Mushroom Recipes

Our FFSC members love to share recipes! Whether you're looking for something new to try at home or for one of our potlucks, here are some tasty recipes to experiment with.

Mushroom Bisque in a Teacup. Photo by John Spaur

Morel Corn Macadamia Fritters

by Deb

Thai-style recipe. Fritters can be served warm or at room temperature as an appetizer or side dish.

Mushroom Bisque

by John Spaur

I usually look at other recipes and then wing it, so quantities are guesstimates. The liquid needs to be varied to get the right consistency of the bisque.

Curried Green Beans with Sulphur Shelf

by John Brown

Enjoy this tasty treatment for sulphur shelf mushrooms in coconut curry.

Porcini Soup

by Robin Morris

Robin Morris shared this wonderful Porcini soup recipe. Enjoy!

North African Pork and Beans with Candy Cap Mushrooms

by Deb

We most often think of the Candy Cap in a sweet context; this recipe provides a delectable savory alternative!

Pasta Porcini

by John Muñoz and Deb Gulluzzo

This Northern Italian recipe comes from the year Deb taught school in Trieste, Italy.

Savory Mushroom Clafouti

by Richard Rammer

I learned this recipe from the late Larry Stickney, a phenomenal guy who was instrumental in creating a culture of mushrooming in the Bay Area.

Wild Mushroom Duxelles

by Cortinarius

Spread on a baguette or crackers, or use it as mushroom duxelles to enliven a variety of dishes.

Candy Cap & Sage Pork Tenderloin

by Bernard Glim

This savory Candy Cap dish delighted members at one of our long-distance foray dinners.

Morel Crusted Ahi Tuna

by Judy Lipp

This one went super fast at one of our Wine & Mushroom gatherings!