use the best ingredients you can afford, alter them as little as possible and everyone will think you are a wonderful cook.
this late spring has delayed my garden, and also the local wild mushrooms. We are finally seeing the precious oyster mushrooms on the mountain behind our house.
WARNING: Do NOT pick mushrooms if you are not SURE of what you are doing. There are more poisonous mushrooms out there than safe ones.
That being said.... This time of year on the dead alder trees we often see the oyster mushrooms growing. We like to rinse and clean our mushrooms, chop them finely and saute with butter until they cook off all the moisture and are starting to brown a bit.
Then we chill them and freeze flat in freezer bags, breaking off chunks of mushrooms when needed for recipes.
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