Not only do Pam and Jim bring us interesting new ideas, they also show us how to be wonderful partners to each other. All kinds of life lessons on this channel. Many thanks for all you do.

Love seeing you together. You guys are so sweet together. Respectful & joyful in eachother's company.

Suggestion for the mushroom omelet ... try Swiss cheese. Yum!

All look fabulous. Thanks, as always, for sharing!

Hi, Jim & Pam! Thank you for sharing these recipes and the demo. The squash dish looked especially good! You two are so cute together - it is obvious that you absolutely adore each other. 💕 So nice to see!! 😊

I had to give up dehydrating mushrooms. They smell so wonderful I ate them all before they were done.

It's great to see both of you on camera! The stuffed butternut looked really great. A bit of soy sauce, with some smoked paprika, garlic, and a pinch of ground cumin, goes a long way to give mushrooms a more meaty taste.

I LOVE you two.

The Wicked Kitchen on KZfaq has all the info on mushrooms. Derek has been the leader in cooking them. Oh, and freeze drying them works wonderfully!

You two are so sweet. I was married for 55 years. I love the humor. God bless and keep you

Whatcha got goin’ Baby! 😂. You two are a hoot!

Thank you for taking us along as you learned about these mushrooms at the St. George City Market. and then practiced cooking meals with them. I learned a lot, and I'm looking forward to expanding my culinary repertoire with these new-to-me fungi.

I just love you two!!! I am really enjoying you both in the kitchen 😊

Love all mushrooms. I have gone to Southern Utah Microfarms and talked about it to the wife to see which ones she wants. BTW, she said all of them. I have smoked a thousand pounds of pulled pork, chicken, turkeys, ribs and briskets, along with that made hundreds of gallons of BBQ sauce. When Sweet Baby Ray's came out here, I quit making sauce..

I just love your channel. You two are so funny 👍😊

Love it! Thank you!

We've been taught to go ahead and wash the mushrooms. Then, the water just cooks out. It's worked well for us.

Hello Pam and Jim, after watching you two with Edwina, it is finally time for me to subscribe to the Cantrell comedy team myself. You two remind me of us. The difference is that Edwina is more like Jim, and I am more like Pam. It is so much fun watching you two and, of course, learned a lot along the way. As Edwina says, "YAY shrooms!!"

Pam and Jim: I don't know about the types of mushrooms you are using today, but some mushrooms are grown on sterilized straw medium, some are grown on logs, but white button mushrooms that are readily available in the grocery stores are grown on a medium of composted cow manure and sterilized soil. I visited one of the local button mushrooms growers in the area and he suggested that we wash the button type mushrooms under running water, but not to submerge them in water or leaving them soaking in water. So I give mine a quick spritz with the kitchen sink sprayer, brush them off with a stiff vegetable brush( like the type used for potato cleaning) or place them in a colander and give them a quick rinse under running water. Pam we will all learn together. On the blue mushroom stems could they be used in stock? I liked seeing Jim's participation in the video. Keep up the good videos.

Your squash dish would make a lovely vegetarian entree for Thanksgiving.

thank you from The Netherlands for yet another great video, and i definately going to try Jim's omelet . not long ago i got a tip about rehydrating mushrooms i tried it and i absolutely love it. and that is rehydrating mushrooms in a little milk instead of water. try it, you will love it

I grow lionsmane as a hobby. I find it's really good in saucy dishes as it really soaks in the flavour. I made diced chicken with spicy peanut butter sauce for dinner tonight and used equal parts chicken and lionsmane. We try to cut down on amount of meat we eat in our family for ecological reasons so the mushrooms help with that and the also add a depth to the flavour. With oyster mushrooms, or any mushrooms really that have a tougher stalk, I dehydrate the stalk and power it. That way you still get the nutrients and it adds a lovely savoury note to broths and casseroles.

Just a small hint. Always onions first, and garlic just before adding any liquid because it will burn

just had a great "walk away" omelette, with fresh sautéed mushrooms, fresh steamed spinach, and cheddar cheese...delish! look up walk away omelette, delicate ...nice! thought of you both! ❤ Also, mushrooms are loaded with nutrients...

Making Jim confess before 4+ thousand viewers...lol!

Can’t wait to try these! Thank you for sharing. I have seen these mushrooms at the market but never knew quite what to do with them. Now I have inspiration!

A delicata squash is oblong and would be perfect for stuffing!

LOL, I just had sautéed mushrooms with diced potatoes and lovely organic grass fed angus burger for lunch. So yummy. The leftovers will make a great omelette for breakfast in am. Like Jim, I use a fork and keep it simple with just 1 or 2 max flips. Of course, it needs LOTS of cheese! I noticed that you are using half pint jelly jars for your ghee. I finally switched to the squat half pints and find those jars much easier to use. I have never seen Lion’s Mane mushrooms as nice as what you are using! Those are just gorgeous.

Pam, you can make mushroom stock from that stem. It’s delicious! Jim, I’m with you on the cheese. More please!

My son grows them occasionally, and they treat them like it is crab meat. They put old bay and put them in things that they would put crab made in like an omelette.

I was never a fan of mushrooms until I tried the baby Bella. When I purchased my Corosi 6-tray stainless steel dehydrator several years ago, I started buying extra packages of baby Bella whenever they were on sale, & dehydrating them. Not only are they great to toss as is into a savory dish while it is cooking, but it is also handy to make some powdered mushrooms. I might try various mushrooms dehydrated together to see if I like the flavor. Thank you for sharing your tips & recipes with us.

We love all sorts of mushrooms. We forage them up here in Minnesota. Lions Mane is a delish steak, and we add oysters in hash. Yummy.

Jim I agree. Never enough cheese! They all look delicious! Can’t wait to try them!

Thanks for the close up camera shots! It really helps visualize 😊

You are great! Thank you so much.

you two are wonderful.

❤❤❤very tasty looking😮😅😅 love y'all program's You're WHOLE family are so friendly,and nice gettalong with each other. Blessings to you❤❤🤗

thank you for all the wonderful recipes. I love mushrooms and will try these recipes.

Thank you for continuing teaching this community!

I couldn't wait for you to do this video!! Looks wonderful, I can' t wait to try!! Thank you, Pam & Jim for sharing!!❤

Love every video with the both of you in it . Add mushrooms to the mix and it can't be beat!

Enjoyed seeing you both in the kitchen! ♥️♥️ love those recipes!

Absolutely LOVE seeing the both of you cooking together. All of it looks delicious!!

Fantastic video. I just love you two. Thank you for your humor and all your great content🌷🇨🇦

Hope you had as good of a time making this video as I did watching it!

Gosh, I just love you guys.

That Lions Mane looked fabulous. Depending on how you cook it, it tastes a lot like prawns or seafood generally, so using tomato sauces camouflages that taste. It is wonderful to cook as thick steaks or in strips in a stir fry. If you want to add a sauce, a white sauce you would normally use on seafood would be perfect. Lions Mane tastes like no other mushroom, so don't expect it to, or necessarily treat it as you would other mushrooms. I am jealous that you have such a great supplier nearby. I have tried growing these myself, but unfortunately my climate is far to cold, even in Summer (here in Tasmania). I look forward to you cooking these again to see what you do with them. As usual I enjoyed this show, and look forward to many more from you two very special people. 😃🥰

Lions mane Parmesan, subbing it for eggplant!

OMG! The squash-mushroom dinner is making my mouth water. I will definitely have to try this!😋😋

Wonderful seeing you both cook and enjoy the mushrooms. I love them and cook them either in my air fryer or sauté in water..yes saute in water. I use very little healthy oil no butter for air fryer. They are a great replacement for meat as I only eat red meat about twice a month.

Love watching you two together looks good

Great food looks delicious ❤❤

Thank you so much for educating us on mushrooms 🍄 ❤️

All these look amazing

Oh, my! I think that I would saute a couple of chicken breast fillets and add the filling, mixed with some cream cheese, on top. Cover and bake about 10 minutes. Then top with cheese and bake, uncovered, until the cheese melts.😋 Thanks for sharing!

Great team you two! I don’t do canned fungus,but I can do fresh ones and dried mushrooms as a replacement for chips! These recipes look wonderful! Our son just bought a fungus kit to grow three different kinds and it came with a baby dehydrator! Thank you both so much from central Ohio ❤

I bought a really big thing of dehydrated mushrooms at Costco. But they never hydrate nicely. They always had these crunchy chewy areas that just would not hydrate no matter what I did. I finally use them all up because I didn’t wanna throw them out. But if you found some better ones that are dehydrated and reconstitute nicely that would be wonderful.now I’ve gone into the Asian store and they have kind of dehydrated mushroom known to man. But I haven’t tried them yet.

Yum. Love mushrooms.

The lion's mane is not going to be a good meat substitute since it doesn't have much protein. Only 2.5 grams in 2/3 cup. A 1/2 cup ground beef has 37 grams. But it does have lots of potassium.

You want a clean fork?😂

Pam looks a little tired, I hope and pray all is well...God Bless you both

This look delicious! I love mushrooms! Mo’ s Sweet Caroline BBQ sauce is very good. MO’s make a variety of flavors and each one has a story behind it.

My Dh made me an omelette today, cheese and fresh steamed spinach (i had run out of mushrooms)

Smoked paprika on the sandwich

yumm!!

I love seeing The Dunamic Duo working together in the kitchen and I love the recipes you came up with. I wonder if you used bacon grease instead of ghee and some sort of rub if that would give it a more "pulled pork" taste.

being winter here in south aussie mushies are very very plentiful and cheap and yesterday i bought and sliced 2 kilograms and put them in the dehydrator over night and just got them out to cool down before storing in an airtight container , made myself my first coffee for the day popped the comp on and you where my top of the list for watching and you are doing MUSHIES!!!!!

That lion’smane mushroom looks like cauliflower. I’ve cooked cauliflower steaks in the past and it was very tasty. I also know lion’smane mushrooms are good as a medicine for some things.

I enjoyed your video. I'm not a fan of mushrooms, but hubby and our daughter-in-law are.

You'll laugh...all I could think was that you should have had Cindy and her husband over for all mushroom meals 😂 Actually it all looked yummy! I'm going to get brave and try different mushrooms 🍄

Am I the only one who heard the ghostly sound throughout the video? Kept looking out my window till I realized it was the video.

Thank you for the video! I’ve never tried these varieties, but they look delicious. Dehydrated mushrooms, as you said Pam, can be somewhat rubbery. Have you freeze dried them with better results?

Did you ever add the scooped out squash to the stuffing?

I wanted a carbon steel pan so badly. But everything I read about them said that they very easily warp on the glass top stoves. So I didn’t get one. Because I already actually have a warped cast-iron pan from the glass top stove.

Great video! Just wondering if you’ve rehydrated and prepared freeze dried mushrooms as well? Thanks

I wonder if mushrooms were freeze dried if they would reconstitute better?

You lost me at "mushrooms" 😄

I had to give up dehydrating mushrooms. They smell so wonderful I ate them all before they were done.