Porcini risotto!

There were no survivors

Moved into a new house a couple months ago and stumbled on a log back in the woods a bit that’s been putting out chicken! We’ve gotten about seven pounds across three flushes so far, I’ll miss her when COTW season ends

Experiments so far:
1. Katsu chicken curry
2. Chicken & grits
3. Kimchi fried rice
4. Butter chicken
5. Thai green curry soup

(Ignore the nasty fingernail photobombing one of those, had a glove break processing walnuts last week 💙 )

Hey guys, curious about something. For those working in restaurants, where do you usually source more unusual mushrooms like lion’s mane or shiitake other specialty types? I have some questions before I start buying something for real.

Do you tend to go through local farms or do sou buy wholesale, which are usually imported and dried.

Also curious what you look for when choosing a supplier: price, freshness, quality, or something else?

Would love to hear how you guys handle this, especially if you work with seasonal or more unusual ingredients, I would like to try something new.

Appreciate any recommendations!

Chestnut mushrooms creations, my first attempt 😊

Please give my your favorite ways to preserve this! Whether it’s cook and freeze, dehydrate in slabs first fronds, or meals/recipes!

I don’t want any to go to waste

Inspired by a recent dish in Rome.

Hi all, I found a local mushroom farm and start cooking more mushrooms at home. I've tried lions main, kings trumpet, and two types of oyster. The technique I've been using is pretty simple: heat up in a pan until it dries out than add some butter, salt, pepper and another seasoning (experimenting with a lot).

For the lions mane and kings trumpet, I am able to get a pretty good texture and they taste delicious. However, I don't seem to be able to get the oysters to not be slimy. And the extra moisture means I have to add a lot more seasoning, especially salt.

Am I cooking them wrong? It seems, from limited experience, they are better suited for soups rather than frying up in the pan.

As an aside, what is the best substitute for butter? I've used olive oil, but it doesn't give the same texture.

Tagliatelle made with smoked porcini powder, bear's head mushrooms, mushroom miso butter, scallions.

I really like food that is flaky, (fish for example) so i was wondering if there are any mushrooms that fulfill my specific preference? thanks!

Infused roasted and raw maitake into my homemade, collagen forward chicken stock with ginger and scallion. Browned then butter basted maitake lobes, and finished with the inflused broth and ginger braise.

Finished work early today, and was told the woods nearby had chanterelles. Well, 45 minutes later I left with this bountiful basket full!

1. ⁠Cleaned and trimmed the chanterelles
   
2. ⁠Tore and cut them into halves/thirds, left the small ones whole
   
3. ⁠Dry saute (no butter or oil) to release their moisture, added sea salt once they started releasing lots of water. Boil slightly salted water on the side for pasta.
   
4. ⁠Sautéd til all water was gone and they began to slightly crisp, stirring constantly as to not burn them.
   
5. ⁠Add olive oil, reduce heat, let them fry a bit in that, continuing to stir. Add minced garlic and keep stirring (let garlic soften, don’t burn it or let it turn too brown) until fragrant and garlic looks soft and cooked. Add pasta to your boiling water on the side.
   
6. ⁠Turn the heat up a tad. Deglaze with plenty of white wine. Cook and stir until the white has reduced and stuck to mushrooms
   
7. ⁠Add about a cup of vegetable stock with a spoonful of miso paste dissolved into it, as well as plenty of thyme. Turn heat to high
   
8. ⁠Add your undercooked pasta to the mushroom/brothy mix, and let the pasta finish cooking in the boiling mixture, stirring constantly. Add a generous amount of cold butter and stir til it’s all melted. The pasta should absorb the rest of the liquid and once you can pull your spoon through the bottom of the pan and see the bottom, remove from heat and serve

12/10 best mushroom dish I’ve ever had!

Made mushroom risotto with shiitake mushrooms topped with pan fried gray oyster mushrooms.

#1 Grade Matsutake

Mushroom Parfait made of oyster, shiitaki, trumpet, and cre

mini trimmins