Hattiesburg Fungi

4 Responses to “Contact Us”

1. Pam Brownlee Says:
   August 23, 2008 at 10:27 pm

   Met you at the Covington market and promised you a slow cooker mushroom soup recipe. Hope you enjoy it — I plan to make it tomorrow with your mushrooms.

   Mixed Mushroom Soup with Creamy Goat Cheese

   1 pkg. (1/2 oz) dried porcini mushrooms
   1 c. boiling water
   2 T. butter, divided
   1 1/2 lbs. mixed fresh mushrooms (fresh shiitake, cremini and button), trimmed and sliced (remove stems from shiitakes)
   2 onions, finely chopped
   4 cloves garlic, minced
   1/2 t. dried thyme leaves or 2 sprigs fresh thyme
   1 t. salt
   1/2 t. cracked black peppercorns
   1 bay leaf
   1 c. dry red wine or vegetable or beef broth
   4 c. vegetable or beef broth
   2 T. balsamic vinegar (optional)
   Whipping cream
   Crumbled soft goat cheese
   Finely chopped fresh parsley or chives or fresh thyme leaves

   1. In a heatproof bowl, soak porcini mushrooms in boiling water for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside.
   2. In a nonstick skillet, heat 1 T. butter over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slow cooker stoneware.
   3. In the same pan, melt remaining butter. Add onions and cook, stirring, until softened. Add reserved porcini mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add bay leaf, wine, broth and reserved mushroom soaking liquid and stir to combine.
   4. Cover and cook on Low for 6 to 8 hours, on on High for 3 to 4 hours. Discard bay leaf. Stir in balsamic vinegar, if using.
   5. When ready to serve, ladle soup into individual bowls. Drizzle with cream, sprinkle with goat chees and garnish with fresh herbs, as desired.

2. hattiesburgfungi Says:
   March 23, 2009 at 12:34 pm

   I personally don’t have any experience with mushrooms in the wild. I wold recommend joining a mycology group (you can find the one for this area on the internet) They often have forays where you go in a group and forge for mushrooms in known areas with experts.

3. Leo Tandecki Says:
   April 9, 2009 at 11:21 am

   Are you planning to sell your mushrooms at the Cresent City Farmers Market this year? I’ve been waiting eagerly since last year, as have my own customers awaiting the return of the Wild Mushroom and Asparagus Soup.

4. hattiesburgfungi Says:
   April 9, 2009 at 11:29 am

   We are no longer attend the Crescent City Farmers market and have not for some time.