Cooking with Mikuni Wild Harvested Mushrooms

As we say goodbye to summer and welcome the fall season here on the central coast of California we are finding new inspiration from some of our latest additions to our Heritage Goods and Supply kitchen and pantry sections. We recently welcomed a new line of wild harvested mushrooms from Mikuni and Emma has put together two recipes that highlight the earthy, peppery, apricot-like flavor of chanterelles. The first is a creamy coconut milk based mushroom soup that takes the flavor of the chanterelles to a whole new level. With the days getting shorter and crisper it's the perfect cozy meal to eat on it's own or paired with some crusty sourdough bread and a fresh garden salad. The second recipe seems too good to be true. It's a simple taco filling that will elevate your vegetarian taco bar. Both are worth a try. 

 

Creamy Mushroom Soup

Serves 4

INGREDIENTS

  • 4 tablespoons unsalted butter or coconut oil
  • 1.5 cups chopped yellow onions
  • 1 container dried chanterelle mushrooms, reconstituted and chopped  or 1 lb fresh, 
  • 1 pinch of smoked paprika ( optional)
  • 1 tablespoon tamari sauce or coconut aminos 
  • 2.5 cups vegetable or chicken bone broth
  • 1 can full fat coconut milk
  • 1 teaspoon kosher salt 
  • ground black pepper to taste
  • 2 teaspoons lemon juice
  • 2 tablespoons freshly chopped thyme

INSTRUCTIONS

  1. To reconstitute mushrooms, submerge  in a bowl of warm water and let rehydrate (about 20 minutes). Once doubled in size, strain and pat dry. Chop into smaller bite site pieces. Set aside. 
  2. Heat a large pot over medium heat. Place butter or coconut oil in a large stockpot and melt, coating the pan.
  3. Place the chopped onions in the pot and saute for 5 minutes. Add the sliced mushrooms and saute for an additional 5 minutes until mushrooms are browned and coated in butter. Onions will brown as well.
  4. Stir in smoked paprika (if using), tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.
  5. Add coconut milk, cover pot and simmer for 15 more minutes, stirring occasionally. 
  6. Finally, stir in the salt, ground black pepper, lemon juice and thyme. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
  7. Serve immediately or let it cool and store in an airtight container in the fridge.
  8. Enjoy.

Chanterelle mushroom tacos 

Serves 4

INGREDIENTS

  • 4 tablespoons unsalted butter or coconut oil
  • 3/4 cup yellow onions, thinly sliced
  • 1 clove garlic, minced
  • 1 container dried chanterelle mushrooms, reconstituted  or 1 lb fresh, thinly sliced
  • Freshly ground sea salt and black pepper to taste
  • Fresh sprigs of cilantro, gently torn
  • Freshly grated parmesan cheese
  • Pickled jalapenos (optional but amazing)
  • Taco shells of choice

INSTRUCTIONS

  1. To reconstitute mushrooms, submerge  in a bowl of warm water and let rehydrate (about 20 minutes). Once doubled in size, strain and pat dry. Chop into smaller bite site pieces. Set aside. 
  2. Heat a large pot over medium heat. Place butter or coconut oil in a large stockpot and melt, coating the pan.
  3. Place the chopped onions in the pot and saute for 5 minutes. Add the sliced mushrooms and garlic and saute for an additional 5 minutes until mushrooms are browned and coated in butter. Onions will brown as well.
  4. Season with salt and pepper.
  5. Place filling in taco shell of choice and top with freshly grated parmesan, sprigs of freshly torn cilantro and pickled jalapenos. 
  6. Enjoy.

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