Last call for Cookbook entries

[KPMS]

Hello everyone. I am in the editing stages of the cookbook "Just Add
Mushrooms" due to be ready in time for the festival.

Anyone wishing to add a recipe to the book please email it to mncb
at alaska.net by Aug 20th. At this point it will need to be e-mailed,
as I just do not have the time for typing out any submitted on paper
or by fax from this point on.

I have had very, very few member provide a recipe for such a large
project that I had hoped more would want to be a part of. For anyone
receiving the KPMS discussion threads, you do not need to be a member
to submit a recipe for consideration in this cookbook. If most of you
on this list could send just 1 of their favorite ways to use
mushrooms, something other than stuffed mushrooms please, I could add
to the variety and include more of your name.

Again, PLEASE submit any last minute mushroom recipes VIA E-MAIL ONLY
to mncb at alaska.net before you go to bed Aug 20th.

Thank you, Carol Burdick
262-3210 Tues-Fri 9-5:30 Sat 9-2
Sun & Mon via e-mail

[E. Clough]

Actually planned to email it from Fairbanks but worked so much didn't get it done. Will do it this weekend. Missed you at Foray.  evie

> Date: Thu, 13 Aug 2009 00:49:04 -0700
> Subject: Last call for Cookbook entries
> From: mn...@alaska.net
> To: kp...@googlegroups.com

[Robert R. Watts]

Potato Morel Soup

I recently went on a Morel Mushrooming adventure to Northeastern Oregon (Memorial day). After returning to Tucson,I had a bag of somewhat mangled ones left over after I had packaged and froze some of the haul. I Was making Potato soup anyway so I decided to try the following.  

Ingedients: 2 cups Potato cut into small cubes, 1 cup onions diced, 2 cups(or 1 container) 1/2 and 1/2 milk. 1 small can of diced green chilies. Dash of tobasco, salt and pepper.

Put prepared potatoes and onions in 2 quart container, cover with water, and bring to boil, reduce heat, simmer for about 10 minutes or until veggies are semi-tender. Add mushrooms (as I said, I used morels, probably work ok with another type.) continue to simmer slowly for another 10 minutes or so until veggies are tender and mushrooms cooked.

Add half and half, green chilies  dash or two of tobasco, and salt and pepper depending on taste. Continue to simmer until all ingredients are blended, another 10 minutes or so. stir occasionally to warm evenly. Enjoy.

Optional: You can use a white sauce in place of the half and half if you prefer. 2 tablespoon's butter, 2 tablespoons flour, heat until blended well, add 2 cups milk. Bring all to a boil slowly while stirring constantly. Reduce heat once and simmer for a minute or two to let it thicken, turn off heat. Once it has thickened well add it in place of the half and half.

I also used a dash or two of red pepper powder when I added the spices, however this step might be too much for the more delicate palate.

 

Robert Watts

313 E.Calle Arizona

Tucson, Az 85705  

 

-----Original Message-----
From: kp...@googlegroups.com [mailto:kp...@googlegroups.com] On Behalf Of KPMS
Sent: Thursday, August 13, 2009 12:49 AM
To: Kenai Peninsula Mycological Society
Subject: Last call for Cookbook entries

 

 

Hello everyone. I am in the editing stages of the cookbook "Just Add

[Cathy Cline]

Yes, here is one of my favorite spring time recipes:

I usually don't measure, just add as I go along and as an avid mushroom lover, like lots of mushrooms

Mushroom & Fiddlehead Omelette

1 cup cleaned fiddlesheads (make sure these get cooked as they contain thiaminase, a vitamin B-depleting enzyme, see J Schofields, book Discovering Wild Plants)

 1!/2 cup mushrooms

2 hot Italian sasuages cooked and cut in pcs

5 eggs whipped

feta cheese

saute mushrooms and fiddleheads in butter & garlic or olive oil. remove

pour whipped eggs in frying pan

add sausage, mushrooms, fiddleheads

cover pan until eggs almost cooked

sprinkle feta cheese on top, cook a tad longer until done

I also use fresh spinach in place of fiddleheads and shrimp in place of hot italian sasauge

I will add some twisted stalk (wild cucumber) sometimes too.

Cathy Cline

[Cathy Cline]

oops sent recipe to wrong email

On Aug 13, 2009, at 12:25 AM, E. Clough wrote:

[mn...@alaska.net]

Thank you very much! I like the sound of the heat as well as a good use for pieces and parts of a mishap. That's usually how the good things are stumbled upon!

 

Carol

---

From: kp...@googlegroups.com [mailto:kp...@googlegroups.com] On Behalf Of Robert R. Watts
Sent: Thursday, August 13, 2009 10:57 AM
To: kp...@googlegroups.com
Subject: RE: Last call for Cookbook entries