But before Heath could take out his Ingredient Identifier, he realized he apparently no longer needed it, because detailed cooking instructions had already appeared above Ho-Oh's head, right in Ho-Oh's food requirements. It was just that this method reminded Heath of something he had eaten in his previous life.
There were many kinds of wild mushrooms, and their corresponding cooking methods differed slightly as well. Some tasted great simply stir-fried with a little green pepper, while others were suited to soup or grilling. Different wild mushrooms had different specific flavors, so the best ways to eat them also varied slightly. In his previous life, Heath had eaten something called Oil-Preserved Termitomyces.
Termitomyces could be considered one of the kings of wild mushrooms. Although there were more expensive varieties, such as ganba mushrooms, matsutake, and truffles, in terms of his own taste preferences, Heath felt that Termitomyces were absolutely the best wild mushrooms. They could also be simply stir-fried with green peppers, without any need to worry about poisoning, because Termitomyces themselves were a nontoxic variety.
For people who wanted to eat wild mushrooms but feared poisoning, Termitomyces were a very good choice. They were just a little expensive and not all that affordable. Of course, if someone was willing to shell out two or three hundred for around half a kilogram of Termitomyces, that naturally was not a problem.
Although Termitomyces already tasted very good on their own, and were delicious simply stir-fried.
In Heath's opinion, though, there was actually an excellent, classic way to prepare Termitomyces that tasted the best and also allowed them to be stored for a while. Whether for eating yourself or making as a gift, it was a wonderful choice: Oil-Preserved Termitomyces.
Making Oil-Preserved Termitomyces actually just involved tearing the mushrooms up a little, heating