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Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by kutaho, May 2, 2009.
Fresh fiddle heads cooked up like creamed asparagus, with white truffle butter and blond morales.
Cedar planked Imperial cat with butter, garlic, fresh parmesan. and a little summer savory
Lobster mushrooms cubed and saute'd in garlic, butter, and red onion tossed in you're favorite red meat stew.
Oregon black truffles with florence fennel and a dash of nutmeg
Chantrells and morels fresh.
Most any bolete are far better if dehydrated and reconstituted.
Why do I have to buy a license to pick fungus?
You don't if you cut them in half, buyers won't buy a mushroom that's been split, and the forest cop will know that there for personnel use. At least in Or.
It's Morel season here, chanti's are late this year, screwy spring.
Ever try a queen bolete, there great fresh, also called a honey bolete.
Morels and Butter........... nothing easier or tastier. although, toast fried in bacon grease is pretty close
Or morels saute'd in the bacon grease.
(still thank we need a yummy smile)
Whatever you're eating add mushrooms! I had a bed year this year. My usual spot for morels has houses on the lot now so I had to look elsewhere. I got a whopping 12 mushrooms! Really bummed on this have to find a new place to hunt them.
what part of the country are you picking in?
Our season just past, morels should be coming up.