tag:blogger.com,1999:blog-45893173122479425872024-03-14T01:27:06.693-04:00Mushrooms of Fort Valley VirginiaI will describe and photograph the mushrooms found near my home in Fort Valley, Virginia. The region consists of the George Washington National Forest. This is the central Appalachian region of the southeastern U.S.
A word to the wise - Some species are toxic, even deadly. You've been warned. Then again, some mushrooms are incredibly delicious, and are the basis for unique and engaging meals.riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-4589317312247942587.post-22484187676211068792014-04-15T12:43:00.004-04:002014-04-15T12:43:41.193-04:00The 2014 SeasonThe 2014 wild mushroom season is about to start. Will try to keep up with forays and harvests as they happen. Hope it's a bountiful year. Here's a little something appearing in the front yard right now... Looks like a Coprinus sp.<br />
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<br />riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-58896034391837511522013-05-27T09:58:00.001-04:002013-05-27T09:58:13.611-04:00Odds & Ends From the YardUntil I can fix my vehicle (needs a new ignition system, plugs, wires, distributor cap, etc.) I'm pretty much limited to foraging in the yard for mushrooms. Here's a couple of recent finds:<br />
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This is a young specimen of Xylaria polymorpha, or Dead Man's Fingers. Eventually, the digits will become coal black and rough, appearing as if the hand of a corpse is emerging from a shallow grave. Non edible.<br />
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Pretty sure this is one of the saprophytic Waxy Caps, maybe Hygrocybe persistens. Nothing really to distinguish it other than a yellowish color that might catch your eye against a dark forest floor.<br />
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<br />riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-53536763898338760082013-05-21T12:35:00.000-04:002013-05-27T09:18:25.427-04:001st Post of 2013 - Purple Russula<div class="separator" style="clear: both; text-align: center;">
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Started finding this purple Russula in the woods/yard. Seems to be associated with oak. Taste is a mildly acidic, and pleasant. No aroma. Gills and stalk of fresh specimens are white. Flesh is brittle as is typical for Russula.<br />
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Thought I'd try smoking them... Salted with sea salt in a ziplock baggie. Mushrooms got very soft and exuded a lot of pink liquid. I carefully patted them dry and put them in the refrigerator overnight.<br />
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Here is how the mushroom appears after smoking. I used green twigs stripped of bark from a wild cherry tree in the yard. Smoke flavor, although very good, overwhelmed the delicate tartness I could taste in the raw mushrooms.<br />
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Slivered, the smoked mushrooms were added to what has become my lunchtime staple, ramen noodles with homemade kimchi and chutney, from the Virginia Chutney Co. The blend of ramen, kimchi and chutney brought the smokiness of the mushrooms into a rich, savory balance with a delicious, complex, exotic character that's hard to imagine. <br />
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<br />riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-76550784287314103722012-06-16T21:00:00.003-04:002012-06-18T19:45:48.469-04:00Meripilus giganteusThe Black-Staining Polypore is found growing in large clusters, usually at the base of oak trees. It can reach substantial size, but is best eaten while still young and relatively small. Aged specimens become too tough to make for pleasant eating. Young specimens are tender and tasty. These will be marinated and smoked:<br />
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<tr><td class="tr-caption" style="text-align: center;">Meripilus giganteus<br />
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<tr><td class="tr-caption" style="text-align: center;">Meripilus giganteus in marinade</td></tr>
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Here is the finished product still in the smoker. Flavor and texture are
like a very moist beef jerky, but more easily chewed. Hickory aroma and
flavor is very forward. Lemon juice in the marinade adds a fresh
tanginess. There is no noticeable sweetness from the small amount of
brown sugar used in the marinade.<br />
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<tr><td class="tr-caption" style="text-align: center;">Meripilus giganteus, smoked Black-Staining Polypore</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9zA0fTGS1CtZQdx5_0mAFFHYmAlK5OC4ZxP_8_qBsAkW3gmsrzjGYwMAZ50_29r3fx4aF6UgqBGKp14HYF7tlA-xBIMNWKGb8W9-0WVORUlBLmkS0nIICuHm2HNXkFnA80bw9CzOjcc/s1600/meripilus061612dblog.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-3472337826262914372012-04-10T09:14:00.002-04:002012-04-10T09:31:03.657-04:00Hickory Smoked MorelsBeen trying out a stovetop smoker on mushrooms. Used store-bought crimini as a trial and was very pleased with the result. Being spring, morels presented themselves as the next opportunity. I used fresh, dried, shaved hickory wood from the yard for smoke. The morels attained a surprising and beautiful golden color, and a slightly crispy texture. Taste was very meaty, like bacon. Pictured is a vegetarian breakfast, with olive oil drizzled on toasted Portuguese bread.<br />
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<tr><td class="tr-caption" style="text-align: center;">Hickory Smoked Morels<br />
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Here's a picture of the first smoking experiment using store-bought crimini mushrooms, and wild grapevine for smoke. The crimini took on an exotic darkness and substantial chewiness.<br />
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<tr><td class="tr-caption" style="text-align: center;">Wild grapevine-smoked Crimini</td></tr>
</tbody></table>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-29470824639995672442011-04-16T10:29:00.000-04:002011-04-16T10:29:22.021-04:00Agaricus bitorquisFirst good find of the 2011 season was a new one for me. My wife said there were white mushrooms in the mint patch in the backyard. Couldn't imagine what they could be, so I checked immediately. Turns out they were Agaricus bitorquis, which are usually found early before other Agaricus make an appearance. We fried them in butter, applied a light dash of salt and ate them on toast. Delicious.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjhJ0KvjCwm4tAlKutR9MekWZfXMPmB1uAxzShyhwbXId2lxrGwyXoaiyjZtPvnxu3Y0hyphenhyphendC6-UHQZ9oEXw4PiXZyTzQ1j0DC34rtxeYPKEUUhPXd5w8TNG61cH1GdhKmF7ZcLqg8h-A/s1600/agaricus041311asm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjhJ0KvjCwm4tAlKutR9MekWZfXMPmB1uAxzShyhwbXId2lxrGwyXoaiyjZtPvnxu3Y0hyphenhyphendC6-UHQZ9oEXw4PiXZyTzQ1j0DC34rtxeYPKEUUhPXd5w8TNG61cH1GdhKmF7ZcLqg8h-A/s640/agaricus041311asm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Agaricus bitorquis, Sidewalk Mushroom</td></tr>
</tbody></table>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-57873805839743454662011-02-24T07:42:00.000-05:002011-02-24T07:42:13.158-05:00Late Winter Finds - Daedalea quercinaThis thick-bodied polypore is common on oak stumps. The pore surface develops into a labyrinthine, maze-like structure which can look very strange. No value as an edible, but it contains compounds that have an anti-inflammatory effect. If you are familiar with the work of artist, Rodger Dean, you can't help but think this mushroom may have provided inspiration.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizk9xpG6qZXv_4DXxDydOmlj49fyUkUoxts1Gf7DIwV7dq-Xq9AQ4bbyUYthvWBrhr2nU1zIwsT0Xi1tqCkQlNIIM87b319QUYxDjjhwJGHgI6s4sqRc2-kVBKdZzSadUhbQl7AfudUZc/s1600/daedalea022311bsm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizk9xpG6qZXv_4DXxDydOmlj49fyUkUoxts1Gf7DIwV7dq-Xq9AQ4bbyUYthvWBrhr2nU1zIwsT0Xi1tqCkQlNIIM87b319QUYxDjjhwJGHgI6s4sqRc2-kVBKdZzSadUhbQl7AfudUZc/s640/daedalea022311bsm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daedalea quercina, Thick-maze Oak Polypore</td></tr>
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Artwork by Rodger Dean showing possible inspiration from Daedalea fungus.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUb9S90STwf5lKbLEPnG4dJbFOc-Nkmuczk8y-WVRUHir1YCfDWXY642MA5AQn53N5pUfoWY2INt04wyIGQNGqCDZKzaJ2Q2NX8SYTMAOHWVHetcdSkA79CJaM-shZl2WBkE_ppljllg/s1600/deanarrival.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUb9S90STwf5lKbLEPnG4dJbFOc-Nkmuczk8y-WVRUHir1YCfDWXY642MA5AQn53N5pUfoWY2INt04wyIGQNGqCDZKzaJ2Q2NX8SYTMAOHWVHetcdSkA79CJaM-shZl2WBkE_ppljllg/s640/deanarrival.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Detail from Rodger Deans' "Arrival," included in the album "Yessongs," by Yes</td></tr>
</tbody></table>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-10590046145478094912011-02-23T18:56:00.000-05:002011-02-23T18:56:47.263-05:00Late Winter Finds - Trametes versicolorAny time you go into the woods you'll find this mushroom. It is ubiquitous on old, fallen timber. It is rather lackluster when dry, fading to tints of light gray and tan. But, after a day or two of damp weather the colors really develop contrast and variety. Supposedly medicinal, I ground some of these to make a tea. Wouldn't describe the taste as good. Kinda tastes medicinal.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZTOXpoL65edDyDi3UDCWutxvF6lA_mR0RWjBUIEY5Dd8GfOOzQECRwcpA8vFDxlM1tKM7LSrknGlXmYsRx3PU-ra9dnUvGgoo-6JfVz0uLELK1Nue5T5znrCyM0_QGLmcX9BwSfNYbw/s1600/trametes022311asm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZTOXpoL65edDyDi3UDCWutxvF6lA_mR0RWjBUIEY5Dd8GfOOzQECRwcpA8vFDxlM1tKM7LSrknGlXmYsRx3PU-ra9dnUvGgoo-6JfVz0uLELK1Nue5T5znrCyM0_QGLmcX9BwSfNYbw/s640/trametes022311asm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trametes versicolor, Turkey-tail</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBok8K6n7pFykA1C1hhEQ9hoj_v7X6ra0OFVZr51kL8WrEJ3NVfvyD-y-Po9805QaGe-cHI6bFbL62AtGakkQgBzlxtV9eoXH1hLNwlh8r1_GXC2Mo88ecZS6e9ZNR7_CFaKAXl4FB-Z8/s1600/trametes022311csm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBok8K6n7pFykA1C1hhEQ9hoj_v7X6ra0OFVZr51kL8WrEJ3NVfvyD-y-Po9805QaGe-cHI6bFbL62AtGakkQgBzlxtV9eoXH1hLNwlh8r1_GXC2Mo88ecZS6e9ZNR7_CFaKAXl4FB-Z8/s640/trametes022311csm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trametes versicolor, Turkey-tail</td></tr>
</tbody></table>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-45368652538846962682011-01-06T21:23:00.000-05:002011-01-06T21:23:55.026-05:00Black & White Fungal AbstractionsBeing winter there aren't many mushrooms in the frozen woods, and not much color either. But, if one looks hard and long enough, subjects reveal themselves. Black and white is a good medium for abstraction, since the mushrooms are usually a washed-out faded memory of their once vibrant glory. Here's some of what I'm finding.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMu4IxMJOf5_wBlCeZuFaY2U_dn9YVws0u4hEEXME8V7NZrD9PW9O33-SXrSNPI4X-XTMfuMpt5BUhRpqdzP8_ypD_kmTJqjohKDlR_HZqHjon-IukapfZFDu9wXK4UVphHKDuaNVbc0/s1600/pleurotus010211sm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMu4IxMJOf5_wBlCeZuFaY2U_dn9YVws0u4hEEXME8V7NZrD9PW9O33-SXrSNPI4X-XTMfuMpt5BUhRpqdzP8_ypD_kmTJqjohKDlR_HZqHjon-IukapfZFDu9wXK4UVphHKDuaNVbc0/s640/pleurotus010211sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old Oysters, Pleurotus ostreatus</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJg4c2WEdoCDFkP6rSKIrhFAi4QdspgpKftGN3tDFm64g0_vMAQt_-NaIck4xbJo_y8SSg4cdEikuobNoyZbXg8TlKDfVc_3SAD0uFhaM-yZhYF3mZG38OMoggrWxM2lqXjMU7mZYZGM/s1600/unknown010211dsm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJg4c2WEdoCDFkP6rSKIrhFAi4QdspgpKftGN3tDFm64g0_vMAQt_-NaIck4xbJo_y8SSg4cdEikuobNoyZbXg8TlKDfVc_3SAD0uFhaM-yZhYF3mZG38OMoggrWxM2lqXjMU7mZYZGM/s640/unknown010211dsm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: Arial,Verdana,Sans Serif;"><span style="font-family: Times,"Times New Roman",serif;">Daedalea quercina, Thick-maze Oak Polypore</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03dz6BaSfNylXXx3LHO3X517MM8l6VO4-EUI8CDIGxMMpNo1avW2acQK2RaL2JA_F5EdwxAubKIvhXMP_REu8vCE9kFur672H8piv-hcIQOo2c1tDKxfqpjthHbNzD63dw4F9SEEk4PQ/s1600/unknown010211sm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03dz6BaSfNylXXx3LHO3X517MM8l6VO4-EUI8CDIGxMMpNo1avW2acQK2RaL2JA_F5EdwxAubKIvhXMP_REu8vCE9kFur672H8piv-hcIQOo2c1tDKxfqpjthHbNzD63dw4F9SEEk4PQ/s640/unknown010211sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Xylobolus frustulatus, Ceramic Parchment</td></tr>
</tbody></table>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-52609341519279229592010-12-13T10:16:00.013-05:002010-12-20T18:42:01.816-05:00Off Season Adventures - SourdoughWinter is fast approaching. The thermometer has dropped into the lower <span style="font-family: Times New Roman,serif;">teens</span><span style="font-family: Times New Roman,serif;">°F on and off for a couple weeks now. Hopes are dwindling for finding desirable mushrooms in the chilly outdoors. (Although, finding polypores to grind into powder for making tea is always a prospect, even in the dead of winter.) So, what is a mushroom nut to do in the off season?</span><br />
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<span style="font-family: Times New Roman,serif;">I decided to have a go at making sourdough bread. Online discussions and research reveal limitless techniques and recipes. The first hurdle is to get a good starter going. You can beg, borrow or steal healthy starters from other breadheads, and this is undoubtedly the surest bet. But, not being one to listen to reason I decided to make a stab at starting my own starter.</span><br />
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<span style="font-family: Times New Roman,serif;">Sourdough starter, as I understand it, is a live culture of both yeast and bacteria coexisting symbiotically in a nutritious medium of flour and water.The bacteria produce lactic acid giving sourdough its characteristic tangy taste, while the yeast do the leavening, allowing the dough to rise during baking. Without inoculation using a proven starter, you depend on the indigenous yeasts and bacteria floating around your native environment to do the inoculating. Although not a mushroom, yeasts are fungi, and so I think they are fair game for this blog.</span><br />
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<span style="font-family: Times New Roman,serif;">My own particular environment is far from sterile. We live in the forest, and use wood from our yard to fire the woodstove for heat in the winter. There is no air filtration as with central air-conditioning or heating. I assume there are countless bacteria just waiting to feed off a floury broth. Yeasts too must be plentiful, but in this case I decided to include a wild persimmon to provide an indigenous yeast inoculant for the starter. As this is an experiment, good results are just speculation as of now.</span><br />
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<span style="font-family: Times New Roman,serif;"> Here's a photo of the persimmon showing a whitish "bloom" on the skin. Supposedly, native yeasts can be found adhering to this thin layer.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJSFpzDB1Ay01G_gptXDN3PL3tUqGX7lFczWpjiEY3OmZqDkwHFNRlKGQ3k1h4SW-9eIk8oGgXiwkbUF3H4uhdJXCnbQ4McDlnJxcUDhF08FyXtzquFeGna_A36ftIEqpDl0Xh6fsocU/s1600/wildpersimmon121210.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJSFpzDB1Ay01G_gptXDN3PL3tUqGX7lFczWpjiEY3OmZqDkwHFNRlKGQ3k1h4SW-9eIk8oGgXiwkbUF3H4uhdJXCnbQ4McDlnJxcUDhF08FyXtzquFeGna_A36ftIEqpDl0Xh6fsocU/s640/wildpersimmon121210.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild persimmon showing whitish bloom</td></tr>
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<span style="font-family: Times New Roman,serif;">Small pieces were cut from the persimmon and included in the starter, which consisted 1/2 cup organic dark rye flour, 1/2 cup whole wheat flour, and 1 cup spring water. My hope is the small pieces of wild persimmon will act as islands of yeast populations from which a diaspora of yeast emigrants will depart their homeland to populate the sea of floury broth in which they now find themselves.</span><br />
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<div style="font-family: Times,"Times New Roman",serif;">Here's the sourdough starter after the third day. It doesn't look very active, only a few bubbles. The aroma is good, smells of sweet wheat flour and slightly sour. The taste is definitely sour. On the 2nd and 3rd day, half the starter was discarded and replaced with fresh whole wheat and rye flour and water. The starter is in a covered bowl sitting over on the side of the fireplace hearth for warmth.</div><span style="font-family: Times New Roman,serif;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4zX12AhEsNHl7DXfKQST7JR5ipF2waPdONUjXrt-HeYLMxAYmNG8NRUx6mDikTLzXozlmN41mvHvaHYFFIpMqk9qeJ5uVY9rrC2lT3Kn_fvgQQc0kkP9i_tFOb4EJSQrkMn8sB7pCn8/s1600/sourstarter121610b.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4zX12AhEsNHl7DXfKQST7JR5ipF2waPdONUjXrt-HeYLMxAYmNG8NRUx6mDikTLzXozlmN41mvHvaHYFFIpMqk9qeJ5uVY9rrC2lT3Kn_fvgQQc0kkP9i_tFOb4EJSQrkMn8sB7pCn8/s640/sourstarter121610b.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough starter</td></tr>
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<span style="font-family: Times New Roman,serif;">Ok, it's been a week since the starter got started, and it's really showing some action. There are many, many bubbles, and an aroma that is heady and good. The volume of the starter seems to expand after a fresh flour addition. Flour additions have been switched over to all-purpose white flour, but you can still see some of the rye and whole wheat flour in the starter. I ordered a 10.5" round proofing basket, and a 9" baking stone that will fit comfortably in the dutch oven. These haven't arrived yet. Here's the starter.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8__7CU-ysffoy8bW0ap9TbLQGmRhmr-KM2s5q2y0lUMt8_5aYsm8f98RMn2_G2M8HLOhBHVzPMPh3y-5xTVoPkktbX9EH0CK9mV-ZyemVRNJKCjMy8Zj28_uaFUsOHsgMd1sH8cnOg_o/s1600/sourstarter122010sm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8__7CU-ysffoy8bW0ap9TbLQGmRhmr-KM2s5q2y0lUMt8_5aYsm8f98RMn2_G2M8HLOhBHVzPMPh3y-5xTVoPkktbX9EH0CK9mV-ZyemVRNJKCjMy8Zj28_uaFUsOHsgMd1sH8cnOg_o/s640/sourstarter122010sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One week old sourdough starter from scratch</td></tr>
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</span></div>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-45545448103019783092010-12-02T10:37:00.004-05:002010-12-18T17:16:17.877-05:00Late Season - Oysters, not On the BeachOne of the common, dependable and tasty fall mushrooms is the Oyster, Pleurotus ostreatus. After a heavy rain, large clusters of Oyster almost explode out of dead trees, either fallen or still standing. Most often I find them on dead or injured Tulip Poplar trees. These however look to be growing from a felled and sawed oak.<br />
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<div style="font-family: Times,"Times New Roman",serif;">This cluster and individual mushrooms were so large they were easily visible from dozens of yards away. White spores (characteristic of Pleurotus) can be seen dusting the leaves on the ground.</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGLivf6q-fXr7Y9gMr-f7JQds0v8gbKrOTnuIsHp0cElMitj15v92SLNxYwLSDNe59PZ8kCDQXgRYw52Mdepd_KtU86LwkVrH-Gxf7RNbAO6KlwlKcgpSKQI-uBS9-7Bo6mrb1Pgzb7R4/s1600/pleurotus120110asm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGLivf6q-fXr7Y9gMr-f7JQds0v8gbKrOTnuIsHp0cElMitj15v92SLNxYwLSDNe59PZ8kCDQXgRYw52Mdepd_KtU86LwkVrH-Gxf7RNbAO6KlwlKcgpSKQI-uBS9-7Bo6mrb1Pgzb7R4/s640/pleurotus120110asm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pleurotus ostreatus, Oyster Mushroom</td></tr>
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A different cluster from the 1st photograph, but growing from the same log. It sometimes pays to scout around after finding an initial cluster of Oyster Mushrooms. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aaZBa5n9pIJCmYdEGeuYR1B-yE0q_EmulsRGZ_seUh4uY2fR1AheLgKcNVjO3mxyVYeClbCEnvikZTZUQKGtaqFhbTD1qOtY134XgXV0TpDwQEfrgWNI_u3dwNT85jRA8TkXbzwVInM/s1600/pleurotus120110bsm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aaZBa5n9pIJCmYdEGeuYR1B-yE0q_EmulsRGZ_seUh4uY2fR1AheLgKcNVjO3mxyVYeClbCEnvikZTZUQKGtaqFhbTD1qOtY134XgXV0TpDwQEfrgWNI_u3dwNT85jRA8TkXbzwVInM/s640/pleurotus120110bsm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pleurotus ostreatus, Oyster Mushroom</td></tr>
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Basket of harvested Oysters. Wild Oyster Mushrooms put store-bought to shame in size, taste and texture.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsCMNckZV7IGiicG1gK2wWntNOwTjTKbNP8mnvDR_7YiWJfWJY_KeieAAWE8qHgHd2HOXukEZJnCtxVfv0jvtiCj3yB7PbSrnkXHMmeTGtnP_7Vsw3Rejlq-JJZkV2z9fFYNrt6whe3o/s1600/pleurotus120110csm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsCMNckZV7IGiicG1gK2wWntNOwTjTKbNP8mnvDR_7YiWJfWJY_KeieAAWE8qHgHd2HOXukEZJnCtxVfv0jvtiCj3yB7PbSrnkXHMmeTGtnP_7Vsw3Rejlq-JJZkV2z9fFYNrt6whe3o/s640/pleurotus120110csm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pleurotus ostreatus, Oyster Mushroom</td></tr>
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Oysters enjoyed the same day they were picked. Here they are sauteed with leeks in butter. This dish was eaten over rice, but imagination suggests this same combination might go very well in a cream of mushroom soup; already in the planning....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdZkw3Bzcw5FYOMCRWwfh96dpgvRRrbwQ-y9H7AQck-Ps8yZxsPvUQ3Lf00CgA5_tDDeqpK56QqCstNTmVfRW1SSsZ1HPOGmszDGaLvQpmLjlxITbZj-f_IalGiTmXx0BrRlXvemDEsY/s1600/pleurotus120110esm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdZkw3Bzcw5FYOMCRWwfh96dpgvRRrbwQ-y9H7AQck-Ps8yZxsPvUQ3Lf00CgA5_tDDeqpK56QqCstNTmVfRW1SSsZ1HPOGmszDGaLvQpmLjlxITbZj-f_IalGiTmXx0BrRlXvemDEsY/s640/pleurotus120110esm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pleurotus ostreatus, Oyster Mushroom and leeks</td></tr>
</tbody></table>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-1398539308374968102010-12-01T20:59:00.005-05:002010-12-04T19:37:11.991-05:00Late Season - H. fuligineus cont.Hygrophorus fuligineus is an incredibly tasty late autumn mushroom. Its appearance marks the end of the season. As a gourmet flourish at the season's finale, it is a fitting reminder of rewards once had and the promises to be realized in future seasons. I used the mushroom to make Asian spring rolls, supposedly good luck in China.<br />
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The mushrooms are cooked in butter in a skillet over low heat. Low heat preserves the tender nature and mild flavor of the mushrooms. Taste and texture are reminiscent of fresh flounder, which is to say not fishy.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimckba00_XZekEFhlM5p-cw4hT-V7H6BYp4ik4MiCgR-ewhwnzFNvHHFM6zgfmOhouLbpjwHidIDv-Vhm1s5vNfvv2tbSO6zsOzRzkzA8xDdu3-e2spn_kjibVV167hcoWXDosiPno3LI/s1600/hygrophorus112810a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimckba00_XZekEFhlM5p-cw4hT-V7H6BYp4ik4MiCgR-ewhwnzFNvHHFM6zgfmOhouLbpjwHidIDv-Vhm1s5vNfvv2tbSO6zsOzRzkzA8xDdu3-e2spn_kjibVV167hcoWXDosiPno3LI/s640/hygrophorus112810a.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hygrophorus fuligineus</td></tr>
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Green peppers and green onions are fried separately in olive oil. When sufficiently tender, the heat is turned off, the mushrooms are added, and hoisin and sriracha sauce are stirred into the mix. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicX5OkHmuPfEiMq5tPS5xKZ3MNK6Jo9GpXE5vr1hSNZTR3siq5LVlGzcAcemdP3bMNZJPNwduLAY0CNjSx55-uE_43r9dHqYvNCcJk1Pe7gEUwSLlzC1Q9d6zvJt7AKOHgCHxw29yk6E/s1600/hygrophorus112810b.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicX5OkHmuPfEiMq5tPS5xKZ3MNK6Jo9GpXE5vr1hSNZTR3siq5LVlGzcAcemdP3bMNZJPNwduLAY0CNjSx55-uE_43r9dHqYvNCcJk1Pe7gEUwSLlzC1Q9d6zvJt7AKOHgCHxw29yk6E/s640/hygrophorus112810b.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hygrophorus fuligineus</td></tr>
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Finally, the cooked mushrooms and vegetables are spooned onto rice or mung bean noodles placed on wet rice wrappers. Raw green peppers and green onions are added for crispy freshness, and the wraps are rolled up. The rolls are usually dipped in a spicy sauce between bites.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1NYS9MyLUMyYyBdyeCcbxc6KefYD7CNRoaD6ZavUpZ-38n37gKZPf4bSCzKw6oIBU2pxsTJG-VlMnHF2YmqJhmp-WvXlkWZcjzNTtfUT_S5txReYt5XZaAznYzaPvTNrcTHa2_cyxaA/s1600/hygrophorus112810c.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1NYS9MyLUMyYyBdyeCcbxc6KefYD7CNRoaD6ZavUpZ-38n37gKZPf4bSCzKw6oIBU2pxsTJG-VlMnHF2YmqJhmp-WvXlkWZcjzNTtfUT_S5txReYt5XZaAznYzaPvTNrcTHa2_cyxaA/s640/hygrophorus112810c.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hygrophorus fuligineus</td></tr>
</tbody></table>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-34169034909877824822010-12-01T19:39:00.002-05:002010-12-04T19:44:15.181-05:00Late Autumn Harvest - Hygrophorus filigineusSeems I have some time on my hands. I'd forgotten how much you can get done for yourself given a little time. Time is a precious commodity indeed, and it is most rewarding when spent developing a timeworthy personal hobby such as edible wild mushroom foraging. The following pictures show Hygrophorus fuligineus.<br />
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Hygrophorus fuligineus is a late season edible. They are found growing with pine, on the ground in the forest. Young specimens are extremely slimy and hard to hold. Gills are white and descend down the stem. Center of the cap is typically darker than the edge. Spore print is white.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fBtSRrMiEi0BmMYthReJmAZH2D8kxAYN2kq3zDS9PBY-JeZcnJFwJfOATa3m_iwlods6IrOIIeyJBlvSPLPT0EDm8CUgJN8LNkK2_WMN2Um42wtINQjQKDPv7Qu61Qo-SIr7CBzk5RE/s1600/hygrophorus112110asm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fBtSRrMiEi0BmMYthReJmAZH2D8kxAYN2kq3zDS9PBY-JeZcnJFwJfOATa3m_iwlods6IrOIIeyJBlvSPLPT0EDm8CUgJN8LNkK2_WMN2Um42wtINQjQKDPv7Qu61Qo-SIr7CBzk5RE/s640/hygrophorus112110asm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hygrophorus fuligineus</td></tr>
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This shows the slimy layer found on younger specimens. If you are deterred by the slime, you will miss out on a very tasty mushroom.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw8IYMDB-lUuuxmDR0YoovOE2ThbFSjMy3M8j7QJwAIrW58ekAYkocQLdtgDOVEEHEG8gdG22c-ITlZy1aaCxajKALET9lQ8u0U1nmnqp9nvKzxADqYIfKjqtpgbgPRk_1utwTWVKwD3M/s1600/hygrophorus112110dsm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw8IYMDB-lUuuxmDR0YoovOE2ThbFSjMy3M8j7QJwAIrW58ekAYkocQLdtgDOVEEHEG8gdG22c-ITlZy1aaCxajKALET9lQ8u0U1nmnqp9nvKzxADqYIfKjqtpgbgPRk_1utwTWVKwD3M/s640/hygrophorus112110dsm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hygrophorus fuligineus</td></tr>
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Basketful of what I consider a gourmet edible. Pine needles are seen stuck to the mushrooms after the slime layer has dried.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNv6D3yasdQ1qiLUNEpxRXJgQVD9PBpb36tWhmZm7gtXsVYzGbm8Jy_c3ccWzHpRRuti47G3VAbCC2a5kMws9izEWsGfFNFaa7mlVV2mrpAOLfbXT47tKPErHLCeO5s7Dii2QqbFS58dY/s1600/hygrophorus112110esm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNv6D3yasdQ1qiLUNEpxRXJgQVD9PBpb36tWhmZm7gtXsVYzGbm8Jy_c3ccWzHpRRuti47G3VAbCC2a5kMws9izEWsGfFNFaa7mlVV2mrpAOLfbXT47tKPErHLCeO5s7Dii2QqbFS58dY/s640/hygrophorus112110esm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hygrophorus fuligineus</td></tr>
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Cooked over low heat in butter, this mild tasting mushroom has the flavor and texture of fresh flounder or sole. The taste is not fishy, but has a savory richness that melts in your mouth. The picture shows mushrooms cooked in olive oil, the taste of which overwhelms the mild taste of the mushroom. Better to use butter.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixC003FXCPfQcUKcay6eHfx0yy0hgvyy0v-mqpvi8oL9ez5-_JejMqfyufO99vzG8fmDedvoYoUwpXVZvWSasyTgOuNQ8ACAxTQC4j05_FdK9wHpDgfH7LJURQe7tpf20sqZsLJG6uwjo/s1600/hygrophorus112210bsm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixC003FXCPfQcUKcay6eHfx0yy0hgvyy0v-mqpvi8oL9ez5-_JejMqfyufO99vzG8fmDedvoYoUwpXVZvWSasyTgOuNQ8ACAxTQC4j05_FdK9wHpDgfH7LJURQe7tpf20sqZsLJG6uwjo/s640/hygrophorus112210bsm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hygrophorus fuligineus</td></tr>
</tbody></table>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-70042364597821781782010-11-25T08:53:00.005-05:002010-12-05T06:55:37.899-05:00Late Season - Thanksgiving Stuffing<div style="text-align: left;"><br />
</div><div style="text-align: left;">This year's turkey stuffing included two novel ingredients. In addition to the normal bread, carrots, celery and onions, we threw in significant quantities of turnips and Hygrophorus filigineus mushrooms picked from the wild.</div><br />
The turnips give a mouthwatering sweetness to the stuffing, while the mushrooms added moisture and cohesiveness to the texture, as well as a mild taste with undertones of exotic wild nature.<br />
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This picture appeared in the New York Times collection of Thanksgiving photographs submitted by readers. Pine needles from the mushroom's natural habitat are seen stuck to the mushrooms before cleaning. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXeb98cA6oS0kdI0ZndjLKvy7ep-NBd0zzfExGsUhbEAQ4mep6Pjp5ytNvDjO8PaiHhpI-mmgUhhvg8wMrG2MC5cf1X5gzMDLwl5WH9twoCY4vh3fPYzFeIHGuVermen0rVBwQrWHUDDE/s1600/wildshroomstuff112510a.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXeb98cA6oS0kdI0ZndjLKvy7ep-NBd0zzfExGsUhbEAQ4mep6Pjp5ytNvDjO8PaiHhpI-mmgUhhvg8wMrG2MC5cf1X5gzMDLwl5WH9twoCY4vh3fPYzFeIHGuVermen0rVBwQrWHUDDE/s640/wildshroomstuff112510a.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hygrophorus fuligineus included in turkey stuffing</td></tr>
</tbody></table>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-91070414816589188212010-11-07T19:50:00.002-05:002010-12-05T07:23:06.400-05:00Late Season - Mushroom RaguThis is wild mushroom ragu prepared with dried Agaricus campestris harvested from a local vineyard. Red wine from the same vineyard was included in the recipe, as well as fresh sassafras leaves dried and crushed to make file.<br />
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Being dark-spored, A. campestris gives the pasta an intriguingly dark color. The pasta is farfelline, or small bow-ties, which invite dainty, small scoops of the thick, dark ragu sauce. Light colored grated cheese and pineapple are a pleasing contrast for the eyes. Of course, the same wine used in the recipe is the beverage used to accompany the overwhelmingly rich meal.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwc1I_cJG8L73xIEfJk1z_Klx5AhTajSfXdCzde21JMIH2QCPYIrYASbkA3IJPmUiUANQz6SFqvfg_xm_Ayi6uIp_NVldhHG7osCAe8rL5phiVKvrmX706KE_QjRB8Kz3FiBygec9vvvg/s1600/rubyragu110710bsm.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwc1I_cJG8L73xIEfJk1z_Klx5AhTajSfXdCzde21JMIH2QCPYIrYASbkA3IJPmUiUANQz6SFqvfg_xm_Ayi6uIp_NVldhHG7osCAe8rL5phiVKvrmX706KE_QjRB8Kz3FiBygec9vvvg/s640/rubyragu110710bsm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild mushroom ragu using Agaricus campestris and red wine</td></tr>
</tbody></table>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-87490537154594954582010-10-07T21:20:00.017-04:002010-12-05T20:34:54.593-05:00Early Autumn HarvestThree inches of rain brought a good harvest of mushrooms common to fields and grass. Both Meadow Mushrooms, Agaricus campestris, and Purple-spored Puffballs, Calvatia cyanthiformis, were plentiful enough to satiate my hunger for wild mushrooms, at least temporarily.<br />
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This is a basket of very fresh Meadow Mushrooms. Closely related to the white button and Portobello mushrooms at the grocers, the ones picked from the wild are more flavorful. Most of these will be dried and become part of a mushroom ragu recipe using red wine and cavatelli.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoa4mvTpPVWvswls8ef9_TUMlH9O2g0xSdm7uwhluOtUEmOg18pSphZtlbK93dEp59QqfvHkrOILSSw_PvOrRdRbNwibBBTzdcoqtOX-AAWD3qP4vGLzStd_G7sLAubNt7J0Vb5AL9Gg/s1600/agaricus100110asm.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoa4mvTpPVWvswls8ef9_TUMlH9O2g0xSdm7uwhluOtUEmOg18pSphZtlbK93dEp59QqfvHkrOILSSw_PvOrRdRbNwibBBTzdcoqtOX-AAWD3qP4vGLzStd_G7sLAubNt7J0Vb5AL9Gg/s640/agaricus100110asm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Agaricus campestris, Meadow Mushrooms</td></tr>
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A basket of Purple-spored Puffballs sits on the grass from where they were picked. If their destiny is the kitchen, select young, firm puffballs with a uniform pure white interior.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdLCD85xuDS7_VPii61_OegoZ3J3dl2ceSIC5DaUDawyeBDkrjqomOYcMPyxEJJaCuatpFcVFMklS1R7Il4mFFhgvLMidqKdjzPLbXkNOswUDNs_cFDpRlGXLNath9mJP1oqCX_xTAKY/s1600/calvatia100410sm.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdLCD85xuDS7_VPii61_OegoZ3J3dl2ceSIC5DaUDawyeBDkrjqomOYcMPyxEJJaCuatpFcVFMklS1R7Il4mFFhgvLMidqKdjzPLbXkNOswUDNs_cFDpRlGXLNath9mJP1oqCX_xTAKY/s640/calvatia100410sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calvatia cyanthiformis, Purple-Spored Puffballs</td></tr>
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These are the Meadow Mushrooms sauteed in butter and spread on top of toasted pumpernickel bread. Thin slivers of Swiss cheese are melted to keep the mushrooms in place. The cooked mushrooms are very dark and compliment the color of the pumpernickel.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFErN_Q0dgG84QHuxKmFXkQjzahyphenhyphenctFS4NrPnn8LVF4hME4C__yiwcS_jx-_XUW1CM7prYQvAwDgA7MXBDCpW8odSzaCpg6Uq-Ry1RwYtjRSbv4C2nWdL7p7LkTxG9lu1B6LFRB8uEVvU/s1600/agaricus100210bsm.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFErN_Q0dgG84QHuxKmFXkQjzahyphenhyphenctFS4NrPnn8LVF4hME4C__yiwcS_jx-_XUW1CM7prYQvAwDgA7MXBDCpW8odSzaCpg6Uq-Ry1RwYtjRSbv4C2nWdL7p7LkTxG9lu1B6LFRB8uEVvU/s640/agaricus100210bsm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Agaricus campestris, Meadow Mushrooms</td></tr>
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This hearty breakfast has fried puffball slices placed on a scrambled egg while still in the skillet so the slices get cooked into place. Egg and mushrooms then top-off a toasted bagel. The puffball is a uniform white inside. Fry puffball slices over low heat to avoid off flavors and aromas.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TsK3SFputXe2QXiTupl1Nr_FQCmHVwWV6VvpE5AC62BrTrWk8h9DS7-0yI5Qe3I4WAi6SbpMwUb0O39Mnq45K15ukyDhFd0TrEPwSxU95py4Pgc9pI3l_oOAPAGMCeg7a6vn7w-3QG8/s1600/calvatia100310sm.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TsK3SFputXe2QXiTupl1Nr_FQCmHVwWV6VvpE5AC62BrTrWk8h9DS7-0yI5Qe3I4WAi6SbpMwUb0O39Mnq45K15ukyDhFd0TrEPwSxU95py4Pgc9pI3l_oOAPAGMCeg7a6vn7w-3QG8/s640/calvatia100310sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calvatia cyanthiformis, Purple-Spored Puffball</td></tr>
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These are the dried Meadow Mushrooms to be used in making mushroom ragu. Hopefully, I will find some Maitake, Grifola frondosa, that can also be included in the ragu.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwLrhu8vNIOQszlpArqcwzFphszGnpfJ4t0AI7AXJeJ9NcM79dMxN8alNkjfS3l16Hr4h4C4yLq4WTnoQH4tVDOEUyVGVrq1oQHwSIYNjyNP2KIIwoMRzE1PscwgPeASA0Ge_FPgT5QM/s1600/agaricus100510sm.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwLrhu8vNIOQszlpArqcwzFphszGnpfJ4t0AI7AXJeJ9NcM79dMxN8alNkjfS3l16Hr4h4C4yLq4WTnoQH4tVDOEUyVGVrq1oQHwSIYNjyNP2KIIwoMRzE1PscwgPeASA0Ge_FPgT5QM/s640/agaricus100510sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Agaricus campestris, Meadow Mushrooms</td></tr>
</tbody></table>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-59600049183016409112010-06-06T15:51:00.006-04:002010-12-05T19:41:43.879-05:00A Very Impressive AmanitaThe woods are beginning to show some potential. Rain and early June make for good mushrooming, and the proof is in the pictures.<br />
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This magnificent Amanita jacksonii, the Eastern Caesar's Mushroom, is among the largest Amanitas I ever found. Listed as edible but not choice, the taste is said to be somewhat fishy. Others say specimens found further north (Maine) have excellent flavor. I may try a little to satisfy my curiosity, and be able to say I've eaten more than one species of Amanita (A. rubescens).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocz4O2KEDH4_W88pHvnFNy2d0FHZZVHAut2j1-BvGBc71B6l0S02-9klNRDxu5hVivR-EU-T4oar4ckTLZv3EJI_lqyn5BQ0vz2KlazH_asy6Ni4hqOhb5gD0nsCrpMcdh5KfeG-lLSY/s1600/amanita060610bsm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocz4O2KEDH4_W88pHvnFNy2d0FHZZVHAut2j1-BvGBc71B6l0S02-9klNRDxu5hVivR-EU-T4oar4ckTLZv3EJI_lqyn5BQ0vz2KlazH_asy6Ni4hqOhb5gD0nsCrpMcdh5KfeG-lLSY/s640/amanita060610bsm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amanita jacksonii, Eastern American Caesar's Mushroom</td></tr>
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To give an idea of size and stature, the knife case at the base of the mushroom is 3.75" long.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UNPRUqppkVe3LTQW7Mo8tJ0rxVcHTykGHh8UX4F85y-Kp9DK_oC9SfoJK6x5xPkInHx3zjezkSsuA-FKPMfVP7iZ892jKgjWVDY-J3Su30Jw9xGO-neBMLPA7vV21HR8YKvbbQnQdWU/s1600/amanita060610dsm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UNPRUqppkVe3LTQW7Mo8tJ0rxVcHTykGHh8UX4F85y-Kp9DK_oC9SfoJK6x5xPkInHx3zjezkSsuA-FKPMfVP7iZ892jKgjWVDY-J3Su30Jw9xGO-neBMLPA7vV21HR8YKvbbQnQdWU/s640/amanita060610dsm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amanita jacksonii, Eastern American Caesar's Mushroom</td></tr>
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Here's my hand for a size comparison. You can also see the large, white sack-like volva at the base of the mushroom. The specimen was solitary, with oak being the predominate tree in the vicinity.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKVpai8vnnDMia4-5wfKlH7aoF5xUCAp9SuiMRs0cwvTsSnGzsS4DlGui39LvQ7ZJAievy0YUVkqcxAGsKehUqfCyo7NRp8dasxka41r_Ai-wBrwYbCfAzbedujZg-ywJ_g8skLNlS48/s1600/amanita060610csm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKVpai8vnnDMia4-5wfKlH7aoF5xUCAp9SuiMRs0cwvTsSnGzsS4DlGui39LvQ7ZJAievy0YUVkqcxAGsKehUqfCyo7NRp8dasxka41r_Ai-wBrwYbCfAzbedujZg-ywJ_g8skLNlS48/s640/amanita060610csm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amanita jacksonii, Eastern American Caesar's Mushroom</td></tr>
</tbody></table>riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-24149572204600262602010-05-29T16:11:00.010-04:002010-10-07T21:28:26.629-04:00First post in 2010 - Conveniently alphabetical<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnNiHNSl7HLZWFiV027NRL3R8IPc20JvZ-QavgxHdEYH1tfyHYJETP8jQhaAsE2SwiroIrvPP3W6htW001x8gLtRdVVzTbJNLU-DG7jUQIIlISrWxZbRwy_xKUDueACz2yUOSzWVGSoc/s1600/agrocybe052610asm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnNiHNSl7HLZWFiV027NRL3R8IPc20JvZ-QavgxHdEYH1tfyHYJETP8jQhaAsE2SwiroIrvPP3W6htW001x8gLtRdVVzTbJNLU-DG7jUQIIlISrWxZbRwy_xKUDueACz2yUOSzWVGSoc/s640/agrocybe052610asm.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8N7-m6yjjQTG4fOGVn-0wrADg60AyfHOOTZYC2g1gmLDxq_HfogPT3l7bXkE64lfmc-NcxmjLKEZzA3Mq6MBzj7EVdM-MG7snfmhXlh1kII1rba_PRXvWM5rIajjqsMKM5WcVX54MfDw/s1600/agrocybe052610bsm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8N7-m6yjjQTG4fOGVn-0wrADg60AyfHOOTZYC2g1gmLDxq_HfogPT3l7bXkE64lfmc-NcxmjLKEZzA3Mq6MBzj7EVdM-MG7snfmhXlh1kII1rba_PRXvWM5rIajjqsMKM5WcVX54MfDw/s640/agrocybe052610bsm.jpg" width="640" /></a></div><br />
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Haven't had a chance to use my time for practical reasons (e.g. mushroom foraging). Instead, I've been hampered by work. Hope to get into the woods this Memorial Day weekend and make up for lost time. These Agrocybe have been popping up by the hundreds in garden mulch spread around the winery where I work.<br />
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I'm tempted to say this is some variant of Agrocybe praecox. Others have suggested A. dura. The striations near the top of the stem are distinctive and eye-catching. Said to be of little to no culinary value, I didn't even give it a try. But, those deep fissures in the cap look like they could soak up a batter or sauce... Some salted garlic butter, maybe? I bet there must be some way to make these things taste good.riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-71077515769833546532009-11-29T12:20:00.003-05:002009-11-29T13:11:56.442-05:00Tools of the Trade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDr26hqyB4_JecTXR0Ga5m1yyFKWklhUFi0j6negtCwWzv1UBeZi20iFMH9fCXlXuVcKin-TDmfDaLCYS0Mk7eZ4kcsjM1IL0tKLVokZdKWvBghNdRkIX6eJanL98-OtJAMb2Zk2w9Ok/s1600/tools112909sm.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDr26hqyB4_JecTXR0Ga5m1yyFKWklhUFi0j6negtCwWzv1UBeZi20iFMH9fCXlXuVcKin-TDmfDaLCYS0Mk7eZ4kcsjM1IL0tKLVokZdKWvBghNdRkIX6eJanL98-OtJAMb2Zk2w9Ok/s400/tools112909sm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5409584976347186530" /></a><br />The picture shows the tools I most frequently use when mushroom foraging. The knife and basket are essential. A knife cuts the mushroom free from the ground and prevents dirt from being collected and messing up your harvest. The basket is a nice device for carrying your harvest, and keeps your collection fresh. Additionally, spores may drop onto the ground through the basket weaving creating opportunities for future collecting. My basket was locally made using strips of White Oak.<br /><br />The camera is a small Olympus digital with a decent f1.8 lens, able to catch a lot of light in the dark forest. You may notice the tissue paper taped over the flash. This helps to diffuse the light when taking close-ups while using the flash. The tripod is a small Manfrotto model 709B. Tripods are essential in low light conditions, plus they're indispensable when taking multiple exposures for use in high dynamic range photography.<br /><br />The field guidebooks are regional guides to mushrooms commonly found in the area where I forage, or as a source of recipes and food preparation. The Internet can be useful for assisting in identification, and as a source for recipes.riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-42885426597090743372009-11-23T21:51:00.004-05:002009-11-23T22:46:17.985-05:00Orange Mock Oyster<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNy_EFIctpqXWRXhi-ffUk7XGHBoS4oTC6J_tsr4t_QilFyIcDPcAo5lkrfGRbHuBZh5OXRqeSTmagtZfvp6WU9yWfqOpiMGDPci7Nwdi5nDnXqI3rLbxDemwaHCJOx3lPbJ4c9ZFeew/s1600/phyllotopsis112209sm.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNy_EFIctpqXWRXhi-ffUk7XGHBoS4oTC6J_tsr4t_QilFyIcDPcAo5lkrfGRbHuBZh5OXRqeSTmagtZfvp6WU9yWfqOpiMGDPci7Nwdi5nDnXqI3rLbxDemwaHCJOx3lPbJ4c9ZFeew/s400/phyllotopsis112209sm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407498958585023362" /></a><br />Orange Mock Oyster, Phyllotopsis nidulans, is pretty to look at, but that's about all it has going for it. Field guidebooks describe it as having a disagreeable odor and taste, but I couldn't distinguish any bad smell or taste. Nevertheless, it is considered to have no culinary value. The top is noticeably fuzzy. After drying the gills are a vivid orange.riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-17579995523274182152009-11-23T21:34:00.005-05:002009-11-24T16:09:41.696-05:00Galerina autumnalis - Deadly Galerina<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2k0HP0FAqvDt_UhSkxhKSy3cUzll_ETCLg-Yz75JmUxzgHkEC_VAjK-pprIL8PUplNDaeJBJQ4uQQrl22Uax8kY_x0NySr7BRCSY1gwCVQ45OGuds3n3v6tqUHEoU87t2F9O39tYiKXo/s1600/galerina112209sm.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2k0HP0FAqvDt_UhSkxhKSy3cUzll_ETCLg-Yz75JmUxzgHkEC_VAjK-pprIL8PUplNDaeJBJQ4uQQrl22Uax8kY_x0NySr7BRCSY1gwCVQ45OGuds3n3v6tqUHEoU87t2F9O39tYiKXo/s400/galerina112209sm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407496203994770786" /></a><br />If one is serious about collecting mushrooms it is important to learn which species are harmful. And, since deadly mushrooms are the worst kind of harmful it is wise to be able to recognize them. The picture above is what I've always assumed to be Galerina autumnalis, the Deadly Galerina. It is small, grows on dead wood, and about the same color as freshly fallen oak leaves; a warm brown. Spore print is rusty brown.riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-59911294895575819602009-11-22T21:40:00.006-05:002009-11-23T21:30:16.167-05:00Oyster Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkxWN1L4zpC4iLVHdP-yZMtji5XWiYXXUo9UYYzJCL0NCAOfWa48iUlou6hSiGAA4m_1ek-J63hG-JcCLvJXb219YDyeerLuojDrrGQKkpDbywb4K4WWgzvaXadd2gLm4NQ-TMSX7IoU/s1600/pleurotus112209bsm.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkxWN1L4zpC4iLVHdP-yZMtji5XWiYXXUo9UYYzJCL0NCAOfWa48iUlou6hSiGAA4m_1ek-J63hG-JcCLvJXb219YDyeerLuojDrrGQKkpDbywb4K4WWgzvaXadd2gLm4NQ-TMSX7IoU/s400/pleurotus112209bsm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407124024305251970" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f40Veq6gWRiU-KzRuOmsOef44UEVFWj4LEaon8Sjh25pYx3jHwLYUqLiJXChz3LK_ShDja21JCNYJ6N7ePiKhAr9VslJWnORCJh6P36rg4EiKhCT9EgaQs1C3e8e6YWmp_ep1x2M-B4/s1600/pleurotus112209asm.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f40Veq6gWRiU-KzRuOmsOef44UEVFWj4LEaon8Sjh25pYx3jHwLYUqLiJXChz3LK_ShDja21JCNYJ6N7ePiKhAr9VslJWnORCJh6P36rg4EiKhCT9EgaQs1C3e8e6YWmp_ep1x2M-B4/s400/pleurotus112209asm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407123845095423986" /></a><br />Oyster Mushrooms, Pleurotus ostreatus, are always a big, flavorful treat when you find them. The top photo shows them growing on a fallen Tulip Poplar tree. The bottom photo shows them in the basket. You can see the light-lilac spore print left by overlapping caps. Some of the caps can reach considerable size. The largest shown are almost 5" across.<br /><br />I recently saw a show on Virginia Public Television that showed mushrooms being used to make spring rolls. The recipe is quick and simple using rice paper, rice noodles, fresh green onions and peppers, mushrooms, sriraja and hoisin sauce. Since I had fresh Oyster Mushrooms, I decided to give them a try in the spring rolls. Here are some pictures:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsokeKPjpuF0E-KrXAIidp_SUiTTFYGa5dqjffZrPQRvuH2TLbwnL4tD-mrQwnJwCV-nz4Yn5zYkmIZYslIVe9NIHb3tFntDnnB1KIHOfGY8XxNondkRCNV7WbG-aFx5DBYBxtpvoBzo/s1600/pleurotusroll112309asm.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsokeKPjpuF0E-KrXAIidp_SUiTTFYGa5dqjffZrPQRvuH2TLbwnL4tD-mrQwnJwCV-nz4Yn5zYkmIZYslIVe9NIHb3tFntDnnB1KIHOfGY8XxNondkRCNV7WbG-aFx5DBYBxtpvoBzo/s400/pleurotusroll112309asm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407488680343506322" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_POrUsETES0ZRCm9tJOn5hgkRQxs9kE2eKrO9ge7SqRcBi85-sc441iJhOqjVJ-Dczzc4bhcro-upTW-AT7YvhLJzlcn5G5g6PO0XbBI6xdwSSwNctE_o0QPGegMi6HFDF4FJgMr1sQ/s1600/pleurotusroll112309bsm.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_POrUsETES0ZRCm9tJOn5hgkRQxs9kE2eKrO9ge7SqRcBi85-sc441iJhOqjVJ-Dczzc4bhcro-upTW-AT7YvhLJzlcn5G5g6PO0XbBI6xdwSSwNctE_o0QPGegMi6HFDF4FJgMr1sQ/s400/pleurotusroll112309bsm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407488912719253570" /></a><br /><br />Here's the recipe:<br />Tassi Pippert’s Dinner on the Run<br /><br />Spring Rolls<br />Ingredients:<br />• Sliced green onions<br />• 1 Tbs. olive oil<br />• Sesame oil<br />• 2 c. thinly sliced mushrooms<br />• Sautéed and raw sliced peppers (green, red, or yellow)<br />• Rice noodles<br />• 1 Tbs. sriracha (red chili paste)<br />• 1 Tbs. hoisin sauce<br />• Rice patties<br /><br />Directions:<br />1. Add olive oil and a shot of sesame oil to a heated pan.<br />2. Add mushrooms and toss until the mushrooms are wilted.<br />3. While they are cooking, place rice noodles in boiling water for 30 seconds. Strain boiling water into bowl large enough to lay rice patties in later and place rice noodles in an ice cold water bath.<br />4. In a separate bowl, mix together equal parts of sriracha and hoisin sauce and drizzle 1 Tbs. of the mixture over mushrooms. Toss together.<br />5. Take rice patties one at a time and cover them completely in the strained boiled water. Lay flat on a flat.<br />6. Squeeze water out of a fistful of rice noodles and lay on lower third of a rice patty.<br />7. Add some sautéed and raw pepper slices, mushrooms and, green onion.<br />8. Roll patty over once. Roll over sides like wrapping a present. Finish rolling the rest.<br />9. Slice diagonally across center and plate with remaining sauce. Sprinkle green onions over for garnish.riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-26876872714810506642009-10-31T06:34:00.005-04:002009-10-31T07:10:33.763-04:00Blewits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAsMb8ieyzIt_-ejabhwbF7IhXlJGjm6rT4rup5m5nG7y6tRYR4nhrA5AfY7Exfws9zMkT0dVeq1iFj7lvfsQFe5bHo6UX4fbdvaRyy8CjClRK0hV1-eZGPag3PiAbPCeZboyu43-dAhc/s1600-h/lepista103009asm.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAsMb8ieyzIt_-ejabhwbF7IhXlJGjm6rT4rup5m5nG7y6tRYR4nhrA5AfY7Exfws9zMkT0dVeq1iFj7lvfsQFe5bHo6UX4fbdvaRyy8CjClRK0hV1-eZGPag3PiAbPCeZboyu43-dAhc/s400/lepista103009asm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398715271029036338" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bCeH4rPprFn3rehVGYfBO-xNm61LZtIzjbmRWj32AkYiNtfS66Wl4KHHnmiUUHSkYafeREolNfu9EwLJIh2YwsamXrOWDuBYxj14xEA0Qm-vn5tD2yJBSD5HvPUz6OmlyYi6lCO8zkU/s1600-h/lepista103009bsm.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bCeH4rPprFn3rehVGYfBO-xNm61LZtIzjbmRWj32AkYiNtfS66Wl4KHHnmiUUHSkYafeREolNfu9EwLJIh2YwsamXrOWDuBYxj14xEA0Qm-vn5tD2yJBSD5HvPUz6OmlyYi6lCO8zkU/s400/lepista103009bsm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398715543783193346" /></a><br /><br />Fellow workers at the winery found several nice mushrooms and brought them for me to see. I was most impressed by the Blewits, Lepista nuda (=Clitocybe nuda). Their haul also included some beautiful and large Amanita muscaria var. formosa, for which they expressed an unusually strong and suspicious interest.<br /><br />Anyway, they were happy to give me the Blewits, and I was very happy to accept. Not having a comfortable amount of experience with Blewits, I did the mandatory spore print to distinguish from possibly poisonous Cortinarius. A light pink spore print was confirmation enough for me, and into the frying pan they went. I will use the opportunity to forage for more this weekend. The carpet of falling leaves is growing thick so they may be difficult to find.riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0tag:blogger.com,1999:blog-4589317312247942587.post-48915593661021167432009-10-28T05:46:00.005-04:002009-10-28T06:25:49.952-04:00Agaricus campestris<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpn5L0pI4Ks3qQ03H39Fa6I6vKqAf8rhjnO9bPKVZWOO19BamQLbYUQs0YCvg8wXkWo1neP6UhKWSWvajCAJxdQDcMYWTafBe4wBT91FBR9ndefDmHvm8xQbycqnbqcij-TEJeYG33-k/s1600-h/agaricus102809sm.jpg"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpn5L0pI4Ks3qQ03H39Fa6I6vKqAf8rhjnO9bPKVZWOO19BamQLbYUQs0YCvg8wXkWo1neP6UhKWSWvajCAJxdQDcMYWTafBe4wBT91FBR9ndefDmHvm8xQbycqnbqcij-TEJeYG33-k/s400/agaricus102809sm.jpg" alt="" id="BLOGGER_PHOTO_ID_5397585319327688402" border="0" /></a><br /><br />One of the all time most prized and collected of wild mushrooms, the Meadow Mushroom, Agaricus campestris, is usually found in open grassy fields. It has a low, squat stature and chocolate-brown spores. We find it in the rows in the vineyard where I work. It is frequently found late summer and fall after a rain in areas where the grass is cut very short.<br /><br />We use a flail mower in the vineyard which cuts and pulverizes grass to dirt level, allowing the light cream-colored caps to be very visible when they begin to grow. The physical mixing of grass and dirt by the flail mower probably assists in the growth and spread of A. campestris.<br /><br />This is a close relative of the button mushrooms and Portabellas you find at the grocers. However, the flavor of the Meadow Mushroom is very rich and much superior to the varieties available in the store. Given favorable conditions, you sometimes find A. campestris in great abundance, in quantities that can fill baskets and bags.riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com2tag:blogger.com,1999:blog-4589317312247942587.post-5723367666116448932009-10-18T11:25:00.009-04:002009-11-03T19:21:58.329-05:00Grifola fo' breakfastAlmost 2" of rain and drizzle in the Shenandoah Valley over the last 4 days has improved the mushroom situation. I hope to post some photos over the next couple days of things I find this late in the season. Freeze warning tonight, but weather should warm afterward. I'll start off the current round of findings with what I had for breakfast this morning:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_A58bjV6qlYe_z20HWdR3M0inJbG1BDrgaagRwafM9HaJYxE_EkD4Ek5-tULn7drqVUSSYJ9gi5TVbhxQVhNpiyHFMqnxmgc23RbMbkmTTG2f7q9y9VNB63nbSIkkiZG1Ynw38NMgs4Y/s1600-h/grifola101809bsm.jpg"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_A58bjV6qlYe_z20HWdR3M0inJbG1BDrgaagRwafM9HaJYxE_EkD4Ek5-tULn7drqVUSSYJ9gi5TVbhxQVhNpiyHFMqnxmgc23RbMbkmTTG2f7q9y9VNB63nbSIkkiZG1Ynw38NMgs4Y/s400/grifola101809bsm.jpg" alt="" id="BLOGGER_PHOTO_ID_5394057373880083394" border="0" /></a><br />This is a toasted bagel w/Grifola frondosa and white cheddar cheese. "Maitake" as the mushroom is known in grocery stores is touted for its health benefits and somewhat nutty aroma. Wild specimens are usually very meaty and flavorful. The mushroom was pulled apart and fried with butter until slightly crispy. White cheddar cheese was mixed with the salted, fried mushrooms, put on top of the bagel and microwaved to melt the cheese. This holds the topping on the bagel. Breakfast was delicious.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6YzyGwDajot3YDYnqxO_Na30J00ZyFJEM0LZKvvQxcMDAgDxSzLXk9-rKMFEa5IQ6NE0qUXkk9mEkTYyE-nFVT9GFshHC1Yeb_YyX_dwVegX8hTt4iZZZC6PY3j9btoayqaDW4xAoBY/s1600-h/grifola110309sm.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6YzyGwDajot3YDYnqxO_Na30J00ZyFJEM0LZKvvQxcMDAgDxSzLXk9-rKMFEa5IQ6NE0qUXkk9mEkTYyE-nFVT9GFshHC1Yeb_YyX_dwVegX8hTt4iZZZC6PY3j9btoayqaDW4xAoBY/s400/grifola110309sm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5400035131119162578" /></a><br />This is the same G. frondosa but the mushroom was marinated in cabernet sauvignon *juice* and soy sauce. The marinated mushrooms and marinade were fried w/onions in olive oil and a couple drops sesame oil, and a dash of red pepper. Rice was added to soak up the excess marinade and give bulk to the meal.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwPJMIVAN-Z3OWpWHRCb8pMVxiyJwnpD4EcnNweeTf57BIzLGy3TtZ4XZWN2ZuzmpwxDIQjcb7wKZtwljbJJ221QrPRz8q9z31OlVAp21yuJIw2D1P1pGCcRjGMrAmw4qBxBR467zuzc/s1600-h/grifola101709bsm.jpg"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwPJMIVAN-Z3OWpWHRCb8pMVxiyJwnpD4EcnNweeTf57BIzLGy3TtZ4XZWN2ZuzmpwxDIQjcb7wKZtwljbJJ221QrPRz8q9z31OlVAp21yuJIw2D1P1pGCcRjGMrAmw4qBxBR467zuzc/s400/grifola101709bsm.jpg" alt="" id="BLOGGER_PHOTO_ID_5394057676196154658" border="0" /></a><br />This is the G. frondosa, or Hen of the Woods, or Maitake growing next to what I assume is an oak stump. In my experience it is usually more gray in color. This one was various shades of dark brown. The dull, dark brown color usually is indicative of age, but this one was fresh and tender. The caps were very thick and dense, more like thick lobes, making the mushroom feel heavy for its size, a couple pounds at least.riburrhttp://www.blogger.com/profile/04952923007636629268noreply@blogger.com0