Well look at that. In the span of 24 hours those sulphur shelf mushrooms I was watching went from nubbins to somethin's. Enough to warrant cutting a few off for a side with dinner.
I just sauteed them up in some olive oil with some sage from the garden and put them on pasta. This is a step up for me, normally I have no restraint and eat them straight from the pan.
I should be able to harvest more in a day or two and I'll likely put them away for winter. It's such a treat to have good mushroom soup when the snow flies.
It's the little things.
Have a great weekend, all.