I live in a trailer so I don’t have a lot of good space for growing mushrooms, yet. Grew some shiitake in the bathroom tub. I always harvest early, so I did that, and then prepped and cooked.

Dry sauté after cleaning and tearing caps. Cool out liquid. Added frozen veggies because I didn’t have fresh. Add tofu and seasoning. Onion, ginger, garlic salt, etc. Soy sauce and then oil when dry. 

Always love a good shiitake. Bought the block from a WA local vendor who I will have to google but they were at the local fungi fest. Hoping to grow my own soon so that I can enjoy this or similar more often. 

<div class="md"><p>I live in a trailer so I don’t have a lot of good space for growing mushrooms, yet. Grew some shiitake in the bathroom tub. I always harvest early, so I did that, and then prepped and cooked.</p>

<p>Dry sauté after cleaning and tearing caps. Cool out liquid. Added frozen veggies because I didn’t have fresh. Add tofu and seasoning. Onion, ginger, garlic salt, etc. Soy sauce and then oil when dry. </p>

<p>Always love a good shiitake. Bought the block from a WA local vendor who I will have to google but they were at the local fungi fest. Hoping to grow my own soon so that I can enjoy this or similar more often. </p>
</div>

From the bathroom to the plate 

Two years ago this tree gave me an aborted rotted fruit. I've been driving by it and watching it since. It fruited a week or so ago. I've been looking forward to these eggs for a really long time.

<div class="md"><p>Two years ago this tree gave me an aborted rotted fruit. I&#39;ve been driving by it and watching it since. It fruited a week or so ago. I&#39;ve been looking forward to these eggs for a really long time.</p>
</div>

COTW and scrambled eggs served with roasted locally grown potatoes and carrots 

<div class="md"><p>Happy to answer any questions.</p>
</div>

Porcini, cauliflower, COTW, elm oysters and saffron milk cap gravy served over roasted porcini & potatoes and chicken provolone. Seasoned with Willamette River Allium vineale.

Mushroom medley on orzo with a dash of wild garlic

Fungi:
Laccaria amethystina 
Laccaria laccata
Russula ochroleuca
Calocera viscosa
Otidea onotica 
Pseudoclitocybe cyathiformis 
Imleria badia
Leccinum scabrum
Leccinum cyaneobasileucum 
Xerocomus ferrugineus
Amanita rubescens
Craterellus tubaeformis
Schizophyllum commune

<div class="md"><p>Mushroom medley on orzo with a dash of wild garlic</p>

<p>Fungi:
Laccaria amethystina 
Laccaria laccata
Russula ochroleuca
Calocera viscosa
Otidea onotica 
Pseudoclitocybe cyathiformis 
Imleria badia
Leccinum scabrum
Leccinum cyaneobasileucum 
Xerocomus ferrugineus
Amanita rubescens
Craterellus tubaeformis
Schizophyllum commune</p>
</div>

Wild mushroom medley on orzo

A local lady who heard I liked hedgehogs dropped off a whole 20-25 pounds for me and my coworkers to have. They are our local H.repandum species, whatever they call it nowadays. H.neorepandum, or H.washingtonianum, etc.

I just call them the big ones, because I also enjoy the little ones.

Figured I’d share a photo of some of the big fellas she dropped off and what I did with some this morning. Most of the rest were used in a big stir fry.

<div class="md"><p>A local lady who heard I liked hedgehogs dropped off a whole 20-25 pounds for me and my coworkers to have. They are our local H.repandum species, whatever they call it nowadays. H.neorepandum, or H.washingtonianum, etc.</p>

<p>I just call them the big ones, because I also enjoy the little ones.</p>

<p>Figured I’d share a photo of some of the big fellas she dropped off and what I did with some this morning. Most of the rest were used in a big stir fry.</p>
</div>

Free hedgehog toast with vegan sausage and shallot 

Pappardelle with oyster mushrooms


Milk caps (Lactarius subdulcis and quietus), Blusher (Amanita rubescens) 🍄‍🟫 , with Sea Purslane (Halimione portulacoides) and Sea aster (Aster tripolium), some Three cornered leek (Allium triquetrum), and a good dash of lactofermented wild garlic powder (Allium ursinum). Along with sun dried tomatoes and chickpeas 😊

<div class="md"><p>Milk caps (Lactarius subdulcis and quietus), Blusher (Amanita rubescens) 🍄‍🟫 , with Sea Purslane (Halimione portulacoides) and Sea aster (Aster tripolium), some Three cornered leek (Allium triquetrum), and a good dash of lactofermented wild garlic powder (Allium ursinum). Along with sun dried tomatoes and chickpeas 😊</p>
</div>

Mushroom and sea veg medley

Herby mushroom pasta with porcini, bay boletes, scarletina boletes and wood blewits

COW PIZZA 

Maybe one day I'll be making my own dumplings but I'm not quite there yet.

I diced the mushrooms and onion and put them in a little water with a few tsp of sesame oil. Added equal amounts soy and Worcestershire. I thought they might drown out the mushrooms but I guess not.

As for flavor, I see why matsutake go well with Asian cuisine. I don't know if I'd like them with roasted chicken and potatoes with paprika/celery salt/marjoram etc. 

<div class="md"><p>Maybe one day I&#39;ll be making my own dumplings but I&#39;m not quite there yet.</p>

<p>I diced the mushrooms and onion and put them in a little water with a few tsp of sesame oil. Added equal amounts soy and Worcestershire. I thought they might drown out the mushrooms but I guess not.</p>

<p>As for flavor, I see why matsutake go well with Asian cuisine. I don&#39;t know if I&#39;d like them with roasted chicken and potatoes with paprika/celery salt/marjoram etc. </p>
</div>

Porcini and matsutake with wild leeks and locally grown onions, served over rice with dumplings and tempura shrimp.

Plus torched provolone, bell pepper, onion, arugula, green onion, and a horseradish mustard aioli.

<div class="md"><p>Plus torched provolone, bell pepper, onion, arugula, green onion, and a horseradish mustard aioli.</p>
</div>

Steak sandwich with wild maitake and lions mane

Anything I’ve looked up online shows peeling the skin off because apparently it can cause gastrointestinal issues. seems like a PIA.  curious what this mushroom tastes like.

<div class="md"><p>Anything I’ve looked up online shows peeling the skin off because apparently it can cause gastrointestinal issues. seems like a PIA.  curious what this mushroom tastes like.</p>
</div>

does anybody know a recipe for slippery jacks that doesn’t  involve peeling the top skin off?

Wild Dungeness crab and shrimp alfredo with homemade lion's mane. Topped with salted and fried Zeller's boletes.

Horn of Plenty, woodland to plate in a few hours! 

Stump puffball and oyster stir fry

One of my top pizza combos for sure. Other toppings are feta and red onion with a marinara sauce and homemade herb crust.

<div class="md"><p>One of my top pizza combos for sure. Other toppings are feta and red onion with a marinara sauce and homemade herb crust.</p>
</div>

Oyster mushroom pizza

Chanterelle Tart Tatin

9-10 peeled raw matsutakes, onion, garlic, mixed peppers, cilantro, lime juice, olive oil, salt, pepper

<div class="md"><p>9-10 peeled raw matsutakes, onion, garlic, mixed peppers, cilantro, lime juice, olive oil, salt, pepper</p>
</div>

Matsutake Salsa

Soup stock base premix added chicken stock, pheasant back, carrots, celery, and acorn squash. Cooked in a cast iron Dutch oven. Featured in the third image is Paw Paw fruit harvested for dessert! 

<div class="md"><p>Soup stock base premix added chicken stock, pheasant back, carrots, celery, and acorn squash. Cooked in a cast iron Dutch oven. Featured in the third image is Paw Paw fruit harvested for dessert! </p>
</div>

Pheasant Back & Veggie Soup

(With some slimy spike cap thrown in for good measure)

<div class="md"><p>(With some slimy spike cap thrown in for good measure)</p>
</div>

Shaggy mane and sheathed woodtuft sandwiches!

Everything we made with the CoW found in our backyard 

Fry the onions (or leeks) with the lobster mushrooms along with some olive oil and salt.

Add finely cut chicken. Add white sauce. Add scallops and fish or crab. Heat for a little then reduce. Serve over pasta.

<div class="md"><p>Fry the onions (or leeks) with the lobster mushrooms along with some olive oil and salt.</p>

<p>Add finely cut chicken. Add white sauce. Add scallops and fish or crab. Heat for a little then reduce. Serve over pasta.</p>
</div>

Lobster mushrooms, leeks, chicken, scallops and fish in a white sauce.

Fistulina, onion, hairy leek, & tomato pasta with sea truffle and lava salt

This was my absolute favourite find ever from last year!
Fistulina hepatica, known as beefsteak - though given this monster I’m calling it beef tongue 😂 

I par cooked and froze it, and finally got it out this week. It has a citrusy sour taste, so I balanced that with sweet sundried tomato, red onion, and rosemary. Deglazed with some red wine, and finished with some hairy leek (a rarer sibling of three cornered leek), sea truffle, and Icelandic lava salt - plus my usual lactofermented wild garlic powder. It was quite lovely!

<div class="md"><p>Fistulina, onion, hairy leek, &amp; tomato pasta with sea truffle and lava salt</p>

<p>This was my absolute favourite find ever from last year!
Fistulina hepatica, known as beefsteak - though given this monster I’m calling it beef tongue 😂 </p>

<p>I par cooked and froze it, and finally got it out this week. It has a citrusy sour taste, so I balanced that with sweet sundried tomato, red onion, and rosemary. Deglazed with some red wine, and finished with some hairy leek (a rarer sibling of three cornered leek), sea truffle, and Icelandic lava salt - plus my usual lactofermented wild garlic powder. It was quite lovely!</p>
</div>

Fistulina hepatica, onion, hairy leek, & tomato pasta with sea truffle and lava salt

Lions mane, kimchi stir-fry with one sliced cucumber for breakfast.

My favorite meal and my favorite way to use the leftover steak. Serve over roasted garlic mash

<div class="md"><p>My favorite meal and my favorite way to use the leftover steak. Serve over roasted garlic mash</p>
</div>

Leftovers for lunch

Chanterelle and lobster Chanterelle with a side of steak.

Using up some frozen winter chants (Craterellus tubaeformis), sautéed these with a lot of onion, three cornered and hairy leek, bacon, sun dried tomato, and gnocchi. This was, insanely tasty. And now I’m sad I don’t have more winter chants (yet!)

<div class="md"><p>Using up some frozen winter chants (Craterellus tubaeformis), sautéed these with a lot of onion, three cornered and hairy leek, bacon, sun dried tomato, and gnocchi. This was, insanely tasty. And now I’m sad I don’t have more winter chants (yet!)</p>
</div>

Winter chanterelle and wild leek gnocchi

Oyster mushroom stew 

Resinous polypore! 

<div class="md"><p>How do you cook yours? Favorite recipes?</p>
</div>

I’m found the motherlode of lions mane. About five pounds. 

For any meals and recipes involving mushrooms, gourmet or otherwise.

<div class="md"><p>For any meals and recipes involving mushrooms, gourmet or otherwise.</p>
</div>