shiitakemushroomsff's Page

Here along the coast and in Central Maine, we had a very dry July and early August and did not have abundant Dried Mushrooms until almost September, but then we were quite happy and busy through much of November. The dry mid-summer was a set-up for another good year of large puffballs including the Giant puffball in need of a pair of glasses seen here. In one graveyard I found hundreds of the medium-sized Purple-Spore…

On the other hand, many—including some wonderful edibles such as morels and puffballs—are rather easy to learn. There are plenty of mushrooms we really do know a lot about, including most of the common, conspicuous ones. Still, one MUST be careful. Identifying Shiitake Mushrooms requires you to study the specimens very thoroughly—size, color, odor, form of growth (in clusters or singly), habitat (growing on a pine log…

Mix 2 of the crushed garlic cloves and bruised herb leaves with 3tbsp olive oil. Arrange the baguette slices across a baking tray, brush with the flavoured oil, and sprinkle with sea salt. Bake in a 190C oven until crisped and golden – about 10 minutes.

2. Salt and pepper the mushrooms, then brush them liberally all over with oil. Heat a wide frying pan until hot, then add the mushrooms, cap side down. Sear gently for about 8 minutes or until cooked through, and turning once. Scatter…

For sauce

1/4 cup low sodium Kikkoman soy sauce

1 tablespoon of rice wine

1 teaspoon of sesame oil

2 tablespoons of Hoisin sauce

For slaw

1 cup of slaw (broccoli, cabbage and carrot)

1 tablespoon of mayonnaise

1 teaspoon of wasabi paste

For garnish

1/2 cup of unsalted cashews, chopped

1/4 cup of scallions, sliced

Method

Preheat oven to 350 degrees.

Spray a muffin tin with cooking spray and place two wonton wrappers…