My folks came to visit this past weekend and so while S and W were at a mountain bike race E went out mushrooming with my mom (he has become such a mushroom lover since
first finding these Shaggy Manes) and I went hiking with my Dad on the High Rim Trail. When we got back from our hike E and my mom had a basket of Shaggy Manes so I decided to make some soup while Evan fried some in butter so that my parents could try them. I chopped some potatoes into little cubes and simmered them in broth until they were soft. Then I melted some butter in a pan and added some milk and water to make a bit of a roux. (Although I sometimes skip this step and just let the potatoes add the creaminess). I added the potatoes (mashed just a bit but still with some cubes left) and broth to the roux, added the rest of the mushrooms that E had fried in the butter and let it cook for a few minutes. Then I turned it off and added some chopped fresh dill and salt and pepper.
Delicious.
They had picked a few that were too far gone to use (not inky yet but getting there) and so I threw these into a garden bed with some horse manure in the hopes that we will have our own patch of Shaggy Manes right in our garden this Autumn.
3 comments:
Looks scrumptious, Heather!!
Sounds like a wonderful weekend with your parents, how great that they can still enjoy hikes and foraging with their grand kids!!
Hope you have a great Father's Day...we're off to canoe and pic-nic for ours!
~Erin
Oh gosh, that looks so yummy. We like to eat mushrooms but I know absolutely nothing about foraging for or growing them. I need to learn.
It looks great! Mine always looks greyer than that. I suppose I need to be pickier about just using the newest shrooms.
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