View allAll Photos Tagged ButtonMushroom
I miss the king oyster mushrooms that have been randomly absent from the supermarkets' shelves. Today I have decided to replace it with fresh button mushrooms in this dish instead.
George B. Parker Woodland, Coventry, RI
Season: May
Habitat: on ground in moss and rocks, deciduous forest
Size: 3/4 inch wide
www.flickr.com/photos/mycophagia/4646217788/in/set-721576... ( www.flickr.com/photos/mycophagia/4646217788/in/set-721576... )
Cap: convex to bell-shaped
Gills: salmon
www.flickr.com/photos/mycophagia/4646220034/in/set-721576... ( www.flickr.com/photos/mycophagia/4646220034/in/set-721576... )
Smell: unknown
One mushroom's gills were positioned over the top of the other's cap, leaving the brown spores there, a natural "spore print".
found in Nickerson State Park, MA
Previously I mislabeled this as Hated Amanita (Amanita spreta)
hard to tell which, since still young
Fort Nature Refuge, North Smithfield, RI
This mushroom looks like it belongs in a Walt Disney movie.
It is similar to the first iodes that I found, since it is purple and slimy.
However this one is bulbous.
Size: cap 1"-2" stalk 2"-3"
Habitat: under deciduous trees in low woods by water
Season: August- September
slime color inside the grey kind is unknown.
Wolf's Milk is found in a variety of colors.
en.wikipedia.org/wiki/Wolf's_milk ( en.wikipedia.org/wiki/Wolf's_milk )
'Carbon balls/King Alfred's Cakes (Daldinia concentrica)' was not correct label.
Fried some leftover mushrooms with salt & msg on high heat in a bit of peanut oil. When brown I added some raw butter (leftover from our holiday in France) and some chopped garlic. Just before serving add a 1/2t sherry vinegar, leftover cilantro and lots of freshly ground pepper.
Tasted delicious! I think it was the butter.
I say this was mislabeled as the Painted Bolete (Suillus spraguei)
edible. fruits under conifers-esp. white pine.
Found in Nickerson State Park, MA.
from the menu: Fresh button mushrooms sauteed in garlic butter and served in a creamy spinach Alfredo sauce. Sprinkled with Regato cheese and served with toasted garlic ciabatta
Food fusion, east meets west, Rika's plate: Rika just pan-fried the sirloin beef to medium well and sliced them. She did not use pickled pork or bacon in this dish and instead of burgundy wine she used Port to cook the onions and button mushrooms. The onions turned out to be really sweet! For the rice, she just cooked it with garlic, turmeric and salt. Thumbs up for this meal! And wouldn't mind to eat it again the next day :) - Jenny
Interested in beef Bourguignonne? Here's a recipe from the www:
Boeuf a la Bourguignonne
Ingredients:
1 ½ kg / 3 lbs braising or top round beef
salt and pepper
500ml / 2 cups red Burgundy wine
250g / 8oz. bacon or salt pork
12 tiny onions
garlic
60 ml / ¼ cup hot water
50g/2 oz butter
3 tablespoons flour
2 carrots
300g / 2oz mushrooms
Cut the beef into small chunks and brown it quickly in small amount of bacon fat. Pour off the excess fat and replace it with the hot water. Salt lightly, pepper, cover tightly and let it simmer.
Prepare the sauce by melting the butter, adding the flour and stirring constantly until golden yellow. Then add the wine, a little at a time, and let stand on a low flame for 45 minutes.
Pour the sauce over the beef and simmer gently for 3 ½ hours. Cut the salt porn in little cubes, brown it in butter, add the onions, carrots and garlic and let simmer for 1 ½ hours.
Add to the meat one hour before serving and add the mushrooms in the last 10 minutes. Serves 6.
This recipe was extracted from:
They went into a huge batch of Sean's famous spaghetti sauce tonight. Crimini's mature into Portobellos.
Fresh white button mushrooms or portobello mushrooms on a skewer during preparation of healthy vegetarian cuisine on a wooden counter with copyspace
found in my backyard
spore print:
www.flickr.com/photos/mycophagia/5042264338/in/photostream/ ( www.flickr.com/photos/mycophagia/5042264338/in/photostream/ )