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Coprinus Recipes

Mushroom Recipes

   Since it is important to note that alcoholic beverages or medicines with alcohol content must not be consumed while eating the Ink Cap mushrooms (Coprinus), it is also advised to not consume any item with alcohol several days before or after eating the Ink Cap mushrooms, due to the potential for causing severe illness. The combination of alcohol with Inky or Ink Cap mushrooms may cause heart palipatations and vomiting, so extreme caution must be taken when preparing any type of food with the Inky Cap mushrooms. Ink Cap mushrooms need to be used very soon after collecting as they deteriorate very quickly. The shaggy inkcaps have a pleasant, delicate flavour, quite nutty, rather like almonds.
Baked Egg and Ink Caps

6 ink caps
4 eggs
1 clove garlic
Pepper and salt
Cooking Instructions:
Clean and chop the ink caps, discarding the stems, and fry for two minutes in butter. Butter four cocotte dishes, add an egg to each and then top with the half-cooked mushrooms. Flavour with pepper and salt and a tiny squeeze of fresh garlic on each. Bake in a pre-heated, hot oven 200 C.
Shaggy Mane Ink Cap Casserole Supreme

2 cups shaggy manes
¼ cup butter or margarine
1 cup finely chopped onions
1 cup milk
1 cup mushroom soup (homemade or canned)
2 pounds broccoli
Salt and pepper
2 cups cubed ham
1 ½ cups stuffing mix
Cooking Instructions:
Saute onions in butter until opaque; add mushrooms and sauté briefly until tender. Stir in milk and soup. Put one-third of the broccoli in a well-greased casserole dish. Sprinkle with seasonings and put one-third of ham, one-third of sauce and one-third of the stuffing mix on top. Repeat layers until all ingredients are used. Bake at 350 degrees (175 degrees C.) for thirty minutes or until broccoli is tender. (Brussels sprouts or asparagus may be substituted for the broccoli.)
Mushrooms and Scallops in Foil

1/2 pound fresh scallops or 1/4 pound large scallops
1/4 pound fresh Ink Cap mushrooms, sliced
2 tablespoons butter
1 tablespoon fresh rosemary, chopped
1/2 lemon, juiced
Cooking Instructions:
Place all ingredients on center of foil. Fold foil and seal ends. Place on grill rack over medium heat for 10-12 minutes.
Mushroom and Onion Risotto

1 tablespoon olive oil
1 clove garlic, crushed
1 cup onion, chopped
8 ounces Ink Cap mushrooms
1 cup arborio rice, uncooked
2 1/4 cups chicken broth
1/2 cup parmesan cheese, grated
2 tablespoons dry white wine, optional
Fresh parsley, chopped for garnish
Cooking Instructions:
Heat oil in a medium skillet over medium heat. Add onion, garlic and mushrooms. Sauté until tender, 5 to 10 minutes. Add dry rice and stir until opaque, approximately 4 minutes. Stir in 1/2 cup of chicken broth and bring to a boil. Reduce heat and continue stirring. When most of the liquid is absorbed, add another 1/2 cup of broth. Keep stirring. Continue this process until all of the broth is used up - this takes approximately 20 minutes. When all liquid is absorbed and the rice is tender, remove from heat. If the rice isn't quite tender when the broth is used up you can add 1/2 cup of water. Stir in parmesan cheese and wine and garnish with parsley if desired.
Mushroom Cream Sauce

10 ounces can, cream of chicken and herbs soup
1/2 cup white wine
1 tablespoon Worcestershire sauce
4 ounces can, whole or sliced Ink Cap mushrooms
1 medium onion, chopped
1 clove garlic, sliced
3/4 teaspoon salt
1/4 teaspoon pepper, coarsely ground
Cooking Instructions:
Combine soup with white wine and Worcestershire sauce, mixing well. Add salt, onion, pepper, and mushrooms, stirring to blend well. Pour sauce over meat prior to cooking, and then after cooking is finished, serve sauce as a gravy or topping for meat.

Mushroom Recipes

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