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 Wild Food Cooking
That might sound kind of high folutin, but stonewall's executive chef is cooking up something really good with stuff you can find in the woods. Well most of it, anyway. Dale Hawkins/Executive Chef Stonewall Resort says: "All these are mushrooms you can find in West Virginia, except this one, it's an Italian mushroom I got in Ohio. These are shitaki mushrooms and they are farm raised in French Creek, a little place called HIdden Acres farms. These are mushrooms that are in season right now." "I'm just going to take a variety of them and roughly cut them. "put in garlic in here, leaks and shallots because I like that onion flavor, this is a shallot, it's from the onion family. We're going to let that sweat a little bit." Who doesn't like to sautee their mushrooms...Boy what a treat. It's hard to let it sit without eating some, but you have to. Dale Hawkins/Executive Chef Stonewall Resort says: "The recipe I gave you called for some white wine. I say whatever kind of liquor you have laying around, use it. I like to sherry because it compliments the flavor of the mushrooms very nicely. Use about half a cup. Hit it with a little bit of salt. I have a little bit of pepper and a little bit of allspice I'm going to put with it. I'm going to use a little bit of thyme, but really whatever kind of herbs you have laying around. I like fresh herbs, but dried is fine. Get your filo dough ready, butter it up and add some bread crumbs. Dale Hawkins/Executive Chef Stonewall Resort says: "We're gonna spread it out and leave two inches at the top without any mushrooms." Add some goat cheese crumbled over the mushrooms, roll it up and bake it at 350 degrees for about 20 minutes. Then? "It's delicious!" Enjoy. For west virginia wildlife, i'm patrick mcmurtry, eyewitness news.
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