Skip to primary navigation
Skip to main content
Skip to primary sidebar
Skip to footer

Foraging and Cooking Mushrooms, Wild and Obscure Food

Home
About
Mushrooms
Plants
Meat
Recipes
- Pickles, Preserves, Etc
- Fermentation
- Condiments
- Appetizers
- Soup
- Salad
- Side Dishes
- Entrees
- Baking
- Sweets
Video
Press
- Podcasts
Work
Search

Wild Plums Prunus americana image by Jesse Roesler

Wild Plums Prunus americana image by Jesse Roesler

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Recipe Rating

Comment

Name *

Email *

Website

Primary Sidebar

Categories

Categories

Instagram

foragerchef

With my shaggy manes I was finally able to make on

With my shaggy manes I was finally able to make one of the more funky things in the mushroom world: letting them deliquesce into culinary ink.

As I understand it, the process is a sort of enzymatic / autophagy assisting the mushrooms to spread their spores, as opposed to decomposition by other bacteria. The flavor changes and deepens a bit, but not as much as I expected.

What I found interesting was the similarity the ink had to huitlacoche, as it undergoes a similar process. Purées of both I’ve tasted have a metallic undertone, kind of similar the how you might describe saffron having a metallic taste. It’s not offensive.

The process is simple: allow the mushrooms to turn naturally to ink, either in the fridge or at room temp (fridge took 6 days for me) stirring occasionally, then sweat some garlic and shallots in butter, heat to sterilize and purée. It’s great served under a bowl of pasta or ravioli, spun into butter, etc. Although it’s tempting to make black pasta, the flavor won’t come through, so I’d skip that personally.

Props to Chad Hyatt and David Arora for turning me onto the process. Also @wildfoodlife

#shaggymane #shaggymaneink #mushroomhunting #mycophagy #wildfoodlove #coprinuscomatus

Cold weather is coming, but I’m still getting lo

Cold weather is coming, but I’m still getting lots of questions about shaggys. Got a fav way to cook them? Drop it below👇
#shaggymane #coprinuscomatus #inkyfingers #wildmushroomhunting #wildfoodlove

For whom the bell tolls. Happy sheep lived a drea

For whom the bell tolls.
Happy sheep lived a dreamy life and helped control the burdock infestation. Now there’s just one bad day they never saw coming.

I switched up the butchery kit this year a bit. Long blade for doing the deed, hard as nails @anzaknives file knife for getting into joints without tipping the blade, and a hand blender to keep the blood from coagulating.

Planning on branching out and processing casings for the first time too, pretty pumped for that. #butchery #abbatoir #lamb

When I go to AZ in the winter to see my grandparen

When I go to AZ in the winter to see my grandparents I look forward to getting some of my favorite local ingredients, especially tepary beans I usually buy @heardmuseum. But, last year I had a mouse problem, and ratatouille had good taste. The mice ate every last tepary bean first, and then moved into the #kernza. @teparybeans was nice enough to send me some of their heritage varieties. Great product with a wild lineage. Now I just need a cat. #teparybeans #indigenousfood #fabaceousfriday

The squirrel king is a cruel master. 😂 Found my

The squirrel king is a cruel master. 😂 Found my first shagbark trees, but the harvest wasn’t as bountiful as I hoped (not edible as they’re 2019 squirrel cast-offs anyway). Shagbarks (Carya ovata) aren’t plentiful near me as I live at the end of its northern range.

Now I have a spot though, and that’s a good thing to keep in mind when you get skunked.

As much as social media would like us to believe, life is not a wall-to-wall, endless string of triumphs 😁.

#hickorynuts #squirrelman #hickoryhut #iamawoodlandcreature #deeznuts

1734. That’s not a date, that’s the name of th

1734. That’s not a date, that’s the name of these apples from Sam Thayers orchard.

The U of M has done some incredible work with apples, but they also patent the names, so, if you want to grow some, if you don’t pay the fee for using the “real” name, you’ll have to use a term like 1734. A great example is the snowsweet apple. If you don’t pay, the only name left to use is wild dung apple. I’m partial to wild dung apples, personally. 😂 I’m not throwing stones here, I love eating the U’s work.

These were a cast off the U didn’t want, but someone liked enough to save. They’re russeted, and look nearly brown on the tree, as well as having a matte finish instead of the shiny-shiny we usually see. Great eater and baker, and the firm skin means they store super well. #howyoulikethemapples #heirloomapples #1734 #1734apple #uofmapples

Load More... Follow on Instagram

Footer

Privacy

Privacy Policy

Copyright © 2020 · Foodie Pro & The Genesis Framework