Sunday, July 26, 2009

Dinner


We postponed dinner tonight and had a snack instead. I sauteed up some wild mushrooms in butter. Meanwhile, Tuffy P toasted up some bread - last night I made some hot banana pepper bread that rocks. And we enjoyed wild mushrooms on toast!

For dinner, I'm making wild mushroom soup, with three varieties of wild mushroom. It's cooking now and it smells divine, delicately seasoned with a hint of chipotle. Yum!

6 comments:

Wandering Coyote said...

Sounds REALLY amazing, and the bread looks wicked!

Candy Minx said...

I'm curious how you found the taste of the sulfur shelf fungus? What kind of tree was it growing on?

I ask because I know a few people who it didn't go down well with, they got a tummy ache when it was grown from conifer trees. I've tried some that was growing on hard wood but not on a fir tree.

mister anchovy said...

Candy,
The taste was (and is...there's still some in the fridge) delicious. It was a young specimen and tender throughout. I'm not sure what that stump was back when it was a tree. I had thought it was a hardwood. I suspect Salvelinas can tell us. My Audubon suggests that "it becomes somewhat indigestible as it ages and, in some, causes an allergic reaction, such as swollen lips. Specimens from a few tree hosts, such as eucalyptus, can cause digestive upset.."

Barbara Bruederlin said...

That bread does look great! Mushrooms on toast sounds fantastic.

Anonymous said...

The chicken was growing on a hemlock stump. I find that they actually do taste like chicken a bit rather than like a Loblaws mushroom. There was an mighty pile of good eating on that stump. I saw a discussion on a forum about avoiding chickens that grew on certain trees and the consensus among some very experienced mushroom hunters was that none of them had ever found one on a eucalyptus tree and no one admitted to any indigestion from eating them from any other tree. I will say that if they get too mature they have all the tenderness of boot leather and I can see how trying to eat them at that stage would give lots of people indigestion. The young ones though are tender and have roughly the same texture as chicken breasts. You can tell how tender it will be before you cook it. This was a particularly nice fruiting... salvelinas

nursemyra said...

oh wow you are really making me hungry