Text 30695, 48 rader
Skriven 2015-09-08 11:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: unkind cuts 206
=======================
 RH> Should be having the cool down nicely now. Wait a few more weeks and
 RH> you may be pushing your luck with snow. (G) We'd been in the 90s most
 RH> of last week but a front came thru Friday night

Back in the lower 48 today, and it's 90 going on 95. 101 in
a couple days.

 RH> I would definately want to have an expert along if I went mushroom
 RH> hunting, and either a good reference book or be able to pick up an
 RH> internet connection to Google (or other search engine). Better to get
 RH> a confirmation from a 2nd source than a "well, I think it's safe to eat
 RH> but not 100% sure.................." opinion.
 
Do not trust Google on this particular subject. I've seen
a few good beginner's guides, Clyde Christensen's being the
easiest to use (but very incomplete). There was a Simon and
Schuster guide that was very valuable and detailed, but
even it was internally inconsistent in spots.

 RH> training can be difficult. Junior high home ec teachers don't
 RH> generally have such skills.
 ML> As far as I can see, that should be up at the top of the list
 ML> of qualifications!
 RH> Should, but it wasn't so when I took the basic junior high classes.

In which case it's something that everyone who values
blood-free vegetables should aspire to.

Mushrooms baked with sour cream
categories: side, Slovenian, dairy
servings: 4 to 6

1/2 kg mushrooms
1 Tb butter
1/2 lemon, juice of
2 Tb sour cream
salt and pepper to taste

Preheat the oven to 150 C. Grease a non-reactive baking pan with
butter. Arrange whole mushrooms in single layer; sprinkle with salt,
pepper and lemon juice and smear mushrooms with sour cream. Bake for
30 min and serve.

From www.ijs.si

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