The Fungal Jungal; Mushroom & Fungi Identification and Information

Since the season has been sketchy, I figured you would like a recipe you can use with any species. You can use any type of mushroom for these easy appetizers, and the mushroom flavor will be the center of attention.

1 package puff pastry (2 sheets)
1/4 cup butter
4 scallions, chopped
2Tbs chopped parsley
1/2 pound mushrooms
3 Tbs flour
3/4 cup heavy whipping cream
1/4 tsp thyme
1/4 tsp red pepper
1 1/2 tsp black pepper
1 tsp salt
1 Tbs lemon juice
1/3 cup Parmesan cheese

Thaw and unroll pastry. Using a drinking glass or cookie cutter, press out circles of dough and place in muffin tins. Bake for just 3 minutes in a 350 oven.

To make the filling, melt the butter in a frying pan, add mushrooms and shallots and saute until they are soft. Reduce heat and add cream. Mix dry ingredients together in a mixing bowl, then add to the fry pan, whisking to prevent lumps. Finally, add lemon juice and remove from heat.

Spoon the filling onto the half-baked pastry, sprinkle Parmesan cheese over the top, and bake at 350 for another 5 minutes, or until cheese melts and pastry begins to brown.

Another note on cooking fungi:
Does anyone have information regarding cooking morels in the microwave? I received a report that morels tasted raw and caused digestive upset after being stuffed and microwaved rather than being baked or fried.

If you have any experiences cooking morels in a microwave, please share them with us! Otherwise we may be forced to microwave the mushrooms at the symposium dinner just to see if it is safe.....
(Just kidding....)

Wild Mushroom Tartlets