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Black Trumpet - Bleeding Milkcap - Blewit - Bolete - Candy Cap - Cauliflower Chanterelle - Chicken of the Woods - Hedgehog - Lackluster - Lobster - Maitake - Matsutake - Morel - Oregon White Truffle Oyster - Parasol - Porcini - Puff Ball - Shaggy Parasol - Shiitake - White Elm - Winter Chanterelle - Miscellaneous/Seasonal

Agaricus Mushroom Traditional Swiss Rsti



  • 2 lbs potatoes, unpeeled and well scrubbed

  • ¾ cup clarified butter (to clarify butter, melt over a gentle heat, then let cool. Pour off and keep pure butter and discard the solids), or butter substitute

  • 1 onion, chopped

  • 4 oz pancetta or bacon, cut into thin strips (vegetarian substitute may be used)

  • 1 lb Agaricus (portabello type) mushrooms cut into halves or quarters if mushrooms are large

  • 2 tablespoons chopped parsely

  • Sea salt and black pepper




Put the whole potatoes in a large sauce and cover with cold water. Bring to a boil and cook for 10 to 15 minutes until just tender. Drain well, let cool slightly, peel, the grate coarsely into a large bowl.


Heat 2 tablespoons butter in a skillet, add the onion and bacon, and cook for 5 to 6 minutes until the onions are softened. Tip this mixture into the bowl of potato, season with salt and pepper to taste and mix well.


Heat half the remaining butter in a skillet, add the potato mixture, and  press down slightly to form a large pancake. Cook for 10 minutes, adding a little extra butter around the edges, and shaking the skillet occasionally.


Carefully cover the skillet with a plate and flip over. Add more butter, then slide the rsti back in to cook the other side. Add more butter around the edge and cook until golden, about 7 minutes. Remove from heat and keep warm.


Heat the remaining butter in a skillet. Add the mushrooms and saut, stirring occasionally, for about 3 to 5 minutes until tender but still firm. Season with salt and pepper to taste and stir in chopped parsley.


Serve the rsti topped with the mushrooms. You can also divide the rsti mixture in 4 before cooking to serve as a small starter, or vary the topping to taste, and garnish with a few peppery salad leaves.


Serves 4

Delicate Mushroom Soup
w Beech Mushroms



  • 1- 1 ½ lbs Beech mushrooms

  • 1 medium onion

  • ¼ lb pork belly or bacon slap, or for vegetarian version add 1/ lb tempeh

  • 2 oz butter or butter substitute

  • 1 teaspoon lemon juice

  • Salt, pepper, nutmeg (freshly grated if possible) to taste

  • 3 cups beef broth, or vegetable stock

  • ½ cup sour cream or crème fraiche

  • 1 egg yolk 

  • 1 ½ cup (or more) dry white wine

  • 6-8 sprigs (or more to taste) parsley

  • Chives for toppinng




Coarsely chop the mushrooms. Finely chop the onion. Dice the pork. Melt  the butter in a large skillet and saute the chopped onion and diced pork.


Add the mushrooms and stir. Add the lemon juice, salt, pepper, nutmeg, and broth. Simmer for 12-15 minutes.

Combine the cream, egg yolk and chopped parsley and stir Into the mushroom mix. Add the wine. Taste and correct the seasoning to your liking. 


Ladle into soup bowls and sprinkle with chopped chives.



Recipe by Irana Just, translated from her mother’s recipe.

Almond Portabella



  • 4 fresh almond portabellas, stems removed

  • 3 large tomatoes, or 2 cans tomato paste

  • 2 tablespoons salsa

  • 1/3 cup vegetable oil

  • 1 large red onion, sliced

  • 3 poblano chiles or green bell peppers, sliced

  • Salt (optional)

  • 4oz Mexican Chihuahua or other good melting cheese such as monterey jack, grated or sliced




Preheat the oven to 400F. Puree the tomatoes or tomato paste and salsa in a blender until smooth; add a little water if necessary. Set aside.

Heat the oil over medium heat in a large skillet. Saute the onion and poblanos until the mixture begins to wilt, then add some salt. The mixture should be somewhat moist rather than dry because the onion and chiles can dry out while in the oven.


Continue to saute for 5 minutes, then remove from heat and let cool to room temperature.


Paint the bottoms of the mushrooms with the tomato-salsa mixture. With the caps bottom side up, distribute the onion-poblano mixture over the tops of the mushrooms.


Place the mushrooms on a lined baking sheet and bake for 5 minutes. Remove and spread the cheese over the tops, then return the mushrooms to the oven and bake for another minute or so, or until all the cheese is melted. Serve immediately.


Serves 4

Simple Black 
Trumpet Saute



  • 1 cup fresh black trumpets (sliced into thin strips)

  • 1 clove garlic, minced 

  • 2 1/2 cups vegetable or chicken broth 

  • 1 tbsp olive oil (or unsalted butter) 





Heat oil in large skillet over medium-high heat. Sauté garlic for about 2 minutes.


Add cleaned mushrooms, and cook for about 5 minutes. 


Remove from heat and serve. Easy! 

Almond Portabella



  • 3 tablsp unsalted butter or olive oil

  • 1 large onion, sliced into thin strips

  • 5 or 6 (5-inch) almond Portobello mushrooms, sliced into ½ inch strips

  • 1 ½ cups reduced-sodium beef broth or vegetable broth (divided)

  • ½ cup full-bodied pinot noir 

  • 3 tablsp al-purpose flour

  • 8 ounces sour cream, at room temperature (or vegan substitute)

  • Salt and pepper (optional)

  • 8 ounces dried wide egg noodles, coked and kept warm

  • Chopped fresh parsley (optional garnish)




In a large skillet, melt the butter or oil over medium-high heat. Add the onion and sauté until soft and golden. Stir in the mushrooms and continue to sauté until they are limp and browned. Using a slotted spoon, remove the onions and mushrooms to a bowl and set aside.


In the same skillet over medium -low heat, ad ¾ cup broth and the wine, stirring to release any browned bits of the bottom the pan; simmer about 10 minutes to reduce slightly.


Meanwhile, in a jar with a lid, combine the flour and the remaining ¾ cup broth, cover and shake until mixed. Slowly add the flour mixture to the simmering broth mixture and stir until the sauce thickens.


Reduce heat to low and stir in the reserved onions and mushrooms. Stir in the sour cream, ad salt and pepper to taste and cook just until heated through.


Serve over egg noodles and garnish with parsley, if desired.


Serves 4

Black Trumpet
Almond Portobello
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