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Mushroom Recipe: Portabello mushroom burgers: Break off the stem and scoop out the gills. Spread olive oil and a pinch of salt on them. Grill for about 5 minutes until tender.
Dressing: 1/3 balsalmic vinegar, 2/3 olive oil, a glop of stoneground mustard and a glop of garlic paste (or chopped garlic). Mix together.
Place burgers in a wheat bun with spinach, cheese is optional. Add dressing.
Preference List: birds nest, red shelf, purple velvet, bleeding cap

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Mushroom Recipe: Mushrooms and white asparagus soup with soft pork meat. AKA we have no name for this soup. We just eat it.
*This is a thing we like to drink whenever we can obtain white asparagus while randomly shopping in supermarkets because canadaland sucks. Be aware we don’t have set amount of weight and portions etcetera. We make it based on how many people are going to be at home for the next few days.

What you need:
Mushrooms! (amount is up to people’s prefs)
White asparagus, peeled and chopped into thirds
A chunk of pork meat (the type of cut is to your pref); with or without bones are okay, if without you need lots of bouillon blocks for flavouring though
Potato starch
Water
Salt
Big pot
Strainer
Ladel/Ladle
Whisk
Time and patience


Cut the pork meat into serving size, boil them till cooked in boiling water, strain and set aside
Wash and chop the mushrooms into slices.
Peel the white asparagus and cut them into threes for each stem/piece
Boil a big pot of water, rinse the bones with remaining bits of pork attached to it, throw them into the pot
After some time has passed, take out the bones and leave the soft bits of pork meat in the water.
Throw the asparagus and mushrooms into boiling pot. (Get rid of floaties at least ten times or more, we do it cuz we have OCD). Let it boil. Scoop out the floaties a few times.
Boil some more on high heat.
Turn stove to medium heat. Add in the potato starch. Stir with a whisk. Get rid of all the clumps.
Boil some more while watching the pot so the liquid won’t spill out.
Add in the pork meat. Scoop out the floaties a few times more.
Whisk till soup texture is smooth.
Taste the soup. Add salt to your liking for taste explosion in your mouth.
Turn off heat.
Scoop soup into bowls with a ladel/ladle. Drink it by itself or can have some sliced baguette pieces to dip into the soup so you can eat and drink at same time.

Preference List: EVERYTHING I LOVE MUSHROOMS! Bird nest, red shelf, purple velvet, gold tuft, pixie’s parasol, mini tuft, magenta turkine, bleeding cap

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Preference List: Bird nest, red shelf, purple velvet, gold tuft, pixie’s parasol, mini tuft, magenta turkine, bleeding cap

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Mushroom Recipe: I put mushrooms in almost everything, but mushroom cheese and bacon omletes are one of my favorite foods *o*
Preference List: Bird's Nest, Purple Velvet, Pixie Parasol, Gold Tuft, Magenta Turkine,

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Mushroom Recipe: I find Baby portobello/crimini Mushrooms to be one of the most valuable ingredients I can put into a lot of food.... But whats better than just battering them up, frying them, then dipping them in horseradish mayo?


Mushrooms:
1 1/2 cups self-rising flour
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh thyme
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 12-ounce bottle dark beer, such as Negra Modela, chilled
4 cups vegetable or canola oil
8 ounces (16 to 18 ), small cremini mushrooms, cleaned

In a medium bowl, whisk together the flour, chives, thyme, salt and pepper. Pour the chilled beer into the flour mixture and whisk until the batter is smooth.
Pour the oil into a heavy large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 330 and 350 degrees F. Working in batches, dip a few mushrooms at a time into the beer batter to coat generously, allowing any excess batter to drip back into the bowl. Drop the mushrooms, a few at a time, into the hot oil and fry until the batter is deep golden brown and the mushrooms are tender, adjusting the heat as needed to maintain the oil temperature between 330 and 360 degrees F, 3 1/2 to 4 1/2 minutes per batch. Using a slotted spoon, remove the mushrooms and drain on paper towels.

Mound up on a plate and serve with a dipping sauce made of Mayonnaise (Dukes Mayo is best for it) And jarred horseradish -- the amount of horseradish used spices it up differently. I can eat equal parts mayo to horseradish but some people prefer it in smaller quantities. And sometimes just straight up Mayo works well if its the good stuff.


Preference List: Bird's Nest, Red Shelf, Gold Tuft, Purple velvet, magenta turkine, pixie's Parasol, Mini tuft, bleeding cap.

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Preference List: Gold tuft, bird nest, purple velvet, red self, Bleeding Cap, Mini Tuft, Magenta Turkine, Pixie's Parasol

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Mushroom Recipe:

Ingredients
4 large fresh portabella mushroom caps
1⁄4 cup balsamic vinegar
2 tablespoons shallots (minced) or 2 tablespoons red onions (minced)
3 fresh garlic cloves (chopped)
2 tablespoons olive oil
1 tablespoon fresh rosemary (chopped)
1 tablespoon thyme (chopped)
salt and pepper, to taste
shaved fresh parmesan cheese, for garnish (optional)

Directions
Place mushrooms in a quart size zip lock bag combine remaining ingredients except cheese and pour over the top of the mushrooms.
Marinate for 1-2 hours, tossing once or twice.
Remove from marinade and cook on hot grill for 3 minutes on each side watching carefully not to burn.
Serve as a side dish, main course, or on a roll (burger substitute).
Topped with shaved cheese.


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Preference List: Bird's Nest, Red Shelf, Gold Tuft, Purple Velvet, Pixie's Parasol, Bleeding Cap, Mini Tuft, Magenta Turkine