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Home Cooking

Wild, Wild Mushrooms . . . Gotta Cook Them Some Wayyy.

RhonelyInsanediego | Sep 3, 201511:39 AM     35

Recently returned home from mushroom hunting high up in the Rocky Mountains (10,500 feet to 12,000 feet). In a couple of afternoons I gathered up 12 lbs of Chanterelles, 7 lbs King Boletes (aka Porcinis), and 1 lb of Hawks Wings.

The Chanterelles were cleaned by brushing and rinsing in white wine followed by a quick saute in small amounts of EVOO and then vacuum sealed. Also simmered 3 lbs until tender, seasoned, pureed with a stick blender, and vacuum sealed, to use for soup and sauces

Porchini's were just sliced, brushed with a small quantity of EVOO, and then quickly grilled off and vacuum sealed.

Hawks Wings were sliced then simmered for 30 minutes in spring water with a little salt and saved as soup/mushroom stock.

So far I have had caramelized leek and Chanterelle pasta, mushroom risotto, all kinds of omelettes combinations with bacon, cheeses, shallots, crab, tomatoes, etc. I have also made a white pizza (bechemel sauce) with mushroom, prosciutto, and Gruyere that was outstanding.

But I am running out of ideas. What are your favorite mushroom recipes and preparations?

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