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liuzhou

All Things Mushroom

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On reflection, I probably would put frozen already cooked mushrooms in salad.  Particularly if we're talking chopped salad. 

 

I like mushrooms.  Basically I'm thinking, how is it gonna be bad.  


Edited by SLB (log)

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Most mushrooms dry well. Dried shiitake are highly prized here in China. They are not considered inferior to fresh, but just different.

 

We also get many others as detailed here.

 

I currently have two types of dried shiitake, white boletus, cèpes (boletus edulis), bamboo pith mushrooms and honey mushrooms in the pantry.

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13 hours ago, Nyleve Baar said:

The mushroom guy is still there. He has white and cremini mushrooms, portobellos, shitakes and a variety of oyster mushrooms - yellow, white, pink. Very sweet guy - always smiling.

I have a secret foraging spot for porcini mushrooms near me on a friend's property. They grow with insane abandon during good years. Or else they don't come up at all, which has been the case for the past two years. When they're abundant I can fill a bushel basket with them in about an hour. Usually I just have to stop picking because I can't deal with them all before they go wormy. I still have a couple of jars of dried ones from the good years. Hoping next year they come back - I was very disappointed this fall. Mushrooms are a mysterious thing.

 

Nyleve - if you ever wish a partner to pick with you (who will happily bring some other shrooms for pure variety pleasure), give me a shout, I am not too far and love love loveeeee mushrooms!

 

 

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Sad to hear of the death of Antonio Carluccio, one of the people who first turned me onto the pleasures of wild mushrooms, long before anyone had heard the term "foraging".

 

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Posted (edited)

Stepbrother returned from Poland last night and gifted us these dried mushrooms. I'm going to grind some for "flavor powder" , make a riff on XO sauce, and we are planning soup tonight. USDA beagle snagged the sausages.....

 

ETA: image

shroom.JPG


Edited by heidih (log)
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I ordered some Forest Glory dried morels, as I'm in a part of the world where we never seem to get, and certainly don't find, fresh morels. Any tips on how to use them?

 

 

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Morels are hollow and therefore take well to stuffing with something rich and creamy--crab? Cream goes very well with morels. I once made a whole tenderloin served with morels gently simmered in cream for New Year's Day dinner. It was quite nice (major understatement). I think reconstituting your dried morels in cream would be wonderful.

 

Nancy in Pátzcuaro

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Morels can harbour grit so be sure to rinse well.  Also cook them well.  

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Yes indeed. All those little pits and hollows can hold a surprising amount of dirt that won't let go without a fight. Soak them well and have at it with a toothbrush or other small brush. Don't be too rough, though.

 

Nancy in Pátzcuaro

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Thanks, y'all. Will definintely focus on soaking the little sweethearts. And mushrooms in cream over steak sounds pretty glorious.

 

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