The following recipes in The Deerholme Mushroom Cookbook by Bill Jones can easily be made without gluten and the top nine food allergens*.
*Only nine foods are responsible for about 90% of food allergies in the United States. They are: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. These recipes can easily be made without those top allergen ingredients.
The specific recipes below have been audited. It’s important you understand that your version (of the same recipe) may not follow Without Options guidelines.
Full recipes are found in the cookbook (they’re not mine to share), but you can borrow a copy from your local library or purchase your own here.
KEEP IN MIND: I’ve only audited the main recipes — author notes, variations, and serving suggestions may contain gluten & the top allergens.
You are responsible for sourcing safe ingredients. Check out my Food Label Guide to learn how.
Recipes with an asterisk * can also be made vegan.
MUSHROOM VEGETABLE STOCK pg 78*
BACON MUSHROOM STOCK pg 80
CHICKEN MUSHROOM STOCK pg 81
DUCK MUSHROOM STOCK pg 82
BEEF MUSHROOM STOCK pg 83
LAMB MUSHROOM STOCK pg 84
DEMI-GLACE pg 85
MUSHROOM HUMMUS pg 107*
PICKLED MUSHROOMS pg 108
CONSERVA OF PORCINI MUSHROOMS, CAPERS, AND LEMON pg 110*
TOMATO AND PINE MUSHROOM COMPOTE pg 113*
SAUTEED CHANTERELLES, CABBAGE, AND BACON pg 119
DUCK AND MUSHROOM RILLETTES pg 125
MUSHROOM DUCK CONFIT pg 132
WARM BACON, CHANTERELLE, AND POTATO SALAD pg 168
SHITAKE SUSHI RICE pg 174
CHANTERELLE BAKED BEANS pg 181
CURRIED MUSHROOM AND COCONUT BISQUE pg 191*
LAMB AND BROWN RICE SOUP WITH CHOPPED GREENS pg 192
TOMATO MUSHROOM SAUCE pg 222
BRAISED LEEKS IN MUSHROOM HERB SAUCE pg 226
HUNTER-STYLE CHICKEN AND CHANTERELLE SAUCE pg 229
SLOW COOKER BARBECUE PULLED PORK AND MUSHROOMS pg 238
WILD MUSHROOM PORCHETTA pg 239
ROAST LEG OF LAMB STUFFED WITH PINE MUSHROOMS pg 240
MUSHROOM AND GINGER TEA pg 262*
KOMBUCHA TEA pg 263*
REISHI TEA pg 264*
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
