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Nancy in Pátzcuaro

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Everything posted by Nancy in Pátzcuaro

  1. Nancy in Pátzcuaro

    Loving Your Leftovers Series: #3 Pizza

    I'm with you, Shalmanese. It has to be cold, and it has to be for breakfast. Any other time it must be reheated, and I've had inconclusive results with the various techniques. You need to keep the heat low when using the cast iron pan method to avoid burning the crust. This is the voice of experience speaking here. And I agree that the microwave is the worst possible way to reheat pizza. Yeah, it gets hot, but the result is unsatisfactory, which is putting it mildly. And even if I put it on the heated pizza stone in the oven, which sounds like a good idea since that's how it was originally baked, it became brick-like. By the way, any leftover pizza is either my own or from Costco. We don't have many choices around here for decent pizza, sorry to say. And now the best place in Pátzcuaro is closing due to losing their lease, though we rarely brought home leftovers because the pizza was so good that we ate it all. So cold for breakfast it is for us. But I do appreciate all the other ideas, some of which sound pretty good. I'm open minded about food--aren't we all?--but I'm a little dubious about cutting up a perfectly good slice of pizza to make something else out of it. Nancy in Pátzcuaro
  2. Nancy in Pátzcuaro

    The Loving Your Leftover Series: #1 Sausages

    Because Italian sausage is largely unknown in México outside of the capitol, I've begun to make my own bulk sausage. Stupid easy--don't know why I didn't do this sooner. My only problem is that fennel seed is impossible to find here, so I have to make sure I bring some back after a visit NOB (North of the Border). I assume that leftover bulk (not in casings) sausage is eligible for what proves to be a nifty topic I generally use my sausage on pizza, but on occasion I've stirred some leftover bits into a simple pasta sauce to boost the flavor. I've also put the last few tablespoons in scrambled eggs along with onion and red bell pepper, and whatever leftover cold vegetables I have in the fridge that can be cut small and added to the eggs. Some weeks ago the New York Times had a breakfast casserole that used cooked Italian sausage, which could be left over from a previous meal, with croissants baked with egg that turned out to be a real keeper. Seems to me that we frequently remove the casings from Italian sausages anyway. I do the same thing with Mexican chorizo, though the Spanish type is firmer and more amenable to slicing. By the way, Mexican chorizo is a valuable leftover for any time you want a pop of intense flavor and spice. It's made for potatoes--and also cabbage, oddly enough. Leftover chorizo layered with sliced cooked potatoes and some onion and garlic and cheese and other good stuff of your choosing, basted with chicken broth at each layer, and then some good olive oil drizzled all over it, and baked until everything's bubbling. Salt and pepper, of course, on each layer, and a sprinkle of oregano would not be amiss. Notice that I've covered both leftover sausage and leftover potatoes, one of the other categories, in just one recipe! I really enjoy this new topic. I don't know about the rest of you, but I almost always have leftovers. There's only the 2 of us, and yet I have a problem in my fridge right now. Time for some ingenuity. If anything includes leftover sausage I'll definitely let you know. But first I have to dig out my stash in the freezer. Nancy in Pátzcuaro
  3. As an aside, does anyone remember M. F. K. Fisher's book written during WWII--How to Cook a Wolf? I still look through that book from time to time because (a) her writing is so amusing, and (b) there are some good ideas there. During the war people were dealing with rationing, not to mention meat being almost unaffordable for many families, and her ideas of doing a lot with a little are very interesting. I doubt it would have any relevance to food kitchens and hunger relief, though. Just a remembrance of other times. Nancy in Pátzcuaro
  4. Nancy in Pátzcuaro

    Planning a trip to Lima, Peru

    OK, I'm back on board with this subject. We will leave for Lima on the 17th. Most of our time will be spent away from Lima--just there at the beginning and the end--but we will definitely be eating at least one important meal before we return to CDMX on the 29th. The rest of the time we'll be in the Sacred Valley, Cusco, Puno and Machu Picchu. What could be bad? I don't expect we'll have extraordinary dining in Aguas Calientes, the town near Machu Picchu, but I assume we'll find edible and occasionally good food whenever we find it. We're looking forward to having an introductory visit to Perú with the idea that we'll come back later to further explore the places we liked. We did that with our first trip to Ecuador--the Galápagos, the mainland--and then returned for a month-long visit a couple of years later. I thought we'd never leave Vilacabamba--way too comfortable. But our flight was in Quito and we had to drag ourselves away from the sleepy little place. By the way, there was a B&B run by a Frenchman that was one of the most pleasant places we've ever stayed. Good breakfast, and at the time only $11 per person. But now we're on to Perú. Turns out we prefer north-to-south trips--no jet lag. And we speak enough Spanish to be able to communicate, which is more than I can about French. Nancy in Pátzcuaro
  5. Nancy in Pátzcuaro

    Recipe "Disaster!"

    Yeah, raisins are one of the ingredients in picadillo, along with green olives, slivered almonds, fruit (generally banana but also apple), cinnamon, piloncillo (raw sugar), etc. Pork is more common than beef. I think it would make a very tasty tamale pie, though very unlike the Tex-Mex style we're used to. Picadillo appears most often in chiles en nogada, the Mexican national dish that is served in the fall to celebrate Independencia. Coincidentally, the ingredients mimic the colors of the Mexican flag--green poblano chiles, white walnut sauce, and red pomegranate seeds, and it appears on menus when fresh walnuts and pomegranates are available. I think there are as many recipes for picadillo as there are cooks. All this talk about tamale pie means that now I'll have to make it with picadillo, which I like very much. I guess I know what we'll have for dinner tomorrow! I'll let you know how it went, though I'm sure we'll like it. Nancy in Pátzcuaro
  6. Nancy in Pátzcuaro

    Fruit

    Yep--the granular texture, the few black seeds, the color of the flesh all match. The tree is enormous. One time when we were driving toward Chetumal on the Belize border I stopped at a fruit stand on the side of the road to buy mangos. The proprietor showed me the chico sapotes and cut one in half. "It's like honey," she said, and she was right. It was love at first bite for my spouse. But as I said, usually I can find them at a couple of puestos in the mercado but not this year, at least so far. So we make do with the first of the mangos. It's a tough life. Nancy in Pátzcuaro
  7. Nancy in Pátzcuaro

    Fruit

    One of the things I've appreciated here in México is rediscovering the concept of "seasonality," when fruits come and go by season. Right now we are flush with passionfruit--our vine will not stop producing--and mangos have reappeared, albeit at a much higher price than in the summer when you can buy them off the back of a pickup truck for 5 kilos for 20 pesos. Mangos will continue until late September or so. Blackberries disappear during the summer rainy season but are available now. The local area is full of hoop houses growing raspberries, blueberries, blackberries and strawberries. We always have access to pineapples, most melons, and papayas year 'round, from lower warmer areas. The price of avocados fluctuates seasonally but they are almost always available (plus we have a tree). We should be eating my husband's favorite fruit, chico sapote, but I haven't seen it in the mercado for some months now. Some vendors sell imported apples and pears from the US but I use the local apples which are much more flavorful than the imports. The small Mexican peaches are just now coming into season--they're very fragrant and pleasantly sweet but there's a lot of pit in relation to the fruit. Nice for jam though. When mangos start to show up in quantity I'm going to make a couple of batches of mango jam and maybe put up some spears in syrup for use during the long mango-less winter. Nancy in Pátzcuaro
  8. Nancy in Pátzcuaro

    Using Mexican Chocolate

    Mexican chocolate will be grainy for 2 reasons: first the chocolate isn't conched to reduce the size of the chocolate particles and meld it with the sugar (if any). Second, Mexican chocolate is ground with piloncillo (raw sugar), nuts and cinnamon, all of which will leave grainy bits. It should be chopped up prior to using, or ideally grated on a box grated using the large holes. The common commercial varieties--Abuelita and Ibarra--aren't particularly good but usually readily available. Locally here there are many other options, most of which are from small producers. One family starts with the raw beans and produces a very good quality product. It can be purchased as amargo (unsweetened), semi-amargo (20% sugar) or dulce (sweet, 40% sugar). Of course Oaxaca is the center of fine Mexican chocolate, but that's long commute to get some. There are chocolate shops all over the city where you can create your own blend. Here's a useful blog page that offers some good ideas to make it easier to work with-- https://www.chowhound.com/post/mexican-chocolate-372699 Hope this helps-- Nancy in Patzcuaro
  9. Nancy in Pátzcuaro

    Avocado Recipes

    Fortunately we live in Avocado Central in Michoacan, where growers ship thousands of tons every year. My favorite use is guacamole, of course, with our local chile peron (known elsewhere as chile manzana), but I've also made a delicious dairy-free "ice cream" that is wonderfully creamy. Then there's fudge using avocado as one of the main ingredients, and a friend makes Avocado Gaspacho. I've also had a non-baked pie with a graham cracker crust, though I don't have a recipe for that. Cold soup? It's not a party around here without guacamole, but we make it in a molcajete with cilantro, chile peron, lime juice, a pinch or 2 of salt, and diced tomatoes. Some people add onion but I find it too harsh. Maybe a little garlic. My husband is in charge of guacamole in our house, and he makes the best. Nancy in Patzcuaro
  10. Nancy in Pátzcuaro

    Waffles!

    Toliver, you are an evil influence on all of us. Fortunately I live in Mexico where the concept of Tater Tots is unknown, so this recipe will remain un-made as written. Unless I decide to shred up a bunch of potatoes and slap them in the waffle iron--just sayin'. I salute the person who first thought of this great idea. It''s on my list for next Sunday. In our house Sunday is Bloody Mary day and a lingering breakfast of something eggy (or waffle-y). Hash Brown waffles--just the ticket, maybe with a poached egg. By the way, if I'd thought of this during The Great Waffle Experiment I might never have tried to make cheese waffles and thus I'd still have that waffle iron. Waffle on! Nancy in Patzcuaro
  11. Nancy in Pátzcuaro

    Waffles!

    Comments: It has been my experience that waffle recipes differ very little from each other. Yeasted or not, eggs separated or not--those are the distinctions. Fruit and nuts can easily be included in recipes, as can corn meal and oats. My favorite waffle cookbook is of course Dorie Greenspan's. I especially appreciate the way she gives us permission to eat waffles at any time of day. Having said that, I have to relate The Great Waffle Experiment that took place many years ago when my husband was away and nobody was watching. The counters were covered with ingredients--roasted poblanos, sun-dried tomatoes, raisins, blueberries, grated lemon rind, walnuts, pine nuts, cheddar cheese--on and on. It was the cheese that was my undoing. I made a basic batter to work with and started adding ingredients and tasting the outcomes. By the way, this was being done on my parents' old non non-stick, which required extensive oiling to reduce sticking. All went well, though some experiments were more successful than others, if you get what I mean. I cannot recommend sun-dried tomatoes and raisins, no matter how interesting the idea may be. My Waterloo came when I tried to make cheese waffles. The cheese had a death grip on the waffle iron. I thought I'd oiled it enough--I had great hopes for that waffle--but only a jackhammer could remove it. I had another glass of wine and considered my options--I could keep hacking away at it, or I could just ditch the whole thing, throw away the waffle iron. I had a moment's pang about tossing my parents' waffle iron, but then I recalled that they never really made waffles, at least in my memory. I think it was a wedding present. So I threw away the waffle iron, cheese waffle still bonded like glue to the grids of the iron. And the next day I bought a nice Vitantonio with a blissfully-nonstick surface, which I have used to this day. Like all of you, I love waffles. I have no favorite recipe and I work through Dorie Greenspan's book whenever I get the craving. I tend to like waffles that are more substantial but are still crisp on the outside and tender on the inside. Perhaps that's a contradiction? For what it's worth, my favorite waffle has a bit of cornmeal and blueberries. Real maple syrup, of course. We're going to a friend's house for brunch tomorrow, otherwise I'd be making waffles. But it is on my list for next Sunday. That and Bloody Marys. Happy waffling--N.
  12. OK--I'll dump this stuff back into the pot and see if I can get it to gel at a higher temperature. We're at 7200 feet here so boiling point isn't 212 in the first place. Thanks for the suggestion. Nancy in Pátzcuaro
  13. Last night I made 7+ jars of a jelly I've made before, and it was a complete failure. I always have a significant crop of chile perón, which in other parts of the world are called "manzana," or apple chiles. The outcome has always been a wonderful rosy spicy-sweet jelly that goes brilliantly with cheese, or just on buttered toast. Chile perón is a beautiful golden yellow. I have to say outright that I rarely use pectin in my jams, preferring to let the fruit cook down until thick, so I'm not experienced enough to know what happened last night. I followed the same recipe as always but the jelly did not set up. The recipe is: 12 oz. of chiles, one red bell pepper, 6 c. sugar, 2 c. vinegar, one packet (6 Tbs.) powdered pectin. I grind the chile and red pepper in the Cuisinart with a cup of the vinegar and then put the chile-pepper mix into a kettle with the rest of the vinegar. I bring it to a boil and then stir in the sugar that has been mixed together with the pectin. Bring that to a boil and cook another minute. No gelling happened, so I cooked it a little longer and added more pectin (approx. 4 more Tbs.). Nada. So my question is--what happened? I bought the pectin this last summer while we were in the US so it's not too old to work, if that happens with pectin. Should I try liquid pectin the next time? And what can I do with 7 jars of runny jelly? Can I open the jars and try again with more pectin, or is this batch destined to be an endless supply of poultry glaze? I think it would be quite good on pork roasts, but still-- Thanks for your help. Nancy in Pátzcuaro
  14. Nancy in Pátzcuaro

    Camping, Princess Style

    You'd be surprised at what can be produced in a small RV kitchen. My little kitchen forces me to pay attention to sequencing--first do this thing before you do the other things. My husband is constantly amazed at the food I can make, with only almost non-existent counter space, a 2-burner propane cooktop, and if we're plugged in, a microwave/convection oven. People in New York City make do with kitchens only a little larger than a coat closet, which amazed me before we bought the RV--a 20 foot Pleasure-Way Class B van. In short, it can be done. So don't worry about the size of the kitchen-- go for it, either full time or for vacations. It's a lot of fun. Our van is in storage most of the year, but when we go back to Colorado to visit friends and family we always build in 3 or 4 weeks of just bumming around in the van. Every year we talk about selling it, but it only takes a couple of days for us to say, "Nah--let's keep it!" In many ways a trailer makes more sense than an RV, but like you we don't have a vehicle to pull it. The prices of trailers are very attractive until you factor in the cost of a tow vehicle. But with a trailer you can go into town without having to drive the entire RV, which makes for more flexibility. Nancy in Pátzcuaro
  15. Nancy in Pátzcuaro

    The Savory Baking Topic

    I make a scone recipe that can be either sweet or savory. I favor the savor most of the time-- 6.75 oz. white flour 2.375 oz. whole wheat flour 1-2 Tbs. sugar (use the larger amount for sweet scones) 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp.salt 1/4 c. chilled unsalted butter 1/2 c. thinly sliced green onions or minced white onions (omit for sweet scones) 3/4 c. plain yogurt 1 egg, beaten Possible variations: 1/4 c. chopped kalamata olives and 1-2 tsp. minced fresh rosemary 1/2 c. each coarsely chopped walnuts and dried cranberries; omit onion 1/2 c. chopped peeled poblanos (about one) and 1/2 c. grated cheese, and a small handful of pine nuts if desired 1/2 c. chopped rehydrated sun dried tomatoes and 1/2 c. feta Cut the butter into the flour and leavenings and salt, add the liquid and then stir in the rest of the ingredients. Mix and gently knead--you know the drill. Either cut apart or cut partially into 8 pieces and bake whole. Bake at 425 for 12-15 minutes or until golden. I make this very frequently for breakfast because it's a quick thing and everyone loves it. As I said, I usually make the savory variations, especially the rosemary-kalamata version, though we also really like the poblano-cheese one. My contribution-- Nancy in Pátzcuaro
  16. Nancy in Pátzcuaro

    Peruvian Chicken

    That looks like wonderful chicken--beautifully crisped skin. Did you like it? Any changes other than more cilantro in the sauce? I think I'm going to try this very soon. Thanks for the mouthwateringly-good photos too. Nancy in Pátzcuaro
  17. Remember my problem last year--too many limes? Well, our tree is once again heavy with fruit and I'm finding new ways to use them. The latest--Lime Curd. Here's the recipe I used, which eliminates many of the technical problems of traditional methods: 3 oz. (6 Tbs.) unsalted butter at room temperature 1 c. sugar 2 large eggs 2 egg yolks 2/3 c. fresh lime juice 1 tsp. grated lime rind Here's where this method departs from the traditional-- In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes. Slowly add the eggs and yolks, and beat for another minute. Mix in the lime juice. The mixture will look curdled but it will smooth out when it cooks. In a medium heavy-bottomed saucepan cook the mixture over low heat until it looks smooth--the curdled appearance disappears when the butter melts. Increase heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes (I needed only about half that). It should leave a track on the back of a spoon and read 170 on a thermometer. Do not let it boil, especially toward the end. Remove the curd from the heat and stir in lime rind. Pour into a bowl and chill in the refrigerator.You may want to press plastic wrap on the surface to keep a skin from forming, though opinions differ as to whether it's necessary. Makes about 2 cups. I just made a batch of this and it worked perfectly. It's absolutely delicious, and I will have to make myself stop dipping into the bowl. The bulk of the curd will go into the freezer but I've kept out about a third for fresh use. Now, can I use this lime curd in a pie? I'm making a blackberry pie with walnut crumble tomorrow for Thanksgiving on Thursday and wonder if a thin-ish layer of lime curd under the berries would be good. What say you, eGulleteers? I don't want to make the crust soggy, though. Personally I think those 2 flavors are made for each other. Thanks for any ideas--you guys are the best. Nancy in Pátzcuaro
  18. Nancy in Pátzcuaro

    My annual problem/opportunity--too many limes

    Thanksgiving has come and gone and I want to report on the use of lime curd in a blackberry pie. I received many compliments on the pie, and everyone commented on the unexpected flavor that they couldn't identify. In short, it was a success. I made sure to get a piece for myself--which is often difficult with so many people crowded around the dessert table--and decided that it would be a good option when making pies. I imagine it would work in many fruit pies, like apple or cherry or even blueberry. And Andie, thanks for that idea. I'm not much of a cake baker but I'll certainly give that a try. A roulade would also be nice. Nancy in Pátzcuaro
  19. Nancy in Pátzcuaro

    Planning a trip to Lima, Peru

    Your photos and descriptions are killing me! We have to wait until late April to experience this level of dining. I know that Peru has a very high reputation and is the current new favorite destination so I'm eager to try it out myself. I'm taking notes! Nancy in Pátzcuaro
  20. Nancy in Pátzcuaro

    Camping, Princess Style

    I'm late to this topic but want to chime in. We have a class B van--Pleasure-Way--that we have enjoyed for years. A two-burner cooktop, a microwave-convection oven that only counts if we're plugged in, a small fridge with a tiny freezer, and a pantry. Cooking under those circumstances requires one to be (a) creative and (b) flexible. Sequencing is vital. It requires me to keep things simple and uncomplicated. A jar of pesto, garlic, pasta, onions, chicken breasts, sun dried tomatoes, kalamata olives, good olive oil, fresh vegetables--put those together in various combinations and you have dinner. I'm a big fan of stir fries. I've always felt that it's cheating to call this "camping." I grew up backpacking and now that I no longer want to sleep on the ground I've become accustomed to a decent bed and an adjacent bathroom, and hot water to wash dishes. But now I have no qualms about being comfortable and I'll call it camping if I want to! There's always a bottle of wine in our fridge, and a bottle of tequila and a set of dominos for after dinner entertainment. We play for the great monuments of the world. I just recently won the Brandenburg Gate. Safe travels and good cooking-- Nancy in Pátzcuaro
  21. Nancy in Pátzcuaro

    Planning a trip to Lima, Peru

    I intend to watch this thread very carefully. My husband and I and 2 other couples are going for 12 days in late April. Most of the time we'll be touring around--Machu Picchu for 2 days, Cusco and the nearby sights, and then Lima for just a day and a half. Please let us all know your dining experiences in Lima. A quick search of restaurants yielded Nanka, IK, Beso Frances (crepes and such, overlooking the Pacific), El Ceviche de Ronald (local favorite) and--incredibly--Aji 555 Real Thai Cuisine, which was rated #1 in Lima on Trip Advisor. But there are many others that were also well thought of but that I didn't feel fit our dining preferences. All very subjective, of course. When we were in Ecuador I was determined to eat cuy--guinea pig--but the sight of their little hairless bodies laid on a styrofoam tray and wrapped in plastic in the supermarket was just too much for me. But I understand it's a significant part of the culinary history of the Andes region. We will all be interested in what you eat, and where, and what you think of it. My friends say--take insect repellent. Depending on the time of year the mosquitoes can be a problem. And they said they were always cold, so pack accordingly. Though you can buy some very nice alpaca sweaters if you need to. Most importantly, eat well and have a wonderful time. Nancy in Pátzcuaro
  22. Nancy in Pátzcuaro

    Gardening: (2016– )

    Back when I was gardening in Colorado I liked Nichols Garden Nursery in Oregon, Johnny's Selected Seeds, and Seed Savers Exchange. My problem with a garden at 7,000 feet was frost-free days, so Johnny's was particularly helpful. But I've been a fan of Seed Savers Exchange since back in the day when we used to trade seeds with each other via a catalog typed on a typewriter (remember those?) and mimeographed. I believe in their mission, which is to save the old varieties that the more commercial nurseries have dropped from their catalogs, and now they have an extensive list of wonderful non-hybrid varieties. My sister, at a lower altitude north of Denver, grows a dozen varieties of heirloom tomatoes and won't plant anything other than SSE seeds. I always preferred the family-owned and operated seed companies, like Nichols. They may not have had a huge catalog but I wanted them to stay in business. Does anyone know if Johnny's has avoided being scooped up by a bigger company? Nancy in Pátzcuaro
  23. I think a molcajete would be my first choice. Very useful tool, though quite heavy if you're going to bring it on the plane. I prefer the ones made with coarse stone because they do a better job of crushing and mixing. If you do buy one, be sure to grind white rice in it to smooth out the stone. Do it several times until the rice stays mostly white. At first the rice will be dark, which means that you're grinding off some of the stone. Better to do that than get a mouthful of grit in your guacamole when you use it the first time. If you're interested I have a good recipe for a red salsa that I make in my molcajete. Nancy in Pátzcuaro
  24. Nancy in Pátzcuaro

    Gardening: (2016– )

    Now that the gardens are winding down, how about a good book to tide us all over during the winter? I like any of the books by Henry Mitchell, the late garden columnist for the Washington Post. My personal favorite is a collection of his columns called The Essential Earthman (the title of his column was "Earthman"). Mitchell was opinionated, often very funny, and the quintessential good-hearted curmudgeon. He had very little time for many popular roses and always complained about having too many daylilies and hence not enough room for irises, or facing the terrible prospect of tearing out some plant he loved but that had outgrown its location. He despised silver maples. I believe he passed away while helping a neighbor plant daffodils. I don't know if The Essential Earthman is still in print but it's worth searching for. Nancy in Pátzcuaro
  25. Nancy in Pátzcuaro

    Foraging for Mushrooms - the Season is Upon Us!

    I recommend buying a good book and learning how to do spore prints, or even going on forays with knowledgeable mycologists. This is how we learned originally. We no longer feel the need to know the name of every mushroom in the forest, just the ones we want to eat. Hence the chanterelles and porcinis. We rarely saw morels in Colorado but some friends who went to Nebraska City gave us a bunch that I dried. Morels are very interesting in that they're hollow--in fact that's one of the main identifying characteristic--which means they can be stuffed with goodies like crab. Some of the books we have vary in usability, but the best is Mushrooms Demystified by David Arora. It's a big book that relies less on photos than a key system that will require you to look closely at the mushroom, at the gills and other physical characteristics. But if you're just interested in the easy edibles it's much simpler. And try to learn the Latin rather than common names because there are often multiple common names that can be confusing. One hint--if you have any concerns about whether a mushroom is edible or not, take a small piece and chew it a couple of times and then spit it out. If you have tingling or other symptoms, that's your answer--it's probably not edible. If you have no symptoms, try eating a small piece and waiting to see what happens. This is what mycologists do, but they're all crazy and will put any damned mushroom in their mouths to try it out. Now, this can also mean that you're allergic to a particular mushroom. A good friend of ours, a wonderful cook and appreciator of good food, cannot eat chanterelles, a choice edible mushroom. They make his throat swell shut, which is never a good thing. And I can't eat any of the inky-cap family for the same reason, but I never found them very good anyway so it's no big loss. Just be aware of that. There is only one mushroom that we'll eat without cooking--clavariadelphus truncatus, which is sweet. All the rest must be fully cooked before consuming. Those white button mushrooms you get in the grocery store, an agaricus species, are another exception. I hope this isn't TMI. Nancy in Pátzcuaro
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