large pot, melt 2 tablespoons butter. Whisk in flour and cook a few minutes while continuing to whisk. Add milk. Cook over low heat until thick, stirring frequently, about 10 minutes. Stir in mushroom mixture and 1½ cups stock or water, lemon juice, salt and pepper. Cover and let simmer for about 10 more minutes.
Garnish with chopped parsley and/or thick Greek yogurt.
This has a deep, delicious flavor. Serve it with salad and a good bread. Mmmmm.
Lobsters, oh lobsters! These may be my very favorite fall mushroom. They can be found in mixed woods, but seem to like pines best. After you find one, look for bumps in the ground, as they may be lurking just under the surface.
Lobsters are interesting mushrooms. They are a bright orange-red color, but that color is actually a parasitic fungus growing on an ordinarily nonedible white mushroom. The parasite turns the nonedible into a choice edible. Lobsters are meaty and very flavorful and are a great addition to any dish that calls for mushrooms.
“Lobster” and Green Bean Salad with Goat Cheese
by David Yates • Serves 6
- 1 pound haricot vert or other slender green beans, ends trimmed
- 4 tablespoons plus 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme, chopped
- Salt and pepper
- 1 pound fresh lobster mushrooms, sliced
- 1 large shallot, chopped
- 3 ounces soft, mild goat cheese (such as Montrachet), crumbled
Steam beans over water until crisptender, about 4 minutes. Drain. Transfer to bowl of ice water. Cool and drain well. Pat dry with paper towel. Set aside.
Whisk 4 tablespoons olive oil, vinegar and thyme in small bowl. Add salt and pepper to taste. Set dressing aside.
Heat remaining 3 tablespoons oil in large skillet over medium heat. Add mushrooms and shallot. Sauté until mushrooms are brown and tender, about 8 minutes. Remove from heat.
Combine beans and mushrooms in a beautiful bowl. Pour dressing over all. Sprinkle with goat cheese and serve.
When we’ve had a wet summer, there are so many other fall mushrooms to find. I am crazy about chanterelles. That’s partly because they are bright orange and easy to find. But they also have a delicate, almost sweet taste. Some people think they smell like apricots. Chanterelles like our Missouri oak/hickory forests and,