April 5     Shitaki Mushroom Clinic

9am - noon (or when finished)

Advance Registration is required    

Conducted by: Illinois Walnut Council
Sponsored: Wildlife Prairie State Park

Learn to inoculate logs and grow shitake mushrooms in this hands-on workshop.

For more information or to register contact:

John Katzke 309.688.1536

Class and 1st log:   $20.00

Additional log:        $15.00

Shiitake and Brie Pizzas

1 package (3 ½ ounces) Shiitake Mushrooms
2 tablespoons butter or margarine
1/4 teaspoon crushed garlic
4 (6 to 7-inch) flour tortillas
4 ounces Brie cheese, thinly sliced (about 1 cup)
1 cup diced fresh plum tomatoes
1/3 cup thinly sliced scallions (green onions)

Preheat oven to 350 F. Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); thinly slice caps; set aside. In a small saucepan melt butter. Add garlic; cook and stir for 30 seconds; set aside. Place tortillas in a single layer on a baking sheet. Cover with Brie. Scatter tomatoes and reserved mushrooms over cheese, sprinkle with scallions. Drizzle with reserved garlic butter. Bake until cheese melts and mushrooms are tender, about 10 minutes. Cut each pizza into 4 wedges, if desired.

Serves 4