larry_stewart
Master Chef
I was at the Hudson Valley Garlic Festival a few months back, and aside from all the garlic vendors, there was also many other kinds of vendors. One caught my attention, it was a Mushroom Vendor, selling mushroom kits to grow at home. I have done this before ( oyster, Lions main, Shitake , button, cremini..). With the garden season coming to an end, Im always looking for something to keep my green thumb green during the off season. I purchased an oyster mushroom kit then realized I was going to be away for a week. I contacted the mushroom guy who told me I can help it in the fridge until Im ready to start the process. ( which I did). Anyway, I started the process a few weeks ago, and now I have a cluster of oyster mushrooms that are twice the size of my hand and ready for harvest.
Just curious what you guys would do with these mushrooms if they were in your kitchen and ready to be prepared. I have a few ideas of my own , and ill have to act relatively quickly before they spoil. I could dry them , but I prefer to take advantage of them in the fresh state.
Just curious what you guys would do with these mushrooms if they were in your kitchen and ready to be prepared. I have a few ideas of my own , and ill have to act relatively quickly before they spoil. I could dry them , but I prefer to take advantage of them in the fresh state.