Ischnoderma Mushroom Conserve Recipes

ISCHNODERMA MUSHROOM CONSERVE

Steps:

• In a wide pan with high sides, or even a soup pot, gently heat the oil and the sliced garlic until the garlic begins to turn golden.
• Add the mushrooms, salt and herbs, and allow the mushrooms to give up their juice and stop the garlic from getting too brown. Stir the mushrooms to coat them with the garlic, herbs and oil, and season them with a pinch of the salt.
• Continue mushrooms until most of their liquid has evaporated, about 10 minutes, then remove and discard the herbs. Add the court bouillon or water.
• Add the vinegar and flavored oil of your choice. Simmer the mixture for a few minutes, then taste the liquid, and adjust with salt if needed.
• Finally, put the conserve into a container and refrigerate. If you will be keeping the conserve for more than a few weeks, make sure to put plastic wrap on top of the conserve to keep the mushrooms under the liquid, to ward off bacteria. Under the liquid though they will keep for a few months. You could also freeze the mushrooms in a container or freezer bag, with their liquid.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.