Culinary Adventures with Camilla

This month's round-up asked foodie blogger friends to post their favorite mushroom recipes; here's my call for recipes . Check out my Fun with Fungi pinterest board or see below. I have so many choices for my Fungi for My Fun Guys Valentines' feast next month! What to make?!? I fully intended to create a mushroom dessert for this, but a good friend is in the hospital and my mind is not completely in the game. I will do that soon. Maybe this weekend. But rather than hold off on sharing this round-up, I will post these and post my mushroom dessert later. Enjoy! The Recipes Portabello Caps Stuffed with Goat Cheese and Prosciutto   by Bewitching Kitchen Mushroom Stroganoff  by  Bewitching Kitchen Mushroom "Bacon" B.L.T. by Lollipopsicle Mushroom Toast Bites by My Hobbie Lobbie Veggie Bake with Mushrooms by  My Hobbie Lobbie Portabello Breakfast Cups by Tortillas and Honey Italian Mushroom Soup by On-the-Move-In-the-Galley Mushroom Wonton ...

I was trying to decide what my January linky theme would be and it hit me. Mushrooms. Even though we've had a ridiculously dry year and mushrooms are few and far between on the trails, I'm still going to prepare for my mushroom-themed Valentines' feast. Think 'Fungi with my Fun Guys!' So, I'm putting the call out to you all. Bring it on...share your favorite mushroom recipes! Link up three of your favorites. I'll post the round up next weekend.

My 'Fungi Feast for My Fun Guy' had some easy dishes - open jar and serve - and some culinary challenges that got me out of my comfort zone. Having never made a soufflé, I thought I'd tackle it for Jake's birthday dinner. It was well worth the effort. Keep in mind this egg-to-person rule: every egg you use represents a single serving. So, if you are having a soufflé party for 6, use 6 eggs. Simple. Slice whatever mushrooms you are using – in this case bear's head mushrooms from Far West Fungi were my fungus of choice - toss them into a hot skillet and sauté them until water bubbles out and they brown slightly. Separate your eggs and stir the mushrooms into the yolks. Whip your egg whites until they form stiff peaks, and fold the mushroom-yolk into the egg whites 1/3 at a time. Butter your soufflé ramekins, and fill them three-quarters of the way up. Put them in the oven - in a baking dish with water coming halfway up the ramekin. Bake for roughly ...

Foccacia is such an easy thing to make - there's very little kneading required. The yeast does all the work. But with some toppings, it makes a tasty addition to your table. For the 'Fungi Feast for My Fun Guy', I made a double batch and opted to top foccacia with sauteed shitake mushrooms, sliced fennel, and fresh oregano. I served it with a dipping sauce of olive oil, balsamic vinegar, and black truffle oil. 4 C white whole wheat flour 2 t pink Himalaya salt 2 t dry active yeast 2 C warm water 2 C sliced shitake mushrooms 1 C sliced fresh fennel 4 T fresh oregano olive oil In a large bowl, stir flour, salt and yeast together until well combined. Saute the mushrooms and fennel in a splash of olive oil till softened. Add warm water and stir well until a sticky dough is formed. Let rise, covered, in a warm place for about 45 minutes to an hour. Preheat oven to 350 degrees. Lightly oil baking pan and then add the dough to it and using your fingertips stretch the ...

Because one of my best friends is a hunter, I get gifts of meat, lots of meat. My boys call their Uncle Brian "the best killer in the family." For this fungi dinner Brian gave me some wild boar sausages. I put Jake to work, manning the grill, despite his protests that it was his party and he shouldn't have to cook. He also grilled some monster-sized portabella mushrooms. Then I topped the grilled sausages with a white truffle mustard that I ordered from gourmet-food.com. So, technically, I didn't do anything for this dish...Brian killed the boar and had the sausages made; Jake grilled them; but I did open the jar of mustard!

Due to waaay too much vino on Friday night, I am getting a late start on blogging about the food I served that evening. We celebrated Jake's 36th birthday with 'A Fungi Feast for My Fun Guy.'  First up: a triple mushroom pâté. I served this with raisin-rosemary crackers from Trader Joe's. I started with a recipe from Gourmet magazine from 1997 and tweaked a bit to come up with this version. It's a pretty involved recipe, but it's well worth the effort. 1 1/2 C chicken stock 2 C chopped shitake mushroom 2 C chopped trumpet mushroom 2 C chopped crimini mushroom 1 stick butter 2 minced shallots 4 minced garlic cloves 1/4 cup wine 1 C organic heavy cream 4 large eggs 1/4 cup ground almond meal 1/4 C chopped fresh flat-leaf parsley 2 t chopped fresh thyme 1/3 cup panko bread crumbs 1-1/2 T fresh lemon juice 2 t pink Himalaya salt 1/2 t freshly ground black pepper Butter loaf pan, then line bottom and sides with parchment paper and butter pape...

In preparation for Jake's birthday dinner, A Fungi Feast for My Fun Guy, I began a search for a local mushroom vendor. Jenn pointed me in the direction of Far West Fungi; they sell at the Ferry Building in San Francisco, but their farm is right here in Moss Landing. So I picked up the boys from school this afternoon and we headed up the coast for a family field trip. But when the farmer found out that my dinner wasn't for a week, he refused to sell the mushrooms to me. He warned that you have to treat mushrooms as you treat raw fish: they need to be eaten within a day or two. Gotta respect that. So, I'll be heading up there again when we get closer to the dinner. Can't wait to cook with some freshly-harvested canary oyster mushrooms, shitakes, blue oysters, bear's head, and king oysters! Straight from the growing logs to my table all in one day. After he flat out refused to sell me the mushrooms, Aaron offered to give us a tour. So we wandered through the s...