Mushroom Recipes From Dietz Mushroom Farm

Mushroom chips
Slice mushrooms and fry 3-5 minutes in hot (400 ̊) olive oil, as for potato chips. Drain on paper towel. Season to taste. Crispness depends on how long they are cooked and how thinly they are sliced. Smaller (up to 1”) mushroom caps may be fried whole. We think they are best not breaded! Raw French fry cut potatoes can be cooked with the mushrooms.

Cabbage Toss
4 tablespoons olive oil or butter (or mixture of both)
1/4 head of cabbage sliced into thin pieces
1-1/2 to 2 cups oyster mushrooms sliced
2 cloves garlic sliced or minced
1/4 cup raw minced onion (optional)
1/2 cup (cooked or uncooked) peas, diced carrots, beans or other vegetable
1/2 cup cooked crab, chicken, beef, pork or other meat

Saute ́ cabbage and mushrooms (onions, if used) in olive oil until some pieces become crispy on edges. Add garlic and saute ́ a few minutes more. Add any vegetables or meats and continue cooking until heated thoroughly.
Recipe makes 2-4 servings depending on amount of extra vegetables or meat added. Enjoy as a side dish or add to white sauce for a savory addition to rice or noodles.

Recipes by Audree Dietz, Kitaap Peninsula Mycological Society

More Mushroom Recipes

Kitsap Peninsula Mycological Society member Art Fick has compiled mushroom recipes that are available in pdf.

Click here to download recipes for Pickled Coral mushrooms, Pickled Mushrooms, Mushroom Scramble, and Chatterelle Soup.

Click here to download recipes for Breaded Puffballs, Dried Mushroom Soup, Mushroom Casserole, and Meaty Mushroom Chili.