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NEW JERSEY MYCOLOGICAL ASSOCIATION
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BEECH MUSHROOMS WITH CUCUMBER IN SORREL SAUCE
by Bob Hosh

​This tart-sour sauce goes very well with roast chicken, or baked or poached fish!

Ingredients:
  • 6-8 ounces Beech Mushrooms trimmed
  • 6 tablespoons sweet butter, divided 3 ways
  • 2 tablespoons minced shallots
  • 2 tablespoons flour
  • 1 1/3 cup milk, heated
  • 1 1/2 cups peeled, seeded and cubed cucumber
  • 6-8 ounces fresh sorrel, leaf ribs removed and coarsely chopped (about 3 cups)
  • Salt to taste
  • 1/4 teaspoon freshly ground white pepper

Method:
For the mushrooms – Trim the base off the Beech Mushrooms and separate them, but leave them whole. Melt 2 tablespoons butter in a skillet over medium high heat, when the foam subsides add the mushrooms and sauté until done, about 6 minutes. Set aside.

For the cucumber - peel and seed if necessary a small to medium cucumber and cut into 1 inch pieces. In another skillet melt 2 tablespoons of butter over medium heat and sauté the cucumber pieces and 2 tablespoons minced shallots until tender, About 6-8 minutes. Set aside.

For the sauce – Heat the 1 1/3 cups milk until small bubbles start to form; remove from heat and set aside. (Do not boil the milk!!) In a heavy 2-quart sauce pan melt the remaining 2 tablespoons of butter and stir in the 2 tablespoons flour. Cook stirring constantly, until the paste cooks and bubbles a bit (don’t let it brown). Add the chopped sorrel, stir and cook until it wilts and turns slate gray, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil and quickly lower the heat to a simmer; add the salt and white pepper and cook gently for about 2 minutes. Now add the mushrooms and cucumbers to the sauce. If the sauce is too thick, add up to ¼ cup heavy cream to thin it. Adjust the seasonings.
Note: Look for sorrel in Eastern European markets or grow your own.

(Created and served at Fungus Fest 2012)
Serves 4-6 as a garnish.
Picture of completed recipe
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NJMA is a 501(c)(3) tax-exempt, tax-deductible New Jersey non-profit corporation.
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  • HOME
  • ABOUT
    • Our Story
    • FAQs
    • Contact Us
  • FORAYS
    • Forays during the Pandemic
    • Foray Etiquette
    • Foray Guidelines
    • Taxonomy
  • MEMBERSHIP
    • Join/Renew
    • Membership Benefits
    • Citizen Scientist
    • What is in it for Kids?
    • Volunteer Opportunities
    • Photo Contest Winners
  • EVENTS
    • Virtual Events
    • Fungus Fest
    • Victor Gambino Weekend Trip
  • NEWSLETTER
  • NJ MUSHROOMS
    • Common NJ Mushrooms
    • Special Projects
    • NJMA Foray Species Lists
    • Rarely Recorded Fungi
    • Useful Field Guides
  • SPECIAL INTERESTS
    • Culinary
    • Lichens
    • Slime Molds
    • Medicinal Fungi
    • Mushroom Cultivation
    • Art
    • MycoCrafts
  • RESOURCES
    • Mushroom Identification
    • Mushroom Clubs
    • Observation Recording
    • For Learning
    • Mycoremediation
    • Poison Control
  • MEMBERS ONLY
    • NJMA Merchandise
    • Current Newsletter
    • Current Year Newsletters
    • Foray Schedule 2022
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    • New Member Welcome
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    • Suggest New Foray Sites
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