Fresh wild forest oyster mushrooms

[2naSalit]

5. They're a favorite in my area...

The type around here are kind of dense and a little chewy but still have a nice flavor. I suggest a tiny dash of rosemary, it enhances the mushroom flavor like Bay leaf does for spuds.

Garlic is never wrong with most mushrooms.

So when I first encountered them, we gathered them from around my friend's property, we had ten pounds! So they were cut into 1 inch cubes, sauteed and the bulk were frozen for later in manageable portions. Then, with enough for dinner, he made an entree with the mushrooms as the primary feature, substituting them for meat. He said they are called "beefsteak" mushrooms, in some circles, because they have a very slight beefy flavor to them, slight. They go well in dishes where you might use beef, they go well with the other flavors you would add.

They were great in whatever he put them in, I don't harvest them, generally, because when I'm out 'shroomin', I don't have room in my pack for heavy oysters when I'm collecting morels.