I scored several pounds of maitake mushrooms while on a hike yesterday. I’ve got the ugly and tough bits simmering now with kombu, onion, ginger and a handful of dried shiitake. Wild mushroom ramen is on the menu tonight!Made miso mushroom soup with Somen from scratch, including the stock (Kombu, Shiitake, Katsuobushi). Mushrooms are Shiitake, Enoki, and King Oyster. Better than any miso soup I’ve ever eaten, even at very expensive restaurants. Making your own stock makes a massive difference.
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The second flush is starting:Picked up a mushroom kit the other day. Lion's Mane.