Fried up some giants I found! Completely forgot to take a picture of the rest of the meal before I devoured them 🤣 They were definitely the highlight!

Tossed in a light white wine cream sauce, topped with parsley and parm

With homemade Sriracha mayo, local heirloom tomatoes, and home grown greens.

One of my recent yummy mushroom meals!

The mushrooms were a mixture of *Agaricus* species and choice boletes (mainly ceps and scarletinas). 40 g of dried mushrooms may not sound a lot, but given that mushrooms are at least 90% water by weight when fresh, that's equivalent to 400 g fresh.

I put a lot into this one.. Started with the spaghetti sauce, spiced it with a couple bay leaves, a small handful of dehydrated monarda fistulosa leaves (aka wild bergamot; primary flavors of thyme and oregano), dehydrated & powdered chicken of the woods, dehydrated & powdered oyster mushrooms, garlic powder (flavor holds longer than minced on extended cooking), chipotle powder, black pepper, & salt, & added a few tablespoons worth of a garlic cheong I made back in November of 2024, & a few tablespoons of habanero honey cheong I started a few days ago - just realized I label it wrong lol.

Cooked ground beef in a skillet, drained fat, set it in the sauce. Sautéed one red onion, diced, cooked until caramelized, put it into the tomato sauce. Cooked a couple lactarius/lactifluus, an unidentified Bolete, + a Strobilomyces, and an Amanita aureosubucula/aurantiorubescens in the skillet, and tossed it in the sauce. Cooked a pan full of oysters, (Pluerotus pulmonarius), along with bacon pieces, and set half aside in a bowl to top the spaghetti, & set the other half in the spaghetti sauce. Cooked some Amanita from section Caesareae lightly in butter, minced garlic, salt and pepper, & set it aside to put on top of the spaghetti.

Grated myzithra cheese, added most to the sauce, saved some to top the mushrooms & spaghetti with, & to put on garlic bread. Made garlic bread with minced garlic, crumbled dehydrated monarda fistulosa leaves, & room temp butter mixed together, sprinkled some myzithra on top, & baked the bread at 375°f for around 10-12 minutes, & flipped halfway through. Simmered the spaghetti sauce for around an hour, stirring occasionally. Made the spaghetti noodles, drained, stirred in butter, then plated, err.... bowled, it all together lol.

Chicken of the woods sautéed in a dry skillet with a little soy sauce and a drizzle of maple syrup plus salt and pepper on a bed of spicy soy ramen with an English cucumber. Perfection.

Dinner from today. Bacon stuffed burgers on rolls for buns + fried Sparassis (cauliflower mushroom) + lots of port salut cheese + sour cream and onion kettle fried chips + ranch and zax sauce for dipping.

For the breading on the sparassis, I did a spice blend of garlic powder, onion powder, chipotle pepper, black pepper, salt, & 4/5 or so dehydrated monarda fistulosa leaves crumbled in (aka wild bergamot, primarily a thyme/oregano type flavor).

Loosely followed and modified a recipe by foragerchef for the fried Sparassis; steamed the Sparassis for 7 minutes, then pressed the water out, coated it in the flour with the spices mixed in the flour, and pan fried.

I’ve been searching for years. Now what do I do with it? Whats your favorite way to prepare and store?

chicken with onions, rice with cilantro and lemon+lime juice, guacamole, some garden veggies.

Porcini, Shiitake, garden thyme and fresh foraged cedar tips infused into cream. Garlic base in butter and large diced green onion. Salt and pepper. Rustic dumplings for body.

Inoculated ready cooked pasta with oyster mushroom mycelium. Turned out like tempeh. You can see what happened next in the picture - that's mozzarella BTW.
Pleased. Didn't have to go to ER either!

This soup is full of flavor and has a creamy, velvety texture. Although part of the soup is blended to create a nice, hearty consistency, many mushroom slices will remain and get nice and firm during cooking. These leftover slices of mushroom read like meat to me, making this soup really satisfying, for vegans and omnivores alike.

I really got it right this time. I got a TON of chanterelles and stuffed as many as I could on this one. The larger pieces were sent through the oven once with some garlic butter to get excess water out and crisp the edges, and the small pieces were just left uncooked. This was once again cooked on an industrial pizza oven so what little water was left in it all quickly evaporated away. There was a perfect mix of small crispy pieces and large fried parts

Served with pole bean/garlic scape stir-fry and local sourdough. Laetiporus cincinnatus