The Steampunk Empire
The Crossroads of the Aether
A forum for mushroom enthusiasts to discuss, blog, post photos, and appreciate all things fungi.
Latest Activity: Jun 28
Started by Baldur Makepeace Bear. Last reply by Gwynnevier Westinghouse Jan 14, 2012.
Before we lose recipes amid the expanding pages of chat I recommend this central location for them.I will begin with one I just typed out fot the 'Victorian Dining' discussion.BMBContinue
Were you all aware that when a mushroom is referred to as "wild," the term should not be taken too literally. Culinarily speaking, wild frequently refers to the earthy flavor of a mushroom, not its origin. Today, wild varities are commercially grown, so the more accurate, albeit cumbersome, term is "cultivated exotics."
Was the desired effect achieved, Mr. H? I imagine the hot-and-spicy Cheez-its would provide the greated benefit; somewhat like a bloody Mary w/Tobasco, no?
When we are not in the air I do enjoy a bit of cooking. I've found that an oven gives you a better all around browning on these than the top of the number three propeller manifold. Still, engine top cooking has it's joys.
Portobello Pizza! Quick and easy.
Photographs can be quite misleading and in the case where misidentification might be deadly one should exercise extreme caution.
From this vantage point and disregarding the fact that their growth is on rotting wood I could venture that there are in the boletus family, but I can not believe that to be true.
I suspect the undersides are gilled and not equipped with the requisite spongy matter that indicates boleti.
Whatever you do, do not eat fungus that you cannot positively identifty.
My goodness, Mr. H, they are beautiful! Such a lovely, naturally-occuring arrangement; I hope it still exists. As I am not near my mycology dictionary, unfortunately I am unable to identify which type they are. Can anyone else?
Dear Madame Westinghouse E.E.A, forgive me for this rashness but am I copying your recipe and posting it on the new 'Recipes of the Fungal Variety' Discussion Forum. This well give us a central recipe depository.
As previously mentioned: a recipe for 6 servings of Mushroom Paprikash . . .
1 lb. mushrooms
1t fresh lemon juice
2T minced onion
1 1/2 t paprika
a dash cayenne
1/3 C sour cream
Wash and slice mushrooms; saute in butter and lemon juice until tender; combine next 5 ingredients and add; stir and cook 1 minute; add sour cream. Heat, but do not boil.
I chose criminis, as opposed to good-old white buttons, for their firmness. Portabellos, with their meaty taste and texture, looked quite appealing, however they create such a dark, mirky liquid whenever I use them that I opted out. Suggestions?
I pray, Count Logsdon, you will share your traditional Southern recipe with us?
What a pleasure to see you Capt. Blackwell, Dr. Turner, Prof. Savage, and, of course, Marchioness Harrington! Fine greetings, to new members all. I apologize for my lateness in welcoming you all.
And to you, Myster G, I laugh aloud at your cheeky comment. A sense of humor is such a treasure ;)
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