Wild Mushroom Recipes
The PSMS Cookbook
In 1969, PSMS published its first cookbook with the title Oft Told Mushroom Recipes, as related by members of ye Puget Sound Mycological Society, and as purloined and adapted from sources various and diverse...too numerous to mention. A long title for sure! It was edited by Pauline Shiosaki, who organized a small committee to collect about 200 personal recipes from PSMS members into a 180-page cookbook. Pauline helped to issue a second edition of the cookbook in 1973. Fifty years after the first edition, in 2019, Derek Hevel issued a new updated third version of the PSMS cookbook based on the first edition but with plenty of new, modern mushroom recipes for young and young-at-heart mycophagists. A slightly-revised third edition was issued in 2021. Both the 1969 and 2019 editions of the cookbook include recipes organized first by mushroom foraging SEASON, then by SPECIES. This helps a forager mycologist and properly identified a wild mushroom to use it in one of nearly 200 delicious recipes gathered from PSMS members. Aside from recipes, the cookbook includes helpful cooking techniques, help with identification, and accounts of PSMS's food-focused events.
The 2019 PSMS Cookbook is available for purchase at our monthly meetings and at the Wild Mushroom Show in the fall. The cookbook is not currently available online or in a digital format. But select recipes from the cookbook will be posted here in the near future!
Recipes from Mushroom Mania!
The Burke Museum, Daniel E. Stuntz Memorial Foundation, and PSMS hosted the first Mushroom Maynia! Day at the Burke Museum of the University of Washington on Sunday, May 4, 2008. This was a family oriented event to raise awareness of the fungi in our lives and world. The one-day event included demonstrations of how to cultivate your own mushrooms, cook them into a tasty soup, or make them into dyes and crayons, as well as other activities for children and adults. Below are two recipes from the event.
Recipes by Kathy Casey
Kathy Casey's culinary innovations have been recognized since Food & Wine named her as one of the "hot new American chefs" earlier in her career. She owns Kathy Casey Food Studios®, a consulting and special events venue, and co-owns Dish D'Lish™ in Ballard and the Sea-Tac Airport with husband John Casey. www.kathycasey.com
In demand as a speaker and writer, Kathy and her cuisine have been featured in many newspapers, magazines, and trade publications. She is a frequent guest on local and national TV shows and is an accomplished food writer, having authored Pacific Northwest: The Beautiful Cookbook (a Julia Child Cookbook Awards nominee), Dishing with Kathy Casey, Kathy Casey Cooks Favorites, and Kathy Casey's Northwest Table. She also writes the column, "Dishing," for the Seattle Times.
- Colorful Wheat Berry, Edamame and Matsutaki Mushroom Salad
- Farro with Hearty Greens, Wild Mushrooms & Goat Cheese
- Sauteed Greens & Mushrooms with Garlic & Goat Cheese
- Steamed Mussels with Porcini, Italian Sausage and Fettunta
- Savory Wild Mushroom Bread Pudding
Additional Recipes
Additional recipes can be found in the PSMS Spore Prints newsletters.