To find more wild mushroom recipes, click the blue Culinary and Recipes link above.
This is one of those recipes that could inflate your girth to frightening proportions if eaten regularly. But it is so good that on special occasions it finds a place in my kitchen. It can be served as a spread on a baguette or crackers. Or it can be used as a mushroom duxelles to enliven a variety of dishes.
1/2 c butter
1/2 c finely chopped shallots
4 cloves garlic, minced
9 oz fresh wild mushrooms
1/2 c white wine
1 1/2 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
1/2 tsp salt
1/4 tsp fresh black pepper
3 Tbl fresh parsley
A note on mushroom species: Craterellus cornucopioides are the best I know. King boletes can overpower this recipe, so use sparingly and mix with milder species. For some mushroom species like chanterelles it is necessary to dry-saute first. Of course, be absolutely sure of your species!
Sauté in an open skillet butter, shallots, garlic and mushrooms
Deglaze pan with 1/2 cup dry white wine
Add thyme, rosemary, salt and pepper
Saute above mixture until nearly dry, then add 3 Tbsp fresh parsley and only sauté lightly.
Remove from pan. Puree very lightly (just a second or two) in the blender or food processor. This adds to creaminess, but you don't want to lose the texture from bits of shallot and mushroom
Scoop into a small terrine or pãté mold, seal container and refrigerate until use. Garnish with fresh rosemary or thyme if served as a spread, or just keep it sealed and handy to enliven vegetables or meat dishes.
I am hoping everyone who loves to cook and eat mushrooms will send in thier favorites. Let's warm our appetites for this upcoming season.