Cniz Siamets9 Fresh Shiitake Omelet

1/2 cup cashews ^ lb- fresh Shiitake

1/2 small onion 1 cup grated cheddar cheese

2 garlic cloves 2 tblsp. tamari

8 eggs 1/4 CUP water salt & pepper to taste 2 tblsp. canola oil

Mix the eggs and water in a large bowl and beat thoroughly. Saute mushrooms in frying pan with oil until water is cooked-out. Add onions and garlic, cookfor one minute then add cashews In me-lium sized skillet, spray a thin coat of oil or butter, add egg mixture and cover for 1 minute. Add layer of cheese. Poui nixture that includes Shiitake, onions, cloves, etc... over layer of cheese. Fold over and cook for 2-3 minutes. Makes four servings.

1 pint to 2 pints of heavy cream 2-3 tblsp. butter

1/2 lb (or more) fresh Morels (cut into 1/4 in. cartwheel sections)

Warm cream over a camp stove or wood fire in a small pot. Do not let cream burn onto the pan's bottom. When the cream simmers, place the sliced Morels into pot wi h butter, and remain until cream returns to a simmer for at least 5 minutes. Morels should not become limp before tasting, using toothpicks or forks to retrieve them. After the last Morel is removed, Larry note ■, t it lots must be drawn to determine the lucky soul who has the privilege of downing the heavenly, rich, spore darkened cream soup.

Larry's recipe is quick and easy, ideal for tasting Morels at primitive campsites during remote Morel forays in the mountains. "Only the medically forbidden should entertain thoughts of dietary restraint during the brief Morel season when long hard hours in the forest set up a healthy appetite in the wake of massive calorie burning and likely liquid deprivation Delectation is soon at hand. He makes no note for those athletically inclined Morel cultivators who must walk from their house to their backyard to harvest Morels. Presumably, the same advice holds.

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