mushroom testing.

Calder picks a mushroom type from the farmers’ market every week.

Today’s is King Oyster, fried with butter then served on some fresh multigrain sourdough (sliced sideways to fit) and a schmear of cream cheese.

Notes: This mushroom is too fibrous/tough when presented this way. Prepare the mushroom as shown, but then slice it thin in cross sections and carefully place it on the bread. That way, it’s more easily eaten while showing the distinctive shape and size of the mushroom type.