Grifola fo' breakfast

Almost 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:



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.



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.



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.

Lycoperdon pyriforme

Lycoperdon pyriforme is a small, pear shaped puffball commonly found growing on fallen trees. It is edible when the interior is pure white, but not especially flavorful. I plan to to cut it into cubes and marinate it in a balsamic-based marinade to give it some flavor, then eat it with rice.

Hygrocybe species

This brilliant red Hygrocybe caught my eye from some distance. I thought it might have been a brightly colored fallen leaf, but because it was next to a spring I decided to check it out. It is relatively large for a Hygrocybe. There are several bright red Hygrocybes. The orange cap-margin is distinctive. The distant, decurrent gills suggest H. appalachianensis. Reportedly edible but tasteless.

Laetiporus sulphureus

Pickings are still slim in and around the Shenandoah Valley of Virginia. Lack of significant rain has reduced the mushroom harvest to almost nothing. I did find the showy Chicken of the Woods, Laetiporus sulphureus. A good edible when fresh, soft and moist, the above was pass its prime. It had reached inedible maturity, dry and tough. This species of Laetiporus is characterized by a sulfur-yellow fertile surface seen on the underside in the photo.

Gymnopilus luteus

One of the so called "magic mushroom" species, Gymnopilus luteus is found in hardwood forests of the eastern United States. Young specimens are bright yellow, gaining orange tones as they age. Spores are rusty brown and flesh is bitter. These were found growing from the buried remains of an oak stump. This mushroom is often included under the species group of G. junonius (=G. spectabilus), or Big Laughing Jim Mushroom. The photograph was taken under the rich colors of an evening sky after sunset.

Basket Pic July 30, 2009

Went into the forest with my son to pick some mushrooms. I had picked a few the previous evening, so I knew the pickings were good. High summer means bugs, so it is best to harvest soon after a rain. The basket contains Golden Chanterelles, and various Boletes and Lactarius. The day before included what you see here, plus some Beefsteak Polypore. I need to cook and eat these tonight, as tomorrow we're headed to coastal North Carolina. In NC we'll be digging clams and netting shrimp. Summer is bountiful.

Home Fried Laetiporus for Breakfast

I have lots of Laetiporus cincinnatus in the 'fridge. Some of it was "dirty" with dirt and plant material included into the mushroom as it grew. I marinated the dirty batch, and include it on salads and linguine w/clams. The "clean" portion is exactly that; clean, only pure mushroom.

This morning for breakfast, I decided to fry the clean Laetiporus with onions in olive oil. I did not go light with the oil. I liberally coated the bottom of the small iron skillet, knowing the mushrooms would soak up most of it. The home fry consisted of equal parts onion, mushroom and potato. We ran out of table salt, so I drizzled a small amount of soy sauce over the batch.

Eaten while still very warm, the dish was beyond scrumptious. The onions were allowed to cook for awhile before adding the mushrooms. The mushrooms soaked up the sweet, onion-flavored oil. Medium-high heat gave everything a delicious brown glaze. This dish was so good, I'll make some for the wife this evening. I know she'll love it.