View allAll Photos Tagged ButtonMushroom
Fly Agaric button (Amanita muscaria)
October 18, 2014
Cedar Creek Park
Westmoreland County, Pennsylvania
DSCF6659a
I had to clear the food in my fridge and I had an unopened 8oz box of white button mushrooms. So I tried roasting half of them.
I coated them lightly with some olive oil, added some salt and pepper, sprinkled some Herbes De Provence, and roasted them in a 400F oven for 15mins. They turned out quite pleasant :-) I'll probably add some chilli flakes next time :-P
Ingredients: mushrooms, olive oil, herbes de provence, pepper, salt
foster/ scituate, RI
somewhat certain ID... I haven't seen anything else resembling Tyromyces chioneus
Ingredients:
200 g broccoli, 100 g mushrooms, 2 tbsp butter, 1 cup rice, 2 cups vegetable or mushroom stock, 1 cup milk, 1 cup grated Kashkaval / Parmesan or other similar cheese.
Method:
Slice the mushrooms and saute for 2 minutes in the butter, then add the rice and the stock and cook on small heat until the rice absorbs the liquid. Meanwhile, cut the broccoli into florets and cook them on steam for 3-4 minutes. Add the milk to the rice, mix together and put it into a pot. Then stick the broccoli florets into the rice and cover with cheese. Roast for 12-15 minutes or until cooked as desired.
This meal is adapted from a non-vegetarian recipe with chicken.
Brunch @ "Prive CHIJMES".
"2 eggs (any style), 6-inch chicken Frankfurter, maple-coated bacon, roasted Roma tomato, sauteed button mushrooms, potato rosti and housemade wholemeal toast."
Nothing too overly spectacular. Tasty but nothing OMG to return to. The rosti amazingly seems less rosti and more Bergedil (Malay potato cakes).
grows in mulch/ Autumn
about 2 inches high
cap is approx 3/4"- 1 inch wide
another angle:
www.flickr.com/photos/mycophagia/8199192839/in/photostream/
cap is thin, so some are not so opaque:
blackstone gorge, ri
I could be wrong about this one but there are not many green mushrooms. I'd have to put some water on it to see if it turns "tacky". as the name implies.
Tolland, CT
Season: January
Habitat: on small unidentified birch (sparse branches, grey bark)
Size: 2 inch - 4 inch wide
Pores: Pores when young, toothed when mature
Smell: stale/ gristly
Spore Print: white, but this specimen produced none
Tolland, CT
Season: January
Habitat: on small unidentified birch (sparse branches, grey bark)
Size: 2 inch - 4 inch wide
Pores: Pores when young, toothed when mature
Smell: stale/ gristly
Spore Print: white, but this specimen produced none
Additional info:
www.flickr.com/photos/mycophagia/4317411774/in/set-721576...
Foraged and farmed mushroom risotto, white truffle oil, parmesan. I cannot wait to return here for another long lazy lunch. www.chompchomp.com.au/2012/07/mushroom-mania-millbrook-wi...
Fort Nature Refuge, North Smithfield, RI
The shiny conical mushroom was found a foot away from the other one.
Is it a young version of the same mushroom?
cap: umbonate (and uplifted?)
Size: 2-3 inches wide
Habitat: ground near coniferous trees
found in my backyard
spore print:
www.flickr.com/photos/mycophagia/5042264338/in/photostream/ ( www.flickr.com/photos/mycophagia/5042264338/in/photostream/ )
Button mushrooms cooked in a creamy smoked chipotle sauce served with tortillas -- the Hub MK -- Milton Keynes, England
I like presenting my meals nicely, and this salad lent itself to some bright patterns, and some bright colours too, which could be handy in the Rainbow game.
has dark, unforked tips.. previous label of Crested Coral (Clavulina cristata) may have been incorrect but it's hard to tell.
Statt Kalbfleisch habe ich Hähnchenfilet genommen, was dem Geschmack aber keinen Abbruch tat... :-)
Für 3 - 4 Portionen:
250 g Hähchenfilet
2 Schalotten
250 g Champignons
150 - 200 ml Weißwein
150 - 200 ml Schlagsahne
Salz
frisch gemahlener Pfeffer
1/2 TL Tomatenmark
1 EL Butterschmalz
Zubereitung:
Das Hähnchenfleisch in Streifen schneiden, die Schalotten längs in sehr feine Streifen schneiden. Die Champignons halbieren oder vierteln (je nach Größe).
Das Butterschmalz in einer Pfanne zerlassen, die Hähnchenstreifen nach und nach bei mittlerer Hitze anbraten. Die Zwiebelstreifen zugeben und mitbraten. Zum Schluß die Champignons dazu geben; alles einige Minuten unter Rühren braten.
Den Wein zugeben und verkochen lassen. Anschließend mit der Sahne aufgießen, aufkochen und zu einer cremigen Sauce reduzieren lassen. Mit Salz, Pfeffer und etwas Tomatenmark abschmecken.
Zu Basmatireis servieren; als Beilage paßt ein grüner Salat oder - wie bei uns - selbstgemachtes Apfelkompott.
Als Getränk: Weißwein
Composition for Week 22 - Food - in the Compositionally Challenged Group.
Very handy for me that the challenges start at the weekend, which is when I get my turn at doing the cooking.
This is one of our treats each week, a cooked Sunday breakfast.
I have a cuppa with my breakfast so the tomato juice is artistic licence, as I have that with my lunch. The Tomatoes are tinned Plum tomatoes and not the baby plum tomatoes used on the cutting board photo.
The 'How to do it' sites advise us to have plain backgrounds, but my breakfasts aren't prepared or cooked with plain backgrounds, so I skipped that bit.
clockwise from top left: unsalted butter for stirring into the sauce at the last minute; parsley, to be finely chopped; white pearl onions; baby carrots; new potatoes; red pearl onions; button mushrooms sautéed in butter.
all the garnishes are cooked separately and stirred into the reheated braise just before serving to warm through.
Related post: Beef Bourguignon