sample recipes

Whether you’re a seasoned hunter looking for new recipes or a novice cook looking to expand your repertoire, Fry, Thrive, or Die has something for everyone. For anyone who loves mushrooms, this book is a must-have!
Order Now!

Chanterelle Soup with Red Wine and Baguette

Ingredients:

  • 2 tbs. olive oil
  • 2 tbs. butter
  • 2 white onions, sliced
  • 4 garlic cloves, minced
  • 10 oz. chanterelles, cut into 1 in. pieces
  • 4 cups beef stock
  • 1 cup red wine
  • 1 bunch thyme
  • Fresh baguette
  • Salt and pepper

Ingredients:

  • 2 tbs. olive oil
  • 2 tbs. butter
  • 2 white onions, sliced
  • 4 garlic cloves, minced
  • 10 oz. chanterelles, cut into 1 in. pieces
  • 4 cups beef stock
  • 1 cup red wine
  • 1 bunch thyme
  • Fresh baguette
  • Salt and pepper

Method:

Melt the butter and add garlic and onion in a soup pan set to medium. Cook to soft and golden about for 10 minutes. Add the chanterelles and cook for another 7–10 minutes depending upon thickness. Stir in the beef stock, wine, and thyme. Season to taste with salt and pepper. Dip your baguette into the soup and enjoy.

Lion’s Mane “Crab” Cakes

Ingredients:

  • 2 lbs. fresh lions mane mushroom
  • 1 egg
  • 1 cup bread crumbs
  • 1 medium sweet onion diced
  • 1/4 cup mayonnaise
  • 1 tbs. Worcestershire sauce
  • 1 tsp. old bay seasoning
  • 1 tbs. Dijon mustard
  • salt and pepper to taste
  • 2 tbs. olive oil
  • fresh lemon (optional)

Ingredients:

  • 2 lbs. fresh lions mane mushroom
  • 1 egg
  • 1 cup bread crumbs
  • 1 medium sweet onion diced
  • 1/4 cup mayonnaise
  • 1 tbs. Worcestershire sauce
  • 1 tsp. old bay seasoning
  • 1 tbs. Dijon mustard
  • salt and pepper to taste
  • 2 tbs. olive oil
  • fresh lemon (optional)

Method:

Shred a lion’s mane into small pieces of a similar size to a flakey crab. Mix egg, mayonnaise, onion, Worcestershire sauce, old bay, Dijon mustard, salt, and pepper in a large bowl. Mix in lion’s mane and breadcrumbs and form equal-sized patties about 1/2 to 3/4 inch thick. Sauté in olive oil over medium heat for 2–3 minutes on each side until golden brown. Add a squeeze of lemon (optional).

Coconut Oyster Mushrooms with Ginger and Scallions

Ingredients:

  • 1 in. piece ginger root, chopped fine
  • 3 garlic cloves, chopped fine
  • 1 can (13.5 oz.) coconut milk unsweetened
  • 2 tsp. curry powder
  • 1 tbs. soy sauce
  • 12 oz. chopped oyster mushroom
  • 1/2 cup mild chili peppers
  • 2 scallions, chopped thin

Ingredients:

  • 1 in. piece ginger root, chopped fine
  • 3 garlic cloves, chopped fine
  • 1 can (13.5 oz.) coconut milk unsweetened
  • 2 tsp. curry powder
  • 1 tbs. soy sauce
  • 12 oz. chopped oyster mushroom
  • 1/2 cup mild chili peppers
  • 2 scallions, chopped thin

Method:

Bring ginger, garlic, coconut milk, soy sauce, and curry powder to a simmer in a frying pan. Add oyster mushrooms and stir and coat well. Simmer mixture, stirring occasionally until most of the coconut milk is evaporated—about 30 minutes. Add peppers and cook 5–10 minutes. Season with salt to taste. Serve in a bowl and top with scallions.

NEW Recipes!

Morel and Goat Cheese Crostini with Browned Butter

Ingredients:

  • 4 ounces goat cheese
  • 4 slices crusty whole-wheat bread toasted
  • 1.5 tbs. butter
  • 2 tbs. shallot, minced
  • 12 small fresh sage leaves

 

  • 1/4 tsp. salt
  • 1/4 tsp. ground pepper
  • 4 tsp. pine nuts
  • 12 oz. fresh morels, cut into 1 in. pieces

    Ingredients:

    • 2 tbs. olive oil
    • 2 tbs. butter
    • 2 white onions, sliced
    • 4 garlic cloves, minced
    • 10 oz. chanterelles, cut into 1 in. pieces
    • 4 cups beef stock
    • 1 cup red wine
    • 1 bunch thyme
    • Fresh baguette
    • Salt and pepper

    Method:

    Heat oil in a medium pan over medium heat. Add sage and cook until crisp on each side for 3 seconds per side. Using a slotted spoon transfer the stage to a paper towel.

    Add morels and shallot to the pan, add salt and pepper and cook stirring occasional until soft about 5-7 minutes. Transfer the morels to a bowl.

    Add butter to the pan and cook butter on medium heat for 30 seconds until it starts to brown. Pour the butter over the morels and stir.
    Toast the bread , spread the goat cheese, top with morels pine nuts and sage.

    Morels with Garlic and Butter

    Ingredients:

    • 2 tbs. unsalted butter
    • 1 tbs. extra-virgin olive oil
    • 12 ounces morels cut into 2-inch pieces

     

    • 1½ tsp. salt
    • 1/2 tsp. ground pepper
    • 2 minced garlic cloves

    Ingredients:

    • 2 tbs. unsalted butter
    • 1 tbs. extra-virgin olive oil
    • 12 ounces morels cut into 2-inch pieces
    • 1½ tsp. salt
    • 1/2 tsp. ground pepper
    • 2 minced garlic cloves

    Method:

    Heat oil and 1 tbs butter in a medium pan over medium-high heat. Add morels to the pan, add salt and pepper and cook stirring occasional until soft about 5-7 minutes.  Add the remaining tbs. butter and garlic to the pan and cook for an additional 2 minutes until the garlic is softened.

    Creamy Chanterelle Soup

    From Chef Steinfeld

    Ingredients:

    • 4 tbs. butter
    • 1 onion medium chopped
    • 2 tsp. flour
    • 12 oz. fresh chanterelles, (about 4 cups) cut into 1 in. pieces

     

    • 3.5 cups chicken stock
    • ½ tsp salt
    • ½ tsp pepper
    • ½ cup half and half
    • 1 tbs. extra virgin olive oil

      Ingredients:

      • 4 tbs. butter
      • 1 onion medium chopped
      • 2 tsp. flour
      • 12 oz. fresh chanterelles, (about 4 cups) cut into 1 in. pieces
      • 3.5 cups chicken stock
      • ½ tsp salt
      • ½ tsp pepper
      • ½ cup half and half
      • 1 tbs. extra virgin olive oil

      Method:

      To prepare the fresh chanterelle mushrooms for cooking, clean the dirt and needles with running water and add the mushrooms to a soup pot. Cook the chanterelles in the pot on high heat for 5-10 minutes until liquid from the mushrooms fill the pot. Remove the chanterelle liquid and set aside. Coat onion and chanterelle pieces with flour and cook for 4-5 minutes until pieces are light brown. Add chicken broth and reserved chanterelle liquid. Bring to a boil and simmer for 15 minutes and let cool. Place soup in a blender, leaving a cup or so of soup with chunks of mushrooms and onions in the pot. Stir in salt, pepper and half and half. Heat, drizzle olive oil over the surface and serve.

      Chanterelle and Potato Soup

      Ingredients:

      • 4 tbs. extra-virgin olive oil
      • 1 cup celery diced
      • 1 cup shallots diced
      • 4 garlic cloves, minced
      • 1 tbs. fresh thyme
      • 14 oz. fresh chanterelles, (about 5 cups) cut into 1 in. pieces

       

      • 4 cups diced and peeled red potatoes
      • 4 cups mushroom broth
      • 1/2 cup finely chopped walnuts
      • 1/2 cup sherry
      • 2 tbs. chives chopped
      • 1 tsp. salt
      • 1 tsp. pepper

      Ingredients:

      • 4 tbs. extra-virgin olive oil
      • 1 cup celery diced
      • 1 cup shallots diced
      • 4 garlic cloves, minced
      • 1 tbs. fresh thyme
      • 14 oz. fresh chanterelles, (about 5 cups) cut into 1 in. pieces
      • 4 cups diced and peeled red potatoes
      • 4 cups mushroom broth
      • 1/2 cup finely chopped walnuts
      • 1/2 cup sherry
      • 2 tbs. chives chopped
      • 1 tsp. salt
      • 1 tsp. pepper

      Method:

      Heat 3 tbs. olive oil and add garlic, celery, shallots set to medium heat and cook for 5 minutes. Add the chanterelles and sherry and cook for another 5-7 minutes stirring occasionally until tender and the liquid has evaporated. Stir in the potatoes and thyme cook for 3 minutes. Add mushroom broth and bring to a boil. Season with salt, pepper, and thyme. Reduce heat and simmer uncovered for 20 minutes. Use the remaining oil in a saucepan and add the chopped walnuts and chives and cook for two minutes. Serve the soup topped with the walnut/chive mixture.

      Chanterelle, Beef & Broccoli Stir Fry

      Ingredients:

      Ingredients: Stir-Fry

      • 3 tbs. canola or peanut oil
      • 1-pound trimmed flank steak
      • 3 cloves garlic minced
      • 4 cups 1-inch cut broccoli florets
      • 4 cups chanterelles cut into 1-inch pieces
      • 1 bunch scallions cut into one-inch pieces

      Ingredients: Sauce

      • ¼ cup Korean hot pepper paste
      • 1 tbs soy sauce
      • 2 tbs. lemon juice
      • 1 tbs grated fresh ginger
      • 1 tbs dry sherry
      • 1 tbs. sesame oil
      • 2 tbs sugar

      Ingredients:

      Ingredients: Stir-Fry

      • 3 tbs. canola or peanut oil
      • 1-pound trimmed flank steak
      • 3 cloves garlic minced
      • 4 cups 1-inch cut broccoli florets
      • 4 cups chanterelles cut into 1-inch pieces
      • 1 bunch scallions cut into one-inch pieces

      Ingredients: Sauce

      • ¼ cup Korean hot pepper paste
      • 1 tbs soy sauce
      • 2 tbs. lemon juice
      • 1 tbs grated fresh ginger
      • 1 tbs dry sherry
      • 1 tbs. sesame oil
      • 2 tbs sugar

      Method:

      Stir-fry cooks up quickly so have all the ingredients prepped and ready before you turn on the heat and serve over brown rice or rice noodles.

      To prepare sauce combine soy sauce, lemon juice, ginger, sherry, sesame oil and sugar with the hot pepper paste in a bowl.

      For stir-fry heat a 14-inch wok over medium heat. Add 1 tablespoon oil and swirl to coat pan. Add steak and stir fry for 2-3 minutes and transfer steak from the wok into a bowl. Add another 1 tablespoon oil and swirl to coat pan. Add broccoli and scallions and stir-fry for another 2-3 minutes. Add another 1 tablespoon oil and swirl to coat pan. Add garlic, chanterelles and stir fry for another 3-4 minutes until the vegetables and chanterelles are tender
      Return the steak and the sauce to the wok, mix well and heat for 1-2 minutes.
      Serve over brown rice or rice noodles.

      Creamy King Bolete and Chicken Pasta (Porcini Penne)

      Ingredients:

      • 2 tbs. extra-virgin olive oil
      • 1 lb boneless, skinless chicken breast thinly slices
      • 8 ounces penne pasta
      • 4 garlic cloves, minced
      • 2 tbs. fresh thyme
      • 12 oz. fresh king boletes, (about 6 cups) cut into ¼ inch width by 1 in. length pieces

       

      • 1/4 cups dry white wine
      • 2 tablespoons lemon juice
      • 1 cup part-skim ricotta cheese
      • 1/2 cup grated Parmesan cheese
      • ¼ cup grated Parmesan cheese (for garnish)
      • 4 cups chopped baby spinach
      • 1/2 tsp salt
      • 1/2 tsp pepper

      Ingredients:

      • 2 tbs. extra-virgin olive oil
      • 1 lb boneless, skinless chicken breast thinly slices
      • 8 ounces penne pasta
      • 4 garlic cloves, minced
      • 2 tbs. fresh thyme
      • 12 oz. fresh king boletes, (about 6 cups) cut into ¼ inch width by 1 in. length pieces
      • 1/4 cups dry white wine
      • 2 tablespoons lemon juice
      • 1 cup part-skim ricotta cheese
      • 1/2 cup grated Parmesan cheese
      • ¼ cup grated Parmesan cheese (for garnish)
      • 4 cups chopped baby spinach
      • 1/2 tsp salt
      • 1/2 tsp pepper

      Method:

      In a large pot bring water to a vigorous boil and cook pasta according to package directions. Reserve one cup of cooking water and drain the pasta. Heat 1 tbs oil in a large pan over medium heat-high heat and add chicken, salt, and pepper. Cook for 5-7 minutes stirring occasionally until chicken is cooked through. Transfer the chicken to a plate. Add the remaining 1 tbs oil to the pan and add the king bolete slices and cook for 2-4 minutes stirring occasionally. Add thyme and garlic and cook for 1 minute. Add wine and lemon juice and cook for an additional minute. Reduce heat to low. Mix ricotta and Parmesan in a small bowl and add to the pan with the ½ cup of reserved cooking water. Stir until the sauce is creamy.
      Mix the pasta with the creamy sauce, adding more water to the sauce to thin if necessary, then add the king boletes, chicken and spinach. Garnish with more Parmesan.

      Order Your Copy of Fry, Thrive or Die Here!

      Order Book