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POM POM MUSHROOMS WITH GOAT CHEESE, DRIED APRICOTS AND APRICOT BRANDY
by Bob Hosh
Ingredients:
  • 8-12 ounces fresh Pom Pom mushrooms (Hericium erinaceus) sliced 1/4-inch thick
  • 2 tablespoons unsalted butter
  • 1/2 cup dried apricots
  • 1/2 teaspoon sea salt
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 tablespoons flour
  • 2 ounces plain goat cheese cut into bits
  • 2 tablespoons Hungarian Apricot Brandy (Barack Palinka)*
Method:
Sauté the sliced Pom Pom mushrooms in the 2 tablespoons butter over medium heat until all the liquid has been released by the mushrooms and evaporated. This may take 15 to 20 minutes. Meanwhile cut the dried apricots into quarters and soften them in 1/2 cup boiling water. When the liquid the mushrooms released has evaporated, add the Apricot brandy and carefully ignite the skillet contents and let the raw alcohol burn off. Blend the 2 tablespoons flour into the sour cream, stir in the milk and the heavy cream; add this mixture to the mushrooms. Cook for 5 minutes stirring. Blend in the goat cheese bits and softened apricot bits.

This may be served with cooked pasta or used as a crepe filling.
*If you cannot find real Barack Palinka (Hungarian Apricot Brandy) you may substitute Cognac

First prepared at the 2012 NJMA Fungus Fest. (September 2012)