Is Berkeley Polypore Mushroom Edible Recipes

ISCHNODERMA MUSHROOM CONSERVE

Steps:

• In a wide pan with high sides, or even a soup pot, gently heat the oil and the sliced garlic until the garlic begins to turn golden.
• Add the mushrooms, salt and herbs, and allow the mushrooms to give up their juice and stop the garlic from getting too brown. Stir the mushrooms to coat them with the garlic, herbs and oil, and season them with a pinch of the salt.
• Continue mushrooms until most of their liquid has evaporated, about 10 minutes, then remove and discard the herbs. Add the court bouillon or water.
• Add the vinegar and flavored oil of your choice. Simmer the mixture for a few minutes, then taste the liquid, and adjust with salt if needed.
• Finally, put the conserve into a container and refrigerate. If you will be keeping the conserve for more than a few weeks, make sure to put plastic wrap on top of the conserve to keep the mushrooms under the liquid, to ward off bacteria. Under the liquid though they will keep for a few months. You could also freeze the mushrooms in a container or freezer bag, with their liquid.

MUSHROOMS BERKELEY

Steps:

• Stir the red wine, mustard, Worcestershire sauce, and brown sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside.
• Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 7 minutes. Add the mushrooms, season with black pepper, and continue cooking and stirring another 3 minutes. As the mushrooms reduce in size and begin to brown, stir the wine mixture into the mushroom mixture. Simmer until hot, 1 to 2 minutes. Serve immediately.

MUSHROOMS BERKELEY

Steps:

• Clean the mushrooms, cut in half unless quite small. Cut bell pepper into approximately 1-inch pieces. Dice the onion.
• Melt the butter in a large saucepan and sauté the onion until translucent.
• Prepare the sauce: Mix together mustard, brown sugar and Worcestershire cause until you have a smooth paste. Whisk in the wine, season with lots of freshly ground pepper and seasoned salt to taste.
• When the onion is ready, add the mushrooms and peppers and sauté 5-10 minutes, stirring often. As the mushrooms begin to brown and reduce in size, add the wine sauce.
• Simmer the mixture over medium heat for about 45 minutes or until the sauce is much reduced and thickened.
• See the quote above.