4 cups chicken stock
3 tbs. unsalted butter
1/2 cup freshly-grated Parmesan
1 cup yellow cornmeal
1 lb. Shiitake
1/4 lb Fontina
1/4 cup olive oil
3 cloves minced garlic

In heavy kettle bring chicken stock to a boil. Add butter. Add cornmeal in a slow stream while whisking until very thick over low heat, about 15 minutes. Slowly wisk in parmesan cheese. Pour mixture into a buttered 8" pie plate and cool. Preheat oven to 375, cover a baking sheet with parchment paper. Slice polenta into wedges and sprinkle with Parmesan and top with sliced Fontina. Place in oven for 20 minutes.

In a heavy skillet heat olive oil add minced garlic, saute about 2 minutes. Add sliced Shiitake and cook until mushrooms are lightly browned. Serve this mixture over baked polenta.

In this recipe we use our dried Morels.
Butter 2 TBS
Garlic 2 Gloves
Oyster Creek dried Morels 1 OZ
Brandy 1/2 Cup

Soften dried Morels in warm Brandy , Strain the morels saving the brandy set a side
squeeze excess liquid .
Add butter to pan garlic and morel cook for about 4 minutes , add brandy to the pan if it flames up let it burn out .
Now you can use them in egg dishes , meat sauces .

Soak Mushrooms in hot water for about 30 minutes, saving the soaking liquid. Squeeze excess liquid from mushrooms and saute with shallots, minced garlic and one half cup of fresh sliced mushrooms of your choice. Add one diced tomato, some of the soaking liquid, and three tablespoons of heavy cream. Simmer until sauce thickens. Season with fresh herbs, toss with cooked pasta.

1 lb. Fish fillets (cut into 4 pieces)
2 tbs. Olive Oil
1/2 oz. Oyster Creek Mushroom Powder
1 Tbls. cornstarch
1 Tbls. butter
salt and pepper to taste

Brush fish fillets with 1 Tbls. of olive oil, season with salt and pepper, let marinate 10 - 15 mins. Combine cornstarch and mushroom powder in a plastic bag and shake to mix. Add fish fillets and shake gently to coat thoroughly. Heat remaining olive oil and butter in a pan to saute fish until golden brown on all sides.

1 pound veal scaloppine
(about 1/4-inch thick, lightly pounded between layers of wax paper or plastic wrap)
Salt and fresh black pepper to taste
1/2 to 2/3-ounce porcini powder (about 3 tablespoons)
4 teaspoons extra virgin olive oil
2 tablespoons amontillado sherry
1/2-cup chicken broth
2 to 3 tablespoons slivered fresh sage leaves

Sprinkle half of the mushroom powder on a plate. Season the veal generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch heavy-duty non-stick skillet over medium-high heat. Tilt to distribute. Rapidly dredge half of the veal in the mushroom powder, shake off the excess and place in the skillet. Cook for approximately 2 minutes per side until nicely browned. Remove to a platter and keep warm. Sprinkle the remaining powder on the plate and repeat process using the remaining oil and veal. Add the sherry and chicken broth to the skillet and stir, scraping up the brown bits. Reduce until slightly syrupy. Adjust seasoning. Spoon a little of the sauce over each serving and garnish with the slivered sage leaves. Serve immediately.

Make sure you are well organized before you begin to cook your veal because the process goes very quickly. I like to serve this with sauteed turnips with smoked onions or sauteed chicory with shiitake mushrooms.

Heavy Cream
1/2 oz. Oyster Creek Morel mushrooms
A few shallots

Heat heavy cream in a sauce pan gently over med heat. Add 1/2 oz. Oyster Creek Morel mushrooms. After 15 to 20 minutes, remove Morels. Squeeze out excess cream and chop. Sauté a few shallots in a small amount of olive oil. Add chopped Morel, cook 10 minutes or so until mushrooms are cooked thru. Add cream and simmer until sauce thickens. Salt and pepper to taste. Serve over pasta, chicken, or toast points.

8 oz. cream cheese
3/4 oz. Maine Wild Mix {dried mushrooms}
2 - 3 cloves roasted garlic
parsley and or chives (chopped)
salt & pepper to taste

Reconstitute dried mushrooms in 2 cups hot water for 30 minutes. Drain, saving the soaking liquid. Rinse mushrooms with cold water, then press with a paper towel to remove excess liquid. Chop the mushrooms fine, saute in very little olive oil a few minutes. Add soaking liquid to mushrooms being careful not to use any sediment at the bottom (sometimes wild mushrooms can be gritty). Simmer slowly, stirring occasionally until liquid is gone but mixture is still moist. Remove mushrooms to a bowl to cool. Add mashed, roasted garlic, softened cream cheese, herbs, salt, and pepper. Refrigerate before serving. This can also be used as a sauce over pasta by thinning the dip with a little yogurt or cream, and heating it up a little.

1-1/2 - 2 1b. Pork Tenderloin (fat and silverskin removed)
1/2 cup flour
3/4 oz. Oyster Creek dried Porcini
1 or 2 shallots (chopped)
1 clove garlic (chopped)
1/2 cup wine or chicken broth
1 cup soaking liquid from Porcini
oil to saute,flour salt and pepper to dredge pork

Soak Porcini in about 2 cups of warm water for 15 to 30 mins. Strain mushrooms, saving soaking liquid, press between paper towels to remove excess liquid, then chop. Slice pork in 1/4" medallions, dredge in flour salt and pepper, saute in oil until golden, remove and set aside. To the same pan add more oil if needed to saute garlic, shallots and chopped Porcini. Saute for about 10 minutes, deglaze pan with the wine or chicken broth, return meat to pan with the soaking liquid. Cook over low heat until sauce thickens.

4 Portobella mushrooms (med. size)
1 pound of spinach(washed)
1 Onion large (sliced)
1 clove of garlic (chopped fine)
olive oil
Goronzola cheese
balsamic vinegar
truffle oil

Remove stem from mushrooms and place the mushroom caps gills-side-down in a saute pan, and cook for about 5 min in a little olive oil. Turn caps over and cook with about 1/4 cup of water until water disappears. In another pan cook garlic and onions in a little olive oil until the onions are caramelized. Add spinach until wilted. Stuff caps with onion and spinach mixture. Top with gorgonzola cheese. Cover. Heat until cheese melts, just a few minutes. Serve on a bed of greens and finish with balsamic vinegar and truffle oil.

4 large baking potatoes (baked until almost cooked thru)
6 oz. Grated Smoky Gouda
1/2 stick of butter
2 oz. dried Maitake mushrooms
3 or 4 slices of Panchetta or bacon diced

Cut potatoes lengthwise in half. Scoop out potatoes into a bowl. Try not to damage the skins. Add 6 oz. Grated Smoky Gouda and 1/2 stick of butter to warm potatoes and smash a little. Reconstitute 2 oz. of Maitake mushroom in hot tap water just to cover for 15 mins. Drain, chop, put in a small skillet with 3 or 4 slices of Panchetta or bacon diced. Sauté until bacon is crisp. Combine this with the potatoes mixture, scoop it back into the potatoes skins top with a little Smoky Gouda and bake again until hot.

1/2 oz. Oyster Creek Sliced Shiitake Mushrooms
1 Tbls. Porcini Powder
4 cups vegetable stock
1 small onion
2 cups fresh mushrooms {Portabella, Cremini, White buttons} chopped
1-2 Tbls. cooking oil (we use our mushroom flavored oil}

Reconstitute dried Shiitake in warm vegetable stock. Saute onions, garlic, and Porcini powder until onions are glassy. Add fresh mushrooms. Cook a few minutes until mushrooms release their liquid. Add Shiitake and vegetable stock. Simmer 10 to 15 minutes. Salt and Pepper to taste. Vegetable stock is usually salty. Makes about 5 cups.