Making the most of your Chicken Mushrooms.

Mushroom Powder

    You can easily use some of your dried mushrooms or store bought varieties of shitake, boletes, and oysters to quickly add an assertive and unique mushroom flavor to these dishes. Using a coffee grinder, pulverize small quantities and store them in an airtight container to have on hand.

Mushroom Crackers

1 1/2 cup flour
1/4 cup mushroom powder. (grind dried mushrooms in
coffee/spice grinder to a powder)
2 t sugar
1 1/2 t salt
2 TB olive oil
1 cup water

Combine flour, powder,sugar,salt and olive oil in
bowl.  Mix well. Add water and knead to smooth dough,
adding more water if neccesary.  Rest 20 min wrapped
in plastic wrap. On a well floured surface, roll out
small batches as thin as possible. Cut into shapes and
place on a very lightly oiled sheet. Sprinkle salt
over crackers and bake at 375 in middle of oven for 7
minutes, or until lightly browned on edges. Remove
from pan, and let cool, Store in an airtight
container

Mushroom Pasta Dough.

1 1/4 cup flour
1/4 cup mushroom powder (made by grinding dried
mushrooms in a coffee/spice grinder into fine powder)
4 egg yolks
1/4 cup water or more

2TB olive oil
1 TB salt

   In a food processor, add flour,mushroom powder,
salt and combine. Add egg yolks and in short spurts,
turn on and off until mixed well. Add water and oil
until smooth dough is formed, adding more liquid or
flour if necessary. Wrap in plastic and refrigerate
for 30 minutes.

Braising: The way to go

    One of the most functional cooking techniques tends to be overlooked when it comes to mushrooms. And the fact that it lends itself to the most glorified and abundant of edibles makes it that much more of a surprise. Chanterelle, morel, lobster, chicken, and hedgehog collections all benefit from the method of Braising.

    From the French brasier "to stew" and braise "live coals", it is simply a way of low heat, slow cooking in a covered pot with a type of fat and a small amount of liquid. Not only does this give you the key to coax out the intensity of the flavors, but leaves you with a host of options for preparations. You are left with a tender plump fruiting body, and as a bonus, a small amount of rich liquid that can sometimes be more useful than the mushrooms themselves.

Another terrific benifit of brasing is the ability to thouroughly wash your collections. Many mushrooms i personally do not wash before cooking. However with braising, all can be thouroughly rinsed time and again without affecting the texture or flavor. The is a great advantage for those who are particularly put off by any grit or bugs that may be clining to the bodies. For washing, i find it best to fill a sink up with warm water, add the mushrooms, and stir gently about. Most will stay floating near the surface and can be skimmed off while the sediment sinks to the bottom. Pine needles and twigs do float up top with the mushrooms so need to be fished out with a careful eye.

   Although you can braise several different mushrooms at once to marry flavors., I recommend doing so only when you have not collected enough of one particular species. A standard I have for most types is quite easy. Start by 'sweating' a diced shallot or two in a couple tablespoons of butter. By this I mean using a covered type vessel, set on a low heat setting and cover, waiting for the shallots to become translucent, usually about 5 minutes. Add your washed mushrooms, and season with salt and pepper. Add your liquid, the amount will depend on how much moisture a particular mushroom with release. Chanterelle, morel, and hedgehogs generally less than lobster, chicken, and lactarius. Choose a particular fat and herb to add and cover with a piece of parchment with a hole cut in the middle. Cover the vessel and cook on VERY low fire from 10 to 30 minutes. 

   There should be some remaining liquid left after the cooking has finished. When you check in half way on their progress, add water if nec. The left over liquid can be reduced for a sauce. Adjust for seasoning.