Mushroom Recipes

This recipe page is dedicated to mushrooms, fungus, fungi and all things mushrooms. I am a huge mushroom fan. In the kitchen, I love experimenting with all the different varieties of edible mushrooms. Morels, Chanterelle, Hedgehog, Oyster, Hen of the Wood or Maitake, Black Trumpet, Shiitake, Portobello (a grown up version of a Crimini), Enoki, Reshi, Porcini, Wood Ear, White Button, and the list goes on.  Out in the field, I enjoy hunting | foraging for mushrooms, while learning from mycologists, understanding what details to look for, if it’s edible or not, where and how they grow.

April 16th is Day of the Mushroom. When cooking with beer, many beer styles are improved by using mushrooms. most mushrooms have umami, that fifth food flavor (Sour, Sweet, Salty, Bitter). This Umami food sensation makes everything taste better. Mushrooms not only have umami, but an incredible amount of nutrition.rich in protein, vitamin D, and a great source of vitamin B12, mushrooms are an excellent ingredient addition to a recipe if you are vegetarian or vegan.

In my quest to learning more about mushrooms, I recently watched a great documentary on mushrooms, called Fantastic Fungi. Below is the trailer for this film. It is very informative, creative with time-lapse photography and offers a unique perspective into a world we know very little about.

 

 

Mushrooms are a wonderful addition to so many recipes. From entrees Beef Stout StroganoffDungeness Crab Fondue, to Mushroom Stout and Potato Pot PieNorthwest Styled CarbonnadeFrom the Garden Pasty Filling for a Cornish Pastry, to an appetizer of Chicken or Duck Liver Stout Mushroom Mousse, and side dishes like Duck Porcini Stuffing, mushrooms and beer go hand in hand. Check out the recipes below in my online cookbook.

 

Mushroom Recipes:

Beef Stout Stroganoff and stout
Beef Stout Stroganoff
Chicken or Duck Liver Stout Mushroom Mousse
Duck Porcini Mushroom Stuffing
Duck Porcini Stuffing
Duck Ragù Sauce
Dungeness Crab Fondue
Eggplant Napoleon
Eggplant Napoleon
From the Garden Pasty Filling
Goat Cheese Fondue with Chanterelle Mushrooms and Gueuze
Hot Oil Fondue
Lamb Chili Infused with Stout Beer
Lamb Chili Infused with Stout Beer
Mushroom Stout and Potato Pot Pie
Northwest Styled Carbonnade
Home Brew Chef Sean Z. Paxton
Point Reyes Blue Cheese & Oatmeal Stout Fondue
Sanctification Fondue
Spam Fried Rice
Empanada Dough
Steak, Onion, Porcini Mushroom and Imperial Stout Filling
Sean Paxton

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