Saprophytic/ parasitic Indian Pipes, Monotropa uniflora, exhibiting the rare red coloration. Found clustered abundantly in a rhododendron marsh at the edge of a beaver dammed lake.
It’s difficult to judge whether the pigment is some rare activation of a vestigial trait in the generally colorless species, or a reflection of unusual soil chemistry.
Crab Stuffed Portobello Pies ~ 1 hour
-6 Large Portabello mushrooms w/ stem
-12 Oz Lump crab meat
-8 oz Crab claw meat
-12 Shrimp, raw & deveined
-1 Can quartered artichoke hearts
-1 Cup shredded Swiss cheese
-3/4 Cup milk
-3/4 Cup diced onions
-1/2 Cup bay scallops
-1/2 Cup bread crumbs, unseasoned
-1/4 Cup thin sliced celery
-3-4 Oz white cooking wine, salted
-1 Lemon, large
-1 Oz garlic dipping oil
-1 Tablespoon Old Bay Seasoning
-1 Teaspoon salt
-1 Teaspoon cracked black pepper
- Paprika (smoked)
*Carefully remove stems from Portabellos, dice finely.
*Layer celery and stems atop onions in large pan, brown lightly.
*Stir in remaining ingredients excepting white wine, shrimp, paprika, lemon, and garlic oil, cook 15 minutes with gentle stirring at medium temperature until steaming and well melded. Break/ maintain crab lumpiness as desired.
*Squeeze the juice of 1/2 lemon into pan with garlic oil and white wine, simmer 5 minutes and blend thoroughly before removing heat and allowing to rest ~10 minutes.
*Layer stuffing heavily upon underside of mushroom cap. Garnish each with 2 raw shrimp, a dusting of paprika, and a squeeze of lemon.
*Grill on medium-low in closed grill 15-20 minutes. When the shrimp is done, the pie is done.
*If desired, crisp & sear top of pie with a brushing of melted butter and a brief burn from a propane torch.