They’re so yum. And before you say it, beanis is good too 
Comrades, what is some of your favourite mushroom/mushroom centric recipes/dishes?
I found like a kilogram of chanterelles a couple of days ago. They are great in a fried rice type of dish, they add a nice earthiness
I have a chanterelle spot I visit multiple times every year, this year I got there maybe a week late for the summer flush and there were more than I’ve ever seen, but they were too far gone to eat. I was so disappointed.
‘scallops’ from king mushrooms might be my favorite
Chicken/hen of the woods ‘pulled pork’ tacos are excellent (oyster mushrooms also work)
Lion’s mane ‘crab cakes’
Combined with Beanis for blackbean and mushroom burgers
Also just, in soup. Minestrone is a classic, but I’ve been liking as a side some miso soup with just a bit of diced button mushrooms and seaweed
Yes
Sometimes when I am cooking mushrooms I look at them and go: what the hell like what even is that
Chitin. Like bugs.
Me: Wait, are you an animal or a plant?
Mushrooms:
That’s crazy yo
Which is why you can’t overcook mushrooms
Mushrooms taste like FEET
WRONG
so feet dont taste that bad then
FEET! FEET! FEET!
Broiled portobello sandwiches are a great, quick meal. Cut the stem bit off, brush with olive oil, salt, pepper, garlic powder. Broil each side for 4-5 minutes (cap side up first), you can throw some mozzarella on for the last minute. Spread some pesto on the buns of your choice, put the portobello on and top to taste.
Gawsh I love portobello
We have /c/mycology which would love to see more activity
I like to boil them in hot water for ten minutes and then strain out the mushrooms.
Make tea or hot chocolate with the hot water and then lay on my floor for a few hours staring at the ceiling and talking to myself.
Outside of that, pan fried works well with most mushrooms and in most dishes. Just don’t overcrowd the pan and learn to dry fry some species (lions mane for instance).
It’s a bit complicated, but Lion’s Mane po boys are yummy. Lion’s Mane risotto is also excellent.
Most other mushrooms you can substitute for beef (shiitake and buttons) or chicken (chick of the woods).
They all are excellent with eggs too!
:mycelium: “Your network is your net worth”
The mycelium is the actual organism. Mushrooms are just its penis[es].
Risotto for sure. Also soup and just sauteed mushrooms with whatever. Mushroom salad and pickled mushrooms too. Can’t forget pies and pasties either. I also dry them and use them in tomato sauces, bean patties and all over because we pick a lot of wild shrooms every autumn.
My mushroom appreciation post.
I mean just look at them!
And talk about abundance. This is all porcini.
So many colours!
One of my absolute favourites.
And what about these tiny tasty guys hiding in plain sight.
I was about to post the same! I love mushroom risotto
It is so delicious, just made some yesterday from trumpet of the dead mushrooms.
We shroomin today, comrades?
It will be maitake season soon, last year I harvested 12 lbs of them from my usual spot. Made a gallon of cream of mushroom soup and dehydrated the rest.
It’s been years since I found a good flush of chicken of the woods, which is my favorite. IMO it’s the best meat substitute out there, if you cook it properly the texture is indiscernable from chicken breast and there really isn’t much mushroom flavor.
I posted about how to propagate our fungal friends a little while ago in a thread about building soil with woodchips.
make mushroom slurry to jumpstart decay and soil building. Collect whatever random mushrooms you can find. Wear gloves if mushrooms in the area can be poisonous to touch. Collect buckets of rainwater/pond water/no chlorinated water (or leave chlorinated water outside for a couple days, or boil/carbon filter water treated with chloramine). Blend mushrooms with rainwater into a grey/brown slurry, dilute into larger buckets, pour mixture over woodchip beds, especially in shady/wetter spots that mushrooms like. Mushrooms that grow wild will take without any fussing about. When they do, keep propagating them elsewhere.
the murican way, battered and deep fried
