Here are some recipes I found on the Internet that appealed to me because I like the ingredients.  All ingredients are found at your local market.

Wild Mushrooms Italian

Recipe contributed by Phil and Jackie Cicconi
Ingredients
  • 2 pounds of oyster mushrooms wild or farmed
  • 1 pound good Italian sausage
  • 2 cloves, garlic minced
  • 2 shallots, minced
  • 1/4 cup, olive oil
  • 1/2 teaspoon, red pepper flakes, optional
  • 1 fifteen ounce can of crushed red tomato
  • Salt and black pepper
Preparation
Wash mushrooms, remove tough stems and tear into thin strips along the gills. Sauté garlic and shallots in olive oil, remove sausage from casing and sauté in olive oil, sausage will crumble. Add mushrooms and red pepper flakes and stir the mixture continuously for three minutes. Add the crushed red tomatoes, and 1/4 cup of water. Simmer in a covered pan for 30 minutes, add 1/4 cup of water if the mixture begins to dry out. Test for salt. Serve as a side dish with crusty Italian bread.

Wild Mushroom Beef Stew
Tastes as wonderful as it smells.

Prep: 10 minutes
Cook: 6-9 hours
Servings: Serves 6

 

2 lbs. beef for stew, cut into 1-inch pieces
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme leaves, crushed
3/4 cup ready-to-serve beef broth
1/4 cup tomato paste
1/4 cup dry red wine
2 cloves garlic, minced
1 lb. red-skinned potatoes (1-1/2-inch dimeter), cut into quarters
8 oz. assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
1 cup baby carrots
-- fresh parsley (optional)

 

 
 
 
Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2 quart slow cooker. Sprinkle with flour mixture; toss to coat.
Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.

Wild Mushroom Barley Soups
10 Cups

1/2cup Barley
2tbl Olive Oil
½ cup Finely Chopped Carrots
½ Cup Finely Chopped Celery
1lb. Fresh Mushrooms- chopped
1tblsp Chopped Parsley
½ Onion- Chopped Fine
8cups Chicken or Vegetable Stock
3 cups Water
1/4tsp Chopped Thyme
Salt and Pepper to taste

Preparation

Heat oil in a large saucepan. When hot, add onions, chopped carrots , celery, and mushrooms. Cook for 10 minutes.  Add barley and herbs.  Fill pan with stock and simmer for 45 minutes.  Season with salt and pepper.

PICKLED MUSHROOMS

from Mrs. Carmella Jandacek

1 cup vinegar, 2 whole cloves, 1/2 cup water, 5 whole black peppercorns, 1/2 bay leaf, 5 pieces allspice, 3 tablespoons sugar, 2 teaspoons salt, 2 cloves garlic (minced), 1 lb. fresh mushrooms, 2 tablespoons vegetable oil

In a 1-1/2 to 2 quart enameled or stainless steel saucepan combine vinegar, whole cloves, water, peppercorns, bay leaf, salt, garlic, allspice, and sugar. Bring to boil over high heat, drop in the mushrooms, and reduce the heat to low. Simmer uncovered for 10 minutes, stirring the mushrooms occasionally, then cool to room temperature.

Pour the entire contents of the pan into a 1 quart jar. Slowly pour the vegetable oil on top. Secure the top with plastic wrap and cover the jar tightly. Marinate the mushrooms in the refrigerator for at least one week before serving. The top layer of oil may be skimmed before serving, then replaced when the jar is returned to the refrigerator. (The amount of sugar and vinegar may be adjusted to suit one's taste.) The recipe may be doubled, tripled, etc.

HUNGARIAN MUSHROOM-BARLEY SOUP

1 oz. Dried Wild Mushrooms
2 cups Hot Water
1 lb. Beef Flanken or Beef Ribs
½ cup Pearl Barley
1 quart good-quality Chicken Broth
1 medium Onion, chopped
1 tsp. Oil, any type
1 lb. Fresh Wild or Cultivated Mushrooms, sliced
2 Carrots, peeled and sliced
2 Celery stalks, sliced
2 Parnips, peeled and cubed
1 clove Garlic, chopped
1 sprig of Dill
1 tsp. Paprika
Salt & Pepper

Soak dried mushrooms in water. Heat oil in soup pot and brown meat on both sides. Add chicken stock and barley and bring to a boil. Cover, lower heat, and simmer while preparing vegetables.

When dried mushrooms have softened, save the liquid, and chop any large pieces. Strain the mushroom broth into the pot and add all the remaining ingredients. Add enough water to cover all. Simmer for one hour. Remove meat and bones. Dice the meat and return to the pot. Tastes best when made the day before. Heat and taste for seasonings. Serves 4-6.

This recipe and more will be taught by Julie Gale on Oct. 23rd in her Larchmont cooking school. She can be reached for further info at PJAZTEGale@optonline.net or at (914) 834-5353.

Sauteed Chicken of the Woods
Submitted By Burhan Elturan

My name is Burhan Elturan and I am a fan of edible wild mushrooms. I am from Northern Kurdistan (also known as Turkish Kurdistan), a highly mountanous region in the Middle East. The recipy that I provide below is simple, yet produces a very tasty meal with the Hen of the Woods and Chicken of the Woods mushroom.

Materials: the mushroom (sliced according to the esthetic taste) a medium size onion, two cloves of garlic, a table spoon of thyme (dried or fresh, I prefer it fresh), two T spoons of soy sauce or tamari and olive oil.

Fry the chopped onion and the garlic in olive oil slightly, then add the soy sauce or the tamari, sprinkle the contents in the frying pen with thyme. Pour in the sliced mushroom. Fry the whole mixture untill well coocked. Serve it right away. Bon apettite! Simple, easy and delicious.

 

Mixed Wild Mushroom Soup:

2 Pounds assorted fresh wild mushrooms
3 each shallots, finely chopped
3 each garlic cloves, minced
2 TBS. assorted fresh herbs, finely chopped
1 qt. full flavored broth (beef, chicken, or vegetable)
To taste salt

To taste pepper
2 oz. butter

1. Clean the mushrooms carefully, keeping as dry as possible.
2. If the mushrooms are small, leave them whole; larger mushrooms may have
to halved or sliced, but try to retain the natural shape.
3. Chop the shallots, garlic and herbs.
3. Bring the stock to a simmer and season with salt and pepper

4. Lightly sauté the mushrooms, then add the shallots, garlic and herbs and
continue to sauté 2 more minutes. (Be careful not to overcrowd the pan so
that the food stews in its own juices rather than sautéing.)
5. Ladle the broth into soup bowls and top with the mushroom mixture.

Russian Style Marinated Mushrooms

Always a winner, this recipe is adapted from one given to me by my friends, Ariella and Chana, both natives of Leningrad/St. Petersburg. They store well in the refrigerator for about two weeks.
2-3 lbs fresh mushrooms
1/2 cup vinegar (white, red wine, or rice)
1/2 cup olive oil
5-6 fresh garlic cloves, sliced
1 tablespoon salt
dill (fresh or dried (fresh is best)
1 dash allspice

16 servings Change size or US/metric
Change to: servings US Metric

40 minutes 5 mins prep

  1. Wash mushrooms and cut into halves or thick slices (or leave whole).
  2. Cover with water and boil at least 30 minutes.
  3. Drain, reserving 1 cup cooking water.
  4. Add everything else to the reserved cooking water, pour back on top of mushrooms, and bring to a boil again.
  5. Cook about 5 minutes more.
  6. Cool and refrigerate.

Marinated Grifola frondosa (from Elinoar Shavit):

Ingredients:
2 cups of dried Grifola frondosa (about 2 large handfuls) or 3 to 4 cups of fresh frondosa, very clean
1 1/2 to 2 cups boiling water (if you are using dried mushrooms)
1/4 cup of good extra virgin olive oil
2 tablespoons Italian Seasoning (a mix of dried basil, coriander, marjoram, oregano, rosemary, savory, thyme) or Herbes de Provence (a mix of dried thyme, basil, savory, fennel and lavender flowers)
2 bay leaves
1/4 teaspoon dried crushed hot pepper flakes or a few drops of Tabasco or hot sauce
1 small carrot sliced into thin disks
1/2 celery rib, peeled and sliced into thin U shapes
1 medium yellow onion, sliced thinly
3 medium garlic cloves, peeled and crushed
2 to 3 tablespoons orange juice
Salt to taste
1/4 to 1/3 cup white vinegar
6 to10 drops of extra dark sesame seed oil.
OPTIONAL – 1/2 teaspoon saffron threads

Preparation:
If using dried mushrooms, soak them in a bowl with the boiling water for at least an hour. You can keep the mushrooms overnight (in the liquid) in the refrigerator. Shake or swish the mushrooms in the liquid periodically to wash out any grit. Before using, squeeze the excess liquid out of the mushrooms back into the bowl, and reserve liquid and mushrooms separately.

Pour the olive oil into a heated stainless steel pan, reduce to medium heat, and sauté the dried herbs, (saffron threads), bay leaves, hot pepper flakes for a minute or so to release their aroma. Add the onion slices. Add the carrot and celery and stir well to prevent burning. Add the garlic and the mushroom pieces. Stir to coat well. Sauté for 2 to 3 minutes, stirring. If using dried mushrooms, add the soaking liquid, taking care not to pour into the pan any grit that may have accumulated at the bottom. If using fresh mushrooms, there should be at least ¾ cup liquid in the pan; you may add ½ a cup of water to increase the amount. Partially cover and simmer the mushrooms on medium heat for about 5 to 10 minutes: the mushrooms should be cooked but still ‘crunchy’ and the liquid should be reduced to 1/3-1/2 of the original amount. Add the orange juice and 1/4 cup of the vinegar, hot sauce (if not using hot pepper flakes), and some salt. Add the sesame oil. Mix well and taste the liquid; in terms of acidity and saltiness; the liquid should taste as you would like the mushroom pieces to taste once they are ready. You can always correct the flavor later by adding more vinegar, salt, sugar or oil after the mushrooms have cooled and the flavors have stabilized, but it is very difficult to correct the flavors once too much vinegar or salt have been added.

Let cool in the liquid. Taste the mushrooms again and correct the flavor. The mushrooms are ready to eat once cooled, and they can be stored in the refrigerator in a glass jar with a good lid for up to a month.

(Note from Ursula Hoffmann: This also works for other small fresh firm good-to-eat mushrooms, such as chanterelles, baby morels, baby boletes (such as Suillus granulatus), Lepista nuda, Polyporus squamosus, Rozites caperata. Just be sure you do not simmer the mushrooms too long; they should not be mushy or soggy in texture.)