When the bounty is more than plentiful, it’s time to share. This past weekend we hosted a local foods potluck with a wild mushroom tasting featuring hen of the woods, black trumpets, smooth chanterelles, yellow foot chanterelles and lion’s mane. Guests arrived to find a spread on our dining room table with the five mushrooms, labeled, in their uncooked state. And then, out came the cooked mushrooms, hot off the cast iron pan.
All mushrooms were sautéed in a tad of olive oil and butter, with salt and pepper to taste. Once our 14 guests had sampled all five species, they voted for their favorite mushroom of this stellar seasonal selection. As the team of tasters sat eagerly awaiting the verdict, the votes were carefully tallied and the results announced: lion’s mane was the winner, beating out black trumpets by one vote. Every species received at least one vote; it was hard not to love any of them!
A wonderful array of dishes featuring the local harvest followed the mushroom tasting, including peppers stuffed with goat cheese and freekah from Cayuga Pure Organics and an incredible selection of delicious artisanal cheese made by a guest who is the manager at Fingerlakes Farmstead Cheese Company. With our mother load of hen of the woods, I made a cream of maitake soup. I combined two pounds of maitake with potatoes, carrots, herbs, white wine and cream, before pureeing the ingredients into a silky bowl of hen of the woods heaven.
- 2 lbs hen of the woods (maitake) mushroom
- 6 cups vegetable stock
- 1 lb potatoes, chopped
- 1 lb carrots, chopped
- 1 onion, chopped
- 8-10 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon thyme, minced
- 1 teaspoon sage, minced
- 1 cup white wine
- 1 cup heavy cream
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 2 Tablespoons lemon juice
- 1½ teaspoons salt
- ½ teaspoon freshly cracked pepper
1.) Thoroughly clean the hen of the woods. Dry and then break apart into small pieces.
2.) Place a heavy soup pot over a medium to high heat, and then add the olive oil and butter. Once the butter has melted, add the garlic and onion. Sauté for about three to five minutes, and then add the hen of the woods to the pot, as well as the salt and pepper. Stir and cook over a medium to high heat for about 10 minutes. Add the carrots and potatoes and sauté for another five minutes or so, stirring often.
3.) Add stock, bay leaves, thyme and sage to the pot and bring to a boil. Reduce heat and simmer for 25 to 30 minutes.
4.) Remove the bay leaves and puree the soup until smooth. Add the white wine and lemon juice and simmer for another five minutes. Stir in the cream and salt and pepper to taste. Garnish with your favorite herbs, and serve hot. Mangia!