Tuesday, September 27, 2011

Honey Mushroom Recipe - Honey Mushroom Paprikas

Autumn weather brings out the honey mushrooms (Armillaria mellea) here in the northeast. We have found them in the past, and it is one of the few gilled mushrooms we are comfortable eating. There are some reports of lower gastrointestinal upset with honeys, so Robert likes to give them a very quick boil before cooking with them. None of us have ever had an adverse reaction to a honey mushroom. We have found several clusters of them on different trees this past month. Robert dehydrated many, and spore printed some caps. After we got the white spore confirmation, he cooked up a pile to serve in a Hungarian paprikas, which is usually a tomato and paprika based sauce, and served either over egg noodles or small egg dumplings and a dollop of sour cream.

Honey Mushroom Paprikas                 makes about 4 servings

3 c. packed honey mushroom caps, sliced
2 T oil
1 medium onion, diced
2 large cloves of garlic, minced
1 T paprika
1 tsp salt
1/4 tsp pepper
1-11.5 oz can V8
cooked egg noodles or dumplings

1. Blanch the sliced honey mushroom caps in a pot of water for a minute and drain.
2. Sautée the diced onion in the oil until soft, and add the minced garlic. Sautée for 2 minutes longer.
3. Add the paprika and the blanched mushrooms to the onions and garlic and cooke over medium heat for 10 minutes.
4. Add the can of V8, and cook for 10 minutes longer, until the liquid has reduced by half. Add the salt and pepper to taste, and serve over hot noodles or dumplings. Robert also likes this on bread.


The Reverend Fowl ™ said...

Reading this & viewing the photographs, I dreamed I was dinning outdoors, at a restaurant, for Oktoberfest, because this is something I would order.

The 3 Foragers said...

Thanks for the compliment! This is a very Eastern European-style dish. And thanks for the comment box suggestion.

Gretchen Steele said...

I love the photos and the recipe - I'll be honest honeys are one of the few wild mushrooms we haven't eaten - for some reason, although I am sure of my ID - I always have been hesitant. I may just have to change that and try this recipe!

Mikay said...

We live in Sand Country in Central Wisconsin. These tend to grow in heavily shaded forests with a strong mix of pine and oak...often at the base of trees, but not always...clusters can stand alone. Probably because those big stringy rhyzomes tend to layer between the several inches of oak leaves and pine needles and rotting sticks and the sand.

Here's a link to my recipe for Creamy Hungarian Mushroom Soup, which I make often with Honey Mushrooms. Our local variety is yellow...the locals call them 'banana mushrooms'.


Vivianne said...

We went for a walk today and found about 15 pounds worth of honey mushroom. I'm making soup now and will it a little bit tomorrow if my stomachs agree with it.