These large mushrooms can get to 3” in diameter and taste like veal when broiled in grassfed butter. You slice them in threes from the stems, so each piece has stem and cap. You use the heated cast iron skillet to give the broiled flavor.

Our first rains arrived this week, and in six months, we will have wild chanterelles growing in the woods. We don’t wait for rain, we grow yellow or white chanterelles indoors in a planterbox, year-round, on sawdust and potting soil, feed it acid coffee grinds to grow in.We always keep some dried mushrooms on hand for vegan dinner guests. Dried mushrooms reconstitute well in warm water and cook up beautifully in cashew butter with this vegan egg white recipe. You can order chanterelle spores on line for $6. The spores easily produce over $100 in mushrooms every six months. In your window.#GlobalApron

A fifteen minute lunch. Meaty portobello mushroom slices sauteed in olive oil, with optional bacon or tofu dices, red onion, celery stalk, napa cabbage, winter carrot and cilantro, in beef or vegetable broth. Mung bean pasta strands sprinkled on top.#CA2025

I have a friend who is a mushroom scientist, she knows all the flavors of all the mushrooms. I like the flavor of veal, she recommended woodear mushrooms. For extra creaminess, I added shiitake mushrooms, I order them dried from Amazon, so I have them year round. Here is the vegetarian recipe to make a creamy mushroom sauce that tastes like veal.

Our favorite mushroom pickling is spring mushrooms in taragon with fennel herb vinegar and then preserving in lemon grass oil. They taste delicious all year with cheese and crackers, and avocado sandwiches. This recipe explains how we make this herbal vinegar and lemon grass oil at home. Takes one hour. The vinegar and oil stay beautiful all year if you keep them in green glass bottles in the dark.Mushrooms are sprouting six weeks after the first winter rains. You pick them in the woods, grow them in the window or buy them in the store. To grow them at home, see my mushroom growing kit recipes in here.

A gourmet dinner, butter fried wagyu beef hamburger between butterflied portobello mushroom slices. A delicacy.#GlobalApron

Oyster mushrooms have a mild meaty flavor, fresh, smoked or dried, and it only takes half an hour to make this Mushroom Stroganoff dinner. Both vegan and dairy recipes.Fresh oyster mushrooms are sold for $3 per portion at the farmers market when in season. But, even better, you can order oyster mushroom growing kits for home growing year round! These kits sell for $10, they grow 8 portions in ten days, $1.25 per portion.

A whole chicken, briefly poached, then simmered, then crisped and braised in a delicious sauce of mushrooms, shallots, garlic, tomato puree, wine, placed over garlic mashed cheese potatoes. A winter week day family dinner to remember, and consommee broth to save.

A pheasant is a beautiful small bird, barely enough meat for dinner for two, but definitely one of the most special candle dinners you can make. Hunting season is now till Christmas in Califonia. Or, you can buy two dozen pheasant chicks in early spring for $5 a piece, fully grown 8 months later, by winter.Escape artists, they love an 8’ tall aviary that has rosemary shrubs, climbing roses and corn planted inside to hide in, and you need to make a double door entry to keep them locked in.Jumbo ringnecks are the best for cooking. Delicious with wild rice, apple chutney and oyster mushrooms.Pheasant meat is gamey and dry, but stays moist and tender if slathered in and out with garlic truffle butter and then skillet fried with the lid on to keep them from drying out.You can also order a whole freshly butchered pheasant on line for $15 to $20, shipped UPS ground, arrives frozen four days later. Amazing service.Or…. You can buy a cornish rock hen for $4 and follow my encrusted rock hen recipe, they look like pheasants when baked this way, see below.#GoldenApron23

From our local mushroom farmer or home grown in coffee grounds on the kitchen counter in a plastic container, these mushrooms are sliced and sauteed in butter and served as a warm appetizer. They deserve to be a separate dish, no other spices, herbs, condiments needed. They look like miniature cauliflowers, the same consistency. They taste like duck breast. Delicious taste. Even better with Mozarella cheese on top, just like cauliflower dinners.The National Institutes of Health published articles saying this mushroom reduces stress and increases speed of performance, whatever that means.#GlobalApron

Wild scallops from Patagonia, half a world away but worth buying, frozen patagonian wild scallops are a delicacy, easy to prepare, ready in minutes.

These butters are variations from cookpad member’s Elham Mansorian recipe, using our own fresh homegrown saffron. Thank you, Elham.The vegan version uses fresh clarified cashew butter made from boiled cashew nuts, which are then roasted and churned with coconut oil and salt. It tastes richer than dairy butter and I put 16 fresh saffron threads in, one per tablespoon of butter.The dairy version of grassfed butter contains more water, one cup of butter makes 6 ounces of clarified butter. I added 12 threads of fresh saffron, also 1 per tablespoon.The sweet aromatic flavor of this saffron butter is great on toast. Will pair well with risotto, steamed white fish and other bland dishes.