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Armillaria Recipes

Mushroom Recipes

   This mushroom is admired in many countries of the world for its firm meaty texture. Most recipes call for combining it with other ingredients, rather than preparing it alone. It can be substituted in any basic recipe. Because of its dense consistency, it tolerates long cooking without losing its shape. For those people who experience a slightly bitter aftertaste, it is advised to parboil the caps for 5 minutes and to discard the water. When dried and reconstituted, the honey mushroom is quite agreeable in soups, stews, and mushroom loaves. Many people pickle the buttons in their favorite spices for immediate or later use.
Basic Honey Caps

1/4 cup olive oil
10 cups honey mushroom caps, sliced
4 cloves of garlic, chopped
2 small hot chili peppers or to taste, seeds and ribs removed, chopped
1 tsp. paprika
1/2 tsp. celery seed, ground
1/4 tsp. nutmeg, ground
1-1/2 tbs. tamari soy sauce
1 tbs. blackberry wine or red wine
Cooking Instructions:
Cook all ingredients in a frying pan on medium heat 15-20 minutes or until all the liquid is absorbed or evaporated. Makes 3-1/2 cups.
Honey Mushroom Loaf

1/4 cup olive oil
8 cups honey mushroom caps, sliced
3 cups hedge mustard leaves or commercial mustard greens
4 cloves of garlic, crushed
1 cup fresh bread crumbs
1/2 cup vegetarian mock cheese
2 tbs. fresh basil, finely chopped
1/2 cup barley flour or other whole grain flour
2 tsp. oregano, ground
2 tsp. marjoram, ground
2 tbs. tamari soy sauce
1/2 tsp. black pepper
1 cup ketchup
4 19 oz. packages soft tofu, well-drained
1/2 cup barley flour or cornmeal
1/4 cup brewer's yeast
2 tbs. Bragg's liquid amino's or tamari soy sauce
2 tbs. olive oil
1/2 tsp. rosemary, ground
1/2 tsp. sage, ground
1/2 tsp. paprika
1/4 tsp. white pepper, ground
Cooking Instructions:
Cook honey mushrooms, hedge mustard, and garlic in the olive oil 10-15 minutes or until all the liquid is absorbed or evaporated. Mix together with remaining stuffing ingredients. Mix all loaf ingredients together. Coat the bottoms and sides of 2 oiled 8-1/2 by 4-1/2 by 3 inch loaf pans with the loaf mixture, reserving enough to cover the top. Fill with the stuffing and layer the remaining loaf mixture on top. Bake 40 minutes in a preheated 350°F oven. Makes 2 loaves.
Honey Mushroom Salad
Servings: 2-3

3/4 cup water
Pinch of salt
1 pound honey mushroom caps
1/4 cup black sesame seeds
6 tablespoons mild vegetable oil
5 tablespoons rice wine vinegar or fresh lemon juice
1/4 cup dry sherry
2 tablespoons soy sauce
1 small head nappa cabbage, cut into very fine strips
Cooking Instructions:
Bring the water, salt, and mushroom caps to a boil in a saucepan and cook gently for 8 to 10 minutes. Remove from the heat and drain well. Toast the sesame seeds in a dry skillet, stirring until fragrant; be careful not to burn them. Mix the sesame seeds with the oil, vinegar, sherry, and soy sauce. Toss the mixture with the mushrooms and refrigerate until slightly chilled. Serve on a bed of cabbage.
Honey Mushroom Spinach
Servings: 2
2 tbsp Olive oil
2 Spring Onions
2 tbsp clear Honey
180 g or 6oz of Mushrooms
180 g or 6oz of Baby leaf Spinach
1 clove of Garlic, crushed
Cooking Instructions:
Slice the Spring onions and place to one side. Heat the oil in the Wok or pan. Cut the Mushrooms in half and Put them into the Wok and cook for 5 minutes or until they have softened. Optional. Stir in the Garlic to the Wok. Add in the Spinach and cook for 2 - 3 minutes or until the leaves 'Wilt'. Pour in the Honey over the Mushrooms and Spinach and heat through. Transfer to plates, sprinkle on Spring onion and eat immediately.
Pork Stew with Honey Mushrooms
Servings: 4
2 tablespoons peanut oil
2-1/2 pounds lean pork, cubed
3 medium onions, coarsely chopped
3 cups water or more
1 to 1-1/2 pounds honey mushroom caps
3 cups 1/4 -inch-thick celery slices
1/2 cup soy sauce or to taste
2 tablespoons flour mixed with 1/2 cup cold water
1/2 pound bean sprouts
Ground pepper to taste
Cooking Instructions:
Heat the oil in a heavy pot and sear the pork cubes, removing them as they brown. When all are browned, return them to the pot and add the chopped onions and the water. Cover and simmer gently for 30 minutes. Add the mushroom caps and more water if necessary and simmer for 20 minutes longer. Add the celery, soy sauce, and the flour-water mixture. Stir and cook for 2 to 3 minutes. The celery should be cooked but should remain slightly crisp. Add the bean sprouts. Cover and remove from heat. In about 5 minutes the bean sprouts will be cooked. Correct the seasoning, adding pepper and more soy sauce if needed. Serve over steamed white rice.
Spicy Honey Mushroom

3 tablespoons butter
1 pound small whole honey mushrooms
1 teaspoon flour
1/8 teaspoon ground nutmeg
1/4 teaspoon freshly grated ginger
1 tablespoon brown sugar
1/2 cup dry sherry
Cooking Instructions:
Melt the butter in a heavy saute pan or skillet and saute the mushrooms for 7 minutes. Blend in the flour, spices, and sugar. Stir the sherry in gently and cook slowly for 10 minutes. Add salt to taste and serve immediately. Makes 1 pint.

Mushroom Recipes

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