Finished work early today, and was told the woods nearby had chanterelles. Well, 45 minutes later I left with this bountiful basket full!

1. ⁠Cleaned and trimmed the chanterelles
   
2. ⁠Tore and cut them into halves/thirds, left the small ones whole
   
3. ⁠Dry saute (no butter or oil) to release their moisture, added sea salt once they started releasing lots of water. Boil slightly salted water on the side for pasta.
   
4. ⁠Sautéd til all water was gone and they began to slightly crisp, stirring constantly as to not burn them.
   
5. ⁠Add olive oil, reduce heat, let them fry a bit in that, continuing to stir. Add minced garlic and keep stirring (let garlic soften, don’t burn it or let it turn too brown) until fragrant and garlic looks soft and cooked. Add pasta to your boiling water on the side.
   
6. ⁠Turn the heat up a tad. Deglaze with plenty of white wine. Cook and stir until the white has reduced and stuck to mushrooms
   
7. ⁠Add about a cup of vegetable stock with a spoonful of miso paste dissolved into it, as well as plenty of thyme. Turn heat to high
   
8. ⁠Add your undercooked pasta to the mushroom/brothy mix, and let the pasta finish cooking in the boiling mixture, stirring constantly. Add a generous amount of cold butter and stir til it’s all melted. The pasta should absorb the rest of the liquid and once you can pull your spoon through the bottom of the pan and see the bottom, remove from heat and serve

12/10 best mushroom dish I’ve ever had!

Made mushroom risotto with shiitake mushrooms topped with pan fried gray oyster mushrooms.

#1 Grade Matsutake

Mushroom Parfait made of oyster, shiitaki, trumpet, and cre

mini trimmins

I can't to find many interesting recipes for cauliflower mushroom. I got two smaller firm ones. I rarely find them so i really wanna make something good out of them. Whats your favourite? I also have a handful of chanterelles i can use and 2 small hedgehog mushrooms

I was shared this recipe by [u/that-priority-2769](u/that-priority-2769) using CoTW originally:

https://foodnutters.com/pickled-chicken-of-the-woods-recipe/

I made a couple personalized changes and used thyme and bay leaves from the garden as well as white instead of black peppercorns. They were white chanterelles I had entirely too much of and there’s about 1.5# in each of the pint jars along with a couple slices of black truffle. I hot water bathed them for 30 minutes for some added food safety and plan on pulling them out for a couple of the major upcoming holidays.

Photo was taken while still letting the oil settle, oil was topped up to submerge before canning. Though sealed, are being kept in the fridge until use.

Diced jalapeños, Carmen peppers, and bell peppers from the garden. White onion, limes, and cilantro. Diced matsutake stems (canning the caps, stems made for a near-perfect dice). Salt and pepper. No measurements, just how I make my ceviches to taste and look.

I got the idea from someone who made a Matsutake Salsa so it could be either name depending on if you consider the mushroom a vegetable (salsa) or a protein source (ceviche).

I finally found a puffball to cook and I’m scared I’ll get sick. Can anyone tell me of this is safe or not?

Stuffed Button Mushrooms 🍄 with spinach and ricotta

Homemade dough, caramelized onions (1.5hr), shaggy manes with garlic, broccoli and topped with mozzarella, feta, Parmesan and chilli flakes.

I collected some yellow chanterelles(Cantharellus sp.), shrimp-of-the-woods (Entoloma abortivum), a giant puffball (Calvatia gigantea), and also few commercial shitake mushrooms and made a white rice, wild rice, barley, and mushroom pilaf.

Found some lions mane and made “crab cakes”. First time making crab cakes and eating them too. My bf said they were good 😌. Yay

Yes, I have 2 lbs of lovely cremini mushrooms. I bought them because they looked awesome, but now I'm having a tough time thinking of a decent recipe to make them shine.

Any ideas, Reddit? :)

Just fridge pickles, no water bath for these.
Each jar got a crushed clove of garlic from the garden, a bay leaf, peppercorns and chilli flakes. Added a pinch of sugar to the brine as well.

Made English muffins from scratch, a Smokey bacon hollandaise, pickled red onions, poached eggs, and the mushroom cakes. Pretty good!

I'm vegetarian but I just adapted this recipe for citrus chicken and adapted it: https://www.crunchtimekitchen.com/grilled-citrus-chicken-recipe-with-citrus-glaze/

Cooked the mushrooms in a pan for 3 minutes each side first then marinated for 30 minutes before finishing in a high heat cast iron for char since I don't have a grill. Turned out incredible!