//Hello All! //

On the one hand I have white mushroom.
On the other hand I have "podberyozovik": to fry.

And You?


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Denis Mosko wrote to All <=-

On the one hand I have white mushroom.
On the other hand I have "podberyozovik": to fry.

And You?

White mushrooms are common almost everywhere. The podberyozovik are
known in USA as "under birch" or "birch bolete". I don't have any birch
trees in my area - so I have no under birch mushrooms.

I do have large white puffballs in the front yard, and under the oak
trees "Sheepshead" also known as "Hen-of-the-Woods" mushrooms. I also
have the Lion's Mane, Morel, Maitake, Oyster, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Puffball Mushrooms
Categories: Mushrooms, Breads, Citrus, Greens
Yield: 3 servings

Fresh puffball mushrooms
Salt & fresh ground pepper
High heat cooking oil
A-P flour
Panko breadcrumbs
Eggs; beaten well
+=WITH=+
A splash of dairy or water
Fresh arugula (or whatever
- greens you have/prefer)
Fresh lemon juice or wedge
Extra virgin olive oil

Set an oven @ 225+|F/107+|C, or to a warm setting.

Season the flour with a couple good pinches of salt and
mix well. If you can grind the salt in a spice grinder,
do it.

If you haven't already, slice off the root end of the
puffball and inspect for any bug damage, the flesh of
the mushroom should be perfectly white, not at all
greenish-yellow.

Using a long, sharp slicing knife, slice the puffball
into 1/2" (13mm) or so slices. Liberally coat the
mushroom slices in flour, then tap off the excess and
dip them in beaten egg, then the panko breadcrumbs. Heat
a generous amount of oil in a pan (1/4-1/2 cup should
be good depending on the size of your mushroom slices)
then, when sizzling hot, add the puffballs and cook
until golden brown on each side.

Pay close attention to the amount of oil in the pan, the
breadcrumbs are going to soak up a ton of oil, and you
don't to let the pan get dry, think of it like a shallow
deep-fry.

Once the mushrooms are browned, place them in the warm
oven on a cookie sheet with a resting rack to prevent
the heat from being trapped and steaming the crispy
crust until you're done with the rest.

When the mushrooms are all fried, dress the arugula or
other greens with the lemon, olive oil, salt and pepper
to taste, then serve immediately.

NOTES: I recommend making these for 2-4 people at a
time. Trying to fry your whole puffball, if it's large,
will require a hood vent or outside cooking.

RECIPE FROM: https://foragerchef.com

Uncle Dirty Dave's Archives

MMMMM

... All fungi are edible; but some only once.
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//Hello Dave, //

*14.09.21* *5:15:32* in area *COOKING*
*Denis Mosko* Theme *"Autumn Mushrooms"*.

I do have large white puffballs in the front yard, and under the oak
trees "Sheepshead" also known as "Hen-of-the-Woods" mushrooms. I also
have the Lion's Mane, Morel, Maitake, Oyster, etc.

Do Ypu know russian "shampin'ony"?

2All: how to prepare mushrooms with microwave oven?



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2All: how to prepare mushrooms with microwave oven?

Here's a few recipes to give you some ideas:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Larry Dunlap's World Famous Stuffed Mushrooms
Categories: Appetizers
Yield: 6 servings

40 lg Capped Fresh Mushrooms
1/2 c Progresso Italian
-Breadcrumbs
1/4 lb Bacon

Wash mushrooms and carefully remove the stems from the center of the
caps. Place the caps into a suitable flat baking pan with hole from
the stem up. Fry the bacon until it is crunchy. Chop the stems from
the mushrooms very finely with a chopper. In a large bowl mix the
chopped stems, 1/2 cup breadcrumbs, and fried bacon (including the
bacon grease for flavor). Fill each cap until heaped with the
stuffing mixture. Heat in microwave or oven until hot.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek-Style Mushrooms
Categories: Appetizers, Microwave, Vegetarian, Kooknet
Yield: 20 Servings

1 lb Button Mushrooms
1 c Water
1/2 c Olive Oil
2 tb Lemon Juice
2 Garlic Cloves; minced
1 tb Celery Seed
1 tb White Vinegar
1 Bay Leaf; crushed
1 ts Salt
1/4 ts Fennel Seed
1/4 ts Oregano
1/4 ts Whole Black Pepper
-- slightly crushed

Clean the mushrooms and remove just the soiled end of the stem. Set
aside.

Combine the remaining ingredients (not the mushrooms) in a 2 quart 2
L) microwave casserole or bowl.

With the microwave on HIGH, cook for 5 to 6 minutes. Remove from the
microwave, and cover with a lid or plastic wrap. Allow to rest for 5
minutes.

Stir in the mushrooms. Return to the microwave, uncovered, and cook
on MEDIUM for 3 minutes. Stir every 60 seconds.

Chill at least 24 hours before serving. To serve: Remove the
mushrooms with a slotted spoon and place them on a bed of parsley or
endive.

One Serving: Calories: negligible Carbohydrates: negligible

Exchange: negligible Source: Diabetic Microwave Cookbook, by Mary
Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown Posted by Bob Hogan, Lucifer-Net/Byte
Brothers Wichita, KS 316-544-0005

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Happy Hour Mushrooms (Mw)
Categories: Appetizers, Vegetables, Microwave
Yield: 12 Appetizers

2 tb Butter/margarine, softened
1 tb Red/dry white wine
1 lg Clove garlic, minced or
Pressed
3 tb Shredded jack cheese
1 ts Soy sauce
1/3 c Fine dry bread crumbs
12 Mushrooms, 1 1/2=2" in
Diameter

In a small bowl, combine butter, wine, garlic, cheese, soy, and bread
crumbs. Blend well, then set aside.

Wash mushrooms and pat dry. Gently twist out stems; reserve for other
uses. Mound cheese mixture evenly in mushroom caps and press in
lightly. Place two paper towels on a flat 10" plate. Arrange
mushrooms in a circle on plate.

Microwave, uncovered, on High for 2 1/2-3 minutes (rotating plate 1/4
turn after 1 1/2 minutes) or until heated through. Let stand for 3
minutes before serving.

"Sunset Microwave Cookbook", 1981, Lane Publishing Co.

MMMMM

-- Sean
(whose microwave oven is an indispensable part of his kitchen)
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* Origin: Outpost BBS (1:18/200)

Denis Mosko wrote to Dave Drum <=-

*Denis Mosko* Theme *"Autumn Mushrooms"*.

I do have large white puffballs in the front yard, and under the oak
trees "Sheepshead" also known as "Hen-of-the-Woods" mushrooms. I also
have the Lion's Mane, Morel, Maitake, Oyster, etc.

Do Ypu know russian "shampin'ony"?

That would be the Russian word for the French "champignon". The
definition is - an edible fungus; especially : button mushroom.

2All: how to prepare mushrooms with microwave oven?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Microwave Stuffed Mushrooms
Categories: Mushrooms, Vegetables, Breads, Cheese, Greens
Yield: 6 servings

12 lg White button mushrooms
1 Rib celery; diced small
Stems from mushrooms; fine
- chopped
1/2 (6 oz. pkg) frozen spinach
- souffle
1/4 ts (ea) onion powder, garlic
- powder, salt & pepper
1 tb Butter
1/4 c Seasoned bread crumbs
1/4 c Shredded cheddar cheese

Combine the souffle with celery, mushroom stems and
spices. Microwave on high for two minutes. Stuff
mushrooms with the mixture.

Combine cheese and bread crumbs and sprinkle over
mushrooms. Microwave on high for one to two minutes
until cheese is bubbly.

* Note: Cook the mushrooms on a colorful towel or paper
towel to absorb the moisture. Then you can serve them
directly from the oven.

RECIPE FROM: https://www.dotcomwomen.com

Uncle Dirty Dave's Archives

MMMMM



... I can't listen to much Wagner. I start to get the urge to conquer Poland. --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Denis Mosko to All <=-

I have "podberyozovik": to fry.
And You?

I'm not sure which mushrooms you're talking about and google
translation isn't helping. Mushroom identification is difficult
enough with good photos but almost impossible using just text,
especially if there is a language barrier.

And to make things even trickier there are some poisonous North
American species that look a lot like unrelated edible European and
Asian ones. We have several poisoning incidents every year where
recent immigrants make mistakes because of that.



Cheers

Jim


... I, with my ear for languages, easily recognize Not English.

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//Hello JIM, //

*15.09.21* *23:25:00* in area *COOKING*
*DENIS MOSKO* Theme *"Autumn Mushrooms"*.

Quoting Denis Mosko to All <=-

I have "podberyozovik": to fry. And You?

I'm not sure which mushrooms you're talking about and google translation isn't helping.

GT:
birch. -> ?

Mushroom identification is difficult enough with good
photos but almost impossible using just text, especially if there is a language barrier.

And to make things even trickier there are some poisonous North American species that look a lot like unrelated edible European and Asian ones. We have several poisoning incidents every year where recent immigrants make mistakes because of that.

I will know, Jim. Thx.


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* Origin: 21-st century (1:153/757.1315)

JIM WELLER wrote to DENIS MOSKO <=-

Quoting Denis Mosko to All <=-

I have "podberyozovik": to fry.
And You?

I'm not sure which mushrooms you're talking about and google
translation isn't helping. Mushroom identification is difficult
enough with good photos but almost impossible using just text,
especially if there is a language barrier.

I did a Bing search on "podberezovik mushroom" which revealed that the
mushroom is very common. It associates with birch trees and is typically found in boggy or swampy areas. A couple of good sources:

https://tinyurl.com/35apuzu7 (pictures mostly w/some description) https://seedsua.com/mushrooms/seeds-mushroom-podberezovik-boletus-mycelium/ which tells me "This mushroom is not just edible, but very tasty, which
is why it is used in many products as an additional component (pizza,
pies, rolls, etc.)."

And to make things even trickier there are some poisonous North
American species that look a lot like unrelated edible European and
Asian ones. We have several poisoning incidents every year where
recent immigrants make mistakes because of that.

That has been true forever. Darwin was right, you know.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushrooms Creme Brulee
Categories: Five, Mushrooms, Joke
Yield: 3 Servings

40 g Mushrooms
10 ml Soy sauce
120 ml Coffee
70 ml Essence of vanilla

Fry the essence of vanilla

Microwave the essence of vanilla

Microwave the mushrooms

Fry the coffee until browned

Grill the soy sauce

Order out

FROM: http://jamesoff.net/site/fun/random-recipe-generator/

Yum. I think the last step in the preparations of this one
is the way to go. Well, there you have it friends. Play with
the Random Recipe Generator as much as you want until I can
post something that is actually edible. Have fun and
remember, if the Random Recipe Generator actually spits out
something resembling food, I'm sure it is only a
coincidence.

DIYGourmet assumes no liability or responsibility for any
harm or medical conditions resulting from eating ANYTHING
generated by the Random Recipe Generator.

From: http://www.diygourmet.ca

Uncle Dirty Dave's Archives

MMMMM

... Except for an occasional heart attack I feel as young as a teenager.
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