3:00 snapshot #982: work-related clutter plus bonus mushroom

[urbpan]

I collected, cut up and sauteed a winecap. Then I ate it. Then I checked with the foraging community about how I should have cooked it. "Whatever you do, don't saute it," Wildman Steve Brill said, essentially, adding "let them cook on low heat, covered, with the juices they extrude, plus lemon juice, nutmeg, fennel, and salt. After 15 minutes of this, I remove the cover and cook over high heat, stirring constantly, until the excess liquid is driven off."

Next time: check how to cook it before trying to cook it. I was not poisoned, but I did eat what felt like a piping hot plate of slugs.