Mushrooms

[jmacnaughtan]

I'm curious when people in the UK/USA/etc. talk about chanterelles: are you talking about these or these?

 

 

[liuzhou]

59 minutes ago, jmacnaughtan said:

I'm curious when people in the UK/USA/etc. talk about chanterelles: are you talking about these or these?

 

 

 

In UK, I'd be talking about these. But I'm in China and will say the same.

[jmacnaughtan]

56 minutes ago, liuzhou said:

 

In UK, I'd be talking about these. But I'm in China and will say the same.

 

I always thought it was the same in France as over there, given it's a French name. Here though, the bottom ones are the chanterelles and the top ones are girolles. I think the generic family name is chanterelle, but I'm not sure.

[liuzhou]

 

Quote

Cantharellus cibarius  Latin: cantharellus, "chanterelle"; cibarius, "culinary") is a species of golden chanterelle mushroom in the genus Canthatellus. It is also known as girolle.

 

[liuzhou]

The Oxford Companion to Food also says they are the same thing, but come in three different varieties.

[TicTac]

 

This behemoth was growing about 10’ up on a maple tree - never have I seen a mushroom stalk of such girth (there’s a joke in there somewhere!).  Truth be told it must have been multiple stalks which turned into Siamese twins (possibly quadruplets) .... thick as a can of beans!  

[teonzo]

4 hours ago, TicTac said:

This behemoth was growing about 10’ up on a maple tree - never have I seen a mushroom stalk of such girth (there’s a joke in there somewhere!).  Truth be told it must have been multiple stalks which turned into Siamese twins (possibly quadruplets) .... thick as a can of beans!  

 

Jonelmus variety?

 

 

 

Teo

 

[Nyleve Baar]

My husband just found a bunch of elm oysters on our property! Will be cooking up something mushroomy tomorrow. What do you like to do with these?

 

[TicTac]

On 10/12/2020 at 6:56 PM, Nyleve Baar said:

My husband just found a bunch of elm oysters on our property! Will be cooking up something mushroomy tomorrow. What do you like to do with these?

 

 

Sear till browned all over in butter - salt - on good bread.

[Nyleve Baar]

Elm oysters cooking in butter - tossed with roasted butternut squash, sage, garlic, ricotta gnocchi and a little Parmesan. Very good. These mushrooms have great texture, but not as much flavour as some others I’ve tried. Definitely worth picking! 

[TicTac]

3 hours ago, Nyleve Baar said:

Elm oysters cooking in butter - tossed with roasted butternut squash, sage, garlic, ricotta gnocchi and a little Parmesan. Very good. These mushrooms have great texture, but not as much flavour as some others I’ve tried. Definitely worth picking! 

 

Looks good.  I would say most in those pan are a bit past their prime pick'age window as the gills are no longer white but starting to brown a bit.  Ideally you want to pick them before the gills open completely and are still very tight/white.  That will impact flavour.

 

But then again, when comparing to your foraged porcini....not much of a contest!  😛

 

[Nyleve Baar]

Thanks for the advice. I've never eaten these before. I did toss out a few my husband picked, as they were one step beyond. There may still be more out there - will look when it stops raining.

 

So the interesting thing about porcinis is that I actually don't love the texture of them when they're fresh, although the flavour is wonderful. I prefer to use them dried. These elm oysters have a nice texture but not as much flavour.

[ambra]

I have some fresh shiitakes I might not be able to use this week.. if I were going to freeze them, would it be better to freeze raw or cook first? Thank you ! 

[liuzhou]

1 hour ago, ambra said:

I have some fresh shiitakes I might not be able to use this week.. if I were going to freeze them, would it be better to freeze raw or cook first? Thank you ! 

 

Cook first. Uncooked shiitake do not freeze well. The temperature breaks the cell walls and when you defrost them they turn to mush.

Drying is, by far, the best way to preserve them.

[weinoo]

I just came home with a few pints of mushrooms from the greenmarket.

 

 

What would you do with them if you were gonna have them with dinner tonight (sheet pan chicken).

[heidih]

First I am super envious. Simple for me. Butter, salt, pepper, splash of white. Good crusty bread to sop/mop up the juices of chicken and shrooms. 

[MokaPot]

39 minutes ago, weinoo said:

I just came home with a few pints of mushrooms from the greenmarket.

 

39 minutes ago, weinoo said:

What would you do with them if you were gonna have them with dinner tonight (sheet pan chicken).

 

Marsala sauce / gravy?

 

[ambra]

13 hours ago, weinoo said:

I just came home with a few pints of mushrooms from the greenmarket.

 

 

What would you do with them if you were gonna have them with dinner tonight (sheet pan chicken).

I guess it's too late, and it's not a side dish, but I probably would have done tagliatelle ai funghi.  What did you end up doing? I'm sure it was delicious!

[weinoo]

2 hours ago, ambra said:

I guess it's too late, and it's not a side dish, but I probably would have done tagliatelle ai funghi.  What did you end up doing? I'm sure it was delicious!

 

I did the sorta simple sauté above by @heidih.  Ramp butter, thyme, parsley, chives. When I bring home the next batch, I'll get a little more creative.

[Nancy in Pátzcuaro]

On 10/6/2020 at 2:02 AM, jmacnaughtan said:

I'm curious when people in the UK/USA/etc. talk about chanterelles: are you talking about these or these?

 

 

The upper photo are chanterelles/girolles. I don't know what the mushrooms in the lower photo are. The frilly edge bothers me since chanterelles have edges that turn under. The stem length also bothers me. Take a spore print and look it up in a good guidebook. Using the Latin names prevents a lot of misunderstanding.

[Nyleve Baar]

Argh. That is a type of chanterelle but I can't remember exactly which. I will look it up and post when I have an ID.

 

[Nyleve Baar]

Ok got it.

 

This is Yellowfoot Chanterelle. So yes, safe and edible. Not the classic type of chanterelle one normally sees but still ok.

[JoNorvelleWalker]

One of my friends at work is a volunteer at the farmers market.  She reports that one of the vendors sells only mushrooms.  The varieties vary but there are usually several to be had.

 

Now if I could only get my body out of bed before noon...