COMA’s Mycophagy Recipes Page

Damon Brunette and Rocanne Larriccio’s recipes from their mycophagy demonstration at COMA’s 5/2/01 Evening Program.

Polenta with Mushrooms and Grape Tomato Sauce


For the Polenta:

1 cup polenta (corn meal, any color or size)

3 cups water

3 tablespoon butter

1/4 cup grated parmesan.

1 cup cooked wild mushrooms.

Herbs (chopped rosemary or thyme, parsley, chives, etc.)

For the Sauce:

2 cups grape or currant tomatoes (marble sized)

Olive oil

1/2 cup red wine.

Cooking Directions

For the Polenta:

Bring water to a boil. Add 1 teaspoon salt.

While constantly stirring, gradually add polenta in a steady stream (to avoid lumps) until fully incorporated.

Turn heat to low and continue to cook until thick (about 5 minutes).

Remove from the heat and stir in butter, cheese, mushrooms, and any herbs. Season with salt and pepper.

For the Sauce:

Using a hot sauté pan or pot, add one tablespoon oil and tomatoes to pan. After tomatoes blister (about 2 minutes), add red wine, and stir to release the juices. When the tomatoes have become soft (but not lost their shape) remove from heat and stir in 3 tablespoons olive oil and salt and pepper to taste. Pour over polenta mixture.


Mushroom Stock


4 quarts water or light chicken stock

3 pounds mushrooms (portobello, button, pluteus, wine cap, etc., stems included.)

Do not use honey mushrooms.

1 large spanish onion chopped rough

2 heads garlic split in half

3 ribs celery chopped rough

3 carrots chopped rough

3 cups white wine

Peppercorns, parsley stem, bay leaves

Cooking Directions

Mince WASHED mushrooms in a food processor until very fine, or chop by hand into small very fine pieces.

Using a large stock pot or braiser, heat pan to high, add a tablespoon oil and mushrooms.

Stirring occasionally, cook until mushrooms give off most of their liquid.

Add water and remaining ingredients.

Simmer gently for 45 minutes, or until reduced by half.

Strain. Cool.

Can be refrigerated for one week or frozen for one year.


Goat Cheese and Wild Mushroom Ravioli with Parsley Sauce


1 package won-ton wrappers

2 cups cooked wild mushrooms, cooled

3-ounce package goat cheese

Chopped herbs

2 bunches parsley

3 tablespoons olive oil

1/4 cup water

1 clove garlic

1 egg

Cooking Directions

For the Ravioli:

Chop the wild mushrooms roughly.

In a bowl, mix the mushrooms with the cheese and herbs. Season with salt and pepper and set aside.

Lay out six wonton skins.

Beat egg and 2 tablespoons water together. Brush wonton skins’ edges with egg, and place a small mound of mushroom mixture in the center and cover with another skin. Using your fingers, seal the ravioli together. Move it to a lightly floured sheet pan. Repeat this procedure until mushroom mixture is finished.

Wontons can be frozen at this point or refrigerated for the day.

For the sauce:

Wash and pick the tops of the parsley, discarding the stems.

Bring a large pot of heavily salted water to a boil. Blanch the parsley for 1 1/2 minutes. Remove the parsley from the water, strain it, and rinse it under cold water. Leave the salted water on the stove.

Put parsley and water into a blender and puree. Add olive oil, a few thin slices of garlic, and salt and pepper. Finish blending until smooth. If the sauce needs thinning, add more water.

Drop the ravioli into the pot of salted water, one by one, and cook for 3 minutes. Drain and toss with sauce.


Porcini Salad with Arugula, Truffle Oil and Parmesan


3 bunches arugula, washed and dried

3 or 4 medium boletes, stems peeled

Truffle oil

1 lemon

1 piece parmesan cheese

Olive oil

Coarse sea salt

Cooking Directions

Slice porcini as thin as possible using a sharp knife or mandoline.

Toss the arugula with the juice of one lemon, 1 teaspoon of truffle oil, and 1 tablespoon of olive oil.

Shave the cheese into long strips using a vegetable peeler.

Toss the greens, mushrooms and cheese together and sprinkle with coarse salt.

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