Chicken and Dumplings from Scratch
From-scratch dumplings and fresh mushrooms make a difference in this chicken and dumplings dish.
Wild Mushroom Sauce
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Morel Mushroom Bisque
If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons.
Morel Mushroom and Wild Rice Risotto
Two of my favorite northwoods ingredients come together to make a risotto-like meal! Using a mix of wild rice, brown rice, and morel mushrooms ensures a nice creamy, and 'earthy' flavor. If your morels are particularly large, make sure to chop them into 1/2-inch pieces.
Simple Fried Morel Mushrooms
These mushrooms are a treasure of the woods hunted by many in the early spring here in Missouri. Simple and quick to fry and enjoy. Finding these can be very hard to find in the woods but well worth the work once you get a mess of them to eat.
Asparagus and Morel Risotto
Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.
Big D's Mushroom and Cheese-Stuffed Venison Loaf
A moist and flavorful comfort food. Very easy to make. A dish that would please anyone. My family never liked venison until now. I make my own venison burger (mixed with pork and smoked bacon) to die for. Makes the best meatloaf sandwiches or subs (trust me) for work or hunting (awesome cold). Works excellent with beef too. Your friends and family will beg for more. Good thing I like to hunt (the rest of my side of family doesn't).
Ricotta Gnocchi with Fresh Peas and Mushrooms
If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmer's market, I'm not thinking I need 2 cups, I'm thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving. Garnish with Parmigiano-Reggiano cheese and fresh parsley, mint, or basil.
Shrimp Cognac and Baked Cheese Grits
If you love shrimp and grits you will thoroughly enjoy this new take on a Crescent City Classic used at the storied Commander's Place Restaurant in New Orleans.
Creamy Morel Mushroom Grits
This is my favorite way to eat grits! Simple and delicious grits flavored with sauteed mushrooms and Parmesan cheese.