Larry Stickney's Chanterelle Sorbet
Heat 1 quart of water to boil. Add one cup sugar and stir well.
Cool thoroughly to quicken the icing time. Puree 1 pound prime
chanterelles in the food processor. Add to the simple syrup. Add
1 tablespoon of fresh lemon juice, and stir well. Place in an
ice-cream freezer and proceed according to directions.
Carlo Gislimberti's Chanterelle Sorbet
4 cups water
2 cups sugar
1 cup pureed chanterelles
1 Tbsp. lemon juice
Make a simple syrup by mixing water and sugar in a sauce pan.
Bring to a boil and cook for 5 minutes. Let it cool. Blend syrup
with chanterelles and lemon juice in a blender and then pour into
an ice cream maker and mix until it thickens into sorbet.
Leon's Hot Chanterelle "Parfait"
For the syrup:
Take equal parts sugar and water, in sufficient quantity to cover
your chanterelles. In a heavy sauce pan, over medium heat, bring
the water and sugar to a rolling boil. Leon recommends wearing
goggles if you don't wear glasses when making the syrup: it may
splatter. For the chanterelles: Add the chanterelles to the boiling
syrup, and cook them until they are just tender. To assemble:
Remove the chanterelles from the syrup and fold them into cold
sour cream, like strawberries. Serve immediately for best result.
Mushroom Chocolate Cookies
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 squares unsweetened chocolate, melted and cooled
2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sour cream
1/2 cup chopped maraschino cherries
1/2 cup chopped nuts
1 cup coarsely chopped fresh mushrooms
Cream butter and sugar until fluffy. Add egg, vanilla and almond extract: beat thoroughly. Stir in chocolate. Sift flour, baking soda and salt. Add to creamed mixture with sour cream. Mix well, add remaining ingredients. Drop teaspoons 2 inches apart on greased cookie sheet. Bake at 350 degrees for 12 minutes. Yield 5 dozen.
Fresh Mushroom Pie
Serves 6-8
Pie crust:
3 cups flour
Pinch salt
1 3/4 cup shortening
1 egg, beaten
1 tbsp. white vinegar
5 tbsp. ice water
Pie:
4 tbsp. butter or margarine
1 1/2 cup mushrooms, cleaned and sliced
1 cup thinly sliced red onions
1/3 cup flour
1 8 oz. carton cottage cheese
1/4 cup chopped parsley
1/4 cup dry sherry
1/8 tsp. freshly cracked black pepper
In skillet, melt butter. Add mushrooms and onions and cook until tender, about 10 minutes. Stir in flour, cottage cheese, sherry, parsley and pepper. Pour into pie filling. Bake on bottom rack of 425 degree oven for 40 to 50 minutes. Half way through, cover edges with foil to prevent burning. Cool and serve.
Mushroom Cake
1/2 cup shortening or butter
1 cup sugar
3/4 cup brown sugar
3 eggs
2 cups flour
1 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt optional
1/4 cup sour milk (add 1/4 tsp. lemon or vinegar to milk to sour)
1 cup ground mushrooms
1/2 cup raisins
1/2 cup chopped nuts
Preheat oven to 350 degrees. Grease and flour bundt pan. Cream sugars with shortening or butter until fluffy. Beat in eggs. Sift flour with baking powder, baking soda and salt. Add to creamed mixture, alternating with sour milk. Blend in mushrooms. Fold in raisins and nuts. Pour into pan and bake 35 to 40 minutes.