Or some variation of that spelling. Honey mushrooms, Armillaria, or whatever you want to call them. Make sure they have a white spore print, and you cook them well. Otherwise, it’s all your misfortune, and none of my own. They are quite good pickled also. They hold up well during the process.
Two different varieties. The other is below.
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I’ll let you tell me what each is, so I don’t hafta do all the work. I have a recipe of sorts for these too. It’s sorta Polish. Ask, and ye shall receive.
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Taters, sweet taters, and rutabagas all smashed up with kefir cheese. Grated fresh ginger and garlic added. Salt and pepper to taste. That’s my seasonal peasant’s supper. No mushrooms, but no reason why I couldn’t use them. I didn’t find any honey mushrooms last year, and they probably would work best.
I boil the roots until soft, and mash them all together, just as I did here. Then I add a sour dairy product. It’s not vegan, but it is meatless, and very filling. I’ve used turnips before. I don’t think I’d use beets because they would overpower the other roots. I always use regular taters to even out the flavors.
Should still be some of these around in all but the coldest areas. They gotta have white spores!
I’ve been so busy I almost forgot the equinox earlier this week. The days get shorter, the weather gets cooler and a different crop of mushrooms appear. That is, if we can get some real rain instead of drizzle.
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were in the cooler next to the cheese at the Penn State creamery. With the recent colder than normal weather, the season is about at an end, although a few oyster and honey mushrooms, hericium, blewits, and shaggy manes are possible, even likely, during warm spells.