Wuzzat? Foxglove?Quote:
Originally Posted by neckdeep
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Wuzzat? Foxglove?Quote:
Originally Posted by neckdeep
aconitumsQuote:
Originally Posted by John_B
Yes.Quote:
Originally Posted by SumJongGuy
Mine is an idiot and loves them. First time he did it all I had was a stem, pretty sure it was a death cap. He got a syringe of peroxide and was fine. Ate some again a few weeks later, same results.
I now keep him on a lead and patrol his range, pitching them all deep in the woods. Shrooms exploded the other day, I haven't had a chance to clear the area so I walk him and keep him away.
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Out walking the dog, sugarhouse UT in someone’s front yard. Heavy rain last night
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This thing is on my island. What is it ?
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Phallus impudicus. Gross. Gross but cool.Quote:
Originally Posted by Phall
Apparently it's edible before the horn forms.
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If I had to guess I'd say Amanita muscaria var guessowii, but that's just a guess. It would be helpful to see the gills, stem, and where the mushroom connects into the groundQuote:
Originally Posted by Harry
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Not a picker, just a looker.
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Alright, huge shrooms noob here, but I came upon some chanterelles from the woods next door today. What the fuck do I do with them, like, do they go in the fridge? Paper bag? I'll cook em up pretty soon, but don't want to fuck anything up between now and then.
Also, any reccos for cooking is welcome. I was just going to sautee w butter and serve as a side dish, unless there is some better way. Never eaten one before.https://uploads.tapatalk-cdn.com/202...4d65d3f226.jpg
Everything is popping right now. Pretty cool time of the yearhttps://uploads.tapatalk-cdn.com/202...0ded50b33c.jpg
Yes, a paper bag is a good storage container. Sauted in butter is tasty or incorporate into a sauce or pizza topping.
Found the other day hiking behind my house.
Hericium erinaceus
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I named it Aslan
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There are 3 key concepts to cooking mushrooms: caramelization of the surface, binding lipophillic flavor compounds and freeing alcohol soluble flavor compounds.Quote:
Originally Posted by dannynoonan
That just means they taste best when browned in a generous amount of fat and then deglaze the pan with an alcohol when the mushroom is about 95% cooked. The resulting shroom and pan sauce maximizes the flavor available to your taste receptors. It's good to go as a side, topping or ingredient in something else. This is also a good way to prep for freezing; just remove all the air from the bag and the butter sauce will coat everything and prevent freezer burn. I've kept morels for 12 months when frozen properly.
Good alcohols are dry sherry, Madeira, vodka (for cream sauces), brandy, and some low acidity white wines. The tannins and acidity of red wines tends to dominate the subtle flavors of wild mushrooms.
If you are going to add shallots or garlic, add them in moderation and fairly late in the saute process after the mushrooms have begun to caramelize. Add either one too early and the entire dish will taste like overcooked shallots or burnt garlic.
Dang Neckdeep! Is this true for all mushrooms?Quote:
Originally Posted by neckdeep
I've generally followed the "brown in butter" rule, but I rarely deglaze with alcohol (unless I'm making duxelles).
Thanks for the wisdom!
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I almost always deglaze 'shrooms with a little marsala. Delicious.Quote:
Originally Posted by tgapp
Yep. The full potential of mushrooms is unlocked by all three steps. Freeing up the alcohol soluble compounds enhances the umami you get from mushrooms. In case i was not clear, the pan is deglazed with the mushrooms in the pan for the reduction.
Other tips:
Problem: mushrooms released a lot of water and swamped the pan. Pour this buttery broth into a bowl. Add more butter to pan and resume browning. When mushrooms are about 75% cooked, gradually begin adding the buttery mushroom broth back to the pan a couple tablespoons at time, evaporate the liquid before adding more. When it's all gone, resume your browning, adding shallots and deglazing.
Sandy shrooms. Crowd the pan and encourage the pan to get swamped. Turn off heat. Shake and stir a few times, use the broth to wash the mushrooms. Gently lift the parcooked shrooms out of pan and reserve. Gently pour 90% of the broth into a bowl, trying to trap the sand in the bottom of pan. Wash and dry pan. Put some fresh butter in pan and resume cooking as outlined above. This purge works really well.
Also, it's ok to lightly wash your dirty mushrooms. Trust me, they get rained on all the time. Some water may be absorbed but you can cook it out using the method above.
Finally, consider clarifying your butter. Do you want the flavor of caramelized dairy solids in the final product or not. I use whole butter for brown sauces. But, for example, if I am oven roasting or grilling porcini steaks, then those temps will burn butter solids and I use clarified butter. Clarified butter is better for long term freezing.
Not attempting to identify but I read an interesting post recently about pickling those.Quote:
Originally Posted by tgapp
https://foragerchef.com/muscaria-pickles/
we went out for a hike in a burn area but with mushrooms as a secondary priority. I joked about moving to France and training Baxter to be a truffle dog prior and then Baxter found a nice puffball for us on the way out
not quite truffle level, but a start
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Wow, ND I thought I knew my way around a kitchen a bit, but shit man - that, mushroom frying methodology is fucking word. I literally enjoyed my best mushroom dish ever by taking your advice. The pro tip on too much liquid was bang on. I used a dry sherry (about a half oz I think) to deglaze. I'll never saute mushrooms again any other way than neckdeeps method. Thanks man! I owe you a beer (or drink of choice sir).Quote:
Originally Posted by neckdeep
Got the ingredients on a little bike ride with Maisie yesterday afternoon.
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The leftover mushrooms went well with rosti and fried tomatoes at breaky.
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Holy shit Gary that looks amazingQuote:
Originally Posted by garyfromterrace
I'm just salty that Neckdeep dropped his wisdom AFTER all the shrooms had left the Wasatch. Gonna have half a year to try this out. The pouring off the swamp technique seems clutch.
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Haha, tough one TG. However you could use his technique with any mushroom (not just a wild one) I'm sure.Quote:
Originally Posted by tgapp
Question for neckdeep though:
Do you think this would work for a re-hydrated mushroom (a pine, lobster or chanterelle specifically)?
The alcohol? Sure, the alcohol soluble compounds are still present in dried mushrooms. They're concentrated. I dont have any experience with pines or lobsters, so I'm no help there. I don't dry chanterelles. If I have excess chanterelles (not often, in the Rockies!) i cook them off and freeze them. Same with porcinis. I dry a lot of burn morels, can do 4 gallons a night.Quote:
Originally Posted by garyfromterrace
The key to dried morels is to use as little water as possible when rehydrating. I never immerse or soak dried morels. Never. Just keep adding a bit more water and tossing them in the bowl. Ideally, all the water will be gone when they are ready. Let them rest awhile to fully absorb, redistribute the water and allow the surface to dry a little. If you balance the moisture right, you can cook them just like they were fresh picked. They have a slightly stronger taste. Especially good for sauces.
Yep, mushroom season is long over. 5 inches of snow here this morning. Here's some shroom porn.
burn morels, blacks and greys. blacks are morchella septimelata/sextelata clade, greys are morchella tomentosa
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cantharellus roseocanus
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burn morels, blacks
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morchella brunea and 1 big morchella snyderi
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kings
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morchella americana, "western yellow" variant
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The half pounder! Still the biggest morel I've ever found, ten years and counting...
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Bump for T day awesomeness. Thanks Neckdeep!
Quote:
Originally Posted by neckdeep
Quote:
Originally Posted by neckdeep
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good looking burn intensity pattern. full buckets in 7 or 8 weeks, depending on the weather
Good picking today at the beginning of the season. More to come!https://uploads.tapatalk-cdn.com/202...c71ab52af4.jpg
Jebus.
Hahaha. Yep!Quote:
Originally Posted by skaredshtles
Sweet haul!Quote:
Originally Posted by John_B
Nice. Morchella Brunnea? I can't see any soot so I am assuming those are naturals. What is your general region and elevation? Its been so damn cold in Wydaho that the cottonwoods at 5000ft still don't even have leaves. People been asking me when its going to start, all I can say is " I don't know, probably a while after it stops snowing every other fucking day."Quote:
Originally Posted by John_B
I'm not too up to date on my morchella species but these are at about 2000 feet in an area that burned in eastern Washington.Quote:
Originally Posted by neckdeep
Yeah, I was really curious because the dark ones in the middle definitely look like burn morels. There are four burn morels. They are not related to naturals; they are true pyrophile species that only reproduce in conjunction with fire. Black burn morels are sextelata/septimelata clade unless they are thick walled and have a chambered stipe, those are morchella exhuberans.Quote:
Originally Posted by John_B
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When the blacks are about done, then the gray morchella tomentosa (aka fuzzyfoots, blackfoots) starts to pop in warm spots and are around for a couple weeks. They come up from deep and big sclerotia and are capable of fruiting in surprisingly dry conditions so don't quit on a burn just because the blacks are dried up. Grays aren't abundant as blacks but they are dense and weigh twice as much so that usually evens out. Sometimes you'll find grays out in really hot shadeless areas but there's so much water pumping up into them that they are cool to the touch.
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In addition to burn morels, your area probably has Brunnea (little black), Snyderi (fathead), Americana (western yellow), Populiphilia ( western half-free) and Tridentina (mountain blonde).
full buckets
Hey Neck, I had 2 morels pop up in my lawn. Thinking prolly little blacks because there wasn't a fire on my property in likely 50yrs (long before it was lawn). How can I help them procreate and give me buckets of tasty morels every year. Or should I just eat em?
Some background:
- I've never before seen morels up here, though I don't pick in burn areas (and things don't generally light up in the temperate rainforest).
- we're at about 300' above sea level
- in my forested area (4.5 of my 5 acres) there's chanterelles, lobsters and boletes
Thanks for all your posts man!
Eats them!
no no no Gary
send them to me for proper identification and disposal
who knows they could be dangerous, don't wanna take any risks
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Coming from you that is heady.Quote:
Originally Posted by tgapp
Gary, if your lawn morels are growing in association with some recently introduced mulch, wood chips or topsoil, then they are "landscape" morels, probably ruffobrunnea. Landscape morels are pure saprophyte which means they don't have a mycorrhizal symbiote and get all their energy from decaying stuff. As they lack a host plant, they can be easily transplanted. They pop once or twice and that's it. The companies that are pioneering cultivated morels are working with the landscape species.
If they are out back under some doug firs, then I'd guess they are snyderi. A picture would help. As far as encouraging them, in a dry year you can water the zone when the soil hits 45 and again when it hits 55. It works, but its barely worth your time. I used to rent a cabin in ideal brunnea habitat and I'd water the aspen thicket behind house. Mostly just to see if it would work.
You can't really help them procreate. They do their thing, mostly where you can't see it. If you've got a mycelium present, then you have the thing. The mycelium is the orchard. It can spread without spores. Spores are for bridging the gap to new habitats when the mycelium hits a boundary.
Capiche?
I only know the funny schrooms and I haven't lived at a low enough altitude to ever forage morels, but can you take a print and cultivate them like any other? I'd be down for a lifetime supply if it's possible.
I pick natural morels as high as 8000ft and burn morels even higher so you must live pretty darn high.Quote:
Originally Posted by MakersTeleMark
Unfortunately, no one has had any significant success cultivating mycorrhizal shrooms. If they could, truffles wouldn't cost their weight in gold. The commercially produced mushrooms are saprophytes, no tree hosts necessary. You can buy kits to grow your own wood rotters at home.
But, here's the thing. IMHO, saprophytes are low turd on the totem pole of mushroom flavor. The exchange of nutrients going on between mycorrhizal mushrooms and their host tree produces a fruit that just tastes better. A lot better. The mountain blonde morel (tridentina) is primarily a saprophyte or possibly its exclusively a saprophyte. In really wet years, its very abundant. I won't bend down to pick one. They taste like decay, more like mildew than a proper morel.