The more I studied the mushroom for this dish, the more intrigued I became. I learned that average people actually make a living growing them.
Because mushrooms thrive in warm, moist climates, I headed south to learn more. My first stop was Cap, North Carolina. Fern and Stump Sotherland raised Shitake mushrooms. They had acres of old, rotting logs containing the tiny Shitake fungus sprouting from various holes drilled in the wood. The operation was impressive, extensive, and they made big bucks selling the Shitake mushrooms.
I found a Portobello farm in Porthole, Georgia. Pam and Peter Nunce owned a farm where they raised these meaty mushrooms in much the same way. They cut down trees, drilled holes in the logs, planted the fungus and made thousands of dollars harvesting and selling the Portobello’s that grew.
My knowledge of the edible fungus was mushrooming. There was, however, one more mushroom I’d heard about and wanted to learn more. Some called it the “magic mushroom.”
My search for these “shrooms,” led me to New Mexico. Unlike the other farmers, Randy Redcloud grew his mushrooms in his basement. Randy had several flower flats filled with fungus reaching for the hot lights above.
“Would you like to try one?” he asked politely. Remembering the wonderful mushroom dishes prepared by my earlier hosts, I graciously accepted.
Randy reached behind a pile of cinder blocks and pulled out a small baggie. “Here,” he said, handing me a dried-out mushroom cap. “Go ahead, eat it.”
“Aren’t we gonna prepare a dish?” I asked.
“No cooking required,” he said.
I thought it was kinda odd, but popped the cap in my mouth anyway. I chewed slowly as we made our way onto his back porch. I didn’t say anything but the mushroom was the worst tasting, bitter fungus I’d eaten thus far.
As we sat and talked, my body began to feel a little peculiar. I turned to Randy to ask him where his market was for the mushrooms, knowing they couldn’t be very profitable the way they tasted. But before I could speak, eight little monkeys appeared in the sand wearing sunglasses and top hats and smoking cigarettes. They danced around a giant shiny fish flopping around in the yard. I gave a sideward glance at Randy but his face looked like a car tire so I said nothing.
I turned my attention back to the giant shiny fish in time to see him swallow the last monkey and begin growing hair. He belched, focused his fish eyes on me, and in a deep baritone voice began to sing: “If I had a hook and line, I’d stick your cheek and drag you through the slime…”
I flew out of my chair and past what should’ve been Randy – I say should’ve because sitting in the chair was a spotted lizard reading a Dr. Phil book.
Go ahead and try this recipe. But please, use a Portobello and not a “magic mushroom.” And if you see a spotted lizard reading a Dr. Phil book, get some professional help.
2 Portobello mushroom caps
4 eggs
ketchup
1 cup shredded white or yellow cheddar cheese
Start by pre-heating your oven at 350 degrees. Next, take out the stem of your mushroom caps and wash the caps. Throw the stems away. Between two paper towels, soak up any excess water on the mushroom caps. In a buttered frying pan, scramble your four eggs. Do this by simply stirring the eggs until they’re cooked. When the eggs are set, remove them from the heat. Now, take a cookie sheet and line it with aluminum foil. Put the two mushroom caps on the sheet and spoon in the eggs, covering the entire cap. Divide equally. Next, give each cap a good shot of ketchup (about two tablespoons each) and spread evenly. Top each cap with a half-cup (or more if you like cheese) of shredded cheese and bake for 15-18 minutes. If you don’t like ketchup, try spaghetti sauce or salsa. This is a unique and tasty way to start your day!
