By Food Correspondant Mike Tangedal Not enough mushrooms are eaten in Western culture to warrant their placement in any comprehensive nutritional guide. The food spectrum constituting a healthy diet changes in our culture at the rate that society changes, but…
By Mike Tangedal Drying mushrooms doesn’t require too much technology or expertise, which is why it has been practiced for thousands of years. Simply place some freshly picked mushrooms where there is lots of air circulation so they will dry…
By Mike Tangedal I’m not as enamored with chicken fingers as today’s youth. I like chicken as much as the next omnivore, but I prefer chicken of the woods (COW). We have two varieties here, Laetiporus sulphureous and Laetiporus cincinnatus.…
By Mike Tangedal Here’s another cooking article I wrote inspired by all the requests I’m getting in my feed on how to cook the first mushroom of the season – Cerioporus squamosus – the pheasant back/dryad’s saddle. During the early…
