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Old 08-11-2013, 11:13 AM   #11
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Sautéed, chopped mushrooms mixed into room temperature cream cheese or quark makes a nice dip/sandwich spread. It also lets you really taste the 'shrooms, so you can get a good idea of what boletes taste like.
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Old 08-17-2013, 05:12 AM   #12
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The chanterelles I used to make a nice omelette with roasted garlic and fennel leaves. That dish ended up being quite good.
Sounds nice!
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Old 08-17-2013, 05:23 AM   #13
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When I was a kid we used to pick field mushrooms and puffballs.

We fried the field mushrooms and ate them for breakfast or my Mother would scrape the gills and fry them then make a cream sauce in the pan and serve them over cornbread or baked potatoes.

The puffballs were sliced dipped in egg then flour and fried.
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Old 09-19-2013, 10:22 PM   #14
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My Dad's family picked puffballs and several other kinds of mushrooms. Alas, he never taught us kids. Where he grew up they wouldn't pick morels as they were considered junk mushrooms. Here in west central Illinois morels are the mushroom of choice. So, I learned to cook them in the local style. We love them.

Split morels in half. Soak in salt water to remove ants/bugs. Rinse. Pat dry. Dip in egg wash. Roll or shake in a bag to bread: corn meal, flour, cracker crumbs (I use all three, but it is whatever one's family uses.). Pan fry til brown in real butter mixed with a bit of oil to stop burning the butter. Drain on paper towels and try not to eat before serving the family! I fry up 5 lbs at a time, and the family ignores the rest of supper.

My Dad is probably rolling in his grave over this! but after moving south to this part of Illinois, I am learning a bit about the semi-southern cooking in this area. i.e. Chicken and noodles is always served with or over mashed potatoes. (my Mom cringes at this!) Nevertheless, I love the "junk" morel mushrooms.
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Old 09-19-2013, 10:29 PM   #15
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Quote:
Originally Posted by Raspberrymocha55 View Post
My Dad's family picked puffballs and several other kinds of mushrooms. Alas, he never taught us kids. Where he grew up they wouldn't pick morels as they were considered junk mushrooms. Here in west central Illinois morels are the mushroom of choice. So, I learned to cook them in the local style. We love them.

Split morels in half. Soak in salt water to remove ants/bugs. Rinse. Pat dry. Dip in egg wash. Roll or shake in a bag to bread: corn meal, flour, cracker crumbs (I use all three, but it is whatever one's family uses.). Pan fry til brown in real butter mixed with a bit of oil to stop burning the butter. Drain on paper towels and try not to eat before serving the family! I fry up 5 lbs at a time, and the family ignores the rest of supper.

My Dad is probably rolling in his grave over this! but after moving south to this part of Illinois, I am learning a bit about the semi-southern cooking in this area. i.e. Chicken and noodles is always served with or over mashed potatoes. (my Mom cringes at this!) Nevertheless, I love the "junk" morel mushrooms.
I have the same problem when I am frying eggplant. It has been years since I have made eggplant parm. Only because there is no eggplant left after slicing and frying up two large ones. The food gremlins eat them all up and I can't yell at them with a burnt tongue.
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Old 09-19-2013, 10:35 PM   #16
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Quote:
Originally Posted by Raspberrymocha55 View Post
My Dad's family picked puffballs and several other kinds of mushrooms. Alas, he never taught us kids. Where he grew up they wouldn't pick morels as they were considered junk mushrooms. Here in west central Illinois morels are the mushroom of choice. So, I learned to cook them in the local style. We love them.

Split morels in half. Soak in salt water to remove ants/bugs. Rinse. Pat dry. Dip in egg wash. Roll or shake in a bag to bread: corn meal, flour, cracker crumbs (I use all three, but it is whatever one's family uses.). Pan fry til brown in real butter mixed with a bit of oil to stop burning the butter. Drain on paper towels and try not to eat before serving the family! I fry up 5 lbs at a time, and the family ignores the rest of supper.

My Dad is probably rolling in his grave over this! but after moving south to this part of Illinois, I am learning a bit about the semi-southern cooking in this area. i.e. Chicken and noodles is always served with or over mashed potatoes. (my Mom cringes at this!) Nevertheless, I love the "junk" morel mushrooms.
Oh lordy, here, morels are more precious than gold. I have not yet found a patch to closely guard.

Our Hen of the Woods source tree is no more, cut down in its decaying prime, and the house next to it has been sold Hopefully our source guy can find us another HOTW.
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Old 09-19-2013, 10:51 PM   #17
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I don't pick the morels, but I have friends who closely guard their picking sites. They both bring us their extras, often 5 or more pounds!! And of course I feel obligated to take their castoffs! LOL!!
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Old 09-20-2013, 12:20 AM   #18
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Quote:
Originally Posted by Raspberrymocha55 View Post
My Dad's family picked puffballs and several other kinds of mushrooms. Alas, he never taught us kids. Where he grew up they wouldn't pick morels as they were considered junk mushrooms. Here in west central Illinois morels are the mushroom of choice. So, I learned to cook them in the local style. We love them.
...
They were probably common where your dad grew up. I lived up north in Quebec for a few years. The locals wouldn't eat partridge because they were easy to shoot. I had a Jamaican friend who loved conch, but when she grew up in Jamaica, no one would admit to eating it. That's what poor folks would go get out of the ocean for free.

I love morels, but haven't had many opportunities to eat them. I once found three.
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Old 09-20-2013, 01:03 AM   #19
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They were probably common where your dad grew up. I lived up north in Quebec for a few years. The locals wouldn't eat partridge because they were easy to shoot. I had a Jamaican friend who loved conch, but when she grew up in Jamaica, no one would admit to eating it. That's what poor folks would go get out of the ocean for free.

I love morels, but haven't had many opportunities to eat them. I once found three.
When I was a kid, after a Nor'easter me and my friends would head for the beach to gather the lobsters and other shellfish that had been washed ashore. In my neighborhood, it wasn't a delicacy, it was food on the table. Rich folks didn't know what they were missing. Some of the best tasting foods come from the peasant population.
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