This recipe is excerpted from The Wild Vegan Cookbook by “Wildman” Steve Brill, which can be purchased on his Web site at www.wildmanstevebrill.com:
Chanterelle Custard (serves 6)
Chanterelles are among the world’s most prized mushrooms, and baking them with a custard topping shows off their elegance to advantage.
- 3 Tbsp olive oil
- 6 cups (8 oz.) chanterelles
- 6 Tbsp ramp (wild leek) bulbs or shallots, chopped
- 6 garlic cloves, finely chopped
- ¾ tsp thyme, ground
- ¾ tsp tarragon, ground
- ¾ tsp chili paste or a pinch cayenne hot pepper, or to taste
- ¾ tsp Vege-sal or ¼ tsp salt, or to taste
- ¼ tsp black pepper or to taste
- 1½ cup silken tofu, drained
- ¾ cup soy milk or nut milk
- 6 Tbsp corn oil
- 3 Tbsp lecithin granules
- 1 Tbsp mellow miso
- ¾ tsp nutmeg, ground
- ¾ tsp paprika
- Sauté the mushrooms, herbs, and spices for five minutes and place them in an oiled casserole dish.
- Purée the custard ingredients in a food processor (or with a mixer, whisk or fork), and pour them over the sautéed ingredients.
- Bake, uncovered, for 30 minutes in a preheated 350°F oven.
» Why mushroom hunting is the next big thing
» Edible vs. poisonous mushrooms: What to look for (photo gallery)
» Foraging essentials: What you need before you go mushroom hunting
» Meet Wildman Steve Brill and the mushroom people (mycologists)
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