Mushrooms?

No, I cook peyote.

Yikes, that price for morels!?

Morels grow in near any good bush that is relatively undisturbed around here. Some of my finest memories involve hunting on my stepdad's farm and cooking up a big feast with them.

There were more than we could pick. It was a group effort with all the kids.

They look like little brains, eh? They are good, but not soo good.

Those pretentious bastards selling them as if they were something real special.

And what would you consider superior to a morel?

i'm not big on morels myself. i prefer boletes.

Mushypancakes must have a good morel compass.

Tell me how you distinguish a red bolete from an amanita muscaria.

you're kidding, right? they don't look anything alike.

You didn't answer my question. They look alike to me.

uh. OK. I look at them. Does that answer your question? And why do you ask?

One is gilled, other is spongy. One is brown, yellow and red, other is red and white. They could not be easier to tell apart.
I prefer King Bolete, slippery jack or red birch bolete to red cracked bolete anyway.



ONE



AND THE OTHER.

I was just asking. Obviously you can tell the difference. They both look like toadstools to me. If you Google on "red bolete" you'll see several pics that look like muscaria - so either they do look alike or someone got confused. Confusion is not good.

you cannot confuse them if you know the basics about mushrooms. gills can never be confused with a sponge. Many many differences between the two. If you don't like'em, don't pick them. Also easy.

I don't pick those - I know morels and morels only. I leave the others to the experts, but thanks for the info!

I made this recipe last weekend. Over twenty people tried it. I received high marks.

Seafood Stuffed Mushrooms
Recipe courtesy Sandie Bunge

Show: Calling All CooksEpisode: Holiday Swedish Meatballs/Hors D'oeuvres
RECIPE COMMENTS & REVIEWS(4) Cook Time20 min
Level
--
Yield
24 appetizers
CloseTimes:Prep30 min Inactive Prep-- Cook20 min Total:50 min Recipe ox

Ingredients
1 (5-ounce) lobster tail
12 shrimp, fresh or frozen, thawed
1 small bunch crab claws
1 cup Ritz cracker crumbs
Hungarian pepper
Salt
Pepper
1 pound large mushrooms
Olive oil
10 cloves garlic, chopped
1/4 cup green pepper, chopped
4 green onions, chopped
1 egg
1 cup water
1/4 pound melted butter
1 cup Monterey Jack cheese
Directions
Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper, salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.

What are white tortillas?

Flour tortillas instead of the yellow corn ones, I would think.

Purple potatoes are the BEST, that recipe sounds great Shewolf!

Cycloptichorn

Ahh
Around here they're generally called flour tortillas, and the corn tortillas are typically white corn, "maiz mexicano". The yellow corn tortillas are specifically labeled as such, and they're not as common.

Yummm sounds delicious!