https://ecency.com/hive-151327/@theworldaroundme/drunken-wood-ears-pimped-up

<div class="md"><p><a href="https://ecency.com/hive-151327/@theworldaroundme/drunken-wood-ears-pimped-up">https://ecency.com/hive-151327/@theworldaroundme/drunken-wood-ears-pimped-up</a></p>
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Drunken Wood Ears: Smothered in chocolate, soaked in wine and filled with brandy! Sharing these delightful tips and recipe.

Wild Mushroom Calzones: Cheesy, Garlicky, with Creamy Ricotta Filling – A Warm, Savoury Treat

<div class="md"><p>chanterelle stuffed pork loin and jowl</p>
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chanterelle stuffed pork

Tom Yum Goong with gulf shrimp, green tomatoes, and cauliflower mushrooms 

Used a white cheddar and did a Parmesan crust.  Outside was slightly over cooked, but still turned out great

<div class="md"><p>Used a white cheddar and did a Parmesan crust.  Outside was slightly over cooked, but still turned out great</p>
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Cheesy Chanterelle and Winter Squash Sandwich with Candied Jalapeños 

Bolognese with cauliflower mushrooms

My wonderful friends brought Western Matsutakes they found and we made dinner.  Mastutake, miso, ginger, lime, coconut milk base. Prawns, and soft-boiled egg. Toppings. 

<div class="md"><p>My wonderful friends brought Western Matsutakes they found and we made dinner.  Mastutake, miso, ginger, lime, coconut milk base. Prawns, and soft-boiled egg. Toppings. </p>
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Western Matsutake Miso

<div class="md"><p>Found in Iowa</p>
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From decompose to dinner!

Found these two outside my home today, a little late in the season but surprisingly fresh. Just confirmed I won’t be working tomorrow so decided to whip up a quick Matsutake meal. 

Cleaned and prepped. Dry sauté, add tofu and simmer, then add some soy sauce. Add onion and seasoning. Sesame oil to finish. Served over jasmine rice with a tiny bit of Panda Express sauce.

Ignore the small pot and cutting board and messy kitchen.

<div class="md"><p>Found these two outside my home today, a little late in the season but surprisingly fresh. Just confirmed I won’t be working tomorrow so decided to whip up a quick Matsutake meal. </p>

<p>Cleaned and prepped. Dry sauté, add tofu and simmer, then add some soy sauce. Add onion and seasoning. Sesame oil to finish. Served over jasmine rice with a tiny bit of Panda Express sauce.</p>

<p>Ignore the small pot and cutting board and messy kitchen.</p>
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Western Matsutake mash up

Mushroom stuffed baked potatoes with wood blewits, porcini and matsutake.

Small auxiliary pizza with no mushrooms on it for my son, 5, who doesn't like mushrooms (yet).

<div class="md"><p>Small auxiliary pizza with no mushrooms on it for my son, 5, who doesn&#39;t like mushrooms (yet).</p>
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Three-mushroom pizza: ceps, bay bolete and horse mushrooms.

Brown Butter Sage chanterelle Sauce with Winter Squash Gnocchi and Roasted Walnuts

<div class="md"><p>found shrimpies for the first time!</p>
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shrimp of the woods Fra Diavolo

Roasted porcini, pancetta, and a Mt Tam cheese sauce

<div class="md"><p>Roasted porcini, pancetta, and a Mt Tam cheese sauce</p>
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Porcini Pasta

Steak with Porcini Butter and Roasted Chanterelles 

Matsutake Rice

<div class="md"></div>

Creamy Tarragon Chanterelle Sauce Pasta with Chervil

I followed Forager Chef's recipe for chanterelle soup but instead used horse mushrooms and shaggy parasol stems. Pickled chanterelles on top in this pic, but they didn't really pair well. This afternoon I put honey mushroom caps on top, and I think I've had mushroom overload lol but soup was a great eay to make use of stems ththat otherwise are a little tough.

<div class="md"><p>I followed Forager Chef&#39;s recipe for chanterelle soup but instead used horse mushrooms and shaggy parasol stems. Pickled chanterelles on top in this pic, but they didn&#39;t really pair well. This afternoon I put honey mushroom caps on top, and I think I&#39;ve had mushroom overload lol but soup was a great eay to make use of stems ththat otherwise are a little tough.</p>
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Cream of mushroom soup

Nashville hot chicken of the woods from street shrooms. 

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

<div class="md"><p>Happy to answer any questions.</p>
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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>
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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>
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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>
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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>
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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>
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Steak sandwich with wild maitake and lions mane

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>
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