Wild oyster mushrooms in an omelet

My friend Linda always looks out for me.  Last week, she called me and told me that she had some snow-white mushrooms growing up through the floor of her shed.  Was I interested?

Of course I was interested.  Linda and I went and collected the mushrooms.  Because they were growing up through the cracks in the floor, they didn’t have the classic oyster mushroom configuration, and it took me a while to identify them.  Just to be safe, I cooked them and had a sample, and then waited 24 hours before I served them.  I was fine.  They were oyster mushrooms.

I sauteed them with onions, and combined them with a Basque sheep’s milk cheese that our friends Mary Ann and Rick had given us.  They made a lovely omelet.