r/MushroomMeals

Had a big harvest few days ago and have done a good sausage.

The Amanita caesareae stirps Hemibapha and lilac boletes have been sooo plentiful lately! Also lots of bicolor boletes but I think I’m not the hugest fan of them?? Only tried them once, maybe I’ll give them another go. Brought my friend some of the amanitas and they’re making ravioli with it mmmm

I’ve been searching for this forever! Found S. Crispa in August 2024, the host tree got knocked down by Helene but I still scoured that forest for the entirety of August/September last year without luck.

This is my first Sparassis Spathulata find though, so stoked!

On home made buns with gochujang mayo and fermented mango hot sauce/probiotic yogurt mix.. cilantro and home grown arugula, local pink Berkeley tie dye tomatoes, and some fermented red onions. Highly edible.

Marinated oven roasted maitakes with onion, cilantro, and fermented peach/serrano/jalapeño hot sauce. Banger. Also pressed some on the panini press.

This was simple, sophisticated high summer cooking. High heat grilled COTW, onion, and sweet Italian pork sausage for about five mins. Put two pounds of garden tomatoes in a sheet pan to cook down for about five mins, then added torn COTW, sliced sausage coins, chopped onion, oregano, and black pepper. Cooked all down together in its liquids for about another 25 minutes. Served over barley. COTW came out tasting like smoky tomato buttered parmesan - really incredible chemistry.

Sirloin steak thinly sliced

Mangetout, bean sprouts, sweetcorn, COTW and Oyster mushrooms, onions, garlic, broccoli, rice cooked with lime zest, limoncello added (Because fuck it why not) with satay sauce. Topped with Parmigiano Reggiano and crispy onions (????).

You count the crimes. Its delicious so I don't care!

Cheers everybody! 🍻🥂

Easily one of the best ingredients on the planet. The honeycomb pattern on fresh morels never ceases to amaze me!

Made Chicken of the Woods Marsala with foraged chicken of the woods and chanterelles, plus some grocery store creminis

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!

First I made a stock with Meripilus sumstinei, then added water, & some Sauvignon Blanc. Cooked a pan full of Amanita amerirubescens/Amanita sect. Validae, and some Lactarius/Lactifluus til browned, then added wine and reduced, & added to the soup. Added 2 dehydrated habanero peppers, 2 bay leaves, a tablespoon of honey, several heaping tablespoons of minced garlic, a whole onion cut in half, salt, pepper, a handful of wild bergamot leaves, 1 can of peas, 1 can of corn, 2 cans of green beans, 2 cans of black beans, ~2 cups of dehydrated carrots, & a handful of cooked bacon pieces. Added a whole sparassis in the last 7 minutes of cooking & 3 cans of chicken meat in the last few minutes, & tossed in a bag of frozen sautéed Cantharellus at the end for good measure.

These mushrooms may called Boletus,but i call them all by name🤣

Sautéed chanterelles for 3 mins dry then 2 with butter, pulled unseasoned. Hand blended 1oz w/ 1oz ground beef for 30 seconds, then gently integrated that with another 2oz of beef for 10 seconds to integrate. Cooked each to medium rare and served as a double. The umami was WILD, and so was the moisture retention.

toss the mushrooms in a pan with a splash of water, cook down until all the water is evaporated, add some butter, fry a little bit, add some balsamic vinegar and your seasonings of choice, I use the garlic pepper blend, then top with green onion and some leftover bacon