A Festival For Outdoor People
Spring brings many GREAT things to northern Michigan like Mothers Day, Steelhead fishing, beautiful flowers & woodland surprises such as tasteful morel mushrooms. with that said it brings to mind our annual Mesick Mushroom Festival in Mesick MI. Which is known as mushroom capital. You can enjoy adventurous fun filled days, for people of any age. There is carnival rides for those of you that are thrill seekers, crafts & a flea market. There will be several contests for mushroom hunters, a lucky duck race & much more. View our Grand Parade. There will be lots of good food like BBQ chicken, a fish dinner or taco night and of course many fair goodies. Games for kids of all ages. Watch the Mug bog racers throw some really wet earth up into the air. It’s safer this way. So start your engines, let the mud fly at our great hometown mushroom festival. Mesick is known as a small town, with a big heart. There is many great recipes for cooking mushrooms, some that are a secret that has been passed down from generation to generation that you can taste but you will never get the secret out of the owner. Others share there great tasting recipes with others & we want to share this recipe made for a cast iron skillet with you.
Cubed Steak in Mushroom Sauce
5 cubed steaks
family sized can of cream of mushroom soup
with half a dozen fresh moral mushrooms added when in season.
1/2 cup water
Fry the cubed steaks in a frying pan or wok – I use my two burner camp stove stove. Remove cubed steaks and set them on
several layers of paper towels to drain the grease. Wipe out the pan and put the steaks back in the pan with the cream of
mushroom soup and the 1/2 cup water. Stir the soup in with the water and cover. Let simmer for at least 10 minutes with a low
flame (the meat becomes more tender if you simmer for longer). Serve over rice or egg noodles.