Cooking with Mushrooms

Cooking with mushrooms

People enjoy mushroom hunting for a variety of reasons but one of the biggest ones is the ability to harvest a tasty treat from nature’s floor. Looking for a great mushroom recipe or a wonderful cookbook for mushroom hunters? Look no further! Phil Tedeschi, one of our resident gourmet chefs, has taken the time to review some of his favorite books for you. The cookbooks have been divided into two categories; hybrids (part field guide and part cookbook) and pure cookbooks. Click on the applicable heading below for a great selection of cook books.

MMHC members have divulged some of their favorite recipes. Click on the heading and you will find many of them.

Here are two new highly recommended recipes:

Phil Tedeschi’s Hot and Sour Soup

2 cups dried shiitake (Chinese black mushrooms, Lentinus edodes). Sometimes I substitute 1 cup hen of the woods for 1 cup shiitake.

1 cup dried tree ear or wood ear mushrooms (I use a combination of Tremella foliaceae from the woods and Auricula aricularia-judae which are available at Chinese groceries). Fresh mushrooms work if you have them.

1 can (15 ½ oz.) Golden mushrooms (enoki, available at Chinese groceries) cut in half to fit on a soup spoon.

2 dozen dried tiger lily stems (available at Chinese groceries) cut in half to fit on a soup spoon.

1 can (8 oz.) julienned bamboo shoots.
1 can (15 ½ oz.) baby corn cut to bite size pieces.
1 can (8 oz.) water chestnuts.
½ lb. bean sprouts (remove stringy roots).
3 Tbs. canola oil,
1 cup julienned pork.
3 tbs. soy sauce
1 can (48 oz.) chicken broth.
5-6 Tbsp. red wine vinegar (to taste, this is the sour)
24 oz. water.
White bean curd cut into thin strips (optional).
4 eggs lightly beaten.
1 Tbs. freshly ground black pepper (this is the hot).
1 bunch scallions.
Better than Bouillon chicken and/or mushroom bouillon (optional)

Soak the dried mushrooms and tiger lily stems in hot water and let stand for 15 to 30 minutes until tender, then drain reserving mushroom-soaking water.

Cut off and discard the Shiitake stems and harder parts of the wood ears. Julienne the mushrooms.

Cut the tiger lily buds in two.

Heat stock pot and add canola oil.

Saute the julienned pork and add the soy sauce.

Add the mushrooms, wood ears and the tiger lily buds and sauté for a minute or two.

Add the chicken broth, the reserved soaking liquid and the water. (You can use Better Than Bouillon chicken bouillon and mushroom bouillon to add flavor).
Simmer for 15 to 20 minutes.

Add the bean curd, if using, and the canned vegetables, bring to a boil and turn off the heat for about a minute.

Add the eggs pouring in a thin stream while whisking the soup.
Sprinkle with the chopped scallions and serve.

I don’t always use all of the canned ingredients. Various combinations of the canned vegetables work. I sometimes forget the eggs.
The recipe makes about 1 gallon of soup.

Phil Tedeschi’s Chicken of the Woods Paprika with Galuskas

1 to 1 ½ lb. chicken of the woods cut in bite size pieces.
Extra virgin olive oil.
1 medium onion chopped fine.
4-5 cloves garlic minced.
2 tsp paprika (preferred Hungarian).
1 medium green pepper cut into bite sizes.
½ can (15 oz.) petite diced tomatoes.
½ cup chicken stock (I used vege).
½ cup sour cream.
Salt to taste.

Heat enough oil to cover a heavy bottom frying pan and sauté onion until translucent.

Add the garlic and sauté for 1 minute, add chicken mushrooms and sauté gently.
When mushrooms are done add stock, salt and paprika.

Simmer for 15 minutes then add green pepper.

Mix 2 tablespoons of the stock into the sour cream then slowly pour the mixture into the stock. Stir to blend. Serve over Galuskas.


1 cup flour.
½ tsp salt (or to taste).
1 egg.
1 tbs. chopped flat leaf parsley.
Water as needed.

Mix the flour, parsley and salt together in a mixing bowl. (My Hungarian mother would sauté a chicken liver, mash it and add to the flour).
Make a well, add the egg and beat with a wooden spoon.

Add as much cold water as necessary to hold the dough together.
Beat vigorously until the dough comes away from the sides of the bowl.
Let the dough rest for at least 45 minutes.

Turn the dough out on a wet breadboard and using a knife or the edge of a spoon.
Cut off irregular pieces about ½ inch long and the thickness of a pencil or use a spaetzle machine.

Drop the pieces into a pot of boiling water.
Galuskas are done when they rise to the surface.
Skim them off the top of the water with a slotted spoon and serve.