The same weather patterns that wrecked the duck season however have made for a very long lasting mushroom season. The chilly wet days have been perfect for the oyster mushroom flushes.
Too nice of day to let go to waste, my pal Adam and I set out for hike and to check a few known mushroom spots. We'd hardly topped the levee near the Kaskaskia river when Adam announced - "I can smell 'em"
Willie was off like a shot down the levee and in a blink of an eye he and Piper were dancing around the first log full of beautiful hearty winter oysters.
|Willie and Piper anxiously awaiting Adam to show him the shrooms|
|Just one small batch we collected|
All together we cut almost 10 pounds of fresh winter oysters, while the dogs romped through the open water and fields- burning off energy that they didn't expend retrieve ducks earlier in the morning.
|See Adam - We told you there were mushrooms down here!|
|Willie and Piper..pals for life..|
|Teamwork! Fetch up that stick!|
Here's the recipe for the Hot Mushroom Mustard Potato Salad
- 1 pound oyster mushrooms,cleaned and sliced into strips
- one small red onion sliced into thin strips
- 2 tablespoons extra-virgin olive oil
- Commercial garlic and herb type steak seasoning
- 1 pound small or new red potatoes, quartered
- Honey Mustard Dressing
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms and onions with 1 tablespoon oil; season with steak seasoning . On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with steak seasoning. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with honey mustard dressing