I spoke to a full house at the mushroom festival on Sunday. A full house, I’d like to believe, that was there to soak in my culinary wisdom and wit about mushroom soups and dumplings, but I am not too vain to know they were there because they were soaked. The makeshift stage, arranged as one does at rural festivals with hay bales and sheltered by a fabric tent, provided a reason to come sit and listen to my radio voice in the downpour. Heck, it was the only dry spot with seating in the entire joint, and one that smelled like garlic and pork and ginger and mushrooms, so I know it was a natural place to hang out. Yay!
If you’re here because of the demo, welcome!
So I talked about three mushroom soups using wild mushroom stock, and promised to provide the recipes here. One was a creamy, full-bodied soup from Eastern Europe featuring sauerkraut and pork, and the other two were lighter and good for vegetarian dining. I also discussed two mushroom dumplings: bolete (a.k.a. porcini or cep) spaetzle and chanterelle potstickers. The spaetzle is good in soup, the potstickers, of course, are good as an accompaniment to soup.
Wild mushrooms in these recipes can be used interchangeably with what you have on hand, but I suspect most of you will have chanterelles or hedgehogs or boletes if you forage in Oregon, or you can rely on the markets to get others and the dried shiitakes or boletes or Chinese brown mushrooms you’ll need for the stock.
I don’t have any magic way to make pictures of brown or creamy soups look good, so enjoy this picture of spaetzle with pork medallions in a creamy chanterelle sauce I snapped in Germany.
Interested in more wild mushroom recipes? Check out the brand new and comprehensive community cookbook compiled by the Cascade Mycological Society as a fundraiser for scholarships. If you’re new to foraging, this is THE local organization to know.
Wild Mushroom Stock
This recipe is based on a stock I made for a Japanese vegan dinner using only dried shiitakes and soy, and a more complex stock popular at Greens restaurant in San Francisco. It’s dark and well-rounded in flavor, and great for vegetarian soups and stews.
- 10 cups water
- 2 cups dried mushrooms, mixed or single variety (shiitake, Chinese brown mushrooms, boletes, morels)
- Any trimmings of fresh mushrooms you have
- two leeks, including the tops
- one celery stalk with leaves
- one yellow onion
- 3 cloves garlic
- 1/4 cup soy sauce
- a dozen black peppercorns
- handful of fresh herbs: fresh parsley, bay leaf, thyme
- salt to taste
Bring water to a boil, then add dried mushrooms (they will reconstitute in the boiling water) and the rest of the ingredients. Simmer for 1 hour or more, then let cool in pot. Remove vegetables, reserving the mushrooms for other uses (like fried rice), if you like. Clarify stock using an egg raft or several coffee filters and a sieve.
For the simplest soup recipe, serve cups of hot broth with tiny slivers of:
- fresh ginger, preferably new ginger
- carrot and/or burdock
- fresh mushroom
- and chopped chives.
Add just before serving.
Another idea for this stock is a vegetarian version of the classic French onion soup, enriched by caramelized onions and topped with a melty cheese toast. Wild foods expert Butter Wilde has a recipe for a gorgeously rich Porcini French Onion Soup on Hunger and Thirst, her blog.
Wild Mushroom and Sauerkraut Pork Goulash (Szekely Goulash)
Chanterelles are a delicious addition to this traditional Transylvanian stew. This recipe is very popular every time we do a sauerkraut class with the Master Food Preserver trainees, and I make it frequently. It’s a good use for your homemade fresh sauerkraut. Consider rinsing your kraut if it’s very salty; I usually don’t. The pork browns on top of the sauerkraut as it’s baking, so no need to brown ahead of time. Serve with a dollop of sour cream and a shake of paprika on top.
- 3 tablespoons oil
- 2 large white onions, sliced
- 2 garlic cloves, minced
- 2 teaspoons caraway seeds
- 2 cups chanterelles or boletes, cleaned and chopped
- 2 tablespoons imported sweet paprika, or a mix of sweet and hot
- 1 fresh bay leaf
- 2 tablespoons fresh dillweed
- 1 lb. sauerkraut, drained and coarsely chopped
- 2 1/2 lbs. boneless pork shoulder, cut into 1-inch cubes, tossed with some salt and black pepper
- 2 cups mushroom stock or chicken broth
- 1 cup heavy cream
In a heavy dutch oven or similar pot with a lid, heat onions, garlic, and caraway seeds with oil until onions are limp and golden brown. Add chopped mushrooms and saute until liquid cooks away, then add paprika, bay leaf, dillweed, and sauerkraut, stir well.
Layer pork cubes on top of sauerkraut and add stock. Bring to a boil, then place in oven and cook for 2 hours, or until pork falls apart. After removing from oven, add cream and let flavors meld for 15 minutes or so before serving. Do not boil again after adding cream.
Wild Mushroom Soup with Hazelnut Spaetzle
Bring mushroom stock up to a simmer, then add cooked spaetzle (see recipe below). While soup is heating, sauté tiny cubes of carrot, potato, celery hearts, and shallot in a little vegetable oil until browned, then add to soup dishes. Pour soup on top, dividing spaetzle evenly between the bowls.
Wild Mushroom and Hazelnut Spaetzle
- 3/4 cup all-purpose flour
- 1 tablespoon ground hazelnuts or almonds, or similar nut flour
- 1 tablespoon powdered dried bolete/porcini/cep mushrooms (grind dried mushrooms in a clean coffee grinder to a dust, pick out any remaining large pieces)
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon baking powder
- 1 egg
- 3-4 tablespoons milk
Mix dry ingredients, then add egg and half the milk, and beat well. Add more milk until the batter is stiff but not yet a dough. Let sit in the refrigerator for 1 hour.
In a medium pot bring several cups of slightly salted water to a boil. The water should fill the pot about halfway. Turn down to a simmer.
Method 1: Using a ricer, spaetzle-maker, or colander with large holes, push a portion of the batter through the holes in large strands directly in the simmering water. Repeat after dumplings float to top (see below).
Method 2: Spread the batter out flat on a large cutting board or tray without sides. with a long knife, cut off bits of batter in very thin strips, pushing them into the boiling water as you cut. Move quickly so the dumplings will cook evenly in a batch. Repeat after dumplings float to top (see below).
When the cooked spaetzle are ready, they will float to the surface. Remove and drain, then toss into a bowl with a teaspoon or two of oil and stir gently to lubricate, so they won’t stick.
These are best in any clear soup, or drain well after cooking, then toss in some hot butter and brown a little before serving with a saucy main course as one would noodles.
Oyster Mushroom Potstickers
Follow the method outlined on my “little green potstickers” post, substituting the following ingredients for the filling:
- 2 cups fresh oyster mushrooms, cleaned, chopped finely, and dry-sautéed with a splash of soy sauce (2 t. or so) until all the liquid is gone.
- 1/4 cake regular (firm) tofu, drained well of water
- 1/4 lb. ground pork
- 3-4 green onions, white parts only, minced
- 2-inch long piece ginger, grated finely
- 1 clove garlic, chopped finely
- 1 egg, beaten lightly
- 1 t. sesame oil
- 1 t. sesame seeds
- 1/2 t. salt
Let dry-sautéed mushrooms cool, then combine with filling ingredients and proceed as in the post linked above.