Fall 1999

[TEXT ARCHIVE WEB-PUBLISHED MARCH 2002.
ORIGINAL PRINT PUBLICATION DATE: FALL 1999.]

Chicago's Wild Mushroom Recipes

PICKLED MUSHROOMS

from Mrs. Carmella Jandacek

1 cup vinegar, 2 whole cloves, 1/2 cup water, 5 whole black peppercorns, 1/2 bay leaf, 5 pieces allspice, 3 tablespoons sugar, 2 teaspoons salt, 2 cloves garlic (minced), 1 lb. fresh mushrooms, 2 tablespoons vegetable oil

In a 1-1/2 to 2 quart enameled or stainless steel saucepan combine vinegar, whole cloves, water, peppercorns, bay leaf, salt, garlic, allspice, and sugar. Bring to boil over high heat, drop in the mushrooms, and reduce the heat to low. Simmer uncovered for 10 minutes, stirring the mushrooms occasionally, then cool to room temperature.

Pour the entire contents of the pan into a 1 quart jar. Slowly pour the vegetable oil on top. Secure the top with plastic wrap and cover the jar tightly. Marinate the mushrooms in the refrigerator for at least one week before serving. The top layer of oil may be skimmed before serving, then replaced when the jar is returned to the refrigerator. (The amount of sugar and vinegar may be adjusted to suit one's taste.) The recipe may be doubled, tripled, etc.

WILD CHICAGO SOUP

from Russell Schnelle, Director of Food Services and Chef, Indiana Dunes Environmental Learning Center

1/4 cup olive oil, 1 cup chopped wild onions, 1/4 cup chopped wild leeks, 1 large onion diced, 8 oz. dried wild mushrooms or 1 lb. fresh 1 lb. asparagus, cut in 1-inch slices, 4 stalks celery, cut in 1/4 in. slices, 2 medium carrots, in 1/4 in. slices, 4 cloves, minced garlic, 1/2 cup chopped parsley for garnish, 8 oz. wild rice, salt and pepper to taste

Pour boiling water over mushrooms to cover (approximately 2 cups) and set aside for 10 min. Drain and save the liquor. Heat oil in large stock pot, add onion, celery and carrots and cook until the onion starts to clear. Then add garlic, wild onions and wild leeks and continue cooking until the carrots are half done. Add 1 gallon of water and the mushrooms with the liquor, and rice. Bring to boil, adjust seasonings and add parsley and asparagus. Cook for 5 minutes, then turn heat off.

Let sit for 5 minutes for flavors to develop. Chopped leaves of wild leeks or more parsley can be sprinkled on individual servings for garnish if desired. Makes 24 8oz. servings.