egg covered in breadcrumbs and fried, especially in the pan juices after frying bacon.
  • Try also grilling one side of a thick slice, then turning it over and grilling the other, adding cheese slices and seasoning.
  • Dice and add to stir-fry

GIANT'S OMELETTE

	225g	Giant Puff Ball - thinly sliced
	80ml	(4 tbsp) butter
	60ml	chopped fresh chives
	60ml 	chopped fresh parsley
	60ml 	heavy cream
	6 	eggs - lightly beaten
		Salt and Black Pepper

Sauté the mushrooms in half the butter, until the liquid has almost evaporated. Add the herbs and set aside.

Melt the remaining butter in an omelette pan on a moderate heat. Blend the cream into the eggs and add salt and pepper, then pour into pan. When the egg mixture starts to set lift the edges, and tilt the pan so the remaining runny mixture can flow to the heat. When the mixture just stops flowing add the sautéed mushrooms to the omelette. When the omelette starts to turn golden brown at the bottom, fold in half and slide onto a plate.

Serve immediately.

Variations

Replace giant-puffball with other delicately flavoured mushrooms eg oyster or ink-cap.

  • Preparation - 10
  • Cooking - 15
  • Feeds - 3-4
  • Region - ?
  • Source - Louise Freedman

St George's Mushroom Recipes

  • St George's Mushroom Tricholoma gambosun (Calocybe gambosun)tasty

Foragers Tips

  • Beware not to confuse with spring fruiting Entoloma
  • Other Calocybe are smaller and Autumn fruiting.
  • Preparation - ?
  • Cooking - ?
  • Feeds - ?
  • Region - ?
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The Miller Recipes

  • The Miller Clitopilus prunulusOK

Foragers Tips

  • Beware not to confuse with poisonous Clitocybe or Entoloma
  • Preparation - ?
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  • Feeds - ?
  • Region - ?
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