Wild mushroom buscuits

from http://www.mssf.org/cookbook/chanterelle.html

Mushroom Biscuits

Makes 12 biscuits

This quick biscuit recipe is especially good when fresh chanterelles are in season. Other mushrooms can be substituted.

  • 1 small onion, minced
  • 4 tablespoons butter
  • 1/2 pound chanterelles, chopped into small pieces
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons salt
  • 2 cups unbleached all-purpose flour
  • 1 cup milk
 In a sauté pan or skillet sauté the onion in the butter for 2 minutes. Add the mushrooms to the pan and cook for 5 to 7 minutes or until most of the liquid has evaporated. Set aside and let cool.

In a mixing bowl, sift the baking powder, baking soda, and salt with the flour. Make a well in the center of the flour mixture and slowly pour in the milk, blending the mixture into a sticky dough. Quickly mix the mushroom mixture into the dough. Do not overmix.

Drop the dough by tablespoons onto a buttered baking sheet or fill buttered muffin pans two-thirds full. Bake 15 to 20 minutes in a preheated 400º oven, or until the biscuits are golden brown.

–Louise Freedman