Years ago, dad bought some mushroom plugs and tried cultivating them. I was envisioning a mushroom farm, but it turned out to be a one-off experiment.
We’ve also had edible mushrooms pop up mysteriously under a fruit tree after a storm. Unfortunately, the mushrooms never reappeared after we chopped the tree.
After these disappointments, I’m resigned to the fact that our mushrooms will just have to come from the supermarket shelves.
I am especially partial to white button, Portobello and field mushrooms. I bought four of the latter yesterday, picked some herbs from the garden and baked garlic butter and herb mushrooms. Enjoy!
4 big field mushrooms
chopped cheddar cheese
Mix the following:
2 tbsp butter
3 pips garlic, minced
3 sprigs thyme, chopped
a few tarragon leaves, chopped
a bit of parsley, chopped
1. Turn mushrooms over and smear on the herbed butter.
2. Sprinkled with chopped cheese and freshly ground black pepper.
3. Bake 25 minutes at 350 deg F.