Mushroom Recipes

Mushroom Latkes 

(Credit to Forager Chef for this recipe. Check out his YouTube channel!)

You can vary these any number of ways, like using a blend of big mushrooms like firm boletes or polypores, and the herbs can be tweaked to use what you have on hand, adding a little grated parmesan or ground, dried lobster mushrooms wouldn’t hurt either. The proportions in the basic recipe are solid though, and won’t let you down. 

They’re excellent served with eggs, a little reduced tomato sauce, flavored mayonnaise, a lemon wedge, your favorite condiment, or just straight out of the pan.

Yield: 4-6 latkes, enough to serve 2-4 people as an appetizer or component of an entree

Ingredients

• 1/2 lb fresh lobster mushrooms, trimmed, cleaned, and washed if necessary
• 1/2 teaspoon salt, plus more to taste if needed
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup green onion, trimmed and diced 1/4 inch
• 1 tablespoon fresh sliced chives
• 1 teaspoon fresh chopped thyme
• 1 teaspoon smoked paprika
• 1 tablespoon all purpose flour
• 1 whole large egg, plus one egg yolk
• Clarified butter, animal lard, oil, or a combination, as needed for sauteing the cakes

Method

1. Shred the lobster mushrooms on a box grater or through the shredding attachment on a food processor. Mix the shredded mushrooms thoroughly with the salt, then allow to sit for 10 minutes so the salt can draw out their water. Squeeze the shredded mushrooms to remove as much water as possible, then mix with the remaining ingredients except the cooking fat.
2. In a nonstick or seasoned cast iron pan, heat a tablespoon or two of the fat until hot and shimmering. Working in batches, take a couple heaping tablespoons of the mushroom mixture and form into cakes, then fry a few minutes on each side slowly, and gently, until golden brown, flip and repeat, then serve immediately.
3. If you’re making a large batch, finished cakes can be held in a warm oven on a cookie rack until the others are done.

Lobster Mushroom Soup 
2-3 cups lobster mushrooms (fresh or dried)
1 cup of heavy cream
1 stalk of celery
2 cloves garlic
1/2 a white onion
1/3 stick of butter
3/4 cup of flour (or desired amount for desired thickness)
3-5 cups of chicken stock
fresh parsley
fresh thyme
fresh baguette 

Theory: This is a low and slow method. The cook time is close to an hour. I usually cook this on low, low heat in a stainless steel pot. It could also be done in cast iron. Basically, the heat should be just enough to melt the butter, but not enough to really brown it. The slow addition of each ingredient, the earthy tones of the garlic and mushroom, and the sharp, herbal notes, make this a perfect recipe for a cold, rainy day.

much hearty, very mushroom 

Method
1. Chop onion, garlic, and mushrooms into small chunks. If the mushroom is dried, soak it in hot chicken stock before chopping and save the mushroom soaked stock for the soup. Finely chop parsley and cut celery into fine, half moons.
2. Put a pot on low heat and put butter, celery, onions, and garlic into the pot. Let them slowly cook until they start to become translucent. Make sure there's enough room in the pot for the vegetables to cook evenly.
3. Add mushrooms, parsley, and thyme and continue to cook for six to ten minutes. It may take longer, just watch and make sure the heat is low and the butter doesn't burn.
4. Once all the vegetables and mushrooms are cooked, add flour to the mixture and stir. You can use more or less depending on how thick you want the soup. It will appear to become a thick paste and will mimic the effect of a roux.
5. Slowly add in chicken stock and stir. Add small amounts at a time so that the stock doesn't cool down the mixture and so you have control over the consistency of the soup. Don't let it get to the desired thickness just yet. You'll still need to add in the cream, which will help thin it out. You can add salt and pepper here.
6. Add the cream and stir.
7. Let soup simmer for five-ten minutes so all the flavors mix in. Meanwhile, toast the baguette.
8. Once the soup has simmered, dish out hot and serve with the warm baguette!