So I got this great gift from my inlaws for xmas. My mother in law is a farm renaissance, local source, foodie. I got this book from her, as titled above, and she's met this chef, Jack Czarnecki. 0 He's a born and raised mushroom hunter. His parents taught him, took him on hunts, etc. Basically gave him the virus we are all apparently afflicted with. He gives lots of background info on species, by their Latin names. He gives personal experiences with pretty much each and every mushroom he cooks with in the book, save perhaps some of the Asian species. He knows his fungus, and its extra cool that its been a part of his life since day one. He has a restaurant in Reading, PA. Great stuff. So I'd like to pass along the recipes here and there over time. Try and keep it to what our edible cultivators are popping out at the time, maybe, I dunno. Its really my absence of contributables to the group that im re-gifting my gift.... So here goes, We'll start with breakfast I guess...why not? Easy ingredients to get even if you aren't growing them... This is from the chapter of Agaricus, which I'm sure is not unintentionally placed in the beginning..lol BREAKFAST PORTOBELLO with SHIITAKE 4 Medium to large ports 3 Tbs Olive Oil 4 oz shiitake caps 1/2 small onion, small dice 1 C corn kernels 1/3 C toasted pine nuts 1/2 C crumbled bacon (optional) salt 8 eggs He points out any large capped mushroom will work, and it can be embellished with bacon (of course) and cheese... Preheat to 400F, Bake the bello caps gills up for 5 min. At the same time heat the oil in a large saute pan over high. Saute the shiitake, onion, and corn until mush is limp and corn is tender. 3-4 mins. When you get there, add the pine nuts and maybe the bacon. Season to taste at this point. Keep in mind the mixture will be going on top of the bellos, so season it well, even make it a little salty. Take your bakin' bellos out and evenly divide your mixture over them, smoothing the surface. Make sure the caps stay flat as possible....because...then you crack 2 eggs over each cap/hash combo. lightly salt your eggs, if you like, pepper, then place tray back in the oven. Bake until eggs are done to your liking...hey, some like em soft, what can I say? Variation: Add a few strips of good melting cheese over the caps just as the egg starts to set, then put in the oven until the cheese melts... There you have it, more or less straight from the book. I can't help but type in my way. Until next time..