Liquid smoke was brought up recently here so I thought I could show one of its uses. I marinated a tuna steak in soy sauce,worcestershire sauce, liquid smoke (few drops) and rice vinegar. Sprinkled some sesame seeds on the steak and in the grill pan with it. While the steak was marinating I cleaned up these bunches of awesomeness. (I chopped a bit the ones on the left before I realized I hadn't taken a pic). I bought these mushrooms from a fellow at the market. Found him a few weeks ago: this is my second batch (different shrooms). Chopped some leek...don't want to use anything else: i want the pure unaltered mushrooms aromas. Stems separated from caps ...will take a bit longer the soften. Sauted with leek in olive oil. Steak is done...good timing...I want it cold. Stems start to soften (helped with some water)...so I can throw in the best part. They don't need much cooking. I actually sample some raw. The fist thought: Oh my God! Did I just buy umami extract? Steak is cold...i sliced it and served it with a blob of wasabi (fake...to match the cheat smoke). The flavour structure was unbelievable: different between the three varieties and different notes between caps and stems. I can tell you porcini is still the king mushroom for me but I enjoyed these viceroy mushrooms just as much. Thank you for checking this out.