What to do with Wild Mushrooms (With a Steak & in an Omelet)

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We scored some mushrooms – Chanterelles, a lobster mushroom and some coral fungus.  So what did we do?  Check it out!

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Steak and Mushrooms

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Mushroom Omelet

 

 

 

 

Wild Mushroom Omelet

2 cups of coral fungus (or other wild mushroom)
2 Tablespoon of butter
3 cloves of garlic, crushed
4 eggs
2 Tablespoons of cream sherry
2 Tablespoons chopped bacon
2 Tablespoons chopped chives
 

Clean and chop the mushrooms.  Cook in the butter until soft.  Add the garlic and cook until the mushrooms are lightly browned. There should be about 1 cup cooked mushrooms.

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Beat the eggs with the sherry and pour into an omelet pan.  Once the eggs have set, add the mushrooms and gently fold.

Garnish with the bacon and chives –

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Works scrambled too!

Makes 2 Servings

 

Steak and Wild Mushrooms

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Clean and slice the mushrooms, then saute in butter with garlic.  Top a seared steak with the treasures and enjoy!
Here are a couple of choices:

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Lobster Mushroom – Cook until lightly browned but still crisp

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Chanterelle – the golden treasure of the Northwest – Saute until golden and succulent!

 

 

 

 

 

 

 

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About Helen Fern

I live in the upper Willamette Valley with my amazing husband and four very spoiled cats - three adopted feral cats and one shelter baby. We have lived here since the dawn of 1991 and love every inch of the region.
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