The geese or crows have been quick to dine on the bounty of fungi emerging across our property, so I rushed to gather our share.
Last night we had burgers with sautéed mushrooms, a pile of wild greens, bleu cheese and fresh aioli. My husband fried potato chips for the side.
Tonight we’re having chicken-fried rabbit with mushroom salad, a recipe from the cookbook of Le Pigeon in Portland. The recipe calls for a medley of oysters, shiitakes, and others, but we’ll be using what we’ve picked.
Agaricus campestris and Agaricus cupreobrunneus are closely related to grocery store white buttons, criminis and portabellos, which are all the same mushroom: the ubiquitous Agaricus bisporus.