Nice compilation. The stuffed shiitake are calling out to me as I bought a package of fresh shiitake in chinatown yesterday and was just wondering what to do with them!
I rarely do a cream prep - once in a blue moon with pasta and porcini or maybe a risotto. Mostly I sauté in roughly the same way and then add to things or eat as a main.
With trumpets / king oyster a favorite prep is yakitori, which could be summery I guess if you grill the mushrooms outside.
Yes, I know it could apply to multiple places, I was just curious as to the BA you were referring to please.
I mostly sautée mushrooms in butter or olive oil, on weeknights.
Tonight, I made a parmesan, green onion, asparagus and cremini frittata, with aleppo, dried thyme, dried oregano, fresh basil, fresh parsley and fresh dill. Didn’t follow a recipe.
That sounds really good.
I like boletes caps grilled, with olive oil/butter/roasted garlic brushed on them. You might be surprised at availability of these. I’ve seen them at several farmers markets by me. I find them all the time, often ruined by rain, or worms. You might not find many in one spot; but they can grow huge. Like 8-10oz each.
Might not sound summery; but when I want a “light” summer steak, I love these. Here’s a helper if you want to look for your own.
How To Identify an Edible Bolete Mushroom | The Survival Gardener
They’re a beautiful mushroom, most are edible. Boletus satanas, though, is quite not edible, as the name might imply.
I could totally see one of these , grilled, in a banh mi. The king boletes, not the satanas, of course. Chanterelles smell heavenly, though.
