Chanterelles, Chicken of the Woods, Oyster, Boletus, and a host of other savory edible mushrooms have been harvested this month (during rain breaks!) for a dazzling interim of great eating.

My yard held boletus and lots of warted or “gemmed” puffballs, but the local herd of turkeys ate every one of them before I could collect any. Seems their crops aren’t susceptible to poisonous mushrooms either, since they also “gobbled” down the several beautiful but deadly red Amanita muscaria.

If you’ve struck it rich with the wild treasures, or collected your trove from the supermarket produce counters, today’s column features some great dishes to do them justice. Enjoy!

Our illustration shows a savory appetizer; here’s how. Lightly toast or grill your choice of buttered French bread slices, baguettes, or naan (pictured) – spread with basil pesto: 1 cup packed basil leaves, ½ cup grated Parmesan, ¼ cup virgin olive oil, salt and pepper to taste; 2 cups of sautéed chopped mixed mushrooms; ½ cup crumbled blue (or Gorgonzola) cheese. Serve warm. Delicious!

Pasta w/Wild mushrooms

1 pint cut-up fresh mushrooms, chanterelles or buttons

2 tablespoons real butter

2 tablespoons flour

¼ cup rich red wine – Shiraz, Malbec or Chianti

1 cup real cream or half and half

Pepper and Nutmeg to taste

Pasta: Linguini, Angel hair, or penne are good choices

Crumbled dried rosemary

Melt butter in a saucepan over low heat, whisk in flour to make a roux and cook, whisking constantly, four minutes or till golden. Slowly whisk in cream and wine. Sauce should not be too thick, add extra cream/wine for proper consistency. Season with pepper and nutmeg, then stir in mushrooms, turn heat to low, cover loosely and cook (stirring occasionally). Meanwhile, bring a large pot of water to a boil, add pasta and cook to al dente. Drain pasta well, toss with the wild mushroom sauce, top with a sprinkle of rosemary and serve immediately with garlic toasts.

Here’s another dish swanky enough for company. This is my own recipe, and amounts are not listed because you need to prepare it for the number of diners. Rule of thumb: 3 each of scallops, mushrooms and artichoke bottoms per person.

Coquilles Valle

Med/small whole button mushrooms

Large Sea Scallops, cut in half

Artichoke bottoms

1 cup of good quality Alfredo sauce (Newman’s Own, etc.)

½ cup half-and-half or light cream

1 cup grated cheese (Parmesan, Romano or a mix)

1 finely chopped green onion w/top included (or tablespoon of chopped chives)

½ roasted red bell pepper slice, minced

Salt, pepper to taste

Set oven at 350 degrees. Combine Alfredo sauce, cream, grated cheese, onion, roasted pepper bits and salt. Butter a casserole dish and pour in a small amount of sauce to cover bottom. Arrange scallops, mushrooms and ‘choke hearts alternately, in layers if necessary. Sprinkle lightly with nutmeg. Pour remaining cream sauce over all and bake for 30 minutes or till tender and sauce is bubbly and beginning to brown. Serve with a green salad and warm garlic toasts.

Potato/’Shroom

‘Shepherd’s pie’

2 pounds potatoes, peeled, chopped

2 teaspoons butter

1 pound (1 pint) of mixed chopped mushrooms (buttons are traditional)

4 tablespoons EACH olive oil and butter (1/2 stick)

1 large garlic clove, finely chopped

1 fresh whole rosemary sprig, or dry, crumbled

½ cup low-salt vegetable broth*

¼ cup red wine

2 tablespoons half-and-half

Minced fresh parsley

Boil potatoes till tender in salted water; drain well, cover and set aside. Set oven to 350 degrees. Melt butter and olive oil in large heavy skillet over medium-high heat. Add garlic, rosemary and mushrooms. Saute 2 minutes, stirring, then add stock and boil till liquid is reduced by half. Add wine, reduce heat to simmer, and cook, stirring till liquid is down to 2 or 3 tablespoons. Stir in cream. Add salt and pepper to taste.

While mushrooms cook, mash potatoes with the 2 teaspoons of butter, whipping well (If too dry, add a little cream). Oil a baking dish and fill with the mushroom mixture. Top with the whipped potatoes and place in oven. Bake until juices bubble, about 15 minutes. Savory and satisfying! (I like to include a half-cup of tiny white onions with the mushroom mixture).

*You can of course use a mixture of chopped mushrooms as you prefer.

Tip: For an easy “gravy” – buy a packet of dry Western Family Brown Gravy Mix (it has no meat or chicken flavors to spoil the veggie/mushroom taste) and prepare according to instructions using ¾ cup half-and-half and ¼ cup wine for the liquid. Follow previous recipe instructions through sautéing the mushrooms, then remove them to a bowl with a spatula. Add dry mix, half and half, and wine, to skillet, stir till beginning to thicken and return mushrooms to sauce, cooking till liquid is reduced to about ½ cup before pouring mixture into the prepared baking dish. Add cream if sauce becomes too thick.

Please don’t take the chance on eating mushrooms you’re not familiar with. Educate yourself before enjoying nature’s gifts. Buy a good mushroom book and take it with you on every outing.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.