Late 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.


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.

Hygrophorus fuligineus

 
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. 

Hygrophorus fuligineus

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.

Hygrophorus fuligineus

Late Autumn Harvest - Hygrophorus filigineus

Seems 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.

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.

Hygrophorus fuligineus

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.

Hygrophorus fuligineus

Basketful of what I consider a gourmet edible. Pine needles are seen stuck to the mushrooms after the slime layer has dried.

Hygrophorus fuligineus

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.

Hygrophorus fuligineus