Fall shaggy man mushrooms have started appearing on the lawn:
Also known as ink/inky cap (and lawyer's wigs), they turn black and drop ink pretty quickly. But there are a lot and new ones are popping up every day. I pick ones that are still closed:
The only hard part is cleaning them- getting every last bit of grass and dirt off. I use a couple damp paper towels and swipe down, from the top of the mushroom to the end of the cap. This is probably the most important step when prepping these.
They are easy to break apart length-wise with your fingers:
One was starting to go a little dark, so I threw it away. The rest I sauteed in butter until most of the moisture was gone. Then added garlic and chives.
I made some fresh pastry dough, rolled it out, layered some cheese and then mushrooms and folded over the edge:
I brushed the dough with milk and baked at 350 for 50 min. The house smelled so good.
It was so beautiful and perfect. And it tasted so good.
Also, this is a very Vermont tart:
Pastry dough: King Arthur Flour AP flour, butter (Cabot), kosher salt
Filling: Mushrooms (my front yard), chives (my back yard), garlic (local, from my CSA), cheese (Cabot)
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Pretty quiet weekend. Had grand plans to can some jam and pick wild grapes but ended up feeling a little under the weather. I did the above tart Friday night but Saturday was kind of a wash. Sunday I had a gigantic chunk of pork shoulder going all day in the slow cooker and watched the footballs. I puttered on some knit pumpkins during the games (which turned out soooo freaking cute).
Should be a busy week but I'm looking forward to the VT Sheep and Wool Festival this coming weekend!
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