Recipes

April 2, 2020: Wild Mushroom Foraging Basics

Postponed due to COVID-19 restrictions. Interested in collecting edible wild mushrooms? Here’s your chance to learn about mushroom foraging gear, tips and cautions for foraging in local areas, a fe…

March 16, 2020 Member Meeting: Special guest Langdon Cook

Cancelled due to COVID-19 restrictions. YVMS is hosting Langdon Cook at the Yakima Area Arboretum for our March meeting. Come learn about local wild edibles! “Langdon Cook is a writer, instructo…

February 17, 2020 Member Meeting

Come learn more about our mushroom club and hear about our upcoming events. There will be a recap of 2019, and discussion on the year to come. Doors open at 6:30 PM for socializing and raffle ticke…

Chicken schnitzel, asparagus & morels in a lemon cream sauce
Chicken schnitzel, asparagus & morels in a lemon cream sauce

From the kitchen of Veronica MacDougall Ingredients 1/4 cup grape seed oil 1 egg 1 tablespoon water 1 cup panko bread crumbs Italian seasoning Salt 3 chicken breasts, sliced lengthwise …

Freezing Fall Mushrooms

By Danae Meyn Here is a method I have used with success the past 3 years.  Works very well for Chanterelles, Bears Head, and I have even done a few King Boletes that haven’t gone in the dryer. I …

Laurel’s Marinated Mushrooms (Easy Canning)

By Chef PotPie via from Genius Kitchen I’ve been making these for more than 20 years. I usually give them in holiday gift baskets, and if I don’t, then I’m in trouble! Not only are they delicious tast…

Morel & Asparagus Pad Thai

By Danae Meyn An easy to make Pad Thai.  Morels and Asparagus go together.  Feel free to substitute other mushrooms, vegetables, or meat in similar amounts. Pad Thai is basically a “stir fry…

Corn with Bacon & Chanterelles

By Danae Meyn Makes 2-3 servings. Ingredients 1-1/2 slices bacon 1 large shallot, thinly sliced (about 1/3 cup) 2 cups sliced chanterelles 2 ears corn with kernels cut from the cob 1/8 cup …

Pepper Crusted Ribeye with Morel Cognac Cream Sauce

Ingredients 1 tablespoon unsalted butter 1/4 cup fresh morels, quartered 1/2 cup chopped shallots 1 clove garlic, minced 1/2 cup cognac 2 cups heavy cream Kosher salt Fresh ground pe…