View allAll Photos Tagged ButtonMushroom
millville/ exeter, ri
may be a guessowii or a formosa, but not sure.
young specimen (button):
www.flickr.com/photos/mycophagia/5042299126/in/photostream/
habitat:
ashmont, CT
the white cap and growth from leaf litter distinguish this species as 'capillaris'.
or is it Marasmius rotula??
foster/ scituate, RI
somewhat certain ID... I haven't seen anything else resembling Tyromyces chioneus
Found in Long Pond/ Ell Pond Natural Area, RI
Was previously labeled as Scleroderma aurantium, which also works.
blackstone gorge, ri
Too young for me to ID. It is violet colored, though. Not sure what kind of tree, either.
Receta (recipe in spanish):
Camera: Canon 40D
Lens:EF 28-135mm f/3.5-5.6 USM
Focal length: 56mm (90mm equiv)
Aperture: f/5.6
ISO: 100
Shutter speed: 1/60
Shooting mode: manual
Metering mode: spot
Flash: yes
Image quality: raw
found in my backyard
spore print:
www.flickr.com/photos/mycophagia/5042264338/in/photostream/ ( www.flickr.com/photos/mycophagia/5042264338/in/photostream/ )
To-Jo Mushroom Marketing Director Pete Wilder, in partnership with the American Mushroom Institute and Mushroom Council, speaks about the commercial and home growing, selecting, storage and uses of a variety of mushrooms on display at the VegU education tent, during the U.S. Department of Agriculture (USDA) People’s Garden - Farmers Market, on Friday, October, 29, 2016, in Washington, D.C. Mushrooms are being featured in food recipe demonstrations and samples at the VegU tent. White button, crimini, portabella, oyster, maitake (Hen of the Woods) and Royal Trumpet mushrooms are some of the cultivated mushroom varieties on display. He emphasized the technique of blending mushrooms with ground meat dishes to add moisture, fiber and added flavor to traditional recipes. USDA photo by Lance Cheung.
Fresh button mushrooms and shallots on a wooden kitchen counter waiting to be used as ingredients in savoury cooking
When My husband and I first married, he was a grill man, mostly bbq ribs, steaks, hamburgers, hot dogs. But since we have gotten older and more concerned about our health, we have been trying new things. Today we made Shrimp Kabobs and served them over steamed rice. Yummy!
Food fusion, east meets west, YH'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! :) - Jenny
Gnocchi go well with all kinds of pasta sauces - simple brown butter with sage, tomato and vegetable sauces, herb pestos, or meat and mushroom sauces. Like gnocchi, mushroom duxelles is very versatile. It can be used as a filling for lasagne, zucchini, and meats or as a spread. Like gnocchi, the paste also freezes well, so you can squirrel both away in the freezer for those though month ends. Good luck and prosperity to all of you!
Potato Gnocchi
Ingredients: starchy potatoes, fine flour, egg yolk (optional), salt
Boil potatoes in their skins until they are soft. Drain and let cool, then peel. Mash with a potato press or a fork. Salt. Add flour, step by step, until the dough is smooth and homogenous and does not stick to the fingers. The amount of flour largely depends on the variety of potatoes used. Egg yolks can be added to the dough.
Dust the working board and separate an egg-sized amount of dough. Roll out a finger-thick roll and cut into 2-3cm long pillows. With your thumb, roll the bits over gnocchi wood or pinch with a fork. Put aside on a flour-dusted plater.
Bring a pot of water to a boil, salt, and add gnocchi in batches. Gnocchi are done when they rise to the surface, after 2-4min. Remove with a skimmer and repeat process until all gnocchi are done.
Gnocchi tutorial: luckypeach.com/how-to-make-gnocchi/
Mushroom Duxelles
Ingredients: finely cubed or shredded crimini mushrooms, butter, finely chopped shallot, salt and pepper to taste, dried thyme, dry vermouth, sherry, or white wine
Heat butter in a pan, add dried thyme and let sizzle until the thyme aroma unfolds. Mix in shallots and fry for 2-3 minutes.
Meanwhile, place chopped mushrooms in a clean cotton towel. Twist towel around mushrooms and squeeze out as much liquid as you can. Catch the liquid if you have ideas for how to use it.
Add mushrooms, salt and pepper to the pan, cook, stirring frequently, until mushrooms appear dry and beginning to brown. Stir in some more butter, and when melted, the vermouth. Cook, stirring frequently, until the vermouth has evaporated.
Stir in gnocchi and combine well. Serve with grated parmesan, parsley, and lemon zest. Enjoy!
... with botton mushrooms, asparagus and peas in a béchamel sauce - served with rice - was our delicious dinner yesterday.
Here's the recipe. This time I took chicken breasts instead of the legs mentioned in the recipe.
***
Traditionelles Hühnerfrikassee...
... mit Champignons, Spargel und Erbsen in einer Béchamelsauce - mit Reis serviert - war gestern unser leckeres Abendessen.
Hier geht's zum Rezept. Dieses Mal habe ich Hühnerbrüste statt der im Rezept erwähnten Schenkel genommen.
millville/ exeter, ri
may be a guessowii or a formosa, but not sure.
young specimen (button):
www.flickr.com/photos/mycophagia/5042299126/in/photostream/ ( www.flickr.com/photos/mycophagia/5042299126/in/photostream/ )
habitat:
www.flickr.com/photos/mycophagia/5042300156/in/photostream/ ( www.flickr.com/photos/mycophagia/5042300156/in/photostream/ )
This was cooked by Jason for dinner tonight... This was very yummy and very fullfilling too... But i didn't take a liking to the "shiitake" mushrooms.... There were left-over's too!! cheers Michelle xxxx.