Sauteed Oyster Mushrooms

Yesterday, we talked about our oyster mushroom foraging in the woods behind our house.  That was a new experience for me and it was neat to learn about them.  I've been reading up on edible mushrooms in our area and want to continue to learn more about them.  I would never do this without having someone with me who has done this before as some mushrooms are deadly.

So once we gathered our mushrooms and placed them in a brown paper bag, we brought them inside and washed them up.



Washing the 'shrooms

Then we sliced them up.


Chop, chop, chop.

We chopped up half of an onion...


Can someone pass me a tissue?

And minced up some fresh garlic... 

Garlic!

Are you ready?  Here we go.  We add a liberal portion of homemade butter from our beloved Jersey cow, Daisy, to a heated cast iron skillet.  Seriously, throw that vegetable oil spread out of your house.  Butter was "supposed" to be bad for you and they replaced it with margarine.  Well, margarine and other alternative processed replacements for butter turned out to be actually worse for us!  We love butter - real butter.

Real butter made from raw milk from healthy cows.

Stir in your onions and garlic and let saute until the onions are translucent.


This is smelling really, really good.

Now go ahead and introduce the mushrooms to the sizzling skillet.


Adding in the oyster mushrooms we found in the woods

We add a splash of red wine to the skillet.


Adding a little red wine for flavor

Now we add some of Daisy's fresh heavy cream to the skillet skimmed off of this morning's milking.



The cream always rises to the top

I ran out to the garden and pulled some fresh green onions to add some additional color and flavor to the dish.  Funny, we all stood around the skillet with forks and gorged ourselves.  I gotta tell you, it was delicious!  But honestly, you could probably add shoe leather to this skillet and it would taste good.


That is a rich, decadent treat right there!

Being that I'm from Cajun Country and love rice and gravy, I couldn't stand to leave the drippings in the bottom of the cast iron skillet.  I wasn't going to let that go to waste.  I spooned up some of the remaining sauce and put it over some rice and added some green onions...  Wow!  Talk about good!




Good eatin'!

Not only did it taste good, but there was an added benefit as well.  My buddy (I made sure he ate first) must have paid close attention in his mushroom forays with the mycologists so as not to lead us into poisonous mushrooms as we all woke up fine the next morning.  That's always a plus - eating a great meal from ingredients totally homegrown or home-picked - and not waking up dead the next morning.