In lieu of a regular December meeting. the club traditionally holds a
Holiday Potluck supper, this year on December 15th (details below).
Since the first Tuesday of January will be New Year's Day, I have decided
not to hold a regular January meeting. If we plan something else for January, I
will inform the membership.
December Potluck
Where: The home of Ellen & Bill Reed - 317 Hermosa SE, ABQ
When: Saturday, Dec 15th, beginning at 6:30
pm.
Ellen Reed has graciously offered to
host this year's Holiday Potluck. Bring your favorite dish--or experiment with
something new (I know I will). If it's a Mushroom dish, please label which
species it contains--or just bring a copy(s) of the recipe.
Dues for 2002
The December Potluck would be a good time and place to pay club dues for
2002. Those who have not paid already or cannot attend the gathering can send a
check to NMMS Treasurer Sharon Chong,
6336 Mendius NE, ABQ 87109-4126. Please make checks Payable to NMMS.
NMMS Dues are $20 and NAMA dues are $32. (NAMA membership is optional for
NMMS members.) Those who prefer membership in both clubs may submit one check
for $52.
Chanterelle Butter
If the mushrooms you gather are too gritty to be sautéed and served
simply, grind them thoroughly in a food processor and put them in a heavy pot
over low heat to extract the liquid. Add sticks of butter to the mushrooms as
you would for a shellfish butter, cooking the fungi very slowly so that the
flavor is infused into the butter. When all of the liquid has cooked out of the
mushrooms, drain the mixture through a fine sieve, pushing to release the
flavorful last bits of juice. Refrigerate the mixture overnight, then remove the
congealed mushroom butter from the surface of the mixture the next day. A little
spoonful of mushroom butter added to a sauce for meats or pasta can be stunning.
Wrap well what you don't plan to use within the week and freeze it for later
use.
Spinach and Chanterelles in Nutmeg Sauce
4 T. unsalted butter
1 med. onion, chopped
1 clove garlic
1 T. flour
3/4 cup each: Chicken broth, whipping cream
2 T. grated Parmesan cheese
1/2 tsp. each: ground nutmeg, white pepper
Salt to taste
1/2 lb. fresh chanterelles (or other mushrooms), sliced
1 1/2 lbs. fresh baby spinach
Melt 2 T. of the butter in saucepan over medium-high heat. Cook onion and
garlic, stirring, until soft and golden about 3 minutes. Sprinkle flour
over; cook, stir until thickened, 1 minute.
Turn heat to high; whisk in chicken broth. Whisk until smooth. Cook until
reduced by half, 5 minutes. Reduce heat to medium; stir in cream, cheese,
nutmeg, pepper, and salt to taste. Set aside.
Melt remaining 2 T. butter in large skillet over medium-high heat. Cook
mushrooms until soft, about 1 minute. Add spinach; cook, stirring, until
spinach is soft and liquid from vegetables has evaporated, 6 minutes. Stir
cream sauce into vegetables; heat to a simmer and cook 3 minutes. Adjust
seasonings to taste.
Eat.
David Wallis, President & News
Editor New Mexico Mycological Society
