Wild Edible Cuisine Recipes
New Honeysuckle Jelly Recipe added 5-16-2020:
New Shrimp of the Woods Video added 1-11-2020:
New Corn Smut Recipe Video added 8-7-2019:
New recipe added 8-7-2019:
LOBSTER MUSHROOM BREADCRUMBS
Yield: 3 cups
- 2 cups panko breadcrumbs
- 1 cup ground lobster mushrooms, made from very clean, dried mushrooms
- 1 teaspoon sweet paprika
- 1/8 teaspoon finely ground dried wild onions, ramps, or onion powder
- Fresh chopped thyme, to taste, about 1 tablespoon
- Pinch of kosher salt and pepper, to taste
- 1/2 cup clarified butter or ghee
Warm the butter just to melt, then keep warm. Combine the remaining ingredients, then drizzle in the butter and mix well. Transfer the mixture to a container with a tight fitting lid. The mushrooms aren’t hydrated (as long as you use clarified butter or lard) so you don’t have to worry about them going bad, per-se, but the flavor will be best fresh, within a couple days of making, so make it in small batches for whatever you’ll need. For the best flavor retention, refrigerate them. When the crumbs chill, they’ll firm up from the butter, simply let them come to room temperature and stir, or gently warm to break them up a bit.
- Put a generous amount of the mushroom crumbs on top of flaky white fish (or other protein, etc) and baking on high, say 400F, try that first.
- Sprinkled on top of pasta, especially something light like spaghetti with clams or mussels
- Try sprinkling some on fried eggs, with the addition of some crushed chili or a teeny pinch of cayenne, alternately, bake with crumbs on top, or put the crumbs in a pan and crack the eggs into them and cook (yes, it works).
- Orrechiette a la Barese is a classic Italian pasta with an oil based breadcrumb sauce, you could add the lobster mushroom crumbs, removing the anchovy since the flavor will take over.
- Adding on to the pasta, you could toss simple dried pasta with this, but make sure to drain the pasta well, and heat in a pan with the breadcrumbs for a minute or two to get rid of any excess moisture.
- Spread on top of a gratin, or really anything baked, macaroni and cheese with lobster mushroom crust? Yes please.
Black Trumpet and Garlic Mashed Potatoes with Shallots
Spice-up your mashed potatoes with this recipe; it will surely be a hit! These are so delicious; I can almost make a meal out of them alone! Ingredients:
|Black Trumpet Mushrooms (dried), Minced Garlic, Shallots, Butter, Salt and Pepper, Fresh Parsley, Buttermilk, Parmigiano Reggiano Cheese|
Directions: Peal your potatoes, leaving about half of the skins on, and place them in a large pot of boiling water. Boil until they are thoroughly cooked, use a toothpick to test them, if it pokes through without any resistance, then they are finished cooking. Place them in a large bowl and set aside. Mince 3-4 cloves of garlic and 3 shallots finely. Mince fresh parsley and set aside. Grate your parmigiano-reggiano cheese and set aside. Now, place 2 cups of dried black trumpets in a blender, and pulverize. On medium-high heat, place a stick of butter in a skillet and melt it and then add your pulverized black trumpets, shallots and garlic and sauté for 6-8 minutes. Place all of these ingredients into the bowl with the hot potatoes, and use a potato masher and mix it all together. Important to get the cheese in there while the potatoes are still hot so it will melt properly. Add at least one more stick of butter and mix in, (I am a butter freak so I may add 2 sticks). Add one cup of butter milk and mix, and then continue with more butter milk until you get the desired consistency. Add salt and pepper to your taste and top with fresh ground parsley.