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Abalone, Snow Peas and Oyster Mushrooms
Basic Morel
BBQ'd Portabella
Black Mushroom Noodles
Cornflake Morels
Dark Beer Batter Oyster Mushrooms
Grilled Portabella Appetizers
Low Country Oyster Stew with Wild Mushroom Grits
Morel Mushroom Sauce
Portabella Butter Sauce
Portabella Soup
Simple Stuffed Morels
Stir-Fried Asparagus with Shiitake Mushrooms
Tim's Warm Salad

Abalone, Snow Peas and Oyster Mushrooms

-2 3/4 lb fresh abalone (1lb prepared weight) or 1 lb canned abalone
-3/4 lb snow peas, ends trimmed
-1/4 pound oyster mushrooms
-2 tablespoons oil
-2 garlic cloves, finely chopped
-2 tablespoons finely chopped ginger
-2 tablespoons oyster sauce
-2 teaspoons light soy sauce
-1 teaspoon sugar
-3 teaspoons cornstarch

Wash fresh abalone by removing the meat from the shell using a sharp knife. Wash the meat under cold running water, rub well to remove any dark-colored slime. Trim off any hard outer edges and the mouth as well as any hard patches on the bottom of the foot. Pound the meat with a mallet for 1 minute to tenderize, but be careful not to break the flesh.

Place the fresh abalone in a saucepan of simmering water and cook, covered for 2 hours, or until the meat is ender (test by seeing if a fork will pierce the meat easily). Drain the abalone and, when it is cool enough to handle, cut into thin slices. **NOTE: if you are using canned abalone, simply drain, reserve the juice, and cut into thin slices.

Cut any large snow peas in half diagonally. Halve any large oyster mushrooms.

Heat a wok over medium heat, add the oil and heat until hot. Stir-fry the snow peas and mushrooms for 1 minute. Add garlic and ginger and stir for 1 minute, or until aromatic.

Reduce the heat slightly and add oyster sauce, soy sauce, sugar and the sliced abalone. Stir well to combine. Combine the cornstarch with enough water (or the reserved abalone juice if using canned abalone) to make a paste, add to sauce and simmer until thickened.

The Food of China, recipes by Deh-Ta Hsiung and Nina Simonds published by MURDOCH Books, Australia and the UK

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Basic Morel

- a couple pounds of morels
- a couple dozen eggs
- saltine crackers
- a couple pounds of butter
- salt and pepper

Clean the mushrooms by trimming the stem off where clean, slice length wise and soak in salt water to remove insects. I like to soak a few hours.

Preheat and iron skillet with 4 tbsp of butter, crack a dozen eggs for starters, mix thoroughly. Place a large handful of saltine crackers in a zip loc bag and roll with a rolling pin until fine. Dip the clean and dry mushrooms in the egg batter, then cover completely with cracker crumbs. Place in the skillet on medium heat, sauté for approx 5 minutes, turn as needed. Care must be taken not to burn the butter, add more butter to skillet as needed. Salt and pepper to taste.

Serves: as fast and as many as you can cook

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BBQ'd Portabella

-1 large portabella mushroom
-2 slices provolone or mozzarella cheese
-2 tbsp olive oil
-1 cup sliced mixed peppers, green, yellow, red
-1/4 cup cubed tofu (optional)
-1/4 tsp Italian seasoning

Clean the portabella cap, removing the stem close to the cap, chop stem to me mixed in sauté. Gently heat olive oil in sauce pan, add peppers, onion, Italian seasoning and chopped stem parts (if you choose to add tofu add now). Sauté all ingredients together until tender. Remove from the pan saving the flavored olive oil from the pan, brush both sides with the oil from the pan on the portabella cap. Place the cap top side down with the pepper mixture filling the underside (up), transfer to the grill and cook for 3-4 minutes, with the cheese on the peppers, on the grill until melted until melted.

1 large serving

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Black Mushroom Noodles

Chinese, or black mushrooms are also known as shiitake mushrooms. They can be bought fresh or dried year around. This dish is a vegetarian dish strongly flavored with Chinese black mushrooms, carrots, leeks, garlic and ginger. Traditionally the noodles cakes are pan fried, but they can also be broiled until crisp, which uses less oil.

- 9 oz fresh or 6 oz dried egg noodles
- 1 1/2 tsp roasted sesame oil
- 5 dried Chinese mushrooms
- 2 leeks, white part only
- 2 carrots
- 1 tbsp oil
- 2 garlic cloves finely chopped
- 1 tbsp finely chopped ginger
- 2 tbsp Shaoxing rice wine
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp freshly ground black pepper
- 1 1/2 tbsp cornstarch
Cook the noodles in a saucepan of salted boiling water for 2-3 minutes if fresh and 10 minutes if dried, then drain and combine with 1/4 tsp of the sesame oil.

Preheat the broiler, shape the noodles into 4 loose mounds on a lightly greased baking sheet and broil for 10 minutes on each side, turning once, until golden brown. Keep warm in low oven.

Soak the dried mushrooms in boiling water for 30 minutes, then drain reserving the soaking liquid, squeeze out any excess water. Remove and discard the stems and shred the caps. Cut leeks into 2 inch pieces, then into 1/2 wide strips. Wash well and thoroughly dry. Cut the carrots to the same size as the leeks.

Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the garlic and ginger until fragrant. Add leeks and carrots and stir-fry for 1 minute.

Add the soy sauce and oyster sauces, pepper, remaining sesame oil and 1/3 cup of the reserved liquid. Combine the cornstarch with enough cold water to make a paste, add to the sauce and simmer until thickened. Put the noodles on a plate and spoon over with the sauce.

Serves 4

The Food of China published by Murdock Books, 2001, recipes by Deh-Ta Hsiung and Nina Simonds

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Cornflake Morels

- 2-3 eggs depending on the batch size
- butter
- Kellogg's Corn Flake Crumbs, not the cereal unless you roll fine with a rolling pin in a bag
- salt (Kosher adds a better flavor)
In a bowl whisk the eggs until mixed. In another bowl place the Kellogg's Corn Flake Crumbs and a pinch of Kosher salt. Dip mushrooms in egg and gently roll them in breading. Fry mushrooms in lots of butter flipping as needed until golden brown. Add butter to pan as needed to prevent sticking and over browning.

Serves: as many as you want to cook

Doughboy, NE Iowa

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Dark Beer Batter Oyster Mushrooms

- 1 pound fresh small oyster mushrooms or slice larger ones length-wise
- 1 1/2 cup all purpose flour
- 1/2 cup yellow corn meal
- 1 1/2 tsp baking powder
- 2 eggs lightly beaten
- 1 1/4 cup dark beer

Add the dry ingredients together and stir. Then add eggs and beer and whisk until smooth. Place in cover container in the refrigerator overnight. In a deep fryer or heavy kettle, heat 4 inches of oil (preferable peanut oil, but any will do), until very hot but not smoking (about 350 F). Dip the mushrooms in the batter mix, covering completely. Carefully place in the hot oil, a few at a time to avoid clumping. Cook 2-3 minutes, turn as necessary, until golden brown and crispy.

Lay on a paper towel to blot and set in a warm oven while cooking the remainder.

Serves approx. 6 as an appetizer.

Any number of dips are great with these. Lipton onion soup mix and Philadelphia cream cheese. Sour cream and chives. Ranch dip. I will include home made favorites of mine under dips and sauces.

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Grilled Portabella Appetizers

Ingredients -Portabella mushrooms "Crimini" size (approx. size of a silver dollar) as many as needed for expected guests
-Italian dressing
-12 count shrimp

Marinate portabella mushrooms in Italian dressing overnight in the refrigerator. Grill bottom up with a small shrimp placed in the middle of the cap and lightly sprinkle with fresh grated parmesan cheese.

Average serving: 1 mushroom per person

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Low Country Oyster Stew with Wild Mushroom Grits

Oyster Stew Ingredients
- 2 tbsp. 1/4" diced bacon
- 1/4 cup Vidalia or other sweet diced onion
- 1/2 tsp minced garlic
- 2 tbsp mix of red, green and yellow peppers, finely diced
- 1 1/2 cups dark chicken stock
- 1/4 cup heavy whipping cream
- 2 tbsp fresh basil, chopped
- pinch freshly ground black pepper
- 1/2 pint oysters and their liquor (approx. 20)

In a medium saucepan over medium-high heat, sauté the bacon for 3-4 minutes, or until the fat is rendered and the bacon is beginning to brown. Add onion, garlic and peppers, reduce the heat to medium, and sauté for 2-3 minutes, or until the vegetables are translucent.

Add the stock and cream and simmer, stirring occasionally, for 2-3 minutes, just to thicken slightly. Add oysters and basil and simmer for 1-2 minutes, or until oysters are just beginning to set and are slightly curled around the edges. Stir in the pepper.

Mushroom Ingredients
- 2 tbsp unsalted butter
- 1/4 pound button or Cremini mushrooms, cleaned with a damp paper towel, stems removed and quartered
- 1/4 pound shiitake mushrooms, cleaned with a paper towel, stems removed and caps
sliced into 1/8" slices
- 1/4 cup dark chicken stock
- 1/2 tsp Kosher salt
- 1 tsp freshly ground black pepper

Heat the butter in a medium sauté pan over medium-high heat until foaming. Add the button mushrooms and sauté for 1 minute. Add shiitake and mix well. Increase heat to high, add the chicken stock, salt and pepper, and cook over high heat for 2-3 minutes, or until all the liquid is evaporated. Set aside.

- 3 1/2 cups water
- 1 cup heavy whipping cream
- 2 tbsp unsalted butter
- 2 tbsp minced garlic
- 1 tsp Kosher salt
- 1/4 tsp white pepper
- 1 cup white stone ground grits
- 1 cup milk
- 1/4 cup Asiago cheese, grated

In a medium saucepan, over high heat, bring water, cream, butter, garlic salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes. Fold in cheese and wild mushroom mixture and set aside in a warm place.

Divide grits into 4 warm bowls. spoon oyster stew around the grits and serve.

Serves 4

A favorite on the menu at the fine Southern dining of the Peninsula Grill.

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Morel Mushroom Sauce

- 3 cups of morels cleaned cut approx 1" long
- 3 tbsp butter
- 1/4 cup chopped green onion tops
- 1/2 tbsp dried parsley
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1 tsp Lawrey's Season salt
- 1/2 cup dry white wine
- 2 cups whipping cream
- 1/2 tsp Dijon mustard
- 20 count shrimp (optional) boiled

Heat 3 tbsp of real butter over medium high heat until foaming. Add mushrooms and sauté for 15-20 minutes until crispy. Add onion tops, parsley, nutmeg, pepper, Lawrey's Season salt cook for a few minutes. Turn the heat up and add dry white white and reduce almost to a glaze. Turn heat down to medium and add the whipping cream and Dijon mustard. Reduce mixture slightly over a slow boil, until thickened in about 10-15 minutes, occasionally stirring to avoid sticking.

Add 20 count warm boiled shrimp before serving to sauce for an extra treat (optional). Ladle over butterflied cooked chicken breasts, fillets of Walleye, Pheasant or Quail.

Serves 4

Jim Baymiller - Memphis, Tenn.

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Portabella Butter Sauce

-1 c chicken broth
-1 1/2 c whipping cream
-1 stick of cubed butter
-2 tsp Portabella mushrooms, julienne cut
-salt and pepper

In a 1 qt sauce pan combine broth and whipping cream, bring to a simmer for 15 minutes, stir often. Add mushrooms, salt and pepper to taste, cook for an additional 5 minutes.

A rich, full flavored sauce to apply over fish or chicken dishes.

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Portabella Soup

-1 bulb of minced garlic
-1 stalk diced celery
-1 medium onion
-2 large Portabella mushrooms
-2 tbs butter
-3 cups half and half
-1 oz dry sherry
-salt and pepper

Sauté in a sauce pan garlic, onions, celery in 1 tbs butter. Slice one mushroom and stem into bite sized pieces, add to sautéed vegetables. Cook until all vegetables are soft. Add sherry, remove from heat. Puree' the saute' mixture with a portion of half and half in a blender. Return to the stove, add the remaining half and half and the remaining tsp pf butter. Thinly slice the remaining mushroom and add to the mixture heat until cooked, gently stirring. Add salt and pepper to taste.

Serves 1

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Simple Stuffed Morels

- 1 dozen medium sized morels
- 8 oz cooked crab meat, flaked apart with a fork
- 1 beaten egg
- 1/4 cup canola oil
- 2 tbsp Philadelphia cream cheese
- 2 tbsp chopped Vidalia onions
- 2 tsp fresh squeezed lemon juice
- 1/2 cup seasoned bread crumbs
- 3 tbsp melted butter
- crushed red pepper to taste (optional)

Mix the cooked crab meat, beaten egg, canola oil, Philadelphia cream cheese, onions, lemon juice and 1/4 cup of the seasoned bread crumbs together. Mix well with a spoon.

I like to use a pastry bag to squeeze the stuffing mixture into the morels. Then combine the remaining 1/4 cup of bread crumbs with the 3 tbsp butter and sprinkle over the stuffed mushrooms. Preheat the over to 375 degrees F. Bake for approx 15 minutes.

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Stir-Fried Asparagus with Shiitake Mushrooms

-1 lb asparagus
-6 oz fresh shiitake mushrooms
-1 tbsp vegetable oil
-1 tbsp sesame oil
-2 tsp chopped fresh garlic
-2 oz oyster sauce
-crushed red chilies to taste (optional)

Wash asparagus, trim ends, slice at an angle into 1-2" pieces. Wash mushrooms, trim stems and slice into 1/2" pieces. Heat the oils in a wok or sauté pan. Add garlic and stir fry for a couple seconds. Add mushrooms and asparagus and stir-fry for 1 minute. Add oyster sauce and crushed chilies(of used) and continue to stir-fry until asparagus is nearly tender, approx. 3 minutes.

Serves 2

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Tim's Warm Salad

Salad Dressing
-2 tbs olive oil
-the juice of 1 fresh lemon
-2 tsp whole grain mustard
-1 tbs honey
-1 tsp chopped cilantro
-sea salt and fresh coarse ground whole pepper to taste
Mix well and place in fridge

-3 tbs olive oil
-1/2 cup bread cut into cubes without the crust
-2 cups mixed torn salad leaves, i.e. oak leaves, ice berg, etc.
-8 cherry tomatoes, washed and halved
-4 oz of lion's mane mushroom sliced thin and long

-Heat 2 tbs of oil in frying pan, add bread cubes, fry bread cubes until golden brown
-Place some lettuce leaves as a base in a serving bowl, then torn mixture, cherry tomatoes and fried bread cubes
-Place the remaining 1 tbs of oil in frying pan, add fresh crushed garlic and slices of Lion's Mane mushroom. Sauté the mushrooms until golden brown on each side, takes approx. 3-5 minutes
-Arrange the mushroom slices on the salad and drizzle on the salad dressing
-Makes one serving

**NOTE: While shiitake, oyster or numerous other mushrooms maybe substituted, Lion's mane adds a distinctive lobster hint.

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