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ysabetwordsmithToday we cooked up the mixed carton of fancy mushrooms from the Champaign Farmer's Market. They included pink oysters, blue oysters, lion's mane, and some little brown things with long stems and caps the size of a thumbnail. We sauteed them in sunflower oil, seasoned them with garam masala, and added some chopped bacon.
The result tasted good, but not much better than our usual mix of mushrooms, and it was twice as expensive. The oysters were good, but don't taste notably different from the usual white to light brown ones. We did not care of the stringy texture of the lion's mane. Also, they cooked way fast and shrank way down, which left a small amount of stir-fry. They might have worked better in something like wild mushroom spaghetti sauce. So it was interesting to try, but not worth repeating.
The result tasted good, but not much better than our usual mix of mushrooms, and it was twice as expensive. The oysters were good, but don't taste notably different from the usual white to light brown ones. We did not care of the stringy texture of the lion's mane. Also, they cooked way fast and shrank way down, which left a small amount of stir-fry. They might have worked better in something like wild mushroom spaghetti sauce. So it was interesting to try, but not worth repeating.
