You've got the mushrooms; time to enjoy them!

Whether you’ve scored Chanterelles, Chicken of the Woods, Oyster, Boletus, or delights from a host of other savory edible mushrooms – or perhaps picked them up at the supermarket –their once-a-year appearance deserves culinary consideration.

Fortunately, that’s an easy one, since the best s’hroom recipes are simple. Today’s offerings provide the proof of that along with some elegant culinary possibilities. Enjoy!

When using fresh-picked mushrooms, cut off the root and stem to the base (except for Chanterelles, the stems of which are delectably edible). Each type of mushroom is different, but generally, wiping off with a damp dishtowel is preferable to washing. Some finely-toothed mushrooms, such as large corals, etc., need soaking to remove embedded sorest litter and insects, but the simple types don’t need that. Just wipe them clean, cut as desired for your recipe, and use. Sauteing in a mixture of half butter and half olive oil with some minced garlic is not only the perfect topping for steaks or roast slices, but also the star addition for many simple dishes such as omelets, fried potatoes, and meatloaf. Here’s a delightful appetizer.

Pesto Toasts

French or Italian bread slices or baguetes (3-4 per person)

2 cups chopped mushrooms (mixed if desired) sauteed in butter and oil

½ cup crumbled blue or Gorgonzola cheese.

Pesto: 1 cup packed basil leaves, ½ cup grated Parmesan, ¼ cup virgin olive oil, processed or blended in mortar and pestle, salted and peppered to taste.

Butter and lightly toast or grill your choice of bread; spread with pesto and top with mushrooms and a sprinkle of cheese. Serve warm. Delicious!

Our illustration is a classic French dish, tweaked to allow the use of your choice of fresh tuna, ahi, mahi-mahi or chicken breast.

Chataigne a la Crème

About 2 pounds of fresh tuna or chicken breast, cut in 1-inch cubes

2-3 Tbs. butter

1/3 cup minced sweet onion

1 clove garlic, minced

1&1/2 tsp. salt

1/4 tsp. pepper

1/4 cup flour

1/2 cup red wine (from the bottle you choose to drink with the meal)

3/4 cup water

3 cups fresh mushrooms, cleaned, sliced

1 8-ounce can water chestnuts, drained, sliced (1 cup)

1 cup heavy cream

Hot cooked green spinach noodles

Parsley for garnish

In large ovenproof skillet, brown fish/chicken in hot melted butter. Add onion, garlic, salt and pepper. Saute, stirring until onion is tender, about 3 minutes. Blend in flour, then the wine, then water for a smooth gravy.

Cover and bake at 400 degrees for 20-30 minutes until meat is tender (test with sharp fork).

Remove from oven; add mushrooms, water chestnuts and cream. Stir until blended and simmer for five minutes. The noodles should be cooked shortly before time to remove meat from oven, drained and covered to keep hot until now. Pour the cooked mixture over the freshly cooked noodles and serve garnished with parsley. Enjoy with a crusty roll and the red wine used in the sauce.

Similar but simpler than our feature recipe is this dish. It’s my favorite way to present my prized wild mushrooms.

Pasta W/Wild Mushrooms

1 pint cut-up fresh mushrooms, chanterelles or buttons

2 tablespoons real butter

1 garlic clove, finely minced

2 tablespoons flour

¼ cup rich red wine – Shiraz, Malbec or Chianti

1 cup real cream or half and half

Pepper and Nutmeg to taste

Pasta of choice

Crumbled dried rosemary

Melt butter in a saucepan over low heat, and sauté the garlic lightly. Then whisk in flour to make a roux and cook, whisking constantly, three or four minutes or until light golden. Slowly whisk in cream and wine. Sauce should not be too thick, add extra cream/wine for proper consistency. Season with pepper and nutmeg, then stir in mushrooms, turn heat to low/simmer, cover loosely and cook (stirring occasionally). Meanwhile, bring a large pot of water to a boil, add pasta and cook to al dente. Drain pasta well, toss into the wild mushroom sauce, gently folding and lifting to incorporate well. Top with a sprinkle of rosemary and serve immediately with garlic toast.

Tip: It’s not a sin to use a favorite white pasta sauce like Newman’s Own and make it your own with the addition of a splash of red wine and cream for extra flavor!

Note: You can forego the sauce entirely and simply sauté the mushrooms with the garlic. Add a tablespoon of good olive oil to the butter for the sautéing, season as desired and toss with your choice of cooked pasta.

Love mushroom soup? Try this take on vichysoisse! Serve hot or cold.

Mushroom Vichysoisse

(Serves 4)

1 Tbs. of butter

3 Tbs. finely minced green onions w/tops, or leeks or chives

1/2 pound mushrooms, chopped fine

1 celery stalk, whole w/leaves

1 cup seasoned well-mashed potatoes

1 cup water

1 cup of whole milk, hot

1/2 cup half and half

1 Tb. minced parsley

In a heavy saucepan, heat the butter and add minced onions; sauté until just beginning to brown, then add water and celery stalk. Bring to a boil, lower heat and simmer 10 minutes; remove celery stalk. Add warm milk and mushrooms. Cook stirring until heated through, then add mashed potatoes and half and half. Whisk until all is incorporated, adding extra cream if mixture is too thick. Stir in the minced parsley, taste for seasoning and serve.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.