Find's Treasure Forums
Welcome to Find's Treasure Forums, Guests!
You are viewing this forums as a guest which limits you to read only status.
Only registered members may post stories, questions, classifieds, reply to other posts, contact other members using built in messaging and use many other features found on these forums.
Why not register and join us today? It's free! (We don't share your email addresses with anyone.) We keep email addresses of our users to protect them and others from bad people posting things they shouldn't.
Click here to register!
Need Support Help?
Cannot log in?, click here to have new password emailed to you
Changed email? Forgot to update your account with new email address? Need assistance with something else?, click here to go to Find's Support Form and fill out the form.
Can Anybody ID these?
- Thread starter I a thr
- Start date
dirtdigginlady
New member
Oh man Dry Land Fish. Did you fry them up???
Look like morels to me, we pick them in the early spring under cottonwoods groves on the wet side of the Cascades, spring, summer and fall in burned over coniferous forests on the east side of the Cascades all the way to the eastern front of the Rockies near Browning, Montana. One of the best finds in the spring time.
Go to your library and get "The Savory Wild Mushroom", best book on the subject of mushrooms. It will teach you how to figure out what you have and there are recipes in the back.[size=x-large]Do not eat unless you are one hundred percent sure, you can dry them or freeze them until you figure that out..[/size] If I found those I would go back and pick, pick, pick! Leave about 10% so they can shed their spores to the wind for next spring's crop!
Google morel or got to www (dot) morels (dot) com
If you have a food dehydrator they dehydrate nicely. Send me some when they are dry! (Just kidding, then again maybe not!)
Kind Regards,
Steve
Go to your library and get "The Savory Wild Mushroom", best book on the subject of mushrooms. It will teach you how to figure out what you have and there are recipes in the back.[size=x-large]Do not eat unless you are one hundred percent sure, you can dry them or freeze them until you figure that out..[/size] If I found those I would go back and pick, pick, pick! Leave about 10% so they can shed their spores to the wind for next spring's crop!
Google morel or got to www (dot) morels (dot) com
If you have a food dehydrator they dehydrate nicely. Send me some when they are dry! (Just kidding, then again maybe not!)
Kind Regards,
Steve
Cherokeefan68
New member
Great finds, enjoy those
Hello,
5 cups of half and half, 1/4 stick of sweet cream butter or home made butter from unpasteurized whole cream. Add to strips of fairly well cooked meaty bacon chopped into bits. Add some fresh chopped parsley. Bring up to but do not boil. While the above ingredients are coming up to temperature chop up enough of the mushrooms to make 3 cups of mushroom pieces (cut like a cucumber in to 1/4 inch slices or whatever you prefer). Let this steep for about 10 minutes. At the end float the surface with a fairly large "poof" of freshly ground white or black pepper. Serve with a nice French, Italian or homemade loaf of bread with a nice crust. I like it with a fresh loaf of crusty rye bread.
Don't over do the bacon it will steal what the mushrooms have to offer, the pepper and parsley just enhances the whole arrangement, now back to mushroom detecting, oops I mean metal detecting!
Oh I almost forgot, if like you can add some oysters to this arrangement, before I can do that I need Toni to go out and find a gold ring so we can afford them!
Kind Regards,
Steve
5 cups of half and half, 1/4 stick of sweet cream butter or home made butter from unpasteurized whole cream. Add to strips of fairly well cooked meaty bacon chopped into bits. Add some fresh chopped parsley. Bring up to but do not boil. While the above ingredients are coming up to temperature chop up enough of the mushrooms to make 3 cups of mushroom pieces (cut like a cucumber in to 1/4 inch slices or whatever you prefer). Let this steep for about 10 minutes. At the end float the surface with a fairly large "poof" of freshly ground white or black pepper. Serve with a nice French, Italian or homemade loaf of bread with a nice crust. I like it with a fresh loaf of crusty rye bread.
Don't over do the bacon it will steal what the mushrooms have to offer, the pepper and parsley just enhances the whole arrangement, now back to mushroom detecting, oops I mean metal detecting!
Oh I almost forgot, if like you can add some oysters to this arrangement, before I can do that I need Toni to go out and find a gold ring so we can afford them!
Kind Regards,
Steve
echostar61
New member
WOW, They look delicious . I have never found one , nor eaten one.
Congrats on the nice haul
Terri
Congrats on the nice haul
Terri
RickIowa2009
New member
I need to taste it before making any remarks lol
silversmith
New member
So, next time take your Mushroom detector instead! Maybe you'll find some coins! 
Uncle Willy
New member
Excruciatingly delicious morels. Haven't had any in years.
Bill
Bill
