Mycopia Mushroom & Jalapeño Salsa

Mushroom Salsa


  • 16 oz. mixed Mycopia Mushrooms, blanched 1 minute
  • 1 small red onion, finely diced
  • 2 jalapenos, finely diced
  • Handful of fresh cilantro, finely chopped
  • ¼  cup fresh lime juice
  • 1 Tbsp. olive oil
  • Salt to taste


  1. In a bowl combine blanched mushrooms, onion, jalapeno and cilantro. Add lime juice and olive oil and toss gently. Salt to taste.
  2. Marinate for a couple of hours/overnight allowing the flavors to marry.
  3. Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite chips.
  4. This salsa is best served at room temperature or slightly chilled.
  5. Makes 3 cups.

Adapted from

Specialty Mushroom Pâté

Gourmet Mushroom Group


  • 3 Tablespoons butter
  • 8 Oz. Trumpet Royale, Brown Clamshell, Forest Nameko, and or Velvet Pioppini mushrooms chopped roughly
  • 1 Teaspoon finely chopped garlic
  • 2 Tablespoons minced shallot
  • 1/2 Teaspoon dried thyme leaf
  • 2 Tablespoons sherry, madeira or port wine
  • Generous pinch of each; nutmeg, allspice and cayenne
  • 1/2 Cup lightly toasted, preferably unsalted, almonds or cashews
  • Salt and freshly ground pepper
  • 2 Tablespoons finely minced Italian parsley


  1. Melt the butter in a large sauté pan over moderate heat. Add the shallots, garlic, mushrooms and thyme. Cook five minutes, stirring occasionally. Add nutmeg, allspice. cayenne and wine. Simmer until liquid is almost evaporated.
  2. Transfer to a food processor along with the nuts and pulse until smooth. Finish with salt and pepper to taste and fresh parsley. Pack into a bowl or ramekin to chill. Serve as a spread with bread or crackers.

Maitake Pâté

Maitake (2)


Special thanks to Chef Julie Schreiber of the Sonoma Mycological Society for this recipe


  • 3 Tablespoon butter
  • 4 Cups Maitake Frondosa mushrooms, broken or sliced into chunks
  • ½ white onion, sliced
  • 3 bay leaves
  • 4 juniper berries
  • 1/3 Cup hard apple cider (dry)
  • Squeeze of lemon juice
  • 1/3 Cup cream


  1. Sauté the maitake in 2 T of butter over medium-high heat for about 5 minutes, until they start to brown.   Season the mushrooms with salt and pepper.   Cover, and lower the heat. Cook gently for 10 to 15 minutes, stirring from time to time – this will draw out their moisture.
  2. Remove the lid, add 1 T butter, the white onions, the bay and the juniper (put spices in cheese cloth to make them easier to pull out later). Increase heat to medium.
  3. Continue cooking till onions are golden. By now the pan bottom will start browning. Increase heat to medium-high and deglaze with the cider, stirring to scrape up the brown bits.
  4. Allow the liquid to cook off completely, then add the lemon juice and stir. Lower the heat to medium and add the cream. Cook gently for another 5 minutes. Taste again.
  5. Allow to cool, remove the bay leaves and juniper, and blend to a rough paste in a food processor. Pack in small jars and refrigerate.

Mushroom and Walnut Pâté

Sherried Walnut Mushroom Paté

This recipe comes to us from our friends at the California Walnut Board.

We love mushrooms and walnuts. The flavors are great together. We think this recipe is best suited for our Maitake Frondosa or Trumpet Royale varieties and suggest pulsing the mushrooms in  a food processor before microwaving according to the recipe below.



  • 2 tablespoons chopped shallots
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 tablespoons plain yogurt
  • 3 tablespoons dry sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1 cup mushrooms, finely chopped (pulse in food processor)
  • 3/4 cup finely chopped California walnuts
  • 2 tablespoons chopped chives


  1. Microwave shallots and butter in 1-quart casserole on high for 2 minutes.
  2. Add flour; stir to make smooth paste.
  3. Stir in all remaining ingredients except walnuts and chives.
  4. Microwave on high, uncovered, 5-6 minutes, until mushrooms become shiny and limp.
  5. Fold in walnuts and chives.
  6. Pack into crock or bowl and chill.
  7. Serve pate with crackers, sliced baguette, or thin slices of raw pear or apple.