shroom picking

[tgapp]

Attachment 388153
Out walking the dog, sugarhouse UT in someone’s front yard. Heavy rain last night


Sent from my iPhone using TGR Forums

Phallus impudicus. Gross. Gross but cool.

Apparently it's edible before the horn forms.

Sent from my Pixel 4a (5G) using Tapatalk

[tgapp]

This thing is on my island. What is it ?

Attachment 388154


Sent from my iPhone using TGR Forums

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 ground


Sent from my Pixel 4a (5G) using Tapatalk

[riser4]

Not a picker, just a looker.

[dannynoonan]

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.

[jackstraw]

Everything is popping right now. Pretty cool time of the year

[Vt-Freeheel]

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



I named it Aslan

[neckdeep]

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.

There are 3 key concepts to cooking mushrooms: caramelization of the surface, binding lipophillic flavor compounds and freeing alcohol soluble flavor compounds.

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.

[tgapp]

There are 3 key concepts to cooking mushrooms: caramelization of the surface, binding lipophillic flavor compounds and freeing alcohol soluble flavor compounds.

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?

I've generally followed the "brown in butter" rule, but I rarely deglaze with alcohol (unless I'm making duxelles).

Thanks for the wisdom!

Sent from my Pixel 4a (5G) using Tapatalk

[skaredshtles]

Dang Neckdeep! Is this true for all mushrooms?

I've generally followed the "brown in butter" rule, but I rarely deglaze with alcohol (unless I'm making duxelles).

Thanks for the wisdom!

Sent from my Pixel 4a (5G) using Tapatalk

I almost always deglaze 'shrooms with a little marsala. Delicious.

[neckdeep]

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.

[abraham]

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 ground


Sent from my Pixel 4a (5G) using Tapatalk

Not attempting to identify but I read an interesting post recently about pickling those.

https://foragerchef.com/muscaria-pickles/

[babybear]

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

[garyfromterrace]

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.
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.

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).

Got the ingredients on a little bike ride with Maisie yesterday afternoon.



The leftover mushrooms went well with rosti and fried tomatoes at breaky.

[tgapp]

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).

Got the ingredients on a little bike ride with Maisie yesterday afternoon.



The leftover mushrooms went well with rosti and fried tomatoes at breaky.

Holy shit Gary that looks amazing

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.

Sent from my Pixel 4a (5G) using Tapatalk

[garyfromterrace]

Holy shit Gary that looks amazing

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.

Sent from my Pixel 4a (5G) using Tapatalk

Haha, tough one TG. However you could use his technique with any mushroom (not just a wild one) I'm sure.

Question for neckdeep though:

Do you think this would work for a re-hydrated mushroom (a pine, lobster or chanterelle specifically)?

[neckdeep]

Haha, tough one TG. However you could use his technique with any mushroom (not just a wild one) I'm sure.

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.

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


cantharellus roseocanus



burn morels, blacks


morchella brunea and 1 big morchella snyderi


kings


morchella americana, "western yellow" variant

[neckdeep]

The half pounder! Still the biggest morel I've ever found, ten years and counting...

[jono]

Bump for T day awesomeness. Thanks Neckdeep!

There are 3 key concepts to cooking mushrooms: caramelization of the surface, binding lipophillic flavor compounds and freeing alcohol soluble flavor compounds.

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.

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.

[Dantheman]

Saw these today in the woods.

[neckdeep]

good looking burn intensity pattern. full buckets in 7 or 8 weeks, depending on the weather

[John_B]

Good picking today at the beginning of the season. More to come!

[MakersTeleMark]

Jebus.

[skaredshtles]

...

[garyfromterrace]

...

Hahaha. Yep!

[BCMtnHound]

Good picking today at the beginning of the season. More to come!

Sweet haul!