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My sister took me along on a mushroom hunt and showed me how to harvest oysters and wood ears. The rains had been good, so I filled my basket. Made a lovely dinner from the oyster mushrooms. Had well over a cup of oysters alone. Crisped them up in a pan of avocado oil. Sprinkled with salt, dehydrated garlic, and fresh thyme. Flipped, then crisped up on the other side. Fried and egg and some rye bread in the same pan, topped the bread with thin slices of Brie cheese, a generous heap of mushrooms, and the sunny side up egg. Delicious! And there were plenty of mushrooms for a second helping after I had my fill.
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pollinator
Posts: 167
Location: North Island, New Zealand
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I seem to have neglected to post a couple of dishes I made in the autumn out of foraged mushrooms!

For this one I harvested some field mushrooms, chopped them and fried them to serve with fried tomatoes on my breakfast oatmeal. I like my oats salty/savoury rather than sweet, so this is a great breakfast for a busy day.

The mushrooms were rather large--easily one cup (see spore print on A4 paper for scale)
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Harvesting field mushrooms
Harvesting field mushrooms
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Spore print just to be sure
Spore print just to be sure
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Frying mushrooms & serving for breakfast - yum!
Frying mushrooms & serving for breakfast - yum!
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Mike Barkley approved this submission.

 
M Broussard
pollinator
Posts: 167
Location: North Island, New Zealand
180
chicken food preservation fiber arts woodworking homestead
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Foraged some slippery jack from underneath some larch trees last autumn and made half of them into hot and sour soup (and dried the other half).

Photo is of harvesting a single mushroom--they were far apart!

Recipe:
 - 1 c chopped slippery jack, minced
 - bunch of shitake mushrooms, sliced
 - couple of carrots, julienne
 - 1 choko, julienne
 - 500g tofu, cut into chunks
 - couple of onions, sauteed
 - stock
 - soy sauce
 - lots of white pepper
 - vinegar
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Harvesting a slippery jack
Harvesting a slippery jack
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Removing the slimy cap and chopping
Removing the slimy cap and chopping
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1 cup, chopping other ingredients
1 cup, chopping other ingredients
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Sauteeing onions, adding ingredients to stockpot
Sauteeing onions, adding ingredients to stockpot
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Serve!
Serve!
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Mike Barkley approved this submission.

 
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Hey Skip team, I foraged watercress. I can't believe it was still growing, while most other things in the area were frozen dead. Maybe the nearby swamp keeps it warmer? Anyways, I stashed about 3 cups of it in my water bottle, brought it home and made a stir fry! Many of these ingredients are from my garden:
Butter,
Onion,
Carrot,
Zucchini,
Cabbage,
Mushrooms,
Garlic,
Braggs,
Avocado and Pepper,
Served with delicata squash, topped with sunflower seed butter.
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watercress in the field
watercress in the field
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Water bottle with about 3 cups of watercress
Water bottle with about 3 cups of watercress
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water cress stir fry, plated with the squash
water cress stir fry, plated with the squash
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Luke Mitchell approved this submission.

 
pollinator
Posts: 106
Location: North Texas USDA Zone 8a Climate Zone 3A
79
2
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I foraged giant puffball mushrooms for the first time. I peeled the skin off, diced the white flesh and sautéed the cubes in butter. They made a tasty addition to my Alfredo pasta tonight.
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Staff note (gir bot) :

Mike Barkley approved this submission.

 
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