Mushrooms

[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...

 

[heidih]

Our old cookbook popped up as I was looking for something else. As a kid I LOVED this book. Great color plates and line illustrations. My passion was the mushroom one. Clearly marked re poisonous with skull & cross-bones. The red polka dotted one at lower right was my dream to see "in person". Not gonna happen in Los Angeles.  In Austria my 7 year old "boyfriend" explained to me that sadly no nearby mushroom territory (dang).  In recent years having so many more types of mushrooms available at reasonable cost has been a joy. Asian markets with the meaty King Oyster and the delicate regular oyster, those little enoki and the pricey matsutake! Chanterelles even at Costco I am told. Shroom guys at Farmers Markets love to discuss their fungi. Pushed by a friend I did harvest some true morels whose spores arrived via rose mulch - made him eat them first . 

 

Current favorites, new discoveries?

[dcarch]

Not sure where to post this:

 

Today's news-

 

https://arstechnica.com/science/2024/03/deadly-morel-mushroom-outbreak-highlights-big-gaps-in-fungi-knowledge/

 

dcarch

[rotuts]

@dcarch

 

excellent article. 

 

pleased , yet surprised detailed wormlike this is still supported.

 

and then there wa this line :

 

''''   Records indicated that 12 other locations in California also received batches of the mushrooms. Six of those facilities responded to inquiries from the California health department and the FDA,  '''

 

50 % response rate is not encouraging.  nor is possibly little follow up on those deliquien 6.

 

'' Public Health ''    isn't supported these days as it once was.

 

and back then nit warn perfect either.

[Nancy in Pátzcuaro]

I've always heard (from mycologists) that no mushroom gathered in the wild should be eaten raw. Even the most benign wild mushroom like boletus edulis (porcini) must be cooked. I once sent a very critical note to a cooking magazine (many years ago) about a recipe that left the porcinis raw in a recipe. I didn't expect a response, but was surprised  to receive one, acknowledging the error. So putting raw or barely cooked morels in the sushi was a big mistake, one that caused serious consequences.

[Katie Meadow]

4 hours ago, dcarch said:

Not sure where to post this:

Today's news -

 

 https://arstechnica.com/science/2024/03/deadly-morel-mushroom-outbreak-highlights-big-gaps-in-fungi-knowledge/

 

dcarch

Good to post this anywhere mushroom eaters lurk. Worth noting if only as a reminder: do NOT eat wild mushrooms raw. Do not eat ANY mushroom that you are not certain about. And maybe don't eat at that restaurant, either. I know some people eat button or cremini shrooms raw in salads, but I've never been a fan of that either.

[rotuts]

@Katie Meadow

 

Exactly.  and if you plan to eat mushrooms at a restaurant

 

ask if they are fully cooked.

 

 

[Nancy in Pátzcuaro]

I forgot to mention that otherwise perfectly edible wild mushrooms may cause allergic reactions. A good friend (and excellent cook) can't eat chanterelles because his throat closes up, which is undesirable for a number of reasons. I can't eat any of the the inky caps for the same reason. Fortunately I don't really care for them, but it would be a real downer if I couldn't eat chanterelles. By the way, alcohol and the entire inky cap familly (coprinus, I believe, but I haven't looked it up) do not play well together. So no wine with dinner if you're eating any of them.

[AlaMoi]

is  this not the first ever ever ever report of morel "problems"?

 

methinking it was something else in the prep . . . thousands of years of history have issues being wrong . . .

[Katie Meadow]

One other possibility is that they served what are called "false morels,"  another species that looks somewhat like a morel to the amateur picker.  

[rotuts]

what happens over thousands of years

 

suggests probabilities w populations.

 

it says nothings about an individual action. action

 

that's currant.

[liuzhou]

1 hour ago, Katie Meadow said:

One other possibility is that they served what are called "false morels,"  another species that looks somewhat like a morel to the amateur picker.  

 

The article says false morels have been ruled out.

[Katie Meadow]

33 minutes ago, liuzhou said:

 

The article says false morels have been ruled out.

Well, apparently they haven't been ruled out by me!

[gfweb]

I distrust foraged mushrooms, cooked or raw. Too much room for error. 

 

Kidney and liver problems show up late and sneaky.