Sentences with phrase «about wild mushrooms»

My mother had taught us a bit about wild mushrooms and which ones to eat, and which ones to avoid.

I can not say enough wonderful things about wild mushrooms.

Each summer I teach a course about wild mushrooms for the Boulder County Nature Association.

I don't know enough about wild mushrooms to pick them in the wild so I buy them from people who do.

W.C. gathered most of the musrooms from the Sandia Mountains near Albuquerque and urges aficionados to learn about wild mushrooms.

Not exact matches

We've been thinking about bringing very small groups of guests to stay in places like Sulmona, Pacentro and Santo Stefano di Sessanio, to forage wild herbs, asparagus and mushrooms, to hunt for truffles with truffle growers and to harvest saffron.

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

And in general, we think about crimini mushrooms as a very versatile life form since it can be found growing wild in many regions of the world and in fairly diverse habitats.

1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating

And just that morning, Kiersten had posted this amazing creamy wild rice and mushroom soup that I couldn't stop thinking about.

about 300 g of mixed wild or exotic mushrooms (I bought an already mixed mushrooms pack in my local supermarket)

When I saw «2 1/2 lb wild mushrooms» on the ingredient list, I thought «NO WAY» — wild mushrooms are about $ 20 per pound at my local sources, so to follow the recipe exactly would result in a $ 50 + dish that serves 4 - 6.

Once I got home, I started thinking about the best way to enjoy them and decided to make a wild mushroom soup recipe that was both paleo and gluten - free.

So while the wild mushroom agnoletti were swimming in the boiling water on the stove, I melted a half stick of butter and stirred in about a tablespoon of my thawed out basil pesto sauce.

I hope now that people will not be concerned about barium in wild edible mushrooms in Yunnan.

or you could even think about going wild mushroom hunting!

Moncton, NB, Canada About Blog We spend considerable time on all facets of Nature including Birds, Butterflies, Dragonflies, Moths, Mammals, Wild Flowers, Mushrooms, Fish, Amphibians, Astronomy, etc..