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This is a discussion on Mycologist dream within the The Jungle forums, part of the Land Plants category; This is the only one I recognize that we have in Texas. We call these ...
That 2nd shroom is frellin AWESOME!
The pic of the 'reticulated' spore is very cool! Are the 'earthballs' white when immature? Wondering if those are what I knew as a kid as 'puffballs'. If I understood correctly, the immature ones are edible?
semmelknoedel in bavarian slang, im sure you have the receipe, and our secret is "parsley", a must for bavarian's!
since you mentioned morsel, here is my top secret to it, free for you! ooops others read as well....
if you fry em with onions, just before they are done, add a shot of "sherry" (cheap one will do), let it simmer just a bit and turn it off.
the taste knocks you off your feet, promise!!!
for some reason, "sherry" brings out the taste in mushrooms, especially morsels, but i dont think it works for soups though!
soooo pls give it a try, even without my supervision, and let me know how you liked it!
Wouldn't consider not using parsley in the recipe. Just like I wouldn't consider no nutmeg in my spaetzle. LOL..I do use sherry when frying mushrooms.. I skip the onions though with morels...I love the flavor of them standing alone. I do use sherry in mushroom soup as well, especially if using cream in the soup.
My favorite German butcher closed 2 years ago and now I need to find a new source for my favorite wursts. I grew up in a German immigrant area of NYC. My ancestors came from Germany in the 1850's
Ron you should add some German recipes to the forum
ah ok, good to know that sherry works in soups as well!
hmm, me and recipe's? i used to cook a lot some 15 years ago, now its more the philipino cousine, but i also lost interest in "real" cooking, im just fixing quick meals nowadays, more time for orchids!!!
great pics.. and thanks Myco, for the extra info, they're really interesting stuff.