Mushrooms, the other supplement

[Sam Dunham]

http://www.themushroomdr.com/

[TradArcher]

Sam..... Sam... When I hear "that" word I start mouth watering, thinking about the sautaed onions and mushrooms I make, to accompany a good steak!.... Not a dadgum "supplement"! :)

Mushrooms.... washed to get the dirt off, then squired, lightly oiled with EVOO and placed directly on the grill.... OR.... sliced and placed in preheated pan with EVOO and some garlic salt/peppar and finally the previously mentioned onions... kept on med flame until all are well cooked and most of the water has been cooked off....... Now THAT'S what we're talkin about! :2cents: :)

Tom

[DanaC]

Lightly sautee sliced fresh mushrooms in butter, then add scrambled eggs for an awesome omelet. Add a bit of shredded jack cheese before folding if you like.

Dang, and here I was gonna skip breakfast...

[pondscum2]

only morels i have ever found were sauteed in butter, & eaten with chunks of wild turkey breast fried in the same skillet. better than the turkey!

[Larry Hatfield]

sounds like stevenson has evolved into a think tank for making money with obscure quasi-medical terms and voodoo powders. for those of you on the east side, it's a small town, (2000 census population 1200), best known for GRANNYS GEDUNK ICE CREAM SHOP featuring umpqua ice cream, yum yum.
i don't use mushroom powders but lately i've sort of became addicted to the king oyster mushrooms you can find in most asian markets. they are about 5-7 inches long and around an inch diameter. everything usable except a small hard spot on the bottom end.
anyone else eat them?

[Sam Dunham]

They are full of good stuff for ya!!eat em up, I am!:)

[TradArcher]

Dana, I like your recipe as well! Maybe a little thinly sliced sausage and fresh onions as well....Yummmmmmmm.

Tom

[Papabull]

Mushroom hunting has been a favorite activity of mine for a long time. Those who don't have the book "Mushrooms Demystified" by David Aurora don't know what they're missing. It's the finest book of it's kind and will open whole new worlds for you in adventures in mushroom hunting.

I've eaten many mushrooms I've picked - lots with help from that book in PRECISE identification. Many mushrooms simply don't have "lookalikes" that could be mistaken by anyone who isn't blind, deaf and devoid of the sense of smell and probably touch, as well.

Some that are great starters:

Oyster mushrooms
Morels
Chantarelles
puffballs (not my favorite, but unmistakable)
Shaggy manes
hedgehog mushrooms
Sulfur shelf (chicken of the woods)
Hen of the woods
beefsteak mushrooms
Several variations of the brown/orange lactarius volemus (milk mushroom)
King, queen, yellow and butter boletes
Any and all of the suillius (slippery jacks) that you might find tasty.

And, fairy ring mushrooms - marasmius oreades. These may be my favorite because they're plentiful on lawns and manicured areas all summer during wet periods. They grow in rings and semicircles with small groups occasionally being found by themselves, but mostly they're in larger rings. The smell is distinctive. The thin, woody stems are distinctive. The flowery look of the gills is distinctive. They leave plentiful white spore patterns, usually staining the grass beneath them white once they've matured. And they're superb for drying, frying, sauteing... pretty much any way you want to fix them. They'll dry so well that laying them out on newspaper is all you need to do and they'll just shrivel right up, easily reconstituted good as new whenever you want them.