The following are plants from my grandpa’s house from mid May.
- Bell Pepper (one big enough to stuff with following ingredients)
- Dark Kidney Beans (any will work but I chose these for the 9g of protein)
- Red Swiss Chard
- Diced Tomatoes
- SHREDDED CHEESE (I used pre-shredded because I’m lazy and got a Nacho Taco mixed cheeses because it had taco seasoning in it, Pepper Jack would maybe taste best)
- Salt (to taste)
- Pepper (not black pepper but like hot pepper flakes or cayanne, mesquite would work really great too)
- prepare all your ingredients before cooking
- I sauteed the onions and crushed garlic first
- Put pepper(s) to boil for 2 minutes
- Steam the mushrooms and chard above the boiling pepper (you can saute them if you want)
- put tomatoes in a sauce pan, add the onions and garlic
- put beans in a separate sauce pan to heat up
- take pepper out after the two minutes and rub with a little butter, add the “pepper”
- when chard and mushrooms are done, mix them in a bowl with the tomatoes and beans
- layer plenty of cheese in the pepper before adding stuffing
- add a layer of veggie and bean stuffing, packing everything tight
- add more cheese
- add another layer of stuffing
- add an extra thick layer of cheese on top
- make little holes in the side of the pepper for water drainage from the veggie and bean stuffing
- stick in the oven until cheese is nice and gooey
- add salt to taste and ENJOY!
These mushrooms I spotted in my Grandfathers yard on a tree stump are from the Auricularia family of fungi. This is the same family of fungi that the Tree Ear that’s common in Chinese cooking comes from. I have not been able to find good information much less constant information on the web of which species this is. Most clues say it is either Auricularia polytricha or Auricularia auricula. The sites I visited said one of them was the Tree Ear found in Chinese/Asian cooking and the other produced an anticoagulant effect among other things like “agglutinate or release serotonin on exposure to epinephrine.”* Which was toxic and whether either was toxic varied on the website.
The major point to this story is to buy mushrooms at the store or go with trained wild mushroom experts that lead mushroom hunts Those even sometimes go bad too, but you have much better chances with them. Don’t trust websites, though some may be credible. Don’t just pick any old mushroom either. Some excrete toxins that will get on you when you touch them and spread to anything else you touch like an unconscious rub of your eyes, nose, or ear. Be careful around mushrooms. They might be delicious but there are many species and families of fungi that can kill you. Take pictures in the wild, go on hunts with certified experts and even then wear gloves and get a sample tested before you eat, but mostly just eat the ones at the supermarket and in restaurants.
* Quote came from the site: http://www.mykoweb.com/TFWNA/P-54.html