For years I steered clear of the edible mushroom Suillus tomentosus—not because it was difficult to identify, but because it wasn’t supposed to be very good. "Suillus tomentosus has a reputation for being a second-class edible and is best when very young,” Vera Stucky Evenson … [Read more...]
Bent on pulverizing Short-stemmed Slippery Jack’s bad rap
Lately I’ve been powdering my dried wild mushrooms, batch after batch and species after species, then attempting to use the powders in various kitchen concoctions. First were the porcini (Boletus edulis), from which I made a divine sauce, followed by not-so-bad hawks wings … [Read more...]
