The word “hotdish” originated in Minnesota in the 1930s. The Ore-Ida company invented Tater Tots in 1954, about 20 years after the introduction of cream of mushroom soup. Put them all together, and you get the classic Minnesota hotdish. I…
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One of the best aspects of chanterelles compared to many other mushrooms is that they can be stored for days in the refrigerator in a paper bag.
This recipe is for world-class cream of mushroom soup. The only essential components are mushrooms, salt, and milk/cream/half and half.
By MMS Culinary Correspondent, Mike Tangedal. Not enough mushrooms are eaten in Western culture to warrant their placement in any comprehensive nutritional guide. The food spectrum constituting a healthy diet changes in our culture at the rate that society changes,…
By Culinary Corespondant, Mike Tangedal. Drying and cooking with dried mushrooms doesn’t require too much technology or expertise, which is why it has been practiced for thousands of years. Simply place some freshly picked mushrooms where there is lots of…
By MMS Culinary Correspondent, Mike Tangedal. I’m not as enamored with chicken fingers as today’s youth. I like chicken as much as the next omnivore, but I prefer chicken of the woods (COW). We have two varieties here, Laetiporus sulphureous…
By Mike Tangedal, MMS Culinary Correspondent. Here’s a cooking article I wrote inspired by all the requests I’m getting in my feed on how to cook the first mushroom of the season – Cerioporus squamosus – the pheasant back or…
