A Simple Oyster Mushroom Breakfast


Fried eggs on english muffins with oyster mushrooms and fresh herbs

by Erin & Brady Raymond

Saute the oyster mushrooms in butter on medium high until they start to look crispy. Once they look done,  put them on a plate with a paper towel to soak up the excess butter while cooking the eggs and toasting the english muffins.  This breakfast comes together pretty quickly and the fresh parsley and thyme really set it off.

Often times keeping it simple yields delicious results, case in point.  It was exciting to find our first oysters of the year too, and that surely made such a simple recipe that much more rewarding.  We noticed a number of small oysters growing on a log, too small to harvest, just before we found this nice little clump (pictured below).  The weather has been perfect as of late and I’m sure anyone who takes the time to look for dead Alder trees will find themselves eating some oyster mushrooms too.

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Eat Morels, Some Ideas

by Erin & Brady Raymond


Erin’s quick recipe,

Scrambled Eggs, Morels and Toast

Homemade whole wheat bread, toasted. Topped with scrambled eggs and fried morels.
Morel batter – egg, flour, a bit of garlic powder, cayenne, salt and pepper to taste.

Brady says,

Mmm, and this is breakfast.  What a way to start the day.”  



Erin’s quick recipe,

Morel Crostini

Homemade whole wheat bread, with olive oil toasted at 425.
For the morel cream topping:
Melt a fair amount of butter in a sauce pan. Add chopped garlic and shallot. Cook for a few minutes. Add chopped morels and sauté slowly for about 10 minutes. Add cream and continue to cook until the cream has thickened. Let cool for a few minutes. The sauce will continue to thicken as it cools. Add salt and pepper to taste. Top with chive flowers, if you have them.

Brady says,

 “You’ve got to be kidding me, morels for breakfast and now appetizer!  Mmm mmm mmm!”