We have included some tried and tested recipes to include in your next dinner party! Mushrooms are fun to find, identify, and observe; but the best part is eating them! These recipes take advantage of the variety of unique flavors and textures you can find both in the stores and in the wild!
Safety disclaimer: Before picking, touching, or eating any foraged fungi, it is vitally important that to have a thorough and correct identification of the fungi. Under no circumstances should you ingest fungi without first correctly identifying the species through multiple sources. If there is any speculation, DO NOT ingest the mushroom.
Wood Ear-Lentil Sloppy Joes
Ingredients:
- 1 cup of lentils
- 4 cups of water
- 1 Yellow onion
- Some wood ear fungus (you can buy these dried and hydrate them with boiling water. They do expand quite a bit though, so be careful!)
- 1 Green bell pepper
- 3 Tbsp. Chile powder
- 2 Tsp. Oregano
- 1 Tsp. Salt
- Tomato sauce or crushed tomatoes
- 1-2 Tbsp. Maple Syrup
- 1 Tbsp. Mustard
- 2-3 Cloves of garlic
- Some olive oil to sauté the veg and wood ear
Procedure:
- Cook the lentils until soft, drain.
- While the lentils are cooking, dice the onion, green bell pepper, garlic, and wood ear.
- Saute these in a saucepan with some olive oil.
- Add lentils, then chile powder, oregano, and salt. Mix well.
- Add tomato sauce to desired consistency.
- Simmer for a bit.
- Add maple syrup and mustard. Mix well.
- Turn off the heat and let rest for roughly 10 minutes.
- Serve on a bread product of some kind. Rice also works.
Here are some links to some more mushroom recipes that we’ve used
Better-Than-Takeout Stir-Fried Udon (Replace the ground pork with sliced shiitake mushrooms- or use both!)