When I saw... MUSHROOM Thread

Japanese obvs, was not a Mick Karn venue

I'm kind of jonesing for cheese so I might try the fancy lasagna this weekend! I haven't seen porcini at the various places yet so might go with chanterelles again.

As for leaving on the oven, I kind of thought maybe it was so that you didn't have to reheat it in between uses, but that just feels excessive.

Was looking at a Daniel Boloud potato gratin recipe today that calls for wild shrooms. Wld sub dried bcuz I have some nice porcinis and chanterelles, but we're due for extended 100 degree weather so may not happen as soon as my taste buds want. Have gotten into subbing cashew cream for cream in recipes with no ill effects fwiw

I finally got around to the Ottolenghi lasagna -- it's certainly very good and certainly different enough from the one I usually make, but it took me like 3 hours to do.

I made this too and it was delicious, but also took forever and tested our marriage in the process.

Btw my most recent mushroom revelation was PUFFBALLS. Specifically cubed, heavily oiled & seasoned, and air-fried. They're like eating umami clouds.

Anyone have experience with grow kits? Lion's mane is supposed to be very easy to cultivate yourself.

I spoke too soon, apparently they're considered intermediate, while blue oysters are an easier introduction.

Want to grow a kit need to get on it. My family is forcing me to make that lasagna for thxgiving. Glad that I’ve found a killer vegan chevre

we had a kit last year, probably pink oyster. got a prodigious crop, couldn't have been easier.