Recipes

Oyster-Fawn Soup

Mash or mince garlic, combine with vegetable broth and salt as desired. Put on stove on medium heat. Slice up oysters and/or fawn (the mushrooms, not the animals!) and add to pot. Let cook ~20 minutes. Near the end, chop up greens (wild options: water-cress or stinging nettle) and add to pot, cooking for another minute or so.

Spicy Southwest Sulphur Shelf

Clean the Sulphur Shelf and give the maggoty portions back to the woods. Mince or mash garlic and fry in olive oil. Add tomato sauce, cumin, chili pepper, jalapenos, lime, salt and sulphur shelf. Cook on medium heat for 10 minutes or until sulphur shelf is nice and tender. Serve with rice or in tacos.

Wild, Wild Wild-Rice Stuffing

Prepare wild rice. It cooks faster if soaked for a day (or even a few hours) before-hand. Saute morels in butter, onion and garlic. Mix cooked wild rice with morels, currants or cranberries, and chopped walnuts. Bake at 350 for 10 minutes.

Winged Polypore Curry

In this recipe you can use Chicken of the Woods, Hen of the Woods, Pheasant's Back, or a mixture. Clean and cut polypores. Chop potatoes into cubes and boil. Mash or mince garlic. Combine garlic and 1/2 can of coconut milk in a wok on medium heat. Add curry powder, cilantro, chili, lime and salt. After sauce is spiced to taste, add polypores. Cover and let cook 20 minutes. Drain potatoes and add near end. Serve over rice.

Hen of the Woods Hash

Cut potatoes thinly and boil, but leave slightly under done. Clean and slice Hen of the Woods. Cut up onions and garlic. Throw in a frying pan with oil. When hen is almost done, add the boiled potatoes and fresh parsley. Cook until potatoes are browned. Serve with ketchup/chili-paste blend!