cooking with Armillaria Tabescens

On a recent walk I found several highly sought after and edible wild mushrooms.  read about it here

So now to show you what I’ve done with one of the mushrooms, the Armillaria tabescens, aka honey mushroom.  I cut the caps from the stems, and cleaned them.

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I then tore the caps of some of the larger ones and sautéed them in olive oil with onion, garlic, and salt n pepper.

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Then I tossed in a big handful of baby arugula and let that sweat down.

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That was dinner last night;  a teriyaki glazed salmon, a baked sweet potato, and our beautiful foraged mushrooms.

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bad lighting, it really was a lovely plate.

Then Tom got up this morning and used the leftover cooked shrooms for an omelet.  It declared it de-lish! Unfortunately he wasn’t thinking about you, my lovely guests, and he neglected to take a photo.

I asked around on Next Door if someone had a food dehydrator they wanted to get rid of, and a lovely lady gave me 2 that had been in her storage area for 5 years.

What a score for me – here are the rest of those shrooms all dried out and ready for more meals.

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later today I plan to do something or other with the other big find which are Sparassis Crispa, aka cauliflower mushroom –

Sparassis Crispa

About Debi in Merida

I moved from Colorado Springs, Colorado USA to Merida, Yucatan, MX in January 2006. I love to read, garden, travel, and hang out with friends.
This entry was posted in Cooking, Everyday Stuff, mushrooms and tagged , , . Bookmark the permalink.

2 Responses to cooking with Armillaria Tabescens

  1. You are brave people, or most likely well-trained in mushroom identification. I love mushrooms but wouldn’t trust any that I picked. Well, I’ve never studied them so that’s reasonable. My grandfather used to pick wild mushrooms, I went with him into the woods but never learned ‘shroom lore.

  2. Eric Dunn says:

    Thanks!

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