GROWING GOURMET - Anto2ni.it

438 MUSHROOM RECIPES
Cruz Stamets' Fresh Shiitake Omelet
1/2 cup cashews
1/2 lb. fresh Shiitake
1/2 small onion
1 cup grated cheddar cheese
2 garlic cloves
2 tblsp. tamari
1/4 cup water
8 eggs
salt & pepper to taste
2 tblsp. canola oil
Mix the eggs and water in a large bowl and beat thoroughly. Saute mushrooms in frying pan with
oil until water is cooked-out. Add onions and garlic, cook for oneminute then add cashews. In medium
sized skillet, spray a thin coat of oil or butter, add egg mixture and cover for 1 minute. Add
layer of cheese. Pour mixture that includes Shiitake, onions, cloves, etc.. . over layer of cheese. Fold
over and cook for 2-3 minutes. Makes four servings.
Larry Stickney's Morel Creme Superieur
1 pint to 2 pints of heavy cream
2-3 tblsp. butter
1/2 lb (or more) fresh Morels (cut into 1/4 in. cartwheel sections)
Warm cream over a camp stove or wood fire in a small pot. Do not let cream burn onto the
pan's bottom. When the cream simmers, place the sliced Morels into pot with butter, and remain
until cream returns to a simmer for at least 5 minutes. Morels should not become limp
before tasting, using toothpicks or forks to retrieve them. After the last Morel is removed, Larry
notes, that lots must be drawn to determine the lucky soul who has the privilege of downing the
heavenly, rich, spore darkened cream soup.
Larry's recipe is quick and easy, ideal for tasting Morels at primitive campsites during remote Morel
forays in the mountains. "Only the medically forbidden should entertainthoughts of dietary restraint
during the brief Morel season when long hard hours in the forest set up a healthy appetite in the wake
of massive calorie burning and likely liquid deprivation Delectation is soon at hand." He makes
no note for those athletically inclined Morel cultivators who must walk from their house to their
backyard to harvest Morels. Presumably, the same advice holds.
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