| Mar 9, 2006 @ 5:29 PM |
Wild Mushrooms.
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vicryder
Posts: 831
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Most people are familiar with morels, but I hunt, cook and eat various mushrooms all year. Anybody else?
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| Mar 9, 2006 @ 8:41 PM |
Wild Mushrooms. |
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Wulfchyld
Posts: 459
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Believe it or not I just bought a book on mushroom identification for that very purpose.
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| Mar 10, 2006 @ 9:02 AM |
Wild Mushrooms.
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Red69Sun
Posts: 1,102
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Morel fan here.......but I have done chantrells before too.
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| Mar 10, 2006 @ 9:51 AM |
Wild Mushrooms. |
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george3
Posts: 271
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morels rock 
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| Mar 10, 2006 @ 11:34 AM |
Wild Mushrooms.
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vicryder
Posts: 831
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Cool, sometimes oyster musrhooms grow so thick around here I could pick them by the bushel. Year before last the woods were a veritable carpet of chanterelles. And finding a big hen of the woods is awesome.
I also own a cookbook called "The Edible Mushroom: A Gourmet's Guide", by Margeret Liebenstein.(Don't hold me to that spelling, Ican't find the book right now)
I've prepared several dishes from this book, and Reccomend it highly. "morels a la creme over angel hair pasta" kicks ass.
I will look for the book. 
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| Mar 10, 2006 @ 11:44 AM |
Wild Mushrooms. |
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george3
Posts: 271
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sounds awesome vic would like for you to post that recipe
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| Mar 10, 2006 @ 3:52 PM |
Wild Mushrooms.
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MICHIGANGIRL11
Posts: 1,649
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morel mushrooms are the best.
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| Mar 11, 2006 @ 11:51 AM |
Wild Mushrooms. |
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vicryder
Posts: 831
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Morels in cream. Serves four.
12 ounces fresh morels
1 tablespoon water
4 tablespoons unsalted butter
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 grating of fresh nutmeg or to taste
1 tablespoon Armagnac or Cognac
2 large egg yolks, slightly beaten
3/4 cup heavy cream or very thick sour cream
1. Clean morels and slice lengthwise into quarters. Place them in a heavy-bottomed saucepan for which you have a cover and sprinkle with the water. Cover the pan tightly and sweat them over low heat for about 10 minutes. (this draws out thir liquid and intensifies their flavor.) Drain the morels, reserving 1 tablespoon of the liquid. Set morels aside.
2. Using the same saucepan, melt the butter over low heat, add the morels, raise the heat to moderate, and toss until they are completely coated with butter. Sprinkle with the salt, pepper and nutmeg, then add the Armagnac and the reserved mushroom liquid. Reduce heat to low, cover tightly and cook very slowly for approximately 20 minutes.
3. Combine the egg yolks and cream in a small bowl and blend thoroughly. Add this mixture to the mushrooms and stirring constantly, cook over low heat for about 5 minutes, or until sauce thickens. Never allow the sauce to boil. Taste, correct seasoning, and serve.
NOTE: To make the morels even more compatible with roasts, add1 to 2 tablespoons of the meat juices(clear of fat) to the mushrooms before adding the cream.
Serve over toast, in a puff pastry shell, over pasta,or as a sauce over grilled meat.
I use this recipe as a general guideline. It always turns out good. This a similar to a white cream clam sauce that I have also made.
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| Mar 11, 2006 @ 2:54 PM |
Wild Mushrooms.
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george3
Posts: 271
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thanks vic can't wait to try it
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| Mar 26, 2006 @ 9:10 AM |
Wild Mushrooms. |
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ChefHogan
Posts: 19
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Must be nice! Too much snow in the winter where I am from. ;-) Feel like exporting some? 
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| Mar 26, 2006 @ 11:54 PM |
Wild Mushrooms.
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Jankia
Posts: 11,892
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I like to fry up those puffball shrooms.
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| Mar 27, 2006 @ 12:11 PM |
Wild Mushrooms. |
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vicryder
Posts: 831
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Puffballs, sauteed in garlic butter. Oh, yeah.
Puffballs will work well as a substitute for the morels in that recipe.
So will cauliflower mushroom if you're lucky enough to find one.
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| Mar 27, 2006 @ 12:51 PM |
Wild Mushrooms.
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Jankia
Posts: 11,892
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vicryder- Is that what they are called....puffballs?
I dont know any other name for em.
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| Mar 27, 2006 @ 1:52 PM |
Wild Mushrooms. |
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vicryder
Posts: 831
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Jan, Try to find a copy of Audobon's Field Guide to North American Mushrooms. There are several types of edible puffballs. I don't know exactly which type of mushroom you're referring to without having actually seen it.
There are three main rules of wild mushroom eating.
1-When in doubt, throw it out. If you're 99.9% sure you can eat a particular wild mushroom, that's not good enough odds.
2-Don't eat little brown mushrooms. There are many look-alikes that can be anything from a choice edible to deadly poisonous.
3-There are old mushroom hunters, and there are bold mushroom hunters. But there are no old bold mushroom hunters.
I'm not trying to intimidate you, a little research will go a long towards a very rewarding hobby/pastime. Learn and enjoy.
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| Mar 27, 2006 @ 3:30 PM |
Wild Mushrooms.
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Red69Sun
Posts: 1,102
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Very good advice there Vicryder!
Wild mushroom hunting is not for the uniformed......or actually, eating the wild ones that is!
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| Mar 28, 2006 @ 5:44 PM |
Wild Mushrooms. |
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NatureGal745
Posts: 708
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One of my previous obsessions was collecting, identifying, cooking (if edible), cataloging wild mushrooms. I identified over 125 species in a certain spot in the George Washington National Forest in VA...where I helped a college professor with identification and photographing previously unknown species to the area. I can recommend highly "Mushrooms DeMystified" by David Aurora. The pics are great and his humor makes a somewhat dry subject readable. I don't profess to be an expert by any means, but anyone with an interest is more than welcome to contact me to share adventures :)
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| Mar 30, 2006 @ 4:01 PM |
Wild Mushrooms.
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vicryder
Posts: 831
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Morels Stuffed with Shrimp Mousse
16 very large morels
10 medium shrimps, shelled and deveined
10medium scallops, tough muscles removed
2 shallots
3/4 cup heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons finely chopped fresh dill
1. Preheat oven to 350 Degrees.
2. Gently wipe the morel caps and stems. Cut the stem off at the base of the cap and save for another use. Swish a little water inside each cap to remove any sand or gritand stand the caps upright on several layers of paper towels to drain.
3. Cut the shrimps, scallops, and one of the shallots into quarters. Fit a food processor with the metal chopping blade, and pulsing the machine on and off, chop each quarter shallot until finely minced. Add the shrimps and scallops and process 1 minute. Scrape the sides and process 30 seconds longer. Scrape down the sides again, then continue processing while slowly adding 1/4 cup of the heavy cream. Turn off the machine, scrape down the sides, add salt and pepper, and start processing again. Add more cream-but no more than 1/4 cup-a little at a time, until the mixture is like stiff whipped cream. Do not allow it to liquefy.
4. Mince the remaining shallot and combine it with the remaining cream in a small saucepan. Scald the cream (cook just until bubbles appear on the edge of the cream) and immidiately remove it from the heat. Set the flavored cream aside.
5. Fill a pastry bag fitted with a straight tube with the forcemeat, and squeeze enough into each morel to fill. Stand the morels upright in a buttered baking dish just large enough to hold them and pour the flavored cream into the dish. Melt 1 tablespoon butter and drizzle it over the morels. Cover and bake in the preheated oven for 10 minutes. Baste with the pan liquids and bake 5 minutes longer. Remove the morels and keep them warm.
6. Transfer the cream sauce remaining in the baking dish to a small saucepan and cook until it is reduced slightly and begins to thicken. Add the remaining tablespoon of butter and stir until completely incorporated. Stir in the dill. Spoon some sauce onto each plate and serve the morels upright on the sauce.
NOTE: The forcemeat may be prepared in advance and refrigerated until ready to use. Don't wash the mushrooms until you are ready to use them because the extra moisture may cause them to decay quickly.
When I made this recipe, I had to improvise. I ende up with a sort of seafood manicotti type stuffing. Mine also had to bake longer. Since I've only tried this once, I don't have any extra advice.
I thought my end result was delicious.
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| Apr 2, 2006 @ 11:47 PM |
Wild Mushrooms. |
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redhairNfreckles
Posts: 4,688
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I used to catch people in my horse pasture picking mushrooms in the '70's, why's was that???? 
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| Apr 3, 2006 @ 12:14 PM |
Wild Mushrooms.
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vicryder
Posts: 831
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Psylocibin cubensis, the large common psyolcibin. 
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| Apr 3, 2006 @ 10:06 PM |
Wild Mushrooms. |
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Red69Sun
Posts: 1,102
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You make tea out of those ones.......right? 
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