FRESH MOREL MUSHROOMS 1 LB RECIPES

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HERICIUM OR LIONS MANE MUSHROOM CRAB CAKES



Hericium or Lions Mane Mushroom Crab Cakes image

Crabcakes made from lions mane or Hericium mushrooms are a fantastic way to use these mushrooms. Makes 4-6 hefty cakes

Provided by Alan Bergo

Categories     Appetizer    Main Course    Salad

Prep Time 30 minutes

Cook Time 15 minutes

Number Of Ingredients 18

1 lb lions mane or other Hericium mushrooms
¼ teaspoon salt
2 tablespoons water
¼ cup minced scallion
¼ cup minced red bell pepper
½ cup panko breadcrumbs
¼ cup high fat mayonnaise
2 tablespoons chopped herbs like cilantro (tarragon, or Italian parsley)
1 tablespoon worcesterchire or similar (I use mushroom ketchup)
1 teaspoon Old Bay Seasoning (optional, a mix of paprika, cayenne, and extra salt can be substituted)
1 large egg
Kosher salt to taste
All purpose flour (for dredging)
Flavorless oil (for cooking the cakes)
Fresh green salad
Dollop of spicy mayonnaise (optional)
Fresh cut chives (optional)
Lemon wedges

Steps:

  • Wilt the mushrooms and remove the water
  • Mix with the crab cake mix
  • Cooking
  • Serving

BASIC FORCEMEAT/MOUSSELINE RECIPE - FORAGER CHEF



Basic Forcemeat/Mousseline Recipe - Forager Chef image

Provided by Alan Bergo

Categories     Side Dish    Snack

Prep Time 30 minutes

Number Of Ingredients 7

6 oz chopped meat/trim from cleaning a roast (collected scraps, etc.)
1 oz white bread (crust removed)
1/4 cup cream
1/4 tsp kosher salt
Pinch of white pepper (optional)
Pinch of nutmeg (optional)
1/2 teaspoon of chopped garlic (optional)

Steps:

  • Chop the meat, whatever type you are using, and chill it well, you can even place it in the freezer for 10 min, the colder the better.
  • Place the bread in a bowl and cover with the cream. Make sure it is saturated well with the cream. (This is a great use for old, crusty stale bread that is too hard to eat, and is most likely what was used in historical forcemeats, as nothing was wasted)
  • When the meat is well chilled, place it in the bowl of a food processor and add the bread soaked in cream, squeezing the cream out into a separate container.
  • Begin pureeing the meat by pulsing the food processor, adding the soaked bread, garlic, pepper, nutmeg and the salt.
  • When the mixture is coming together and looks like paste, turn the food processor onto the continuous cycle and start drizzling in cream until the mixture is fluffy, light in color, and you can see no chunks of meat left. You may need to scrape down the sides of the food processor to incorporate all the meat.
  • Cook a small piece to test the flavor, adjust as needed, then refrigerate in an air tight container until needed.

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