Matsutake Gohan Rice & Pidpenky Stir Fry

Serves 6

What you need:

• Medium pot

• Large frying pan or wok

• Large knife

• grater or garlic press

INGREDIENTS

• 2 cups rice

• 3 cups water

• 14 grams dried matsutake (Pine mushrooms) crushed into 1/2" pieces or so

• 1/2 teaspoon Salt

• 2 T rice vinegar

• 2 T soy sauce

• 1 t sesame oil

• 1 T sugar

• 1 teaspoon garlic powder

Stir fry

• 14 grams Wildland Foods pidpenky or morels

• 1 cup hot water (to soak mushrooms)

• 1 onion

• 3 T sunflower oil

• 2 T sesame oil

• 3 T soy sauce

• 1 T rice vinegar

• 3 cloves garlic

• 1 cup broccoli or rapini

• 1 T brown sugar

• 1 red pepper, sliced into strips

• Bean sprouts (optional, I used mung bean)

• Black sesame seeds to garnish (optional)

• 1 cup carrots sliced diagonally into 1/4"-1/2" pieces

DIRECTIONS

》First get that rice, water, matsutake mushrooms and salt in a medium pot and pop a lid on it, turn the heat up to medium high. When it starts boiling, turn to low.

》Now soak your pidpenky or morels in hot water and set aside while you chop your veggies.

》After 10-15 minutes of soaking, strain your mushrooms and save the soaking liquid.

》Heat oil in a wok or large skillet and add onions/garlic, peppers, strained mushrooms, carrots and broccoli. Saute on medium to medium high heat, ensuring you stir regularly.

》Add the mushroom broth, soy sauce, brown sugar and rice vinegar 5 minutes in.

》Now check your rice out, should be basically done. Add your final ingredients and mix well.

》And done. Serve up, garnish with sesame seeds and sprouts and enjoy, serve with beef, chicken, tofu or shrimp if desired!

Morel Risotto

Morels are a meaty delicious mushroom that is nearly impossible to grow because of it's underground relationship with certain wild plants and trees. So all across the world, every spring, thousands of foragers search the forest floor hunting for the elusive morel mushrooms. Some businesses sell these delicious nuggets dried so you can enjoy them throughout the year.

Marcy Ellis is the talented and experienced woman behind Biggar Bites, a Saskatchewan catering company with a food truck service based out of Biggar, Saskatchewan. Unique, quality food is her specialty.

Morel Risotto

By Marcy Ellis

Serves 4

INGREDIENTS

• 1 cup risotto rice (arborio)

• 1 small onion or half large diced

• 2-3 cloves garlic grated or crushed

• 2 sticks celery diced

• 14 grams dried Wildland Foods morels

• 2 T butter

• 2 T oil

• 1 cup button mushrooms or puffballs

• 3 1/2-4 cups chicken broth

• 1/4 t salt and pepper

• 1/3 cup white wine

• 1/4 cup Parmesan plus some to garnish

• fresh herbs for garnish (parsley, basil, chickweed etc)

DIRECTIONS

》Soak morels in 1 cup hot broth 15 minutes. Afterwards strain and set broth aside to add later.

》Saute onions, celery, garlic, button mushrooms (or puffballs) and morels in oil and butter 8-10 minutes on medium heat, stirring regularly.

》Add dry rice and cook 2-3 minutes, stirring regularly.

》Add wine, broth, salt and pepper.

》Simmer 20-30 minutes until rice is tender. Stir in 1/4 cup parmesan.

》Garnish with fresh herbs such as parsley, sprouts, or basil and parmesan and enjoy.

Cream of mushroom porkchops

Despite disliking mushrooms as a child, I loved porkchops cooked in Campbell's Cream of mushroom soup served on rice.

Now that I'm a wild food harvester, I rarely eat anything without wild mushrooms!

So I've made this recipe from scratch. But you could substitute Campbell's soup instead of the cream and flour, but I'd recommend still adding the tasty onions, mushrooms, apples and more.

Cream of Wild Mushroom Porkchops

By Caitlin Beer

Serves 8

INGREDIENTS

▪︎2 cups broth (chicken, veggie, or mushroom)

▪︎2 cups hot water

▪︎1/2 cup whipping cream

▪︎21 grams dried mushrooms, 7 grams each, morels, Chanterelles, boletes (or whatever you have, 1/2 lb if fresh mushrooms)

▪︎1 large onion, sliced

▪︎3-4 cloves garlic, diced

▪︎1 Tablespoon thyme

▪︎1/2 teaspoon salt

▪︎1/4 teaspoon pepper

▪︎1/4 teaspoon paprika

▪︎1/4 cup flour

▪︎1/4 cup oil

▪︎1 Tablespoon worchestershire sauce

▪︎1 cup dried apple slices (or 1 fresh granny Smith apple)

▪︎8 pork chops (sub chicken of the woods mushroom, or cauliflower if vegetarian)

METHOD:

》Rehydrate mushrooms and apples in jar or bowl by covering with 2 cups hot water for approximately 10-15 minutes.

》Season porkchops with salt, pepper, and thyme and paprika.

》Heat 2 Tablespoons oil in medium skillet until hot.

》Saute onions 5 minutes on medium heat, add porkchops to sear 1-2 min on each side. Then remove porkchops only and place in casserole dish and cover with tin foil.

》Strain mushrooms and apples and save soaking liquid for later.

》Add garlic, mushrooms and apples to onions and garlic and add the rest of your oil.

》Saute 5-10 minutes and then add your flour. Stir.

》Add broth and soaking liquid. Stir and cook 5 minutes.

》Add cream. Pour entire mixture over porkchops.

》Cover with tin foil and cook at 350 degrees for half an hour (depending on pork chop thickness).

Serve over rice or on poutine.