Wild Mushrooms part Duex

It was another fabulous weekend in Mendocino! Once again I was attending the mushroom workshop hosted at The Stanford Inn by Ryane Snow. I created another 5-course menu that featured local wild mushrooms. Boletes and Chanterelles were the main attraction, along with pig's ear and cauliflower mushrooms. For those that were fortunate enough to reserve a spot at this event, I thank you. You made it a most wonderful occasion. Forty-four guests went on a hike with Ryane and then enjoyed a vegan mushroom tasting menu with Wild Mushroom Bourguignonne, Chanterelle Risotto Cakes, and Candy Cap Pumpkin Pie. And for those that were not able to join us, I will share the recipes of a few of the dishes.

Wild Mushroom Bourguignonne

1 yellow onion, small dice

1 leek, small dice

3 garlic cloves, minced

1 bunch baby carrots, tops trimmed

1# bolete mushrooms, large dice

2 T tomato paste

6 oz. red wine

2 medium russet potato, small dice

1 qt vegetable stock

1 portabella, medium dice

salt and pepper

1. In a large pot, saute onions and leeks until tender, then add garlic and continue to cook for 2-3 minutes.
2. Add carrots and boletes and cook until mushrooms are tender,then stir in tomato paste and cook for another 1-2 minutes.
3. Deglaze with wine then add potatoes and stock. Bring to a boil, reduce to a simmer.
4. In a separate saute pan, heat 2 T olive oil at medium heat, cook portabellas until brown, then place in a blender with 1 cup water and process until smooth. Stir mixture into pot.
5. Simmer until potatoes are tender, season with salt and pepper.

Enjoy.

Vegan Chef Period.

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