Echo Summit 2014 Report (by )
They are back from the FFSC Echo Summit Foray. Despite the summer drought and a dusting of snow, the fungi mustered their mycelial might and produced a multitude of mushrooms.
Morels Primavera (by )
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Richard Lyness' contribution, this recipe embodies springtime. I can think of few things more succulent than fresh morels!
Morel Crusted Ahi Tuna (by )
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Judy Lipp came up with this winner, and it went super fast at the Wine & Mushroom gathering!
Leek and Chanterelle Tart (by )
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A delicious chanterelle leek tart, this recipe would accomodate most mushrooms or a mix. Adapted from Sunset Magazine, October 2006
Hungarian Mushroom Soup (by )
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Jim Maley, fungiphile and infamous chili authority, adapted this soup from The Moosewood Cookbook by Mollie Katzen. He relates:
I am told this recipe is used in the Hungarian community. Hungary is the focal point for peppers in Eastern Europe and all peppers are called paprika. Like most Eastern Europeans, they love wild mushrooms. Hungary is one of the few countries to mix hot with mushrooms.
As for the recipe, I usually skip the soy sauce and add a little garlic. For this batch, I added a little cooking sherry as well. I have used various Hungarian paprika varieties in the soup, but the Pride of Szeged Hot Paprika works out well and is readily available. This powder allows you to carefully upgrade heat at the end to provide a lot of zest, but at a level adjusted to prevent overpowering the mushrooms. I like to use mushrooms with good texture, like Lobsters, and some nice strong ones such as boletes. Shiitake mushrooms are a good bet, too.
October, 2014
"Golden Pholiota " by Steve Olson
Date: September 19, 2014
Camera: OLYMPUS OPTICAL CO.,LTD C4100Z,C4000Z
ISO Speed: 100
Exposure: 0.01 sec
Focal Length: 7 mm
Aperture: f/2.8
Flash Used: No
Camera: OLYMPUS OPTICAL CO.,LTD C4100Z,C4000Z
ISO Speed: 100
Exposure: 0.01 sec
Focal Length: 7 mm
Aperture: f/2.8
Flash Used: No
Steve Olson, the photographer says: "I found 2 separate fruitings of this "unknown to me" variety. I feel like I should know what this is but can't come up with it. I'll be bummed if it happens to be a tasty edible!"
Phil says, "It's a Pholiota, in the aurivella group."
Mushrooms Demystified by David Arora says that as far as eating goes, it is to be avoided.
Alaska Foray 2014 Report (by Hugh Smith)
What?
That's what most people in Alaska say after you've replied to the question, "What are you doing here in Alaska?"
"We're mushroom hunting."
"What?"
"We're hunting for mushrooms."
"Mushrooms!"
"Yes, for 8 days. We're with the Fungus Federation of Santa Cruz."
"What? You're hunting for mushrooms? Fungus Federation?"
"Yes, we came from California to hunt mushrooms."
"What?"
Morel Corn Macadamia Fritters (by )
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These crispy, spicy fritters beautifully combine earthy morels, nutty macadamias and sweet corn. The recipe is adapted from The Mauna Loa Cooking Treasury by Leslie Mansfield. Fritters can be served warm or at room temperature as an appetizer or side dish.
Chanterelle Look-Alike Rewriting Evolutionary History?
This beautiful little mushroom isn't a mushroom at all. It is Dendrogramma enigmaticaI, a newly named organism from the deep seas near Australia and it may be rewriting evolutionary history. Well named...It is in fact an enigma!
Four-Cheese Polenta with Chanterelles (by )
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This recipe by Portland, Oregon Chef Cathy Whims of Nostrana and Oven and Shaker, is adapted from the Wall Street Journal. A rich blend of cheeses, chanterelles and polenta, it straddles the line between polenta and fondue. Chef Whims is a five-time James Beard Award nominee. Add a salad, some crusty bread and a bottle of wine to round out a fine repast. Click Forums:
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