Recipes from SCMS Kitchen

Note from SCMS Kitchen

SCMS is an entirely volunteer run club. We have potluck gatherings as well as many snacking opportunities. We do not have a registered dietitian in the kitchen or planning the meals. If you or a family member is on a special diet, please bring food you can eat. If not please don’t pour over the food and complain about the meat, dairy, wheat or the way it was cooked. If there isn’t a meat or dairy free dish available, Karen will have peanut butter and jelly available upon request. Thank you to all of the volunteers who create the wonderful diversity of flavors that make-up our club, bringing mushroomers together one dish at a time.

Recipes

CHICKEN with MORELS (6 servings)
from Irene Kinderis on 5/10

• • 1 ounce dried morels, soaked for 30 minutes in 3 cups very hot water. (I also add, if I have them, cut-up pan fried fresh morels).
  • 6 boneless, skinless chicken breasts (I used thighs)
  • Kosher salt
  • Freshly ground black pepper
  • All-purpose flour, for dredging
  • 1/4 Cup clarified butter, which can take a higher temperature. (I did not clarify my butter, used it as is).
  • 1/3 Cup chopped shallots (2 large). (I used a plain yellow onion and carmelized it).
  • 1 Tablespoon minced garlic (3 cloves). (I used 1 large clove).
  • 1 Cup Madeira wine
  • 1 Cup (8 ounces) creme fraiche. (I used Greek yogurt since I could not find creme fraiche, but I do like it better with creme fraiche).
  • 1 Cup heavy cream. (I used whipping cream, but maybe heavy cream is better).
  • 2 Tablespoons freshly squeezed lemon juice. (I used 1 Tablespoon, but maybe 2 is better).

Preheat the oven to 375 degrees F.

Lift morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside. (If the morels are large, I cut them into smaller pieces).

(I flatten the chicken breasts to about 1/2 inch thickness). Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.

Add the rest of the clarified butter to the pan along with the shallots ( or carmelized yellow onion, this gives the sauce a better flavor), drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat 2 to 4 minutes. Add the creme fraiche ( I added Greek yogurt that I thinned by pouring in some extra cream and mixing well with a fork so you can incorporate it easier, you might need a bit more cream as the Greek yogurt is thicker than creme fraiche), cream, lemon juice, 1 teaspoon salt, and 3/4 teaspoon pepper Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove, as long as your casserole does not crack by being heated on top of the stove. (I put it in a pan instead or you can easily reheat it in the microwave.)

Enjoy!

EVELYN BRYANT’S PICKLED CHANTERELLES

BRINE:

• • • • 3C-VINEGAR
      • 1C WATER
      • 1.5C SUGAR
      • 1 TBS MUSTARD SEED
      • 1 TSP-SALT
      • 3 CLOVES GARLIC, DICED

PROCEDURE: Blanch and drain six quarts of fresh Chanterelles (leave small ones whole and cut up the larger ones). Bring brine to boil. Add mushrooms and cook for 15 minutes. Put in pint jars to which you add one dill head. Seal and process for 15 minutes in a water bath.

CHANTERELLE OMELETTE

• • • • 1 LB. CHANTERELLES, CUT INTO MEDIUM SIZE PIECES
      • 1/2 CUBE OF BUTTER, 8 EGGS
      • 1/2 CUP OF SHREDDED CHEDDAR CHEESE
      • 1/4 CUP OF CHIVES
      • PEANUT OIL AND BUTTER AS NEEDED
      • WATER
      • SALT AND WHITE PEPPER TO TASTE

PROCEDURE: Saute mushrooms in butter till tender. Add salt and pepper to taste and put aside. Mix two eggs with teaspoon of water. Place small equal amounts of peanut oil and butter in a preheated omelette pan. Add eggs and allow to soft cook. Sprinkle on top 1/4 of the mushrooms, cheese and chives. When cheese begins to melt slide onto a plate and fold over into a semi circle. Repeat procedure for each additional omelette.

CAULIFLOWER MUSHROOM SOUP

• • • • 1 LB OF CAULIFLOWER (Sparassis crispa) MUSHROOM, CHOPPED
      • 1/4 CUP OF YELLOW ONIONS, CHOPPED
      • 1/4 CUP OF FLOUR
      • 2 CUPS OF MILK
      • 1 CUP OF CREAM
      • 4 TABLESPOONS OF BUTTER
      • SALT AND WHITE PEPPER TO TASTE
      • CHOPPED PARSLEY

PROCEDURE: Saute the onions with two tablespoons of butter for couple of minutes. In a bag, shake the mushrooms with flour. Add the rest of the butter and mushrooms to the onions and saute till tender. Add milk and cream. Simmer for 1/2 hour, do not boil. Add salt and pepper to taste. Serve in a bowl and garnishwith parsley. This soup tastes even better the next day.

MOREL MADNESS ON SOURDOUGH BREAD

• • • • 2 LBS OF MORELS, CUT IN HALF OR QUARTERED
      • 1/2 CUBE OF BUTTER
      • 8 CLOVES OF GARLIC
      • 1 LOAF OF SOURDOUGH BREAD
      • 1/4 CUP OF CHOPPED PARSLEY.

PROCEDURE: Saute crushed garlic cloves in the butter for couple of minutes than add the Morels and cover. Cook under cover (to preserve liquid) till tender. Season with salt and pepper to taste. Cut bread in 1/4″ slices and lightly toast. Add parsley to the Morels and cook for an additional minute. Remove Morels with liquid to a bowl. Serve the mixture on top of the French bread and ENJOY! This is great with fresh Morels and tastes almost as good with rehydrated Morels.

The following mushroom recipe was published in the Mushroom The Journal of Wild Mushrooming, Summer- 1986

MORELS a l’ESCARGOT

• • • • 2 cup dehydrated morels
      • 4 cloves, crushed garlic
      • 1/2 cup chopped parsley
      • 2 tbsp Dejon mustard
      • 1 tsp thyme
      • 1 tsp ground pepper
      • 2 tbsp lemon juice
      • 1/2 tsp salt
      • 4 oz. butter (1 cube)
      • 1/2 cup bread crumbs

In a quart of boiling water add the morels. Put aside and let the morels soak for aboult half an hour. Soften the butter and mix with all the ingredients except bread crumbs and the morels. Drain the morels and place in an oven-proof dish. Pour the mixture over the morels and sprinkle with bread crumbs. Bake covered, in oven at 350 F for half an hour or until the bread crumbs brown. Serve very hot with fresh slices of sourdough bread. Serves one to six, depending on ones mood to share.

Cabbage Salad with Matsutake Mushrooms

1 head shredded cabbage
1-pkg noodles (top ramen)
1 cup slivered almonds (toasted)
2 tbl sesame seeds (toasted)
4 chopped green onions
2-tbl of vinegar
2-tbl of sugar
1/2 tsp pepper
1/2-cup oil (peanut)
1 pkg seasoning (top ramen)
1 cup Matsutake (thinly sliced) + 2 tbl of peanut oil
4 tbl Yoshida’s gourmet sauce
Layer 1st five ingredients
Mix next five for the dressing

Fry the Matsutake in peanut oil till crisp. Add Yoshida’s sauce and cook till most of liquid is gone. Add to 1st five ingredients. Mix in dressing just before serving.