I started picking mushrooms in Oregon when I was a child, and by middle school, I was selling mushrooms to grocery stores. I studied mycology with David Hosford at Central Washington University, and when I graduated, I worked with Paul Stamets at Fungi Perfecti. I also worked for the USDA surveying mushroomsand creating environmental impact statements. I later started a truffle farm, which, unsurprisingly, failed. Now I am growing and cooking mushrooms. I first published a version of this recipe in my book Cooking Wild Mushrooms for People Who Don’t Like Mushrooms. You can substitute the tuna with scallops or beef, and the morels with dried honey mushrooms or shiitake. Altogether, the dish takes about an hour, although you aren’t really doing anything most of the time.
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