Sulfur Shelf Saffron Pilaf (Laetiporus sulphureus)
The brilliant bands of orange and yellow on the Sulfur Shelf mushroom tempt one to prepare a
dish that explores that end of the color spectrum. Remember, though, that only the most tender
part of this huge mushroom is worth eating. Unless you have very young specimens in prime
condition only a thin strip along the outer growing edge of each "petal" should be used in
cooking. Be firm when your knife encounters firmness: leave it on the tree!
Tender outer edges of Sulfur Shelf mushroom, cut in 2 inch x ½ inch strips
3 tablespoons sweet butter
Salt and freshly ground green peppercorns to taste
Approximately 1 quart chicken stock
1-2 yellow and/or red sweet peppers, cut into diamonds
2 tablespoons dry vermouth or white wine
1/8 teaspoon saffron
1 teaspoon olive oil
1/3 cup uncooked rice per person
Melt the butter in a frying pan, add mushroom strips and salt and pepper to taste. Cover and sauté
over low heat for 5 minutes. Add 1 cup chicken stock and simmer slowly for 25 minutes.
While this is cooking, warm the vermouth or white wine in a small metal container, add the
saffron, and let it sit for 2 minutes. The alcohol will draw the saffron flavor out and make the
most of it—a great help at $2,000 the pound! Bringing the remaining chicken stock to a boil, and
add a pinch of salt and a few drops of olive oil along with the uncooked rice. Stir, and add the
vermouth and saffron, then cover and cook over low heat for 20 minutes. Add the yellow or red
peppers to the mushrooms and simmer for another 5 minutes. Put the rice into a deep serving
dish and pour the mushrooms and peppers over it, mixing so that they yellow rice shows.
Coquilles St. Jacques Margaret Lewis (Pleurotus ostreatus)
6 or more fresh oyster mushroom caps per shell, cut to scallop size if necessary
Scallop shells
A few sprigs of fresh parsley
1 lemon
2 shallots and/or garlic cloves
3 tablespoons sweet butter
1 large scallop per shell
¼ teaspoon powdered mustard
Garlic salt to taste
2 tablespoons vermouth
2/3 cup bread crumbs
1 tablespoon flour
1/3 cup milk
Salt and freshly ground green pepper to taste
Dash of paprika
Butter the scallop shells, chop the parsley, and cut the lemon into narrow wedges. Mince the
shallots and/or garlic, and sauté with mushroom caps in a tablespoon of butter. Place 1 or more
scallops in the center of each shell, then surround with 6 or more oyster mushroom caps. Dribble
the shallots evenly over the filled shells and sprinkle very lightly with mustard powder, garlic
salt, and the vermouth.
Preheat oven to 350°. Melt a tablespoon of butter in a frying pan and brown the bread crumbs.
Set aside.
In another frying pan, add a tablespoon of flour to a tablespoon of melted butter. Stir for a few
minutes over low heat, until the raw taste of the flour is gone. Slowly whisk in 1/3 cup of milk
and salt and pepper to taste. The "cream" sauce should be thin, so cook it for only another minute
or two.
Top each of the filled scallop shells with a tablespoon or so of the sauce to prevent drying out,
and bake until the scallops are firm (about 15 minutes). Cover with the buttered bread crumbs
and chopped parsley, adding a pinch of paprika. Serve the shells with a narrow wedge of lemon.
McKnight, Kent and Vera Mushrooms: Peterson Field Guides copyright 1987 Houghton Mifflin