>>51528
Picked some of mushrooms today. 4 boletes, and a bunch of lepiotas, probably macrolepiota mastoidea all. Some might be macrolepiota procera but their stipe are too slim.
Anyway no mushroom cream soup yet again. I just fried some up with onions and scrambled eggs. Salt, pepper. Tastes great.
Here's a trick for frying mushrooms. Not sure frying is the right word. So the trick:
Slice up the mushrooms, but instead of fats (oil or lard) pour a bit of water under it, and cook it with that until the mushroom is soft and the water evaporates. Then add the fats and fry them up. The reason is that the mushroom is like a sponge and can absorb a ton of the fats - and while the body do needs them, too much can be unhealthy -, so much in fact that you'll be tempted to add more. And some find it disgusting too. So just use water first.