There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 
I found a small Sparassis down by Cabbage Creek. It was just large enough to provide the noodles for a single serving of stroganov.
Lunch is sorted.
I scalded the Sparassis in salted water while I cut some beef into small, thin strips.
I seared the beef in hot oil. Removing the beef from the skillet, I replaced it with some sliced red onion and a pat of butter, cooking the onion through.
Then I added a small, sliced chanterelle, salt and pepper. When the mushrooms were beginning to cook, I poured in a little beef broth and a splash of red wine.
While the broth in the mushrooms was reducing to a sauce, I drained and coarsely chopped the Sparassis.
I removed the skillet from the heat and let it cool slightly before stirring in a generous dollop of sour cream, a squirt of Dijon, and a dusting of dill.
The beef and drippings were mixed into the sauce and the skillet was returned to low heat, stirred constantly until heated through.
I served it to myself spooned over the chopped Sparassis with a side of fresh tomato, washed down with a beer.
Life is good.
