Recipes and pictures from John Plischke III, from the Lincoff Foray (Sept. 2003)

We had about 183 people to eat 110 pounds of wild mushrooms.  I picked over half of them.  Our cooks also purchased and prepared about 50 pounds of cultivated wild mushrooms such as oysters and hen of the woods.  My wife and mother were the cooks.  They handled it very well.
When we collected the mushrooms, most were cooked in butter then frozen. The day before the foray they prepared 4 coolers full of food.  The day of the foray they cooked from 8 to 4.   Instead of being a wild mushroom tasting, it was a wild mushroom meal with everyone getting a full plate of food.  It was served buffet style.  I think they prepared about 20 dishes.  What I can remember includes Dryad’s saddle jambalaya, Chicken mushroom egg tofu, wild mushroom logs, candy cap lactarius cookies, chanterelle sorbet, shitake with roast beef, bolete soup, sheephead cheese squares, wild mushrooms and spinach, chanterelles and couscous, chanterelle rice pilaf, black trumpet dip, chanterelle dip, pickled hen of the woods, and black trumpet and cheese over pasta.  We also had an additional 100 plus pounds of mushrooms that we raffled off
with other items.  We also had door prizes consisting of a medicinal mushroom book and a copy of mushroom the journal.  I am attaching 2 of the recipes below.
John
 


Wild Mushroom Log

1 Pillsbury Pizza Crust
Cooking Spray
2 Cups of Four-Cheese Italian Blend Shredded Cheese
3 Cups of chopped Mushrooms (You can use about anything, I used Puffball, Sheephead & Horse & Shaggy Mane.)
1 Large Onion (Chopped)
2 Tablespoons Garlic
Fresh Parsley
1 Bottle of Real Bacon Bits

In a large skillet sauté the mushrooms, onion & garlic. Then spray a jelly roll pan, place the pizza crust on it, sprinkle with 1 cup of cheese. Then add the mushrooms & Bacon Bits, top with 1 cup of cheese, roll up & bake in 350-degree oven for 15-20 minutes or until golden brown. Enjoy!!!!!!!!!


 
 

CHICKEN MUSHROOM CACCIATORE

4- 6 CUPS OF SULFER SHELF MUSHROOMS
1 LG CAN OF MUSHROOMS
1 LG ONION CHOPPED
1 GREEN PEPPER CHOPPED
1/2 CUP DICED CELERY
2 CANS OF DICED TOMATOES (DO NOT DRAIN)
1 SM CAN OF TOMATO SAUCE
1 TABLESPOON ITALIAN SEASONING
1 CLOVE CHOPPED GARLIC
PARSLEY
1 JAR OF SPAGHETTI SAUCE
2 CANS CHICKEN BROTH

PLACE THE SULFER SHELF IN A LARGE SKILLET WITH CHICKEN BROTH & COOK FOR ABOUT 15 MINUTES. DRAIN, THEN ADD MUSHROOMS, CHOPPED ONION, CHOPPED GREEN PEPPER, CELERY, TOMATOES, TOMATO SAUCE, ITALIAN SEASONING, GARLIC, PARSLEY, & SPAGHETTI SAUCE. COVER AND SIMMER FOR 45 MINUTES TO AN HOUR. SERVE OVER ANGEL HAIR PASTA OR RICE. ENJOY!!!


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