them. > ML> Don't > have the interest in it, would rather buy them
from a reliable > ML> source.

Fortunately, I can get the certified mushroom person at the farmer's
market to verify whether I got an edible or poisonous variety. The
Lion's Mane mushroom was edible and is the only type I have picked and
aten other than a giant puffball

I've been a bit more out there than that, having
picked and tasted species in the low double digits
but am not so adventurous as those who delve deep
into the Russulas, Lactariuses, and Agarics (except
for the two I can positively identify) - these genera
have numerous species, with edible and nonedible
lookalikes.

Though a lot of mushroom hounds tell you to
use an open-weave basket or a mesh bag to put
your haul in so you can let the spores fall out
the bottom, propagation is pretty chancy even if
you take care and an effort.

Sounds like a good idea.

If you pick ripe fruiting bodies this might make
a difference, but more important is to cut mushrooms
at or above the surface, rather than yanking them
out of the ground, which damages the mycelia.

I figured you'd not be tempted by peanut
butter crackers.

No, but Steve might be. (G)

Let him speak for himself. Speaking of which,
he hasn't appeared here very much lately.

I've had them, but prefer to make my own. I've been otherwise occupied
but Ruth keeps me updated.

It's good to see you pop in from time to time.

Risotto e pollo al balsamico
categories: Italian, poultry, starch, paellalike
servings: maybe 8

1 md red onion, minced
1 md white onion, minced
2 Tb oil
1 Tb butter
1 frying chicken, disjointed
1 c stock
1 c mushrooms, sliced
1 c button mushrooms, whole
2 Tb balsamic vinegar
20 oz rice
more stock

Saute onions in oil and butter. Remove onions and reserve. Add
chicken to the cooking fat and brown on all sides. Add sliced
mushrooms and cook over high heat until mushrooms look done.
Lower heat to low and add stock, whole mushrooms, and
reserved onions. Cook over lowest heat until chicken is done.
Add balsamic vinegar and baste briefly. Add rice and moisten
with stock; cook uncovered, adding stock gradually as needed,
until done to taste. Serve hot.

Adapted heavily from de'Medici brochure.
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