Woodland Wonders

Mushroom recipes from mushroom forager Jonathan Cingota

Blue Ridge Mushroom Salad
Cut mushrooms lengthwise. Combine 2 tablespoons balsamic vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon crushed tarragon and 1 teaspoon dark honey in a bowl. Marinate mushrooms in the mixture for one hour. Grill mushrooms one minute per side. Serve hot or chilled over salad greens.

Dancing Mushroom Appetizer
Stuff whole garlic cloves between the petals of a sheepshead mushroom. Place the mushroom in parchment paper or in a covered casserole dish and cover with a white wine (reisling and pinot grigio are both good choices), extra virgin olive oil and balsamic vinegar. Salt to taste, then cover. Bake at 275 for 25-30 minutes. Serve immediately with slices of fresh bread. To eat, take a few mushroom petals between a piece of bread and your thumb and pull free.

<![if lt IE 4]> <script src="http://servedbyadbutler.com/adserve/;ID=152277;size=300x250;setID=106805;type=js" type="text/javascript"> </script> <noscript> <a href="http://servedbyadbutler.com/go2/;ID=152277;size=300x250;setID=106805"> <img src="http://servedbyadbutler.com/adserve/;ID=152277;size=300x250;setID=106805;type=img" border="0" height="250" width="300" alt="" align="right" vspace="5" hspace="8"></a> </noscript><![endif]> Other recipe ideas from Cingota:

Use yellow oysters in a salad raw, cooked or pickled.
King oysters are great grilled or roasted.
To make blue oyster rice, sautee blue oysters with shallots and mix with rice that has been cooked in stock.
Marinate a bears head mushroom in marsala wine and balsamic vinegar, them sauté with crushed garlic and extra virgin olive oil. Serve as soon as the mushrooms soften.

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