Cooking with Mushrooms
  

 
       
   
 


COFFEE WITH MUSHROOM FLOUR
 

  
  Single Serving:

Use one teaspoon of the mushroom flour per cup of coffee.  Stir vigorously for about 3 minutes to dissolve.

Pot of Coffee:

Use one third as much mushroom flour as the coffee grounds.  In other words, if you have put in 6 Tablespoons of coffee in the coffee maker, put in 2 Tablespoons of mushroom flour.

 		  
 

EMILY'S OATMEAL COOKIES WITH MUSHROOM FLOUR
 

  
 

Ingredients:
 

 
  1 Cup (2 sticks) butter
1 Cup brown sugar (packed)
1/2 Cup white sugar
2 eggs
1 Tsp vanilla
1 Cup flour
  		1/2 Cup mushroom flour
1 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp salt
3 Cups oats
1 Cup raisins (optional)		  
 

1.  Heat oven to 350 degrees F.
2.  In large bowl beat together the butter and sugar until creamy.
3.  Add eggs and vanilla and beat well.
4.  Add combined flours, baking soda, cinnamon, and salt.  Mix well.
5.  Stir in oats and raisins (optional).
6.  Drop by rounded spoonfuls onto cookie sheets.
7.  Bake 12 to 15 minutes (less for chewy cookies - longer for crisper cookies.)

Yields about 3 dozen cookies.
 

 
 

Hen of the Woods (Maitake) with Chicken
 

  
 

Ingredients:
 

 
  1 lb. chicken breast
1/2 oz. dried Maitake mushrooms, rehydrated  *
2 cups grated cheese
1/4 cup white wine
1 Tbls. oil
1 Tbls. butter
  		* The floured mushrooms can be used.  
 

Brown chicken pieces with butter and oil. Place chicken on paper towel to soak up excess oil. Place chicken in a baking pan, top with grated cheese, wine and mushrooms. Cover and bake for 30 minutes at 450 degrees. Makes 4 servings.
 

  
 

Maitake Tea
 

  
 

Use 2-4  grams daily prepared as a tea. The daily amount, taken as tea, should be split between morning and evening.  The dried mushroom can easily be ground to a powder in a coffee grinder.

Bring the tea to a boil, and then reduce to a simmer. For maximum benefit you can simmer the tea from 2-4 hours, although a fairly strong tea can be made in 20-30 minutes. The grounds can be re-heated with benefit, discard the grounds when they no longer produce color in the tea.

Filter the tea through a coffee filter before drinking. As mentioned the grounds can be re-used as long as they produce color in the tea. Any un-used portion of the tea can be refrigerated and used up to two days later. Shake the stored tea before using it.

 

  
 

Chicken and Cauliflower in Cream Sauce
 

  
 

Ingredients:
 

 
  2 chicken, inner breast fillets
200g cauliflower
100g Maitake mushrooms *
6 asparagus, canned
1-2 green onions
ginger, as required
vinegar, as required
salt, as required
salad oil, as required

 Chicken Fillet Marinade:
 
1 TBSP sake rice wine
a dash of salt
a dash of pepper
1 TSP powdered starch
 		 Seasonings (to be heated):
 
300cc water
150cc milk
2 TBSP fresh cream
1 TBSP sake rice wine
2/3 TSP salt
a dash of pepper
powdered starch dissolved in water, as required
1 TBSP salad oil
 
* The floured mushrooms can be used.		  
 

1. Cut and separate the cauliflower into bite-sized pieces. With your hands, tear the Maitake mushrooms at random. Cut the asparagus in halves. Cut the green onions at random, and the ginger into thin strips.
2. Take out the chicken tendons and cut the fillets into thin strips. Add the seasonings to the chicken fillet strips and pour the marinade over it.
3. In boiling water, add a dash each of vinegar, salad oil and salt. Boil the cauliflower, remove and set aside.
4. Boil the Maitake mushrooms briefly, remove and set aside.
5. Add the chicken strips one at a time, and briefly boil. Remove and set aside.
6. In a wok, heat 2 TBSP of salad oil. Fry the green onions and ginger. When you can smell the aroma, add the water, cauliflower, Maitake mushroom flour, and chicken fillet strips.  Add sake, salt and pepper to taste. Heat once again. Then add the asparagus, milk, and fresh cream and heat briefly. Thicken with powdered starch dissolved in water, and stir in salad oil. Transfer to a serving dish.
 

  
 

Sauce forestière
 

  
 

This sauce can put life in all your fried or grilled meat dishes. Best served with steak, pork chops, chicken and turkey breasts.

Once the meat is fried, reserve it in a warm oven. Discard excess fat from the frying pan. (Start here for grilled meat.) Add two tablespoonful of red wine, one tablespoonful of Any Kind of Mushroom Powder, a good tablespoonful of cream (preferably crème fraîche), salt and pepper to taste. Cook on a fairly high heat, stirring all the time until the sauce as thickened. Serve at once with the meat.
 

  
 

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