Bay Boletus Mushrooms are from the same family as porcini mushrooms. The mushrooms have a glossy brown cap, with yellowish pores underneath the cap instead of gills. When bruised, the bruised spots quickly turn a greenish-purple. The mushrooms have a meaty taste. Cooking Tips Before cooking discard the stem, and scrape off the pores underneath…
This one recipe makes both the main course and the side salad! Nice chewy French or Italian bread works well for this. Toast bread wouldn’t cut it.
Brick Top Mushrooms grow in clusters in mid-autumn on deciduous wood logs or stumps. The cap can grow up to 2 ½″ wide (6 cm) and becomes very flat when fully mature. The centre of the cap is brick red, then shades to yellow toward the edges, becoming brown around the edges. The mushrooms need…
This recipe has a high futz factor. But it is such a good vegetarian dish, the meat-eaters at the table will ignore the roast and dig into the vegetarians’ dinner!
This pie has a gorgeous filling, a gorgeous crust, and so few ingredients! Yet the flavours of the chicken, chestnut mushrooms and white wine come through in a memorable dish.
A very satisfying couscous dish.
Dried Mushrooms © Denzil Green Dried Mushrooms are mushrooms that have been deliberately dried in order to preserve them. Both wild and cultivated mushrooms are available dried. You can get packages of one single kind of dried mushroom, or packages of mixed varieties of mushrooms. Dried Mushrooms allows easy, year-round access to the flavours of…
Enoki Mushrooms © Denzil Green Enoki Mushrooms kind of look like sprouts from another planet. They are small mushrooms with very small creamy white caps on very long, thin stems that look a bit like spaghetti. The cap is usually about just ¼ inch wide (60mm); the stem will be about 3 to 4 inches…
Hen-of-The-Woods mushrooms are popular in Japan. They are native to the northeastern part of Japan and North America. They are a fungus that grows on trees and tree stumps, preferring deciduous trees, particularly oaks. They don’t have caps like other mushrooms: instead, they look like petals growing off a stalk in clusters. Some people think…
A Japanese stock recipe. Hoshi-shiitake are dried shiitake mushrooms.
These marinated mushrooms have a fabulous lemony, garlicky, herby taste to them; they have a satisfying mouth-feel and are very moreish. You can quickly make the recipe up in a spare moment and have them on hand in the fridge throughout the week.
Talk about fusion food! Greek phyllo pastry, North American squash, in an Asian-style spring roll!
This is a great winter or fall salad because the mushrooms and blue cheese are hearty flavours, and the salad is served with a warm topping on it.
Even better made the day ahead to give the flavours a chance to marry, then actually baked on the day you need it.
Lovely side instead of potatoes or rice, or you can use it as a main for a veggie meal.
A savoury mushroom puffed bread pudding side dish, also nice served with chicken or turkey as a change from stuffing.
A mushroom cutter is a device used for slicing a mushroom into uniform slices all at once. Most will have tines or blades that the mushroom is forced through in order to achieve the cutting.
Mushroom Gills are the technical term for the thin flaps that resemble fish-gills under the cap of a mushroom. They aren’t there to help the mushroom breathe: rather, they are there to produce the spore (seeds, if you will) for the mushroom. Not all mushrooms have gills under the cap: some have pores instead. The…
Mushroom Ketchup was being made before Tomato Ketchup. You can still buy it today, made by George Watkins Co. in the UK. It’s much thinner than tomato ketchup, and more vinegary. You use it as you would a mushroom sauce. It’s great on meat pies and meatloaf. The George Watkins brand contains vinegar, seasonings and…
This coarse, country-style mushroom pâté is very easy to make (you need a food processor) and has wonderful earthy, herby flavours. A slice or two of it makes a wonderful starter with some pepper jelly on the side, or it makes a great base to build a cold
Alright, if you hate mushrooms or horseradish, the title is your first clue that you ain’t going to like this recipe. But if you like both, the little bit of futz factor getting the mushrooms ready is worth it.
This is a bit fiddly, but you can make it a day ahead.
A classic Italian recipe.
A very hearty frittata.