I have moved to a mushroom paradise. I never fully appreciated how abundant Oregon is brimming with mushrooms: wild and locally grown. We are over the moon to discover this in our backyards at the Oregon coast.
Our family enjoys all types of mushrooms and in almost every form: raw, cooked, steamed, in soups, deep fried, and pickled. We just love mushrooms.
I remember camping in the mountains of Utah about 10 years ago and finding a Snowball mushroom. It was huge. My husband was afraid to eat it but another camper also recognized it for what it was. We agreed to fry it up in some olive oil with salt and pepper. Oh that was a treat!
I don't do that very often. We don't eat any wild mushroom we find unless we get a second opinion. It just isn't worth it and we are not experienced enough to put our family in that kind of danger. Some mushrooms are lethal. Always know what you are eating before you eat it.
I have used several sites for my own personal identification purposes. When we go out hiking or frisbee disc golfing we will encounter a variety of mushrooms along the trails. I like this site HERE. He has a great picture and brief description that helps me to TRY and identify what we have found.
We are lucky enough to live close to a mushroom farm. This family is at our local Farmer's Market each week with tons of brown bags. Inside each bag you will find a selection of mushrooms. Each bag is labeled, she has samples and generously shares her knowledge with us. Their site is HERE. Their farm is located in Eddyville which is about 35 miles from Corvallis, Oregon.
We use our mushrooms in everything. I usually buy two or three bags and this will last us a week. Our new favorite way of eating them is in a quesadilla.
I buy whole wheat organic tortillas from a local coop in town. I like these because they have few ingredients and taste fresh.
We don't include cheese in our quesadillas. I have used a tofu like cream cheese before but usually I just toast the tortillas on my grill, add the mushrooms and then toss in some arugula at the last minute for a fresh element. I fold it over and serve it with our homemade Salsa Verde. That recipe is coming soon.
For this recipe I sautéed the mushrooms in a bit of olive oil with salt and pepper. I also added some red onions. I cook them until they are tender and a bit wilted.
I haven't included a step by step because these are pretty straight forward to make.
This is what you do:
-saute the mushrooms
-toast the tortilla
-add the mushrooms and anything else you desire
-fold in half and cut
-serve with a dipping sauce