Mushroom Color Palette-090 (Premo)
Includes 4 Premo Sculpey Color Recipes: — Golden Mushroom — Spice — Dried Basil — Mushroom Soup.
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** This post is an introduction to one of our paid color palettes.
I know for most of us here, Spring is just around the corner. But since we always should be planning ahead, today I am showing a lovely warm, Summer Palette… inspired by a forest mushroom photo that Doug snapped last year.
And since Mushrooms always make me hungry, I named the colors in this palette with foodie type names. You should know, however, that I never eat mushrooms found outdoors. There are just too many poisonous varieties to have to watch out for… so I have always stuck with the ones in the produce section at my local grocer. I prefer to stay alive so that I can be free to mix more color recipes! LOL
Golden Mushroom is the warm mustard color so dominant in this tiny little fungi. Spice is the rich russet red blushing the cheeks of this mushroom cap. Dried Basil is the dusty herb green, found in the colors of the surrounding dried grasses. And Mushroom Soup is the earthy gray brown so typical of a creamy bowl of Mushroom Soup, but was also highlighted in the colors of the field grasses.
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Thanks so much, Cindy, for all the hard work you do creating these palettes. And thanks for the beautiful and inspirational photo, Doug!
Phaedrakat
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I love the recipe cards and how you set them up to print and make your own set, very good idea.
Sandra M
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I just started to work on the color palettes last month. Now, that I watched the color mixing tute here is another suggestion that I do that may help everyone out. Because I was working on doing so many at one time, I needed to make things go a little faster. So, I bought a little jewelry finding box that has 50 tiny little snap boxes and two larger boxes (it came with a tiny spoon and tweezers) and is only 10" x 7 1/4 ” and 2 " deep. (Of course, you can find it at Michaels!) This is great to hold your jewelry findings but it works super holding a small piece of pure color clay! I labeled each one and placed a small conditioned piece rolled out to the thickest setting on the pasta machine. This way all I have to do is pull out the “pure” colors I need for the recipe I’m making. Since they are already the same size I just cut out the sections I need and mix them together! I use a very tiny cutter. It can be a challenge to make a 1/16" but it can be done and I hardly have any left over. I will have just enough to make my chip. Also, I print all my cards, in the particular palette, on one sheet of paper with the palette photo at the top. I put them all in a 3 ring binder in a protective sheet in case the chip, if one falls off, I won’t lose it. I file them by volume number with the A series one side and B-series on the other side. This saves me time I don’t have to cut them out, they are together by palette, and you can flip through them and rearrange them how ever you like. So, far I love it and I’m almost caught up! Plus, I love leafing through them. I just admire the beautiful colors Cindy has dreamed up for us! I’ll post a photo on Cindy’s Polymer Clay Facebook Page so you can see what I’ve done. Maybe it will work for you, too!
Catalina L
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What a gorgeous color palette, Cindy! Thanks so much…these colors are perfect for a project I’ve just been asked to do. I haven’t made them up yet, but I’m guessing I won’t have to tweak them much to come close to the customer’s requested colors. Once again, Cindy, you’ve created some beautiful, yummy shades (inspired by a cool photo, Doug!)
I had something funny happen to me — I was asked to teach a polymer clay class. Yep, a regular, paid gig! It’s funny because I’d never even contemplated it. (The owner knows me from her shop, but only recently saw my PC beads…she loved ’em, and asked me how I made them. I began to explain the process — don’t worry Cindy, I wasn’t teaching one of your techniques! — Then I realized she was testing my teaching skills…at least, seeing how well I got the “how-to” to come across.) Her offer really caught me off-guard, though. It’s also funny because I asked Elizabeth K. about the classes she teaches…not long ago. I was merely curious — what a coincidence! Anyway, while I could certainly use some extra income, I had to say “no” because my back/health is not “predictable” enough to set a course schedule by. I’m pretty bummed-out about it! Still, it was flattering, and I’m very thankful to Cindy (& the talented people at this blog) who have all contributed in various ways to helping me become a better clayer. Cindy’s videos & posts, along with tips/tricks/inspiration from the members — it all helps! Hope you are all enjoying success, & having a ball with your clay.
(And soup recipes, too — yum!) ~Kat
@Phaedrakat: Wow Gianna ! What a great compliment – to teach a class. Now that would make MY day- LOL. Hope everything is goin well with you, hugs (lightly)……..
thanks for sharing…..this sounds fantastic. Need to get some sherrry.
Oh yeah, if anyone needs metric conversions or similar, let me know. The cup is 250ml/8oz, tsp is 5ml and tbsp is 15ml. I’m sure I remember something about a particular measurement being different in the US or Australia to the one we use here, so I thought I’d make sure we’re talking the same “language”! ;)
@Silverleaf: Thank you very much, Silverleaf! :)
(And you were probably thinking of tablespoons, which are 20mL in Australia rather than 15mL just about everywhere else. Although I always “interpret” recipes rather than following them exactly anyway! LOL)
@Jeanne C.: No problem, I love sharing recipes!
@Sue F: That sounds like it. I knew there was something. I’m the same, unless it’s something like a bread or pastry recipe where everything needs to be exact I tend to go with a “that looks/tastes about right” approach. I’m a taster as well, and I’m usually pretty good at “fixing” a dish if it doesn’t quite turn out how I wanted. It’s another one of those science-art crossovers I think. I LOVE cooking (and eating of course)!
Okay, here’s the recipe… let me know what you think. :)
Wild Mushroom Soup (serves 6-8)
1oz dried wild mushrooms (e.g. morels or porcini)
6 1/4 cups chicken or vegetable stock
2 tbsp butter
2 onions, coarsely chopped
2 garlic cloves, chopped
2lb fresh mushrooms (I used as many different kinds as I could find)
1/2 tsp dried or 1 tsp fresh thyme
1/4 tsp freshly grated nutmeg
2-3 tbsp plain flour (I think you guys call that all purpose flour but I can’t remember – it’s the sort you’d make ordinary pastry with)
1/2 cup Madeira or dry sherry
1/2 cup creme fraiche or sour cream, plus extra to garnish
salt and freshly ground black pepper
snipped chives to garnish
1 ) Rinse dried mushrooms. Place in pan with 1 cup of the stock and slowly bring to the boil. Remove from heat and set aside for 30 minutes.
2) In a large saucepan, melt butter over medium heat and cook onions for 5-7 mins, until soft and starting to colour.
3) Add garlic and fresh mushrooms and cook until soft, 4-5 minutes. Add flour, seasoning, thyme and nutmeg. Cook, stirring, for 3 minutes, until blended.
4) Add Madeira/sherry, remaining stock, rehydrated mushrooms and liquid. Cover and cook over a medium head for 30-40 mins, until mushrooms are very tender.
5) Process soup in batches in blender or food processor, and pass through a sieve (pushing all the pureé through). Reheat if necessary, and stir in creme fraiche or sour cream. Serve with a swirl of extra cream (if using) and a sprinkle of chives.
I didn’t try to freeze any, but I’d guess it would freeze fine if you did it before you put the cream in. It also tasted just as good warmed up the next day.
Hope you like it!
@Silverleaf: This sounds delicious :) Thanks for sharing this with us. XXX
@Silverleaf: Mmmmm! That sounds delicious!
@Silverleaf: Yummy -this reads so GOOD ! Thanks, can;t wait to make it……….
@Silverleaf: Yummm! That sounds delicious Anna! Now to see if I can get my son to eat mushrooms… he is not a big fan. The rest of us in the family are though, so it sounds like he may just be out of luck! Thanks for sharing with us your culinary expertise. Nice tie in with the polymer clay recipe too… Very clever! ;-)
@Silverleaf: This sounds absolutely delicious! I will be trying this out for sure. I am a lover of mushrooms, so thank you very much!
@Silverleaf: We love mushrooms here but I don’t have a recipe for a soup.
Would love to have it.
Cool palette Cindy, I like the natural colours. I’m reminded of your mushroom tute!
I remember my dad taking me out early in the morning a few times when I was a kid, to look for mushrooms in the fields. We just picked the ordinary field mushrooms – I guess he was confident in his identification skills!
Can’t say I particularly care for them, but a couple of years ago when I was catering for my choir’s formal meal I made a big batch of soup with all kinds of mushrooms from the supermarket, plus dried porcini mushrooms. I got the recipe from a book and it was SO good that even I loved it. I’m happy to provide the recipe if anyone wants to try it!
@Silverleaf: OHHHHHHHHH! I would love your recipe. We love mushroom soup -but I don’t have a good recipe. Thanks.
@Silverleaf: I’d like it too, Silverleaf! (Major foodie here… :D)
@Silverleaf: Please post the recipe!! :)~
@Silverleaf:Add my request for the soup recipe!
Yum,yum -what an edible palette ! These are so subtle -that equals nice. I will definitely make these up into something -what? -hmmmm
These are beautiful shades. Love them all.
Love these colors, Cindy. When I was into photography yearsssss ago I loved finding mushrooms in the wild. So many colors and shapes but like you I didn’t pick them, toooo dangerous, buy mine in the market also. Looking forward to these recipes.
@Catalina, love your way of cataloging the recipes.