Outdoor Show September 21st 2021
Tip Of The Week.
Archery hunters by now you should have your stands or blinds in place and shooting lanes cut. Practice should be complete and most of all check your equipment to prevent any future problems. All strings in good shape, arrows/bolts straight and free of cracks, fletching in good order. Arrow heads sharp. If using a tree stand ensure your safety equipment is in good working order and remember “When your feet leave the ground a safety harness should be in use”. Cell phone in your pocket. Last let someone know where you are hunting and when you will be back.
Recipe Of The Week.
Oyster mushrooms, garlic, and green onions saute (Paleo, Gluten Free)
- 2 tablespoons olive oil
- 1 pound oyster mushrooms
- 4 garlic cloves minced
- 4 green onions finely chopped
- salt and pepper
Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes.
If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate.
When mushrooms are completely cooked, add half of chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper.
When serving, top each serving with the remaining chopped green onions.