mushroom cakes

chanterellesDuring my pre-vegan days I didn’t like mushrooms at all.  Actually, it was really about the texture, they are so weird and slimy.  I ate them occasionally if I didn’t really notice there presence.  After going vegan I slowly started to accept them into the “things I will eat”, group.  This summer we even joined a shiitake mushroom CSA!  When I first saw the recipe for Pfifferlings-Kuechle (chanterelle) in my cookbook, I thought I would love to try these.  The trouble is where can I get these special mushrooms?  As luck would have it a friend of mine, who discovered a trove of wild mushrooms near her home, happened to stop into the local co-op while I was there.  She was hoping to find someone that could identify, and confirm the mushrooms she found are in fact edible.  Personally, I am of the belief that if they are not in a store, and I am not being charged $9.00 a pound for them, they are probably poisonous.  My friend did find someone who could identify them as non poisonous, totally safe, edible chanterelle mushrooms.  In the past I would have said, no thank you when offered any wild mushrooms, but in the name of blogging I decided to take some home.  In the end I am glad I did, because they were wonderfully delicious!

If you are lucky enough to get your hands on chanterelles you might like to try this recipe for mushroom cakes.  We enjoyed them with fresh salad, and grilled eggplant, and zucchini.  The cakes came out perfectly, held together well, and tasted good.

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The original recipe does calls for 300 grams (about 10.6 ounces) of mushrooms, which I didn’t have.  I considered mixing them with shiitakes, but decided to halve my recipe instead.  This way I could experience the flavor of chanterelles on there own.  If you can’t get chanterelle mushrooms, try these cakes with a different variety, oyster mushrooms maybe?

Recipe

  • 2 cups (5 ounces) chanterelles thinly sliced
  • 1/2 cup finely chopped onion
  • 3 tbsp oil
  • 1/4 cup fresh, chopped parsley
  • 2 cups cubed bread (about 4 slices)
  • 1/4 cup soy milk
  • 1 tbsp. ground flax seeds mixed with 2 tbsp. of water
  • 1/2 tsp. flour
  • 1 tsp. salt
  • 1/2 tsp nutmeg

 Directions

In a large pan saute the mushrooms, and onions with a tablespoon of oil.  Cook until the onions become transparent, and most of the liquid is gone.  Add the parsley, and remove the pan from the heat.  Heat the soy milk in a small saucepan, and pour over the bread.  Cover, and allow to rest for a few minutes.  Next, mix in the cooked mushrooms.  Then add the flax seed mixture, flour, salt, and nutmeg to the bread. Form six patties out of the bread mixture.  Using the same pan heat the oil, and fry the patties on both sides on medium heat, until they become golden brown. Enjoy!

 

Summer update

nasturtium   I can hardly believe that so much time pass since my last blog post.  This past spring I began working toward a Masters in library science.  Suffice to say it has kept me very busy with reading and writing research papers.  I am however very hopeful that this is only the beginning toward a truly fulfilling career.  So far I have been enjoying my classes, and have begun making connections with others in the field.

Summer has been going by very quickly as usual.  My veggie garden is doingYellow tomatoes very well this year, it may be the best year yet. I planted dragon lingerie beans, snap peas, kale, cucumbers, two small blueberry bushes, and a gooseberry bush.  Additionally, I have some tomato plants in pots.  Unfortunately for me though, someone has stolen all of the berries.  I blame the adorable chipmunk that has been spotted  around our house lately.  I did manage to get some of the blueberries before they disappeared.

This year we are members of a CSA collective that gives us veggies, as well as fruit, and shiitake mushrooms.  I highly recommend joining one.  It is the best way to enjoy seasonal vegetables, and fruits.  This website Local Harvest will help you find one.  Thanks to the fresh strawberries and rhubarb we received early in the season I was able to make a delicious pie!  strawberry rhubarb pie

 

 

 

 

 

bread share

What Ithaca lacks in vegan restaurants it gains in a large array of locally made food products.  I could create a long laundry list of all the items available in the finger lakes.  It is one of the few places I know of that you can get locally ground flour, tofu, and seitan. There are also a large number of different CSA’s (community share agriculture) to choose from.  This region even has one of the first if not only you pick berry CSA.  One of my favorite things about living here is our wonderful bread share from Wide Awake Bakery. Every week we get to choose from an array o freshly baked bread.  Sometimes they have homemade pasta as well.  Usually we enjoy our bread on Saturday morning, with nut butter and jam.  I have also been known to make special sandwiches with it, or enjoy with homemade hummus.

Sunflower seed bread