7
Wild Mushrooms and Smoked Ham
1
Soak 25g Forest to Fork dried mushroom mix overnight, drain
and cut into smaller pieces. Reserve juices for soup or sauce
base.
2 Lightly dredge 1 medium minced onion and reconstituted pieces
of mushrooms with flour adding salt and pepper to taste.
3 Add 4 thin slices or 1 cup minced pre-cooked smoked ham plus
4 tbsp sour cream. Simmer in butter till mixture thickens.
4 Sprinkle minced parsley on top.
Serve
on toast or with rice and a tossed green salad.
Greek Wild Mushroom Bruschetta
1
Marinate overnight 25g Forest to Fork dried mushroom mix in
warm water containing 2 tbsp white wine vinegar. Season with
salt, pepper, minced onion, or garlic and minced parsley.
2 Cut mushrooms into smaller pieces. Drain and reserve liquid
for soup or sauce base.
3 Simmer mixture in 2 tbsp butter or olive oil till tender.
Let cool.
Tip:
Leave the prepared mixture in the fridge for a day, for more
intensive flavor. Sprinkle with sliced kalamata olives and lemon
juice. Serve on a bed of lettuce with French loaf diagonally
cut as a hors d’oeuvre.
Wild Mushroom Mix: Veal Medallions
1
Soak 25g Forest to Fork dried mushroom mix overnight. Drain
and cut into smaller pieces. Save liquid for a soup or sauce
base.
2 Season with salt and freshly ground pepper, 4 medallions (thin
slices of veal) and sauté thoroughly. Set aside in warm
place.
3 Pour 1 cup white wine into pan where medallions were cooked
and simmer to half the original quantity, adding 1 cup heavy
cream.
4 Sauté reconstituted mushroom mix with 6 minced shallots
or small, young onions. Add to sauce mixture.
For a thicker consistency, rub 1tbsp of flour with 1 tbsp butter,
simmer and pour over veal. Add 2 tbsp sweet cream if desired.
Serve with Wild Rice Mix and medley of sautéed greens.
10” Wild Mushroom Tarte: Yields 12 Wedges
Ingredients:
60g
(3 oz) Forest to Fork dehydrated mushroom mix
200g (7 oz) cooked ham diced
300g (10 oz) puff pastry dough
100g (3.5 oz.) bacon, diced
500g (17.5 oz) sour cream
1 Bunch fresh chopped parsley
3 Diced onions
4 Eggs
Salt, pepper & nutmeg to taste
1
Fry bacon and onions until golden brown, adding mushrooms. Sauté
for 10 minutes, adding liquid from reconstituted bolete if necessary.
Set aside and let cool.
2 Beat eggs, sour cream, seasonings and parsley together and
combine with mushroom mix.
3 Line a 10” spring form pan with pastry dough, covering
bottom with diced ham. Fill up with mushroom mixture and bake
in oven at 200C for 45 minutes.
Wild Mushroom Mix Fry
Ingredients:
50g
Forest to Fork dehydrated wild mushroom mix
50g Minced bacon
1 shallot or small onion minced
1 Tbsp flour
Salt and pepper
1
Soak mushrooms for 30 minutes in warm water
2 Meanwhile sauté bacon & onion thoroughly, adding
reconstituted mushroom mix and simmer for 10-15 minutes while
stirring.
3 Sprinkle salt, pepper, and parmesan cheese over mixture and
cook for another minute.
Serve
as a side dish or omelet filling.
Morel
with Sour Cream Roast
Ingredients:
25 Forest to Fork dehydrated morels
3 Tbsp butter
3-5 slices bacon
1 Cup (250 ml) warm water
1 Cup (250 ml) sour cream
Pinch of tarragon
Pinch of nutmeg
Salt and pepper
1
Soak morels for 30 minutes in warm water. Drain and cut morels
into smaller pieces. Reserve liquid for soup or sauce.
2 Simmer morels in butter for 10 minutes, while stirring gently.
3 Remove from heat and add sour cream and seasonings while stirring.
Reheat mixture without boiling it.
Serve
over hot roast and garnish with bacon.
Hot Shitake Salad: Fat Free and Flavorful;
Strong and Sophisticated
(Yields 4 generous servings)
Ingredients:
½
tsp sesame oil
2 Cups Daikon radish sprouts
2 Tsp soy sauce
4 Tsp rice vinegar
12 medium dried Shitakes
Olive oil
1
Soak Shitakes in water, wine, or bouillon for 30 minutes. Meanwhile,
preheat broiler.
2 Divide sprouts into 4 portions and place on each salad plate.
3 Blend together rice vinegar, soy sauce, and sesame oil. Reserve.
4 Coat reconstituted Shitakes all over with Olive oil.
5 Place on tray and broil for 4 minutes per side, until soft
and moist.
6 With tongs, transfer 3 Shitakes to each salad, dark side up.
Sprinkle
Rice Vinegar dressing over all and serve.
Greens
with Shitake: Delectable and Delicious
(Yields 4 generous servings)
Ingredients:
1-½
lbs spinach, celery or other greens
2 Tbsp salad oil
½ tsp salt and pepper to taste
12 medium dried Shitake mushrooms
1
Soak Shitake mushrooms in water, wine, or bouillon for 30 minutes.
2 Cut greens in 2” pieces. Heat oil in skillet or wok.
3 Add reconstituted Shitake mushrooms and continue to stir-fry
for another 5 minutes.
For
best flavor, do not overcook! Vegetable should be crisp and
tender when served, and Shitake should be tender but chewy.
One great thing about Shitake Mushrooms is that you can eat
a high fat meal, yet a Shitake Mushroom on the same plate will
neutralize most of the fat! Shitakes can be used virtually with
any recipe.
Delectably Delicious Spread/Dip
1
Empty contents of package in bowl, and add enough cream, milk
or soy to cover generously (approx 1 Cup). Cover & leave
for 30 min. or more.
2 Rub oil or butter in heated Teflon coated skillet Add rehydrated
mixture, stirring with spatula.
3 When all fluids are absorbed (10-15min) remove from stove
and let cool.
4 Mix together thoroughly in 250g cream cheese and refrigerate.
Serve
with French loaf or unflavored crackers. For a delicious dip
simply add more cream to the mixture.
Connoisseur Cream Sauce
1
Follow above steps, mixing into 250g sour cream. Add more fluid
if necessary.
Serve
over pasta, baked potato, broccoli, cauliflower, fish, poultry
or other meat for a sensational taste!
Sensational Cream Soup
1
Rehydrate as above.
2 In skillet, heat 400ml sweet cream, milk or soy stirring until
contents start to simmer. More liquid can be added as needed.
3 A tablespoon butter or substitute can be added for a creamier
taste.
4 Leave to simmer for approximately 20 minutes, making sure
not to burn.
Serve
piping hot with a pinch of nutmeg and unflavored croutons.
Morels in Sour Cream (Yields 4-6 servings)
Ingredients:
20g
Forest to Fork dehydrated morels
3 Tbsp (45ml) butter
1 Cup warm water
1 Cup sour cream
1 Heaped tbsp crisp, crushed bacon
? Tsp tarragon
? Tsp nutmeg
Pinch of salt and pepper to taste
1
Rinse and soak morels for 1 hour in enough cream to generously
cover crispy.
2 Cut reconstituted morels in rounds.
3 Simmer morel mix in the butter for 10 minutes adding liquid
as needed.
4 Remove from heat, and stir adding the sour cream and seasonings.
5 Heat the stirred mixture without boiling.
Serve
over slices of hot roast and sprinkle with the crushed bacon
bits.
Poultry
with Pecan Butter and Morel Cilantro Cream Sauce
(Yields
6 servings)
Ingredients:
18
medium sized Forest to Fork dehydrated morels
2 Cups Chicken Stock
½ Cup pecan butter
½ Cup white wine or sherry
½ Cup chopped cilantro
¼ Cup grated shallots
Olive Oil
Salt and pepper to taste
1
To make pecan butter, simply add crushed pecans to butter and
beat in blender.
2 Rinse and soak morels for 1 hour in enough chicken stock to
generously cover.
3 Strain reconstituted morels and cut into rounds, saving the
liquid if any.
4 Pulverize the thighs to ½ their original thickness
and spread the pecan butter on flattened thighs. Roll into logs
and secure with toothpicks.
5 In olive oil, brown the rolls turning as necessary.
6 In a skillet, add wine or sherry and cover the skillet and
braise until done. Do not overcook to prevent rolls from drying
out or becoming tough.
7 Meanwhile sauté the shallots in 2 tbsp olive oil until
done, gradually adding chicken stock and simmering for 10 minutes.
8 Puree the shallot and stock mixture and return the sauce to
the skillet.
9 Add morel rounds and simmer till liquid is reduced to ½
a cup adding finely chopped cilantro and cream.
10 Spoon over rolled chicken logs.
Dish
best served with wild rice, steamed greens and a good white
wine.
Stuffed Morels
(Yields 5 servings)
Ingredients:
20g
Medium to large Forest to Fork dehydrated morels
280g (10oz.) Pack frozen peas
1 Tbsp soya
2 Green onions cut finely
4 Tablespoons margarine
Pinch of garlic powder
Salt and pepper to taste
1
Rinse and soak morels in cream for 1 hour.
2 Drain and save morel liquid.
3 Remove stalks from reconstituted morels & cut morels in
half lengthwise.
4 Add stems to green peas, and cut onions.
5 Melt margarine, adding garlic, soya, salt and pepper and simmer
for 15 minutes.
6 Stuff morel halves with mixture and put on a greased baking
sheet covered with aluminum foil.
7 Bake at 450 deg F for 35 - 40 minutes.
Morels in Puff Pastry Shells
(Yields 4 Servings)
Ingredients:
20g
(2oz) Forest to Fork dehydrated morels
250g pre-cooked Veal or Poultry, cubed
1 tbsp chicken base, leveled
1 tbsp (15ml) flour
21 tbsp (15ml) butter
¼ Cup (62ml) cream
1 Egg
84 Puff Pastry shells
Pinch of thyme and garlic
Salt and pepper to taste
1
Soak morels in 1 cup water or ½-water and ½-sherry
for 20 minutes and drain, reserving the liquid.
2 Cut morels in rounds with kitchen scissors. Then simmer for
10 minutes in reserved liquid.
3 Melt butter in pan, add flour, then chicken broth and thicken.
4 Season and add morel mixture.
5 Mix cream with egg and bake for 5 minutes in 230C/450F oven.
Ragout
can be served over rice, mashed potatoes or vegetables of your
choice.
Stuffed Morels in Goat Cheese Feta and Pecans
Ingredients:
6
medium to large size Forest to Fork dehydrated morels
1 small shallot
1 small clove garlic
1-½ Tbsp butter
½ Cup whipped
½ Tbsp dry sherry
¼ Cup finely chopped pecans
2 oz goat cheese
Pinch of nutmeg and white pepper
1
Rinse and soak morels in cream and dry sherry.
2 Cut soaked morel lengthwise with sharp kitchen scissor.
3 Sauté the finely grated shallot, garlic and pecans
in the butter.
4 Simmer for 5 minutes and turn off heat.
5 Mix in goat cheese, nutmeg, and white pepper.
6 Stuff morel halves and bake for 20 minutes at 325 degrees.
Serve
over fresh pasta or as a hors d’oeuvre.
Wild
Mushroom Omelet
(Yields 4 servings)
Ingredients:
22g
Forest to Fork dehydrated mixed wild mushrooms (7 blend)
¼ Tsp onion powder
1Cup milk or water
1 Tbsp flour
1 Tsp fresh parsley
1 Tsp dried chicken stock
4 Eggs
Salt and pepper to taste
1 Break wild mushrooms into small pieces.
2 Soak in milk or water for 30 minutes.
3 Beat eggs, onion powder, flour, chicken stock, salt and pepper.
Forestiere Loaf
(Yields 4-6 servings)
Ingredients:
40g
(2 oz) Forest to Fork mixed wild mushrooms (7 blend)
500g (17-½ oz) lean ground meat
2 Medium onions
2 Eggs
125 ml (½ cup) bread crumbs
Salt, pepper, garlic powder, and thyme to taste
1
Break into pieces and soak mushrooms in 500ml (2 cups) warm
water for 30 minutes. Drain.
2 Mix together mushrooms, ground meat, onion, eggs, bread crumbs,
and seasonings.
3 Place in loaf pan, pressing down.
4 Bake in pre-heated at 350 deg. for 1 hour or until done.
Makes
for great dumplings, stuffing, or patties
5
Combine soaked mushrooms and egg mixture.
6 Cook in 9" skillet over medium heat until done.
7 Fold with spatula and serve and sprinkle fresh parsley omelet.
Sliced Baked Potatoes with Mixed Wild Mushroom Sauce
(Yields 4-6 Servings)
Ingredients:
22g
Forest to Fork mixed wild mushrooms (7 blend)
1 small onion, thinly sliced
1 Tbsp olive oil
2 Tbsp flour
1- ½ Cups cream or milk
½ Cup grated parmesan cheese
3 Large baking potatoes peeled and sliced thinly in rounds
Pinch of salt & pepper
1
Rinse and soak mushrooms in enough warm water or milk to generously
cover for 1 hour.
2 Drain and coarsely chop dehydrated mushrooms.
3 Cook mushrooms and onions in hot oil until tender.
4 Stir in flour, salt and pepper.
5 Add cream right away.
6 Simmer and stir until thick and transfer to baking dish.
7 Spread sauce over potatoes, dot with butter and sprinkle with
grated parmesan.
8 Bake on 350 deg. for 20 minutes. Serve piping hot.
Wild Mushroom Soup
(Yields 4-6 Servings)
Ingredients:
22g
Forest to Fork mixed wild mushrooms (7 blend)
1 Tbsp margarine or butter
1-½ Tbsp flour
1 Heaped tbsp dried chicken stock
Water
Milk
Thyme, pepper and garlic
1
Crush and soak mushrooms in ¼ liter lukewarm water for
30 minutes.
2 Melt in saucepan the margarine/butter and flour until slightly
brown.
3 Add ¾ liter hot water and bring to a boil.
4 Stir in soaked mushrooms, chicken base, thyme, pepper and
garlic.
5 Boil for 10 minutes and add 12 cup whipping cream just before
serving.
Stir-Fry with Mixed Wild Mushrooms
(Yields
4 servings)
Ingredients:
22g
Forest to Fork mixed wild mushrooms (7-blend)
1- ½ lbs spinach, celery or other greens cut into small
pieces
2 Tbsp salad oil
Salt and pepper to taste
1
Rinse mushrooms and put in enough stock to generously cover
- let stand for 1 hour to reconstitute.
2 Drain and dry mushrooms with a clean towel or paper towel.
3 Stir fry mushrooms in oil for 10 minutes.
4 Add greens and seasonings to stir fried mushroom mix.
5 Stir-fry for approximately 5 minutes making sure greens are
still crisp.
Serve
immediately.
Chanterelles
in Lemon Garlic Sauce
(Yields 4-6 Servings)
Ingredients:
40g
(2 oz) Forest to Fork dehydrated chanterelles
400 ml. (1-½ cups) boiling water
452g (1 lb fresh button mushrooms)
3 Tbsp butter
2 Tbsp olive oil
2 Cloves minced garlic
15ml (1 tbsp lemon juice)
Parmesan cheese
Salt and pepper to taste
1
Pour boiling water over chanterelles and let stand for 8 hours
to reconstitute.
2 Refrigerate for 1 hour more and drain liquid.
3 Lightly fry sliced button mushrooms in butter and oil.
4 Add minced garlic, lemon juice, chanterelles and reserved
liquid to fried button mushrooms.
5 Simmer for 20 minutes.
For
a great pasta, pre-cooked pasta can be stirred into the sauce
and sprinkled with parmesan
Can also be served over brown or wild rice
Chanterelle with Ham served on a Toasted Bagel
(Yields 4 servings)
Ingredients:
22g
Forest to Fork dehydrated chanterelles
4 Fresh unseasoned bagels or 8 slices toast
1 Onion minced
½ Cup minced ham
2 Tbsp sour cream
Flour
Salt and pepper to taste
1
Rinse and soak dried chanterelles in enough cream to generously
cover - (8 hours for yellow and 1 hour for white chanterelles).
2 Chop reconstituted chanterelles in small pieces and lightly
dredge in flour and minced onion.
3 Add minced ham and sour cream.
4 Simmer without boiling until; mixture thickens.
5 Cut bagels in two and pour thickened mixture on top.
6 Sprinkle salt, pepper and finely chopped parsley over the
mixture on bagel or toast.
7 Serve piping hot.
Chanterelle a la Greque
Ingredients:
22g
Forest to Fork dehydrated chanterelles
2 Tbsp white wine or wine vinegar
1 Small minced shallot, onion or 1 large garlic clove
1 Sprig fresh parsley
Salt and pepper to taste
1
Marinate overnight or for 8 hours in enough cream wine or wine
vinegar together with seasonings to generously cover.
2 Chop reconstituted mushrooms into small pieces and simmer
for 15 minutes.
3 Let mixture cool down and serve on unsalted crackers, matzo
or Melba toast as a hors d’oeuvre.
Tip:
The longer the mixture stands, the tastier it becomes.
Chanterelle with Lamb or Veal Medallions
(Yields
4 Servings)
Ingredients:
22g
Forest to Fork dehydrated chanterelles
4 Lamb or veal medallions
6 Minced shallots or onions
1 Cup whipping cream
1 Tbs. butter or margarine
½ Tbsp flour
1 Cup white wine
Salt and pepper
1
Soak chanterelles overnight (8 hours) in enough cream to thoroughly
cover - stir thoroughly.
2 Sauté in oil or butter 4 thinly sliced and flattened
medallions, adding salt and pepper to tastes. Set aside and
keep warm.
3 In the skillet where the medallions were sautéed, pour
1 cup white wine. Simmer till reduced to half the quantity and
add 1 cup whipping cream.
4 Cut the reconstituted chanterelles in small pieces and sauté
with minced shallot/onion for 10 minutes and add to wine sauce.
5 Sauce can be thickened if too thin by rubbing ½ teaspoon
flour with 1 tbsp butter
6 Bring to a boil and pour over medallions.
Boletus As A Side Dish
Ingredients:
50g
Forest to Fork dehydrated boletus or porcini
40g minced bacon
1 small minced onion
1 Tbsp flour
Salt and pepper
1
Rinse and soak dehydrated boletus in beef stock or water for
1 hour or more.
2 Cut into small pieces.
3 Thoroughly sauté minced bacon and onion till golden
brown.
4 Add reconstituted boletus and simmer on low heat for 10 -
15 minutes.
5 Sauté minced bacon and onion thoroughly.
