I know You hunters are eating your quarry, what mushrooms are you using?

[Torsten]

Hello All,
I have been a little diappointed to see that few posts in the Recipies department.

Will it be different next autumn?

If not: let me put a question here, what are your facvorite mushrooms to go with the prey and what recipies do you suggest.

I will return Finish and German recipies.

Let's prepare for the coming fall.

Many thanks

[Crimson mist]

chantrelles in a butter sauce with sauted garlic and shallots spread over backstraps butterflied and dreadged in a seasoned flour that was browned in butter

[Killdeer]

When I am out hunting I usually find tree jelly fungus on beech and other trees. As these are easily identified and put in the game bag, they ride home with me to go into soups and stews.

I had a bad experience with a misidentified mushroom (Do NOT get complacent!) and ended up in the ER about 20 years ago. Be very careful out there.  

Killdeer

[Black Bull]

Thorsten,
I use a white dome shaped mushromm that we call
Waterloo here in Quebec.I don't know enought about wild mushroom to take a chance.
Black Bull

[**DONOTDELETE**]

Like black bull I do not know the shrooms that grow around montreal at all and I do know enough to know that a lot of them are poisonous so I buy my shrooms at the market and get the cheepest.

what I like to do is make a roast of whatever with shrooms, garlic, apples and spices like cinnamon and curry and cumin and some oregano and basil.

I put the spices and apples and shrooms and garlic in a plastic bag and mix thouroghly then pore over and in the roast and then bake it in a dutch oven till it is fallin off the bone.

take the meat out and spoon out the apples and whatnot but leave the juice.

the juice you pour sepearte into a bowl and put in fridge, the fat seperates and goes well on black bread as butter, the jelly goes well on bread or in soups as flavouring.

[Jeremy]

Just started getting into mushrooming last year, so I'm not familiar with too many yet, but hen-of-the-woods, honey mushrooms and chantrelles are some favorites so far.  I've also used puffballs (young ones) and the guys made a phenominal risotto with another type of mushroom that I'm unfamiliar with.  I'll be trying to find morels this year as well.

[Torsten]

Hello All YOU mushroom shooters on their escape
route....

OK no attack intended,

In order to avoid dublicating my comments on mushroom, please refer to the page POWNOW and hunt with the bow.
In the very end is a lot of experience with mushrooms. Get a botanic student book before asking special questions.

We might find something interesting to talk there...

I love mushrooms and fried and boiled moose seem to love them too (for a moment at least).

Hmmmmmhhhh

[Irondog]

Fresh white buttons, sliced and packaged at the store.  The onions too. Fresh garlic and spices thoug, I am not losing any weight, because of being mushroom deprived.

[Steve H.]

I pick winter/trumpet chaterelles by the gallon here in SE Alaska.  We also have hedgehogs, Hydnum repandum that are excellent when picked early.  Also Angel Wings, a species of Ramaria, Orange Delicious:  these are all fall mushrooms so now is the time.  We also have King Boletes(Ceps/Porchini) earlier in the summer.

[Blackhawk]

SHAGGY MANE (Coprinus comatus)


The cap of a fresh specimen is a long, white cylinder with shaggy, upturned, brownish scales. The gills are whitish, and the entire mushroom is fragile and crumbles easily.
 
When and Where: Spring, summer and fall, growing in grass, soil or wood chips. Often seen scattered in lawns and pastures.

Cautions: Shaggy manes are best when picked before the caps begin to turn black. However, until you become familiar with these mushrooms, check for the developing ink to be sure of your identification. (note: The shaggy mane is the largest of a group of edible mushrooms called inky caps.
 
Cooking Hints: Saute butter and season with  garlic. Good in scrambled eggs or chicken dishes. Shaggy manes are delicate and should be picked young and eaten the same day.

I gathered some this past month while deer hunting and cooked them up that night.  My non-mushroom eating partner declared "Declicous! tastes like chinese noodles".

[Ric Carter]

For the shaggy manes, you can also do the sautee in butter and wine, and then freeze them. They are pretty good in the winter. Another alternative, is to harvest the smaller ones, and can them. The flesh firms up, and are great in winter stews. I have had some limited success in drying them. Sometimes they come out well, sometimes not. I believe it has to do with the ambient humidity, and how quickly the moisture can be removed. Once again, the smaller ones, sliced work best.
Boletus are another of my favorites, these dry very well, and the flavor is even better than when fresh.

[Blackhawk]

Ric,

thanks for that tip about freezing them.  When I find a bunch, I end up picking too many to eat that first day and they are already turning black by the next.

[Ric Carter]

I know about picking too many. The first time I really got into eating them, I kinda over-achieved. I limit myself to about five gallons worth anymore. That's about all I can process before they start turning color. When they are up well, you can fill a five gallon bucket in about twenty minutes around here. I saw some growing in yards this year, but the forest roads were slow producers for some reason. We've had plenty of rain, and they should have been up. I'm still looking for them whenever I go up the mountain.
Something else you may like, is to cook the small ones until they are just firm, and then pickle them. I bring water to a rolling boil, and cook thyem from 90 seconds to three minutes, depending on thier size. Just pull one out every thirty seconds, and see how you like the consistancy. you don't want mush.
Use three cups apple cider vinegar, one cup water, 2 T pickling spices, and two cloves of garlic, sliced, 6 oz. surgar, and 1.5 t of pickling salt.
You can slice some onions, and put the raw slices in the jars.
Boil the other ingredients for 15 minutes. Fill the jars with the hot mushrooms, pour in enough of the pickle to cover them, and seal the jars. Make sure to get some of the spices in each jar. Let them sit about three or four days before eating.
If you like hot stuff, you can add in jalapenos, habaneros, or what ever spices you like.