Last Updated - 7.24.2013
Edible Wild Mushrooms Commonly Found In Pennsylvania And Personally Eaten Regularly
Formerly Aborted entoloma
Bear's Head Tooth
Brick Caps / Brick Tops
Chicken of the Woods
Corrugated Cap Milky
Hedgehog Mushroom Big
Hen of the Woods
Horn of Plenty
Xanthoconium separans / Boletus separans
Lingzhi / Reishi
Ganoderma lucidum & G. tsugae
Lion's Mane / Old Man's Beard
Meadow Mushrooms / Pinkies
Quilted Green Russula
RARE FINDS and/or QUESTIONABLE
The Prince ? or Almond Mushroom ?
Agaricus augustus or A. subrufescens
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Making Rooted Oudie Cutlets
Rooted Oudemansiella - Oudemansiella radicata
If you have ever used mushroom field guides then you know perfectly well that authors opinions on the taste of various wild mushrooms can be way off. WAY OFF!
Over the last 35 years of eating wild mushrooms I could write a book ( albeit a small one ) on which ratings I agree with and which not. As long as it is known to be a safe edible variety I don't give any credibility as to the author's 'taste' rating. You should do the same.On that topic let's discuss Oudemansiella radicata.
It is one of those mushrooms that was a total surprise when I first sampled it years ago.
It was known as an edible but under-rated as to taste and tecture.
It has, over the years, been a great joy to find them. I usually get a few ( less then ten ) every now and then when out looking for other varieties.
Cutlets go good with any meal. They are especially good with breakfast. A couple of pieces of bacon, a few Rooted Oudie cutlets and scrambled eggs, from the leftover egg mix that was used during the process of coating the caps. No waste that way at all.
Then use whatever breadcrumbs you like and bread the egg-coated cap.
While the Rooted Oudies are frying in one skillet maybe make some scrambled eggs from the leftover eggs in another.