Fungi

our-food-diaries:

SHITAKE MUSHROOM + LENTIL ASIAN TACOS // Serves 2 (about 6 tacos)

Ingredients

// miso herb sauce //

3 garlic cloves

2 Tbsp. white or yellow miso

1 Tbsp. honey

1 Tbsp. soy sauce

pinch of red pepper flakes

3 Tbsp. orange juice

1/4 cup rice vinegar

2 packed cups basil leaves

1 packed cup cilantro

3 Tbsp. toasted sesame oil

1 1/2 Tbsp. extra virgin coconut oil, divided

half of a yellow onion, diced

6 oz. shitake mushrooms (halve any large ones)

3/4 cup cooked lentils (I used de puy)

2 tsp. apple cider vinegar

sea salt + pepper

small tortillas

1-2 super ripe avocados

3/4 cup fresh grated carrots

micro greens, for garnish

Instructions

For the sauce, pulse the garlic cloves through the rice vinegar in a food processor to blend. Once mixed, add in the herbs and give a few more pulses to chop. You want it slightly textured. With the motor going, drizzle in the oil. Taste and adjust as you prefer. Cover and set aside.

Heat 1/2 Tbsp. of the coconut oil in a large saute pan. Add the diced onion and saute until just translucent. Add the mushrooms and a pinch of salt and just leave them to heat up and start to release moisture*. Once they have reduced in size, about 4 minutes, add the remaining coconut oil and saute to mix. Add the lentils and another pinch of salt and pepper and saute to warm through. Lastly, add the vinegar and stir to scrape up any brown bits in the pan.

For the assembly line of the tacos, heat the tortillas over a stove flame until a bit charred. Smash about a quarter of an avocado down the center. Top it with a few pinches of grated carrots, a portion of the mushroom mixture, a generous dose of the sauce (don’t be shy, it’s all the gusto here) and top with the micro greens. Enjoy warm.

2am-temptations:

Homemade Mushroom Soup

gossipchef:

pizza stuffed mushrooms.

Ingredients

• 10 whole Baby Bella Or Crimini Mushrooms
• 4 ounces, weight Cream Cheese, Softened
• ¼ cups Grated Parmesan Or Mozzarella Cheese
• ¼ teaspoons Dried Basil
• ⅛ teaspoons Dried Oregano
• Garlic Salt And Pepper, To Taste
• ¼ cups Finely Diced Pepperoni
• 2 Tablespoons Finely Chopped Green Pepper
• 2 Tablespoons Finely Chopped Red Onion
• 2 Tablespoons Finely Chopped Black Olives

Preparation Instructions

Preheat oven to 350ºF. Spray two mini iron skillets with non stick cooking spray and set aside. (A sheet tray will work just fine, too!)

Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.

In a small bowl, stir cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.

Spoon into prepared mushroom caps by the heaping teaspoonful. Place 5 in each skillet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.

radioactivegumdrops:

The biggest morel I’ve ever found! And its destiny…

madmeals:

Plats du Jour, or Foreign Food, 1957, Primrose Gray and Patience Boyd, Illustrations by David Gentleman

fluffcloudyao:

King Oyster Mushroom 杏鮑菇

http://en.wikipedia.org/wiki/King_oyster_mushroom

My mother bought this. I like to slice them into soups and noodles. They have thick meaty stems.

saltypeas:

Mushrooms!

@earthydelights My go to “store” for quality gourmet and foraged products is Earthy Delights. Pictured is a 3 pound box of (front to back): White Clamshell (cultivated), Hedgehog (foraged), and Royale Trumpet (cultivated). @earthydelights

nikofood:

mushroom casserole
きのこ鍋