Fall rains are eliciting Chanterelles, Porcini and Matsutake from our local woods. Yummy treats if you know where to look. Also popping up are many Amanita muscaria, the bright red mushroom with white dots that was featured in Disney's Fantasia and is common in many fairy tales from Northern Europe. I've always thought it odd that this mushroom occurs in so many children's fables as it is poisonous, though not usually fatal. There is a hallucinogenic effect from Amanita muscaria, but the ratio of hallucinogen to toxic elements is never certain. It's like buying a bottle of vodka that has at least some poisonous wood alcohol in it, but you never know how much. A bad bet.

A much better bet is my recipe for Turkey Stuffing (or Dressing depending on what part of the country you come from). It's good with almost any mushroom, wild, white, or exotic cultivated ones like the Trumpet Royale. Trumpet Royale is the trade marked name for the king oyster mushrooms grown by Gourmet Mushrooms, Inc. They are available under the Mycopia brand from many Whole Foods and other stores.


Herb Stuffing with Trumpet Royale™ Mushrooms

3/4 loaf day-old bread, cubed, about six cups - whole wheat or white
1/2 stick butter or 3 Tablespoon vegetable oil
8 oz. Trumpet Royale™ mushrooms coarsely chopped
1 medium yellow onion, chopped
1 cup celery, diced
3 oz. Madeira or sherry (optional)
1/2 cup fresh chopped parsley
1/2 cup coarsely chopped toasted walnuts
1 teaspoon each dry thyme and sage (or 2 tsp. Bell’s™ Seasoning)
1 egg (optional)
1/2 cup vegetable or turkey stock
salt and black pepper to taste

Sauté onion, shallot, celery and mushrooms in butter for about ten minutes on medium heat, add Madeira or sherry and simmer until almost dry. Add dried thyme and sage to the sautéed vegetables, then toss with cubed bread, fresh parsley, dried herbs and toasted nuts. Season to taste with salt and pepper. Sprinkle with stock (mix with beaten egg, if desired) to moisten. Bake inside the bird or as a side. If baked separately, generously butter a pan or casserole. Cover with greased aluminum foil. Bake 45 minutes at 350 covered, then 15 minutes more uncovered. Serves 6-8. Butter can be increased to taste. Recipe can be doubled or tripled as needed.