Baorangia bicolor

The two-colored bolete, or red and yellow bolete, is an edible fungus in the genus Baorangia. It inhabits most of eastern North America, primarily east of the Rocky Mountains and in season during the summer and fall months. Its fruit body, the mushroom, is classed as medium or large in size, which helps distinguish it from the many similar appearing species that have a smaller stature. A deep blue/indigo bruising of the pore surface and a less dramatic bruising coloration change in the stem over a period of several minutes are identifying characteristics that distinguish it from the similar poisonous species Boletus sensibilis. 

Orange Jelly

Darcrymyces palmatus is a nonpoisonous fungi. A number of jelly fungi can be eaten raw; poisonous jelly are rare. However, many have an unpalatable texture or taste, which is described as similar to that of soil.

Happy 10 Year Anniversary

Happy Anniversary to Dave and I on ten wonderful years of marriage. In celebration, in addition to taking a week off of work and sharing a new walk location each day, we have been cooking dinner together. Tonight I made petit filet mignon. I started with two fillets, wrapped the outside in two strips of bacon, and secured the meat with a piece of butcher's twine. I made an compound butter with roasted garlic, fox point seasoning, finest herbs seasoning, and fresh ground black pepper and kosher salt flakes. The butter was allowed to chill in the freezer for about 30 minutes until it was firm. To cook the steaks, I preheated the oven to 400*. I used my small cast iron skillet. Generously season both top and bottom of fillets with salt and pepper. In the skillet over medium high heat, melt 4 Tb of butter and 2 Tb olive oil. When melted, add steaks and sear for two to three minutes per side until a crust is formed. I also cooked the bacon exterior in the same way. At this point I added the roasted garlic and mushrooms. Transfer pan to the oven and bake for 6-10 minutes. Steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your steaks are thinner. Top with compound butter

Wasabi Talapia on Mushroom Risoto

The tilapia turned out very moist and delicious.

Wasabi Mayo
zest of 1 lime
juice of 1/2 lime
2 Tb. mayonnaise
1 tsp. wasabi
black pepper

Stir mayonnaise mixture until all the juice is incorporated. Use the runny mayo to dunk the fish filets so the panko sticks. Bake fish at 350* for up to 20 minutes.

Oyster Mushrooms

This is the third harvest of the year, and we aren't done yet.  I removed the more fully developed lobes, and allowed the smaller ones to continue growing.  The weather has been excellent for mushrooms and not as good for my succulents.

Lithops 2

Mushroom Update

MUSHROOM FARM
Tuesday	Wednesday	Wednesday Night
Thursday	Thursday night	Friday
Friday night	Saturday

Mushrooms were planted on Friday, and began to grow on Tuesday. Quick results. They are not mature yet, but they are growing very quickly. I give them more water than the package recommends, but multiple reviews on line lead me to believe 1 tsp. a day was not enough to allow them to thrive. So far, it's all good.

I harvested the mushrooms on Monday, and made cheese steak mushroom sandwiches. It was awesome.

Grow Your Own Mushrooms

THIS is exciting, yes?! I was at home depot today and saw a grow your own mushroom kit.  In theory you can grow three pounds of oyster mushrooms on your counter tops.  Step one: remove flap on front of carton.  Step two: cut an x in the plastic inside.  Step three: soak the block of oyster dirt for 8 hours, then put back in carton.  Then just sit back for 10 to 14 days and wait for your mushrooms to grow.  I am soaking my dirt right now. I will be sure to let you know if everyone is getting one of these for Christmas.

Orange Shelf Mushrooms

Sulphur shelf (Laetiporus sulphureus) is also known as the chicken of the woods. It is an edible mushroom with a taste quite similar to lemony chicken. Individual "shelves" range from 2-10 inches across. It is most commonly found on oak trees in the lake summer and early fall. I did not sample any because I was not certain of what it was. Also, about half of the population has an allergic reaction to this type of mushroom, with cases being more pronounced in older mushrooms. Due to all of these factors, the mushroom should generally only be eaten when young, and one should always only try a small amount the first time.

Shrimp and Spinach linguini

Shrimp sauteed in mushrooms, butter, garlic, pepper and Parmesan cheese, served over spinach linguini, topped with spinach and Alfredo sauce.

Clam Bow ties

1 box bow tie pasta (I got the kind made out of vegetables)
1 package frozen little neck clams (sold in frozen fish cooler ~$9.00)
1 nice large tomato
few sprigs parsley
1 package fresh mushrooms (cut into pieces)
butter, white wine, black pepper, and garlic

In a colander, rinse your frozen clams.  They are fully cooked, but you have to rinse off the vegetable oil and ice crystals.  Use your vegetable steamer in your largest sauce pot (4qt if you have it).  Steam the clams until they start to open (5 minutes?). Remove from heat, and dump back in colander.  I don't like the fishy broth.  In your 9" skillet melt 3 tablespoons of butter and 1 tsp of garlic.  Use this to saute the mushrooms a little bit.  Season with pepper or lemon pepper.  Add the diced tomato and parsley with 1/4 C. white wine.  This will smell delicious!  Add the clams, and use a spoon to mix them around.  Serve over pasta.

Pear Puffball

This is a picture of pear puffballs.  They are edible, but we left them alone. They are the size of grapes.

Biggest Mushroom