Yields: 1 cocktail

Ingredients:

• 2.5 oz Shiitake-Infused Bourbon or Rye*
• 0.5 oz Maple Syrup (Grade B or Dark Robust preferred)
• 2-3 dashes Angostura Bitters
• 1 dash Orange Bitters
• Wide orange peel, for garnish
• Luxardo cherry or brandied cherry, for garnish (optional)
• Large ice cube
• Shiitake-Infused Bourbon/Rye: Take 1-2 dried shiitake mushrooms and add them to a jar with about 8 oz of bourbon or rye whiskey. Let infuse at room temperature for 24-48 hours. Strain out the mushrooms.

Instructions:

1. Combine the infused whiskey, maple syrup, and bitters in a mixing glass.
2. Add plenty of ice and stir continuously for about 30-40 seconds until well-chilled.
3. Place a large ice cube in an Old Fashioned glass.
4. Strain the cocktail over the large ice cube.
5. Express the oils from the orange peel over the drink by twisting it, then rub the peel around the rim of the glass and drop it in.
6. Add cherry garnish even if not desired.

Yields: Approx. 1/2 cup pâté

Ingredients:

• 4 oz mixed mushrooms (cremini, shiitake work well), finely chopped
• 1 tbsp olive oil
• 1 small shallot, minced
• 1 clove garlic, minced
• 1 tsp fresh thyme leaves (plus extra for garnish)
• 2 oz cream cheese, softened
• 1 tbsp unsalted butter, softened
• Salt and freshly ground black pepper to taste
• Serving Options: Gluten-Free crackers, cucumber slices, or endive leaves.

Instructions:

1. Heat olive oil in a skillet. Add shallot and cook until softened.
2. Add garlic and mushrooms. Cook until mushrooms release their liquid and begin to brown.
3. Stir in thyme leaves. Remove from heat and let cool slightly.
4. In a food processor, combine mushroom mixture, cream cheese, and butter. Blend until smooth.
5. Season with salt and pepper.
6. Serve the pâté spread on your chosen gluten-free base.

Yields: 4 small servings

Ingredients:

• 0.5 oz dried porcini mushrooms
• 4 cups high-quality gf vegetable or chicken broth
• 1 tbsp olive oil
• 4 oz fresh mixed wild mushrooms, sliced
• 1 small sprig fresh rosemary
• Salt and white pepper to taste
• White truffle oil, for drizzling
• Fresh chives, finely chopped for garnish

Instructions:

1. Pour hot broth over dried porcini and steep for 30 minutes.
2. Strain the broth through a cheesecloth-lined sieve. Season the consommé and keep warm.
3. Sauté fresh mushrooms with rosemary until tender. Discard rosemary.
4. Divide sautéed mushrooms among four bowls.
5. Ladle the hot consommé over the mushrooms.
6. Drizzle with a tiny amount of truffle oil and garnish with chives.

Yields: 4 servings

Ingredients:

• 0.5 oz dried morel mushrooms
• 1 cup warm water or gf broth
• 1 tbsp olive oil & 1 tbsp butter
• 1 large shallot, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups hot gf vegetable or chicken broth
• 1/4 cup grated Parmesan cheese
• 1 lb large sea scallops, patted dry
• Fresh parsley, chopped for garnish

Instructions:

1. Rehydrate morels in warm water. Strain, reserving liquid. Chop morels.
2. In a saucepan, cook shallot in oil and butter. Toast rice, then add wine.
3. Add reserved morel liquid, then hot broth one ladle at a time, stirring until absorbed.
4. Halfway through, stir in chopped morels. Continue until rice is creamy.
5. While risotto finishes, sear seasoned scallops for 1.5-2 min per side.
6. Stir Parmesan into risotto. Serve immediately, topped with scallops and parsley.

Yields: 4 servings

For the Ragout & Polenta:

• 2 tbsp olive oil
• 1 lb mixed mushrooms, chopped
• 1 medium onion, 1 carrot, 1 celery stalk, finely chopped
• 1/2 cup dry red wine & 1.5 cups gf beef broth
• 1 cup gf yellow cornmeal & 4 cups gf broth

For the Beef:

• 4 beef tenderloin steaks (4-6 oz each)
• Salt and pepper

Instructions:

1. Ragout: Brown mushrooms; set aside. Sauté onion, carrot, celery. Add wine, reduce. Return mushrooms, add broth and simmer for 30-60 min.
2. Polenta: Bring broth to boil. Gradually whisk in cornmeal. Simmer, whisking often, until thick (20-30 min).
3. Beef: Season steaks. Sear in a hot skillet 3-5 min per side for medium-rare. Rest for 5-10 min.

Yields: 4 servings

Ingredients:

• 1.5 cups heavy cream & 0.5 cup whole milk
• 2-3 tsp finely ground dried Candy Cap mushrooms
• 4 oz high-quality dark chocolate (60-70% cacao), chopped
• 4 large egg yolks
• 1/4 cup granulated sugar
• Whipped cream and chocolate shavings for garnish

Instructions:

1. Preheat oven to 325°F (160°C). Prepare 4 ramekins for a water bath.
2. Heat cream, milk, and ground Candy Caps until simmering. Steep for 15-20 min.
3. Reheat cream mixture, then strain over chopped chocolate. Whisk until smooth.
4. In a separate bowl, whisk egg yolks and sugar until pale.
5. Gradually whisk hot chocolate-cream mixture into yolks.
6. Divide among ramekins and place in a water bath.
7. Bake 30-40 min until mostly set.
8. Cool, then refrigerate for at least 4 hours.