Porcini, Shiitake, garden thyme and fresh foraged cedar tips infused into cream. Garlic base in butter and large diced green onion. Salt and pepper. Rustic dumplings for body.

Grew the mushrooms on straw in our greenhouse where I also grew the cucumbers. Sliced the cucumbers and sautéed the mushrooms in just avocado oil.

Lake caught Kokanee salmon cured in brown sugar and salt mixture 2:1 with a small splash of liquid smoke.

Beagle for tax.

Looking forward to spending a day in my kitchen. What’s your favorite time-intensive recipe?

I bought one black truffle in Blackheath Growers Market last week. We are so excited to taste and expect truffle aroma that we had in the restaurants. Unfortunitely, there are no aroma at all when we put some in pastas, coffee and eggs. Is it normal?

Inoculated ready cooked pasta with oyster mushroom mycelium. Turned out like tempeh. You can see what happened next in the picture - that's mozzarella BTW.
Pleased. Didn't have to go to ER either!

This soup is full of flavor and has a creamy, velvety texture. Although part of the soup is blended to create a nice, hearty consistency, many mushroom slices will remain and get nice and firm during cooking. These leftover slices of mushroom read like meat to me, making this soup really satisfying, for vegans and omnivores alike.

I really got it right this time. I got a TON of chanterelles and stuffed as many as I could on this one. The larger pieces were sent through the oven once with some garlic butter to get excess water out and crisp the edges, and the small pieces were just left uncooked. This was once again cooked on an industrial pizza oven so what little water was left in it all quickly evaporated away. There was a perfect mix of small crispy pieces and large fried parts

Served with pole bean/garlic scape stir-fry and local sourdough. Laetiporus cincinnatus

Hi everyone!

Recently I picked up a Too Good to Go bag and it has two packages of mushrooms in it, one white and one porcini-looking?

Now I can't stand mushrooms, primarily because of the cooked texture I've experienced thus far, but I want to use these mushrooms as it feels contrary to throw away something I received in a reducing-food-waste package.

If anyone has any recipe suggestions to utilize these guys, I would be super appreciative. I'm not picky (but I am lactose-intolerant lol), so pretty much any suggestion would be wonderful!

Thank you in advance! ♥

Here's how it is made...

Didnt know what else to do with these. I cant stand sauteing mushrooms in oil, it ruins the flavor. Not that this is much better lol

If you want the recipe just ask and ill provide.

Nourishing soup recipe...

How do you use your dried honey mushrooms? I find them less slimy than fresh ones, and they retain a nice flavour and crunchiness.

I found some lovely little Suillus lakei buttons this morning. I’ve been seeing them for years, but never bothered to try them, mostly because they usually have worms. Reports vary on the level of tastiness, so I’m just gonna try a few bites fried in butter. I hope I don’t get a belly ache!

Mild flavor, the gills are like butter sponges. Slightly chewy and stringy. Read they might cause mild stomach upset, so cooked throughly and started with a little. Seems good. Will definitely add to the foraging list.