MUSHROOM RECIPE
Sheephead or "Hen of the Woods" Mushroom
Wash the mushroom thoroughly. Place Mushrooms in boiling water then turn heat to low and simmer for ½ hour before broiling to help them to be very tender. (Allow to dry a bit on paper towels) Next; Set mushrooms on a non-stick baking sheet. Bake with the topside of the mushroom down, brush with some melted butter and sprinkle some seasoned bread crumbs, place a slice of tomato on top. Adjust an oven rack to broil 8-10 inches from heat. Broil until light brown, about 5-6 minutes. Sprinkle with ground black pepper and Parmesan cheese. Serve while still hot.
The "sheephead" or "hen of the woods" (Polypilus frondosus). It varies in size and color, and is best when it is not very old. Some get very large in size, sometimes in a very short time. When prepared in slices, breaded and fried, some people say the taste and feel are like veal or chicken.
Second Recipe for a batch of zucchini, puffballs and any other mushroom.
1/4 cup flour--whole wheat, corn meal or white.
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
2 egg whites
2 Tablespoon water
2/3 cup cornflake crumbs
1/4 cup grated Parmesan cheese
fresh sliced mushrooms
Combine flour, oregano, garlic powder, crumbs, Parmesan cheese and red pepper in a zip lock bag.
Whisk egg whites and water in a bowl.
Cut into thick or thin slices, dip slices in the egg white then place in zip-lock and shake to coat. Fry in hot skillet with olive oil until golden.
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PUFFBALL MUSHROOM can range in size from about 6 ounces to 50 lb.
