Mushrooms and Zucchini

Broiled or Pan Fried Mushrooms

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" 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 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 tablespoons 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.

Preparing wild edibles:
Some wild species are toxic, or at least indigestible, when raw. 
As a rule all wild mushroom species should be cooked thoroughly before eating. Many species can be dried and re-hydrated by pouring boiling water over the dried mushrooms and letting them steep for approximately 30 minutes.