A very broad category and one of my personal favorites, one of the best memories I have is going mushroom hunting with a friend of mine. We spent all day on a drizzly autumn day in the blue ridge mountains. We made a simple omelet with them but I would love to hear everyone's favorite way to use these?
MUSHROOM UDON NOODLE STIR-FRY
16 oz. or 454 g king oyster mushroom sliced
3 servings of frozen udon noodle 8.82 oz per serving
2 stalks of green onion chopped
Two garlic cloves minced
2 tbsp of Mushroom Flavoured Dark Soy Sauce not light
2 tbsp of avocado oil
¼ tsp of pepper
In a medium size pot set on high filled with boiling hot water, blanch your frozen noodles until they are loosened and soft. Approximately 3 minutes. Immediately strain in a colander and rinse with cold water to stop it from cooking.
In a large skillet set on medium heat, add your oil. Then fry the garlic and green onions until soft approximately 30 seconds. Add your mushrooms and fry until soft, approximately 5-7 minutes. Season with pepper.
Toss your cooked udon noodles in and add in soy sauce. Mix until noodles and mushrooms are evenly coated in sauce and remove skillet off heat.
Try dry sautéing your mushrooms before adding your oil/butter. Especially with button/crimini/portobellos - water will cook off and the mushroom flavor will become more concentrated
Also for anyone interested in foraging, Learn Your Land is a really solid place to start.
I found that using a couple tablespoons of water (or better, broth) works really well to absorb that moisture absorption.
Ooh good tip thank you, I actually got a really beautiful caramelization on oyster mushrooms doing this accidentally and I didn't know why
I've never had any trouble getting the water out of my mushrooms when adding them to already hot fat. I do make sure to salt them right away to help draw the water out though. You'll know they're ready when the viscosity of the fluid in the pan is that of fat rather than water.
My wife can't eat most regular pizzas but this would be perfect for her thank you!
wish i could scavenge some oysters. can't wait till morel season. during this quarantine got some honey mushrooms from a stump i was burning but not much else this year.
They're the easiest species to grow at home. r/mycobazaar has the liquid cultures. I'd recommend either blue oysters for the low temperatures, pearl oysters for pan-frying, or black pearl oysters for king oyster-like cooking characteristics (grillable) without the difficulty of fruiting kings. Inject the cultures into bags of microwavable rice, then put those in straw logs, and put up to three straw logs in a plastic storage tote that you mist to keep humid. That will provide about a pound per week and the same techniques work with other saprophytic species like lion's mane or shiitake (with different fruiting substrates).
After so many megafires this year, I'm ready to scavenge burn patches for morels and them spray the spores over my lawn.
I don’t know about your area but it was a weird year for foraging. Really dry generally especially late spring / early summer with maybe two or three days of a lot of rain. People in my mushroom club were really unhappy
Just frying some chanterelles and having them on bread is probably my favourite way to have them. Also nice in omelettes, but sometimes you just want that undiluted shroom.
today i went to the grocery store and got a bunch of shiitake mushrooms that i rang up as crimini mushrooms 😎
but i have a vegan mushroom gravy recipe to share. i made it for Thanksgiving and my not-vegan mom loved it, but I also used it as a sauce for pasta and it was pretty good lol
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Mince 1 shallot and 5-7 crimini mushrooms. Heat a smallish sauce pan on medium with 2 Tbsp oil.
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When pan is heated cook shallot and mushrooms with salt and pepper for 5 minutes while stirring frequently
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After 5 minutes add in garlic powder, paprika, thyme, nutritional yeast and better than bullion. Stir and cover for 2 minutes. Add some water if it's sticking to the bottom. In a separate bowl mix 1-2 Tbls cornstarch and double the amount of cold water and set aside.
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Remove the lid and add 1-2 tsp dijon mustard and 2-3 cups water or broth to sauce pan and stir. Bring to a boil.
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When boiling turn off heat and add in the cornstarch mixture and mix until gravy thickens up, takes about 2-3 minutes to thicken. Season to taste
Wow that sounds so delicious I will have to try this, would be perfect with some spaghetti squash and some red bell pepper & basil
oh that does sound like a good combo, I'll have to try that out myself
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Onions, beans and mushrooms are the holy trinity of the produce section. Shrooms go with literally everything and are super tasty and satisfying at all times.
This Ottolenghi recipe for portobello steaks with butter bean mash is super good. It uses an insane amount of olive oil for the sauce, but you can keep the leftovers in the fridge and throw it on so many different things - so so tasty
My buddy insisted I try dried mushrooms on pb&j once and that shit was disgusting. I got really mad at him and he just said "bro, stop tripping."
But more seriously, cook your mushrooms. They have strong ass cell walls that only break down in heat. You don't get nutrients from raw mushrooms. If you put raw buttons on your salad you're just giving your digestive system extra work.
Also, read Mushroom at the End of the World, it's a fantastic work of theory on capitalism in the end times and how matsutaki foraging can help us think through the rough period we live in. Some serious bloomer shit. Plus it made me wanna try matsutakis (if I ever win the lottery). Anyone tried them?
I've heard and read in places that the regular varieties of store-bought mushrooms are potentially carcinogenic. Anyone else familiar with this or know if there's any hard evidence to support this?
mushrooms tend to absorb and store a bunch of radioactive isotopes, but afaik not in quantities proven to be dangerous
Vote or suggest ingredients for next week’s highest voted comment will be next week’s ingredient of the week!
You ok if I add your votes to cabbage and have that be part if it or specifically Korean pickled veg
Yeah lions mane is amazing and so so healthy too. Chanterelle was actually one that I foraged for, very worth it.
I'll take a nice morel and onion omelette and a side of some hash brown's with some grated truffle and Gouda on top.
