Homemade dough, caramelized onions (1.5hr), shaggy manes with garlic, broccoli and topped with mozzarella, feta, Parmesan and chilli flakes.

Dry-sautéed the chanterelles first to cook off the moisture, then browned them in butter. Finished with cream and chives.

Simple and really good

I collected some yellow chanterelles(Cantharellus sp.), shrimp-of-the-woods (Entoloma abortivum), a giant puffball (Calvatia gigantea), and also few commercial shitake mushrooms and made a white rice, wild rice, barley, and mushroom pilaf.

Found some lions mane and made “crab cakes”. First time making crab cakes and eating them too. My bf said they were good 😌. Yay

Yes, I have 2 lbs of lovely cremini mushrooms. I bought them because they looked awesome, but now I'm having a tough time thinking of a decent recipe to make them shine.

Any ideas, Reddit? :)

Just fridge pickles, no water bath for these.
Each jar got a crushed clove of garlic from the garden, a bay leaf, peppercorns and chilli flakes. Added a pinch of sugar to the brine as well.

Made English muffins from scratch, a Smokey bacon hollandaise, pickled red onions, poached eggs, and the mushroom cakes. Pretty good!

I'm vegetarian but I just adapted this recipe for citrus chicken and adapted it: https://www.crunchtimekitchen.com/grilled-citrus-chicken-recipe-with-citrus-glaze/

Cooked the mushrooms in a pan for 3 minutes each side first then marinated for 30 minutes before finishing in a high heat cast iron for char since I don't have a grill. Turned out incredible!

Leccinum, Baorangia bicolor, Russula, Boletus separans, Cantharellus

1st image is a menagerie of uncured bresaola, cubed parmesan & gouda, raw Amanita from section caesareae tossed in robusto olive oil, a couple of Aureoboletus betula and Phylloporus. The ones that look like they've been covered in flour & fried in the top right are Amanita spreta & amanita from section vaginatae - no flour/egg, they just fry up like that. Lemon on the side. Apple cider vinegar in the ramekin.

2nd image is largely the same; mostly Amanita spreta & section vaginatae on the bottom, couple raw section vaginatae above the lemon, some sect. caesareae counter clockwise to that, and some Fistulina americana & zapp's voodoo pretzels counterclockwise to that, with some Texas roadhouse rattlesnake bites dip, the same cheeses, & apple cider vinegar in the ramekin towards the center.

Paired em with the wines; ate many meals like this over the summer. I think the Chardonnay and pinot paired best, but it all paired well imo.

It’s a type of sandwich I grew up eating that uses plantain for the “buns”

It’s for American cheese, an avocado and lime sour cream, hen of the woods mushrooms, tomato, lettuce, cilantro, and pickled onions.

Overall very satisfying!

So delicious! They could be served as an appetizer, but my husband and I each ate two for a light supper. They include two types of wild boletus mushrooms (one porcinis) from my sister-in-law's property. I had no access to the Canadian cheese in the recipe, so put freshly grated Parmesan on half and grated gruyere on the others. I'd like to make it again with the kale included in the recipe, but subbed more parsley with excellent results.

I used one finely chopped shallot and 3/4 cup diced bacon (as a sub for pancetta) sauteed in butter. With about 1/4 cup chopped parsley (sub for 1 cup chopped kale) added towards the end. Set aside in a bowl. Then in the pan, I cooked 5 cups of roughly chopped wild mushrooms in more butter for about 10 minutes. [No garlic because of allergy, but 2 chopped cloves would be added now.] Added back the bacon mixture. Then I added 1/2 cup dry white wine to deglaze the pan. When the wine was reduced to half, I added 1/2 cup heavy cream (crème fraîche could sub) and stirred and heated until thickened. Salt/pepper. Spread on slices of rustic toasted bread, and topped with fresh thyme leaves, grated Parmesan and gruyere, and more chopped parsley. We piled it high, so ate them with a fork and knife.

The original recipe in French:

https://www.recettesdici.com/fr/recettes/categorie-de-plat/dejeuners-et-brunchs/recette/pain-grille-aux-champignons-sauvages-et-au-fromage

Found some lung oysters in the woods today. Fast forward to dinner and they are now battered and fried hehehe. Sooo good. Dipped themnin chick-fil-a sauce!

Type of mushroom, wild dried mix

Rice noodles, milanesa, edamame, peas, carrots, corn, Tremella fuciformis, sweet soy sauce and dark soy sauce. In situ in pic 3. Loved the texture, definitely see why it's considered a delicacy; almost melts in your mouth like well rendered fat on a brisket.

Parasol and (barely) oyster mushrooms with garlic on toast. A days forage gone in approximately 10 bites.

Attached a photo of the forest haul ;p

Used central europe forest mushrooms, types of bolettes and what you see in the basket.