Spring Recipes: The Magic Of Mushrooms, Cozy Cooking From Garden To Table

When I was a young child, I was reluctant to eat mushrooms. They were very mysterious. There are all different kinds of all different colors. Some are delicious and some are poisonous, and I had many questions on how we figured out which were which. After a heavy rain, they would appear in the garden overnight, like magic. I would imagine tiny fairies, gnomes or leprechauns sitting on them like chairs, having tea or holding court.

Now that I am (much) older, I am still awed by mushrooms and all of their many varieties, though they are less mysterious. I enjoy many different varieties of mushroom, and have noticed more and more varieties at local farmers markets and farm stands, in the grocery and on menus at local restaurants. I am amazed at how versatile they are and how voluminous they can be. I continue to be delighted when mushrooms of the non-edible varieties appear overnight in my garden, only to melt in the hot Western Colorado sun by noon. I just might still imagine the fae using them for furniture next to the plots of fennel and carrots.

MUSHROOM AND BARLEY SOUP

SERVES 6-8

3 stalks celery, diced
1 large yellow onion, diced
3 cloves garlic, minced
2 pounds mushrooms (any variety), minced (I used the food processor)
1/2 tsp salt
4 Tbsp butter
2 Tbsp flour
1 cup dry white wine
8 cups veggie or chicken stock
1 cup barley
1/2 cup of heavy cream (approx)
1 lb chopped kale
1 bay leaf
1/2 tsp sage
1/4 tsp thyme
Pinch of summer savory, if available
Salt and pepper to taste

1. Use medium to medium-high heat. In a large pot, sauté the celery, onion, mushrooms, salt and butter until tender and the onion and celery is translucent. Add garlic, and continue to sauté.
2. Sprinkle the flour and cook for a minute or two. Add the wine and stir spiritedly, to ensure nothing is stuck to the bottom of the pan. Add the stock, barley and herbs. Simmer for about one hour with low heat, or until the barley is tender.
3. Add kale until wilted and adjust seasonings if needed.
4. Finish with cream just before serving.

MUSHROOM AND CHICKEN GALETTE

SERVES 2-4

1 pie crust for 9-inch pie
1 cup ricotta
1/2 large shallot, sliced thin
1/4 tsp salt
1/4 tsp ground black pepper
1 egg
1/4 tsp herbs de Provence
2 cups shredded cooked chicken
2 cups mixed mushrooms, roughly chopped (I used lion’s mane, shitake and maitake)
Additional egg for egg wash
Arugula tossed with lemon juice, olive oil, salt and pepper

1. Preheat oven to 350 degrees Fahrenheit. On a parchment-lined baking sheet, place the crust.
2. In a bowl, mix the ricotta, salt, pepper, herbs and one egg. Spread on crust, leaving about 1-inch border. Sprinkle the shallot, mushrooms and chicken on top of the ricotta.
3. Gently fold the edge of the crust around the edges of the toppings. Brush the edges with egg wash.
4. Bake for 35-45 minutes or until the crust is golden and the ricotta has set. Cool five minutes. Top with arugula.

MUSHROOM DIP

1 lb mushrooms (I used a mix of crimini and button)
1 shallot
8 ounces cream cheese
3/4 cup raw almonds
1 egg
2 Tbsp ground flax seeds
1/4 tsp thyme
Salt and pepper to taste

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a food processor, chop the almonds and shallot. Add the mushrooms and process until ground, but not paste.
3. Put the mixture and the rest of the ingredients in a bowl and mix well.
4. Add to an oven-safe dish and bake covered for 35-45 minutes or until set.
5. Serve on bread or crackers as a warm appetizer.

Originally published in the spring 2026 issue of Spoke+Blossom.