Edible Portland» Wild Mushrooms

Wild Mushrooms
RECIPE INDEX Beans and Legumes Bread Breakfast Cheese Condiments, Dressings, and Sauces Cookies, Cakes, and Pies Dessert Drinks Eggs Fruits and Berries Gluten Free Grains and Rice Holiday Meat and Poultry Nuts Pasta Pizza Preserves and Pickles Salad Seafood Snacks Soup Vegan Vegetables Vegetarian Wild Foods Edible DIY: Banana Leaf Tamales A step-by-step guide to making banana leaf tamales filled with winter staples. These lovely parcels are beautiful and delicious! Spicy Mushroom Tamale Filling This savory, spicy mushroom filling is a great vegan substitute for traditional meat tamale fillings. Barley Soup with Mushrooms and Parsnips The beer in this soup gives it a surprise kick and mellows the sweetness of the carrot and parsnip. Thick and textured, and practically a stew, it’s a hugely filling, nutritionally sound soup that’s also a snap to put together. Duxelles This classic French paste-like reduction of mushrooms, butter and shallots adds depth of flavor to, well, anything it touches. Hungarian Wild Mushroom Soup A classic preparation of wild mushrooms, full of rich flavor. Japanese Sweet Potato and Shitake Pilaf A warming fall meal. The Japanese rice takes on the fragrance of the mushrooms. New Potato and Chanterelle Gratin Fresh tarragon brightens this creamy bake of mushrooms, potatoes, and shallots. Egg Noodles with Fava Beans, Leeks, and Morels From Sheldon Marcuvitz and Carole Laity of Your Kitchen Garden in Canby, OR Mushroom Stock Boost the mushroom flavor in mushroom soup or gravy by substituting this recipe for traditional chicken or vegetable stock. Mushroom and Hazelnut Soup with Sherry/Marsala Cream From Heather Staten, Chef Instructor, In Good Taste Cooking School Wild Mushroom, Fiddlehead Fern, and Potato Ragoût a perfect, light, accompaniment to a roasted wild salmon medallion or a grilled piece of pasture-raised beef and an earthy Oregon Pinot Noir.