Many mushrooms have a symbiotic relationship with certain trees. Chanterelles, with their distinctive apricot fragrance and golden color, only come up around oak trees, for example, and poison oak.
Morels are less predictable, but foragers coming upon them find it well worth the effort. They appear after heavy rains, preferring disturbed earth and recently burned areas. The French, in their eagerness for these gourmet mushrooms, set fire to their woodlands until laws were passed to protect the dwindling forests.
Fairy-ring mushrooms grow in circles in parks and cemeteries and are wonderful for cookies. They become chewy like raisins, but with the flavor of nuts. But a few mushroom species, like the infamous Jack-o-lantern, are highly dangerous. Never prepare mushrooms raw. Even the most edible varieties can cause illness if eaten uncooked.
Wild mushrooms are available directly from farmer's markets or specialty stores (fresh or dried) for about $6-15 a pound. It's safer than picking them yourself, which can be risky if you don't know what you're looking for.
Chanterelle Stuffed Wonton Skins Recipe
This elegant dish consists of quickly pan-fried Chinese wonton skins and sauteed chanterelles with a thyme, butter and Madeira sauce. The fragile mushrooms require special handling. Never immerse them in water, or spray with a hose. Use a slightly damp terry cloth towel to brush off excess dirt.
Ingredients for Chanterelle Stuffed Wonton Skins:
- 20 wonton skins
- 8 ounces chanterelles
- 2 tablespoons butter
- 1 egg yolk
- 3 sprigs fresh thyme (leaves only)
- 2 ounces Madeira
- salt and freshly ground black pepper to taste
- 1 tablespoon butter and 2 ounces olive oil for sauteeing
Directions for the Chanterelle Stuffed Wonton Skins:
- Julienne chanterelles from top to stem.
- Melt butter over high heat in pan, add chanterelles and cook until relatively dry.
- Deglaze with Madeira, add thyme, season with salt and pepper to taste.
- Stir in egg yolk, and set aside to cool.
- Place 1/2 teaspoons of the cooled mixture in center of wonton skins and form "sacks" by bringing all four corners and sides together at the top, pinching lightly.
- Place a pan large enough to accommodate all skins on high heat and add 1 tablespoon butter and 2 ounces olive oil.
- When the butter is nut brown, add skins, moving the pan gently to avoid sticking.
Ingredients for Thyme, Butter and Madeira Sauce:
- 2 cups Madeira
- 2 tablespoons cream
- 4 ounces sweet butter
- salt and white pepper to taste
- 1/4 cup chives, chopped (for garnish)
Directions for Thyme, Butter and Madeira Sauce:
- When wontons are golden brown on bottom, add Madeira and cover pan.
- Steam for 2 minutes, then remove wontons to serving plates.
- Reduce Madeira by half and then add cream.
- Continue to reduce until large bubbles form, incorporate butter, stirring constantly.
- Add salt and pepper to taste.
- Drizzle sauce over wontons and garnish with chives.
Fairy-Ring Mushroom Sugar Cookies Recipe
The sweetness and nuttiness of the fairy-ring mushrooms in these bite-size cookies will have family and friends pleasantly puzzled and makes a fun "guess the secret ingredient" game for the kids.
Ingredients for Fairy-Ring Mushroom Sugar Cookies Recipe
- 2 cups all purpose flour
- 1/2 cup sugar, less 1 tablespoon
- 1 tablespoon brown sugar
- Dash of salt
- 1 1/2 teaspoon dried orange peel, minced
- 1/2 lb. cold butter
- 1/2 teaspoon almond extract
- 1 cup dried fairy-ring mushroom caps, minced
Directions for the Fairy-Ring Mushroom Sugar Cookies Recipe
- Mix together the first five ingredients in a large bowl until evenly distributed.
- Cut in butter until mixture resembles cornmeal.
- Add mushroom bits and extract and push the dough together.
- Chill well before using.
- Heat oven to 325 degrees F (lower for dark cookie sheets).
- Use parchment baking paper for best results.
- Pull off about 2 teaspoons of chilled dough and form into small balls.
- Place on cookie sheet, leaving an inch of air space between each ball. Press lightly.
- Bake only about 15-18 minutes, until barely golden.
- Cool and store.
