Quoting Michael Loo to Ruth Haffly <=-

something like mushrooms, I'd definatly leave that to experts.

there are those four that have no
lookalikes at all and don't make anyone sick

Of the foolproof four I routinely harvest morels and giant
puffballs. I haven't come across Chicken of the Woods or Yellow
Chanterelles. Perhaps they don't thrive this far north.

Even Neekha could properly differentiate between morels and false
morels when she was just 17 months old. We were foraging in jack
pine forests the year after the big fire 19 years ago and we had
taken her with us. I showed her one of each and gave her her own
basket to fill. After some time had elapsed she called for me loudly
and pointed to a false morel and yelled out "toadstool!" and
then jumped and stomped on it with both her foot.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Romanian Baked White Fish
Categories: Romanian, Fish, Mushrooms, Wine, Sauces
Servings: 8

FOR FISH:
2 lb any white fish fillets
2 carrots, chopped
1/4 c parsley
1/2 celery root, chopped
1 green pepper, chopped
FOR MUSHROOM SAUCE:
2 TB butter
2 TB mushroom soup mix (or
flour)
1 c white wine
1 c cooking water, from the
fish
1/2 c grated cheese
4 oz sour cream
8 oz sliced mushrooms
2 TB chopped dill

To poach to fish, fill a large sauce pan with plenty of water with
plenty of salt. Drop all the chopped carrots, parsley, 1/3 celery
root, 1 green pepper into the water. Cook the vegetables ingredients
for about 15 minutes, and then add fish to the water. continue
poaching the fish until veggies are done, and the carrot is very
soft. Keep about 1 cup of the cooking water, and allow the
vegetables to cool. Remove the fish with a slotted spoon and place
in a large pan (9X13). Baste with lemon juice. Remove the cooked
veggies, chop, and sprinkle over the fish.

Prepare mushroom sauce: in a large skillet over medium heat, melt
butter, and cook the mushrooms until slightly cooked, add mushroom
soup powder (or flour) while stirring. Gradually add the liquids
while whisking constantly, and cook until slightly thickened. While
stirring add the grated cheese, and the sour cream. Remove from heat
and add the dill. Pour the sauce evenly over the fish. Bake in oven
at 350 until cheese is melted, and slightly browned, about 20
minutes.

Recipe by: Mizzy

From: Www.Geniuskitchen.Com/

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Cheers

Jim


... There should be a whisky truck with bagpipe music cruising the streets

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