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PREPARING PHEASANT BACK MUSHROOMS

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

May 18, 2021

  I finally had the opportunity to prepare the Pheasant Back Mushrooms I picked from one of the Elm trees in my yard, and let me tell you, they were mighty fine eating.

  Before they start to become woody, harvested them and cut away the top and scraped off the gills, cut them into small chicken or clam size tenders, seasoning them with  your favorite seasoning salt and add some soy sauce.

  Then dip them in a beaten egg and put into a Zip Lock bag with flour, shake them a couple of times and then shake off excess flour.

  In a fry pan, add butter, using low heat , add the smaller pieces to the bottom of the pan with the larger pieces added alongside the smaller mushrooms, fry until golden brown

  The ones I made up, had  a great taste and I couldn’t help myself but, I ate the hole batch.

   Since there were two mushrooms, I left one  in the tree and should be able to have another batch this next spring!

 

 

 

 

 

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