> There were still a few black trumpets left in the yard, so I picked and
> included them in an egg and cheese omelet with black trumpet mushrooms
> and onions for breakfast. See:
> http://farm8.staticflickr.com/7078/7341734458_016ae7f20c.jpg
Well honestly I must say, I'm amazed you've found (C. fallax may I presume?) at this time of year.
Last time I found them in the mid-Atlantic was last September.
Nelly W wrote:
> On 6/5/2012 9:00 PM, riburr wrote:
>> There were still a few black trumpets left in the yard, so I picked and
>> included them in an egg and cheese omelet with black trumpet mushrooms
>> and onions for breakfast. See:
>> http://farm8.staticflickr.com/7078/7341734458_016ae7f20c.jpg
> Well honestly I must say, I'm amazed you've found (C. fallax may I
> presume?) at this time of year.
> Last time I found them in the mid-Atlantic was last September.
I typically find them this time of year. Last year was the only time I found them in the late summer, but we had a very wet spring last year.
Here're a few more pictures of an earlier harvest on 5/24/12:
The DNA studies distinguishing the different traditional species of chanterelles are ongoing. But, yeah, I think these are C. fallax.
I'm a proponent of cooking mushrooms over low heat. The hotter you cook mushrooms the less flavorful they become. Just thinking about these, eaten almost a week ago, still makes my mouth water.
> I'm a proponent of cooking mushrooms over low heat. The hotter you cook > mushrooms the less flavorful they become. Just thinking about these, > eaten almost a week ago, still makes my mouth water.
I remember when my mother used to cook mushrooms when I was a kid, I always thought she overdid them. Looking sorry, brown and shrivelled on the plate and missing somewhat the fresh "mushroomy" smell of when they were raw. When I later cooked for myself I would, for example in a sauce, always add them once the liquid had been added so that they never got browned. I'm talking cultivated Agaricus here.
Since I discovered the delights of caramelisation, I now find myself always browning mushrooms somewhat in fat before adding the rest of the ingredients (if any). So now I make them just like mum used to.
Also I like the idea that the trace amounts of carcinogenic hydrazines might be driven off by the higher temps (no doubt to be replaced by carcinogenic hydrocarbons from the caramelisation process.....)
a wrote:
> "riburr" wrote"
>> I'm a proponent of cooking mushrooms over low heat. The hotter you cook
>> mushrooms the less flavorful they become. Just thinking about these,
>> eaten almost a week ago, still makes my mouth water.
> I remember when my mother used to cook mushrooms when I was a kid, I always
> thought she overdid them. Looking sorry, brown and shrivelled on the plate
> and missing somewhat the fresh "mushroomy" smell of when they were raw. When
> I later cooked for myself I would, for example in a sauce, always add them
> once the liquid had been added so that they never got browned. I'm talking
> cultivated Agaricus here.
> Since I discovered the delights of caramelisation, I now find myself always
> browning mushrooms somewhat in fat before adding the rest of the ingredients
> (if any). So now I make them just like mum used to.
> Also I like the idea that the trace amounts of carcinogenic hydrazines might
> be driven off by the higher temps (no doubt to be replaced by carcinogenic
> hydrocarbons from the caramelisation process.....)
Agaricus seems to withstand higher heat well. Hell, people grill portobello over open flame like hamburger. I might very well use a caramelized sauce prepared ahead of time as a marinade for mushrooms subsequently cooked at a lower temperature, but that's just my preference.
I find a lot of mushroom flavors are volatile or heat labile, and tend to cook off at high heat. I suppose a *very* quick fry in a hot wok might give something interesting; giving a coat of caramelized flavors cocooning and preserving the more delicate flavors toward the cooler center.
> Agaricus seems to withstand higher heat well. Hell, people grill > portobello over open flame like hamburger. I might very well use a > caramelized sauce prepared ahead of time as a marinade for mushrooms > subsequently cooked at a lower temperature, but that's just my preference.
> I find a lot of mushroom flavors are volatile or heat labile, and tend to > cook off at high heat. I suppose a *very* quick fry in a hot wok might > give something interesting; giving a coat of caramelized flavors cocooning > and preserving the more delicate flavors toward the cooler center.
Yeah, I can see how the delicate chanterelle perfume could be driven off with excessive heat processing. Another thing is texture. A bit of extra heat can get rid of a lot of moisture from a slimey cep which has been waterlogged after a downpour. Then again I suppose the same could be acheived at a lower temperature but cooking longer.
Think I might experiment with cooking 'em at various temperatures this season instead of just my usual browning. Thanks for the ideas!
>> Agaricus seems to withstand higher heat well. Hell, people grill
>> portobello over open flame like hamburger. I might very well use a
>> caramelized sauce prepared ahead of time as a marinade for mushrooms
>> subsequently cooked at a lower temperature, but that's just my preference.
>> I find a lot of mushroom flavors are volatile or heat labile, and tend to
>> cook off at high heat. I suppose a *very* quick fry in a hot wok might
>> give something interesting; giving a coat of caramelized flavors cocooning
>> and preserving the more delicate flavors toward the cooler center.
> Yeah, I can see how the delicate chanterelle perfume could be driven off
> with excessive heat processing. Another thing is texture. A bit of extra
> heat can get rid of a lot of moisture from a slimey cep which has been
> waterlogged after a downpour. Then again I suppose the same could be
> acheived at a lower temperature but cooking longer.
> Think I might experiment with cooking 'em at various temperatures this
> season instead of just my usual browning. Thanks for the ideas!
My current line of experiments use a Camerons stovetop smoker to smoke mushrooms using different woods harvested from the yard. Not sure what temperature they are cooking. I use an electric stove with the burner on high heat to get wood chips smoldering, then lower the heat to medium.
It's like the mushrooms are both smoked and steamed by the process. The texture gets very firm. Morels even ended up getting slightly crispy. The flavor of smoke and marinade (usually just olive oil, salt and fresh herbs) is a little forward, and can overwhelm delicate mushroom flavors. But, the process imparts a very meaty taste and texture. (Hickory wood lends a bacony taste.) Can't wait to try it with some robust boletes, chicken-of-the-woods and blushers.
I'm kind of laid up with a big blister on my foot from the Bonnaroo music festival, but hope to return to foraging very soon.
Nelly W wrote:
> On 6/5/2012 9:00 PM, riburr wrote:
>> There were still a few black trumpets left in the yard, so I picked and
>> included them in an egg and cheese omelet with black trumpet mushrooms
>> and onions for breakfast. See:
>> http://farm8.staticflickr.com/7078/7341734458_016ae7f20c.jpg
> Well honestly I must say, I'm amazed you've found (C. fallax may I > presume?) at this time of year.
> Last time I found them in the mid-Atlantic was last September.
a wrote:
> "riburr" <rib...@shentel.net> wrote in message > news:jr5ad3$7jl$1@speranza.aioe.org...
>> I'm a proponent of cooking mushrooms over low heat. The hotter you cook >> mushrooms the less flavorful they become. Just thinking about these, >> eaten almost a week ago, still makes my mouth water.
> I remember when my mother used to cook mushrooms when I was a kid, I always > thought she overdid them. Looking sorry, brown and shrivelled on the plate > and missing somewhat the fresh "mushroomy" smell of when they were raw. When > I later cooked for myself I would, for example in a sauce, always add them > once the liquid had been added so that they never got browned. I'm talking > cultivated Agaricus here.
> Since I discovered the delights of caramelisation, I now find myself always > browning mushrooms somewhat in fat before adding the rest of the ingredients > (if any). So now I make them just like mum used to.
> Also I like the idea that the trace amounts of carcinogenic hydrazines might > be driven off by the higher temps (no doubt to be replaced by carcinogenic > hydrocarbons from the caramelisation process.....)
Since most (if not all) mushroom flavours are oil-soluble, the rule of thumb is to fry fungi before doing anything else to them - well, except Lactarius torminosus and siilar, which must be boiled vigorously for ten to fifteen minutes before you do anything else with them.
