HOW TO COOK A PUFFBALL MUSHROOM RECIPES

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MUSHROOM DUXELLES - FORAGER CHEF



Mushroom Duxelles - Forager Chef image

A duxelles of mushrooms is one of the oldest, time-tested ways to preserve your harvest. This is a small batch, scale as needed for large harvests. I mostly make this in quantities of 2+lbs, but making a small batch will help you get the feel for the process.

Provided by Alan Bergo

Categories     Appetizer    Side Dish    Snack

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 7

1 lb fresh wild mushrooms cleaned (caps and stems roughly chopped.)
1 Tbsp shallot diced ¼ inch or chopped roughly
½ tsp kosher salt
¼ Teaspoon fresh ground black pepper
2 tbsp oil (plus a little extra for roasting afterword )
¼ cup dry sherry (dry white wine can be substituted)
1/2 teaspoon fresh chopped thyme

Steps:

  • Finely chop the mushrooms by hand, or pulse the mushrooms in a food processor until they're finely chopped, but be careful not to over-process them. Traditionally you would chop them by hand, and it will give the best texture.
  • Heat a large saute pan with the oil. Heat the pan until hot and nearly smoking, then add the mushrooms and shallots, and stir to coat with the oil. Cook for a minute or two, stirring occasionally.
  • Add the salt, pepper and the herbs. Continue to cook, lowering the heat to medium to prevent scorching. Cook the mixture for ten minutes, until the mushrooms have given up their water and the pan starts to look dry.
  • Deglaze the pan with the sherry or wine, then cook off the liquid again until the pan is dry, stirring the pan to coat the mushrooms with the juices. From here, if you like the flavor, you can cool the duxelles and refrigerate them for a few days, or freeze right away for later. If the duxelles taste mild to you, as may happen if you're making a large batch, proceed to drying them out in the oven.
  • Drying/roasting the duxelles to finish (optional)

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

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