Thanks to Segura and Sons Mushroom Farm, this weekend is officially Shroomapalooza at our house!
We started straight off with breakfast, which included oyster mushroom bacon and king trumpet omelets over heirloom tomato.
Pink Oyster Mushroom Bacon
Heat a skill, no oil, over medium heat, and add a single layer of pink oyster mushrooms. Allow to brown and crisp for five minutes. Flip and allow to brown for another five minutes. Turn heat to low, and allow the mushrooms to continue to further crisp (to taste) for another two to three minutes.
Before serving, season with rosemary and salt. Note: You can add a dash of garlic salt and liquid smoke for more of a hickory-smoked bacon taste.
King Trumpet Mushroom Omelettes
King trumpets pack a lot of flavor, so we diced two small king trumpets for a two-egg omelette, tossed in some diced onion and a little bit of cheddar cheese. You’ll find that, even with the strong flavor of cheddar, the king trumpet flavor comes through rather nicely!
The Vegan Trough 