Mushroom Tasting

We went to the annual Mushroom Festival at Mount Pisgah and my enthusiasm got the best of us. We ended up with three different kinds of mushrooms. (In addition to our weekly CSA ration, which is still almost all chanterelles with a few hedgehogs thrown in.)

Lobster Mushrooms

Lion's Mane Mushrooms

Buttercap Mushrooms

For dinner the night after the festival we had a "tasting". I sauteed each type separately in butter with a little bit of salt and garlic powder.

The lion's mane did not live up to its reputation (although I may have just not cooked it long enough). The little tentacle things provided a neat texture though. (I realize calling them tentacles detracts from their allure).

The buttercaps were a surprise treat. They were rich and delicious, rather...buttery? :) I can't seem to find mentions of them anywhere online (including Rain Forest Mushroom Company, who we purchased them from).

We'd heard so many crazy tales that place lobster mushrooms as one of the great delicacies of the natural world that I doubted they could possibly be true. Turns out, they were. Buttery, rich, meaty, tender, flavorful...I don't think I have enough adjectives for them. Eat these mushrooms every chance you get. :)

Our final order, out of the mushrooms we've experimented with are...
1)Lobster
2)Buttercap
3)Chanterelle
4)Lion's Mane

We got more chanterelles in our veggie box when we went and harvested our turkey today so it's a good thing we're mushroom fans. I'll have to post pictures when the turkey is cooked. We helped the farmer process 15 turkeys and we bought the second largest one, a beautiful 24 pound, biodynamically raised bird. Mmmmm...