On Sunday, May 22, 2011 at 11:21:26 AM UTC-4, riburr wrote:   
   > Had some for breakfast this morning.  It was sauteed in butter w/green    
   > onions and a little salt, and eaten over toast.  The aroma is not    
   > pleasant.  While and after cooking, there is a hint of something like    
   > wet dog fur and old spilled soup that has spent some time aging on a    
   > baby's bib or tie.  The taste is immediately bitter, but not repulsively    
   > so, and not persistent after swallowing.  But, your taste buds are    
   > repeatedly assaulted by the bitterness with each mouthful.  Texture is    
   > pleasantly chewy.  No indigestion so far...  I don't know if the    
   > accounts of indigestion refer to the species found in the eastern U.S.   
   >    
   >    
   > --    
   > Mushroom blog:   
   > http://ftvmushrooms.blogspot.com   
   >    
   > Ruralpsychedelia blog:   
   > http://ruralpsychedelia.blogspot.com   
   >    
   > Obama is Borg   
      
      
   Wow!   I am eating a platter full of Megacollybia rodmani right now and   
   greatly enjoying them.   I harvested them in the Mountains of western North   
   Carolina where I live.  I cooked them for about 10 min, in a iron skillet on   
   medium heat- just in their    
   own juices, before adding a little coconut oil and salt.   They are   
   delicious,  barley any bitter, a trace of sour, but mostly like a lightly   
   cooked steak.      
      
   This is only my second time cooking and eating this locally abundant fungi....   
   and I'm excited to share it with friends.      
      
   Best!    ~ Luke Cannon  learningdeer@gmail.com   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)