Growing Mushrooms, Part Three–Harvest Day

So Long to Two of You

Barbara Kingsolver, in her great book Animal, Vegetable, Miracle, describes her family’s “Harvest Day,” when they would dispatch a few turkeys and chickens to meet their maker, and also to say hello to the freezer. Later, her young daughter Lily won a 4-H award for a presentation called “You Can’t Run Away on Harvest Day.” So true.

Especially if you are harvesting mushrooms. Their mycelium may run, but not so for the edible parts. We only needed a couple of these for breakfast, so I took the two largest ones from the back.

Enough for Two People

The goal was to turn these into part of an Omelette, and here is the process. This is for two people.

Oyster Mushroom Omelette


2 jumbo or 3 medium Eggs

2 large Oyster Mushrooms

1/2 large French Shallot

Shredded Cheddar Cheese

Salt and Pepper

Olive Oil

Simple enough, but not as much as it seems. The first step is to sauté the Shroom and Shallot, both of which have been chopped. However, remove the caps from the stems of the mushrooms before chopping. Even with a hybrid mushroom like these King Blue monsters, the stem is still harder and chewier than the caps. So cook them in this order.

Using your favorite omelette skillet, and naturally ours is cast iron, sauté the stems in olive oil until they begin to soften. Then and only then add the caps and shallot, and cook only briefly, as shallots are easy to burn. These just happen to be echalote traditionelle longue, straight outta France. Those were recently the subject of more than one political controversy.

In the early 2000’s some air headed US politicians banned several food imports from France, including shallots, in an attempt to score cheap political points–fortunately now they are on to similarly idiotic ideas, like banning vaccine mandates, books, and CRT. I never knew that cathode ray tubes were that bad. At least these short attention span dudes forgot about the dangers of shallots.

When the shallots and shrooms have cooked just the right length, add a mixture of eggs and cheese. Cook briefly on the stove top, and then throw the whole thing in the oven, and cook until the omelette firms up. Our oven was pre-heated, because were eating the following with this:

Drop Biscuits

We served the biscuits with:

Strawberry Preserves

Naturally the preserves were made by yours truly. It makes a great combination, and disappeared quickly. We also still check the weather on our old Trinitron tv, which is only hooked up to an antenna. It’s CRT has withstood the years without fail.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

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