GROWING GOURMET - Anto2ni.it

434 MUSHROOM RECIPES
1 pound Morels
1/2 cup chopped onion
1 1/2 cups shredded baby
Swiss cheese
3/4 cup BisquickTM
Larry Lonik's Morel Quiche
Gratefully reprinted, with permission of the
from The Curious Morel: Mushroom Hunter's Recipes, Lore & Advice.
1/4 bacon (or "bacon bits")
1/2 cup chopped green pepper
1 1/2 cups milk
3 eggs
1/4 teaspoon pepper
1 teaspoon salt
Preheat oven to 4000 F. (200+0 C.). In a 10 inch lightly greased pie pan mix bacon, mushrooms,
onion, green pepper and cheese. In medium-sized bowl add milk, Bisquick TM, eggs, salt and pepper.
Beat until smooth. Pour into pie pan. Bake 35-40 minutes or until inserted toothpick comes out
clean.
Irene & Gary Lincoff's Pickled Maitake (Hen-of-the-Woods)
(The Lincoffs wish to thank Jean-Paul & Jacqueline Latilfor this recipe.)
Marinade: 1 cup white wine (dry)
a few slices of onion
1/3 cup olive oil
a few sprigs of parsley
Juice from 1 lemon
a few cloves of garlic
Season marinade with salt, peppercorns, bouquet garni, or other preferred spices. After cleaning
the mushrooms, and separating the "leaves" of Maitake in bite-size pieces, throw them in boiling
water for 2 minutes, drain, and let cool on paper towels. Bring marinade to a boil and cook the mushrooms
in the marinade until done to taste (crunchy to soft). Remove mushrooms. Discard solids from
marinade. Store mushrooms, covered with marinade, in glass jars, with a thin layer of olive oil on
top to help preserve. Store refrigerated.
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