A good elephant ear mushroom recipe is wild mushroom soup that calls for coconut milk, chicken broth, elephant ear mushrooms, onions and garlic. Another good recipe, mushroom-and-brie petite elephant ears, calls for shitake mushrooms, frozen puff pastry and Brie.
To make wild mushroom soup, cook 1/2 to 1 pound of cleaned and chopped elephant ear or oyster mushrooms, 1 teaspoon of minced garlic and 1 chopped small onion in 2 tablespoons of extra-virgin olive oil or coconut oil. After the ingredients are sauted, add 3 cups of chicken broth, and bring the mixture to a simmer for five minutes. Allow the mushroom and broth mixture to cool before blending it into a creamy consistency using an immersion blender or food processor.
Return the mushroom sauce to the pot, and stir in 1 can of full-fat coconut milk. Heat the soup to the desired temperature, and season it with salt and pepper to taste before serving.
To make mushroom-and-brie petite elephant ears, cook 1 1/3 cups of mushrooms in 1 tablespoon of butter until the mushrooms are tender. Meanwhile, roll out 1 packaged of thawed puff pastry dough, and brush it with 1/4 cup minus 1 tablespoon of melted butter mixed with 1/2 teaspoon of salt. Spread the mushroom mixture on the pastry sheets, and roll them up. Cut out 1/3-inch-thick slices from the rolls, and place them on a baking sheet.
After brushing a mixture of 1 egg yolk and 1 tablespoon of water over the top of the pastry slices, cook them at 375 degrees F for 10 minutes. Add a cube of Brie to the top of each pastry, and cook them for another three minutes before serving.