Executive Chef Josh Tomson and Master Herbalist Nathaniel Whitmore spent some time yesterday exploring The Lodge grounds foraging for mushrooms. They were largely looking for Chanterelles – Smooth Chanterelles and Black Trumpets. They also found a number of Cinnibar Chanterelles. Cinnibar Chanterelles are often too small to bother with, but those found today were great in number and many relatively large. They also found a number of Boletes – Lilac Boletes and Bicolor Boletes, both good edibles and in nice form.
Since these species are mycorrhizal (symbiotic with trees) they are found growing out of the ground in certain forests. The oak/mixed hardwood forest surrounding The Lodge are producing good quantities of these mushrooms, which are the classic summer mushrooms common this time of the year when the rain is sufficient. They hope to find some more large patches of Chanterelles and Black Trumpets (which are also called Horn-of-Plenty because of their abundance), as they are common in the area.
Our kitchen at The Lodge at Woodloch was delighted by the wild edibles brought in for cooking. Executive Chef Josh Tomson shares recipes for you to try at home with your summer mushrooms!
Mushroom and Wild Rice Strudel
4 ounces goat cheese
4 ounces low-fat cream cheese
3 cups sauteed Chanterelle mushroom ragoût with shallots
¼ cup chopped fresh herbs parsley, dill, tarragon or chives, or a combination
1 ½ cups cooked wild rice (1/2 cup uncooked)
3 tablespoons extra virgin olive oil|
8 sheets feuille de brick or phyllo dough
Preheat the oven to 375 degrees. In a food processer, blend together cheeses. Remove from food processor and gently fold in the mushroom ragoût, chopped herbs and 1/2 cup of the cooked rice. Add a little freshly ground pepper. Combine the melted butter and olive oil in a measuring cup or, heat very slightly and stir together. Place 8 sheets of feuille de brick or phyllo dough on your work surface. Spray the first sheet of phyllo lightly with Canola spray and top with the next sheet. Continue to layer all eight sheets, spraying each one before topping with the next one. Spray the top sheet of phyllo dough with the spray. Spread the remaining wild rice over the surface, leaving a 3-inch margin at the bottom and a 2 1/2 inch margin at the top and on the sides. Spread the mushroom mixture over the rice. Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito. Spray with canola spray and make 3 or 4 slits on the diagonal along the length of the strudel. Place the strudel in the oven and bake 20-25 minutes.
Chanterelle Mushroom Strata
12 ounces ciabatta, cut into 1-inch cubes (about 7 cups)
2 tablespoons butter
2 cups chopped onion
1 pound sauteed chanterelle mushrooms
2 tablespoons chopped dill
1 1/2 cups shredded Cheddar cheese
3 cups 2% low-fat milk
1 1/2 cups whipped eggs
2 cups chopped summer vegetables-Sauteed
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Thyme sprigs (optional)
Preheat oven to 350°.
Arrange bread in a single layer in a hotel pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl. Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion and sauteed summer vegetable mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon. Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours. Preheat oven to 350°. Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.