I have a few different mushroom compound butters on this website, but shaggy mane ink butter is different. If you’re unfamiliar, shaggy manes / Coprinus comatus (also known as lawyer’s wig mushrooms or shaggy inkcaps) turn into an inky black substance as they mature. The transformation from mushroom to goo might look unappetizing, but it’s…
Recipes for Preserving Wild Mushrooms
Mushroom conserve (pickled mushrooms).
Mother nature doesn't care how full your fridge is, and any mushroom hunter with at least a passing interest in the sport will quickly learn how incredible your hauls can be.
These are my favorite recipes for preserving wild mushrooms for the off-season: pickles, sauces, ferments-you name it. If you're new to this site, start by making my tried and true pickled wild mushroom conserve.
Wild Rice Dolmas wild Mushroom Duxelles
Stuffed grape leaves are one of Nature’s perfect foods, and stuffing them with a mushroom and natural wild rice filling is a great variation on the classic, more well-known version with lamb, known as dolmas or dolmades. If you have some duxelles, it’s also a good wild mushroom recipe for using up the stash. Vegetarian…
Fish Sauce Pickled Enoki
I love a good mushroom pickle. If I feel like it, or if I think the species would take particularly well to it, I may go with a different flavor profile than the pickled mushroom conserve I usually make by the gallon. These enoki preserved in a pickle liquid made with fish sauce are a…
How to Make Shaggy Mane Mushroom Ink
“Leave mushrooms on the counter until they turn into a black, inky mess, then puree this goop and eat it” sounds like instructions in a recipe for someone on a quest to make themselves sick. For the unfamiliar, Shaggies are part of a group of mushrooms called inky caps because the mushrooms quickly turn to…
Lobster Mushroom Confit
I’d struggle to think of anything that wouldn’t be good seasoned and cooked covered in fat with herbs, and lobster mushroom confit is no exception. Even though mushrooms will never get fork tender like a pheasant thigh, or a goose leg, they’re still great candidates for confit, but especially chunky, ones like lobster mushrooms. Lobster…
Salted Wild Mushrooms in Brine
Once I started reading about traditional ways to preserve mushrooms around the world, one of the first ones I came across was salted wild mushrooms, an old stand-by used in plenty of places, but most notably Eastern Europe. It’s not that popular in America, but one trip to a market with an Eastern European ownership…
Wild Mushroom Ketchup
Have you ever run up to a massive chicken or hen of the woods, only to find it just a tiny bit past being good for the pan? Ever thought there might be something useful you could make with all the edible mushroom biomass you walk past, but pass up? Enter mushroom ketchup. Mushroom ketchup…
Wild Mushroom Fermentation
I fermented my first wild mushrooms about 7 or 8 years ago. Every cook has stages they go through as they learn, and fermentation, at that point in time, was my obsession. Similarly, another cook where I worked was fixated on candying things, all the things: carrots, jalapeños—you name it, if it could fit in…
