Wine Caps in Wine
12 cups wine cap stropharia mushrooms, sliced
1/2 tbs. olive oil
6 tbs. lemon juice or lime juice
6 tbs. oak leaf wine or white wine
1/2 tbs. nutmeg, ground
1/2 tbs. fennel seeds, ground
1/2 tbs. salt
1. Cook the mushrooms in the olive oil over medium heat 3-5 minutes or until they begin to release liquid.
2. Stir in the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and simmer over low heat 15 minutes.
3. Uncover and cook over high heat, stirring constantly, until all the liquid is evaporated or absorbed, about 5-10 minutes.
In the meantime, I'll might try drying some but my oven is doing double time drying acorns. I suppose I could just try inoculating more wood chips.
Cj Verde wrote: My husband liked it quite a bit although he was a bit concerned when I told him you're not supposed to eat them more than 2 days in a row.
Why is that? I know you should start slowly on any mushroom that you eat for the first time, but what is the deal with "2 days in a raw"?
I usually boil them in water first, and then saute them.
...eating them for more than two or three days in a row suppresses the enzymes we use to digest them.
For those who don’t understand how this might be a problem, Stamets offers a cautionary tale. A friend of his became enchanted by the mushrooms, once they were introduced: he grew them, ate them frequently, made new recipes for them. At last he culminated his love by throwing a huge summer garden party for King Stropharia, so that all of his friends would know the mushroom he honored with his love. He indulged that love privately also, eating the mushrooms as he cooked; by the time of the party, he had been partaking of King Stropharia for three days. While his other guests enjoyed the succulent fungus, he became violently ill. “To this day, he now views King Stropharia (and me) with great suspicion,” Stamets concludes. (pg. 338)