Matsutake -

[pd]

Next time, slice them just a litter bit thinner, then slowly roast them in your cast iron skillet WITHOUT any oil.  Turn frequently.  They have to sweat first before they are ready.  Get a bit of a crisp on the surface, but not dry.

Serve with freshly squeezed lemon juice and salt (non-iodized).

No need for heavy flavorings such as soya sauce.

[boatloader]

Next time, slice them just a litter bit thinner, then slowly roast them in your cast iron skillet WITHOUT any oil.  Turn frequently.  They have to sweat first before they are ready.  Get a bit of a crisp on the surface, but not dry.

Serve with freshly squeezed lemon juice and salt (non-iodized).

No need for heavy flavorings such as soya sauce.

I will definitely try that next time. I like to try things as simple as possible to to get to know an ingredient before I start thinking of what else to do with it

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[boatloader]

Nice finds!

Looks like they are popping down low in your spot, So curious what gets them going is it a temp thing or moisture or both?
Also wonder if they are like berries where they start at one elevation and then move up or down over time or elevation only matters as it pertains to temps.

I think if they were easier like a Chanterelle it would not be as interesting to me    I think I have found enough of the others that it is just the challenge and learning that is keeping me searching!

Funny thing is I am not a huge mushroom eater, but I love going and finding them. but I am slowly learning to eat them more and more.
Have some bearshead in the garage need to figure out what to do with it.

This is what I've always wanted to try with a lions mane or bearshead... "crab" cakes!

https://foragerchef.com/hericium-crabcakes/

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