Mycophile season
Missouri’s Ozarks provided a lovely gift last weekend: hen of the woods and a batch of puffballs.
Several friends gathered for a #gsd weekend. We stayed right next to the Gasconade River in log cabins we hope to rescue from the general fertility of their natural setting. You’ll hear more about this spectacular place in Nicole’s podcast, and the cabin rescue is ongoing, but we certainly ate well!
At the risk of offering a recipe too intuitive to write down:
Wild Mushroom Sauté
Ingredients
Mushrooms
Bacon drippings
Clean and cut the mushrooms into edible pieces.
Add bacon drippings and sauté, stirring frequently.
If you can’t finish the dish, add it to nearly anything else you eat that day.
Mushrooms from the grocery store work, too, of course!
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