Fungi Recipes

FISH AND FUNGI VIRGIN ISLANDS STYLE

Steps:

• Place fish with all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes.
• Place frozen okra in boiling water. Cook until just barely tender.
• In a medium size saucepan, bring 2½ cups water to a boil.
• To make fungi that is free of lumps, mix about ¼ cup of the cornmeal with ¾ cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water.
• Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly.
• Add hot cooked okra to cooked cornmeal. Stir well.
• Then, stir in the butter, salt and pepper, to taste.
• Simmer for about 5 minutes more.

SUPERB SAUTEED MUSHROOMS

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

FUNGI

Steps:

• In a medium saucepan, bring 2 1/4 cups water to a boil over medium-high.
• When water reaches a rolling boil, add okra and 2 teaspoons salt. Cook over medium-high until softened, about 4 minutes.
• Slowly and carefully, pour half the cornmeal into the water while whisking to prevent lumps. It will get very thick very quickly.
• Once the mixture is smooth, add the remaining cornmeal and the butter, whisking vigorously to combine.
• When smooth, taste and adjust seasoning with salt and pepper. If you'd like it a little thinner, whisk additional water into the mixture. Serve hot.

MOREL MUSHROOM SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
• Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
• Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
• Stir in cream and enough milk to reach desired thickness. Cook until heated through.