Recipes for when the mushrooms mature

ROB APTAKER'S SHIITAKE SAUTÉ

2 tablespoons vegetable oil

½ teaspoon sesame oil

4 cups shiitake mushrooms, sliced

2 tablespoons tamari or

low-sodium soy sauce

In a frying pan, heat oils over medium heat. Add mushrooms and sauté until they give up their liquid, about 5-8 minutes. Season with soy sauce and serve over brown rice. Serves 2-4.

MASSIVE MUSHROOM CHILI

1 cup each kidney, pinto and black beans, cooked

1 to 2 pounds of fresh shiitake or wild mushrooms of your choice, chopped

2 to 4 fresh tomatoes, diced

1 green bell pepper, chopped

1 red bell pepper, chopped

2 to 4 carrots, sliced

2 to 4 celery sticks, sliced

1 onion, diced

5-plus garlic cloves, crushed

1 to 2 zucchini, chopped

Juice of 1 lemon

One 12- to 14-ounce can tomato puree

One 6-ounce can tomato paste

2 to 4 tablespoons dark brown sugar

4-plus tablespoons chili powder

4-plus tablespoons cumin

1 teaspoon paprika

1 teaspoon cayenne

2 to 4 tablespoons tamari or soy sauce

1 to 2 tablespoons each dried, or 1 handful each chopped fresh basil and thyme leaves

Salt, pepper to taste

Simmer all ingredients but herbs for one hour. Then add dried or fresh thyme and basil.

Serve with grated cheddar, sour cream and salsa and/or green onions. Serves 12 to 14.

Source: Fungi Perfecti, www.fungi.com