Posted on 10/11/2022 5:04:13 PM PDT by nickcarraway
Goodness gracious, great balls of fungi . . .
Oh, Gus the Gardener’s gone now
And you went with him, too
The fungus here
Reminds me of
The fun Gus is having with you
https://www.youtube.com/watch?v=Pt1i6oZXW2o
Been getting these in my lawn in ohio this year. Never had them before. About softball size, pretty firm and solid. Not about eating them though.
I had one in my yard last year that looked exactly like a human brain.
Mega Peep.
Looks like it should be dipped in chocolate.
Taste like everyday white mushrooms but a bit more woody. Sounds good to me. It would be cool to dry one whole and hang it in the kitchen if for nothing more than a conversation starter.
Great balls of umami, in other words...
Are you sure it was a mushroom? Did you eat it? LOL
It’s mad season
Butter, not chocolate! these are delicious. Growing up we used to eat these actually dipped in butter when we found them in the meadow.
They’ve got big balls! But we have the biggest balls of them all!
Additions:
4 kg fresh ramen noodles
1 kg tofu
5 heads Bok Chou, seared
1 kg spring onions, chopped
4 Ostrich eggs, soft boiled
Dried bird chilies, to taste
750 ml sesame oil, to finish
Instructions:
For broth, bring water to just under a simmer. Add kombu, puff ball, garlic, ginger, and chilis. Let steep for about 20-30 minutes.
Remove kombu, add bonito flakes and cook for 3-4 minutes. Then strain broth.
Bring strained broth to a simmer and simmer until the broth is reduced to about half it’s original volume. Season with soy sauce and vinegar.
Sear tofu in a large skillet over medium-high heat with a drizzle of oil for about 5 minutes per side until it’s nicely seared. Also sear bok choy in the same skillet. Cut the baby bok choy in half, drizzle with oil and sear cut side down for five minutes over high heat.
Cook ramen according to package right before serving.
Immediately serve hot noodles with chopped seared tofu, bok choy, split ostrich eggs, and chopped scallions.
Ladle simmering broth over the whole bowl, then season with a pool of sesame oil on top, and eat immediately. Feel free to season with extra soy sauce.
Fungi ping
Oh, that comment was just a continuation from a recent topic about Peeps.
Literally, certainly butter.
I’m impressed. The biggest one I’ve ever found weighed in at 5 pounds. After trying a lot of different recipes, we decided the best was to slice them into about 1” thick slices, brush them with olive oil, and grill them, just as we would a big portobello.
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