Mycophagy

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Mycophagy

• my-COFF-uh-gee n. The eating of fungi
• Ten best edibles and great preparations
• Methods of preparation and preservation

Chet Lee, OMS Culinary Chair Pictures courtesy
Tom Volk
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Coprinus comatus
Ink cap family In dung, rich organic soil,
lawns Fruits intermittently Drumstick shape Cook
immediately Bake, saute or deep fry Ultimate
breaded fungi?
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Lepista nuda nee Clitocybe nuda
Fruits in duff or wood chips Characteristic
color A Clitocybe w/ Lepista spores Many Corts
are purple! Meaty texture and flavor Roast or
broil
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Cantherellus cibarius
Ubiquitous under conifers Will return to
site Good texture Apricot color and flavor Will
keep 4-6 weeks Creams, chicken, eggs Likes thyme
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Sparassis crispa

• dfd

Common on NW conifers 10lb specimens
typical Fruiting sites repeat! Quite sweet and
fragrant Can be difficult to clean Good with
beef, tomato Delicious with lamb stew Dries very
well
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Agaricus augustus
Found in rich organic matter, fruiting up to
three times per year Pick when younger for better
texture, stronger flavor and less worms Almond
flavor pairs well with cream soups, chicken and
pork Sauté and freeze
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Hydnum repandum
Found under hemlock, looks like washed-out
chanterelle Firm and al dente texture Excellent
sautéed with bacon, rosemary and pine nuts and
mascarpone
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Tricholoma magnivelare
One of the most sought in world Prized in Japan
and Korea Abundant under lodgepole pine Forms
under soil often raked Unique smell and
flavor Pairs well with Asian flavors Grills and
broils well Freeze in chicken broth
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Morchella sp.

• In spring
• Under conifers and hardwoods
• Burned areas
• Can be prepared in almost any way
• Deep fried
• Stuffed with garlic mashed potatoes
• Creams, port, fowl
• Cook thoroughly

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Tuber gibbosum
Found under Douglas fir Complex, pervasive
flavor All the smells of the forest Add to hot
food Pair with fat or starch Freeze in butter
matrix
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Boletus edulis
Globally recognized and valued Abundant in coast
range Usually paired with conifers Can grow quite
large Responds to many cooking methods Great with
pork or beef Many Italian methods to cook Drying
concentrates flavor Delicious raw
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More delicious mushrooms

• Chanterelle complex
• Rozites caperata Gypsy mushroom
• Armillaria mellea complex Honey mushroom
• Lepiota rachodes Shaggy Parasol
• Tricholoma flavovirens Man on horseback
• Russula xerampelina Shrimp russula
• Agaricus campestris Meadow mushroom
• Boletus zelleri Zellers bolete
• Boletus mirablis Admirable bolete
• Boletus fibrillosus Felted bolete
• Suillus brevipes et. al. Slippery jack
• Leccinum ponderosum and L. manzanitae
• Gomphus clavatus Pigs ear

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Rules of Thumb for eating fungi

• Be certain of your identification
• Cast a critical eye to freshness
• Know your source (who or where)
• Sample sparingly at first
• Keep a few on hand for later
• If some look different, exclude them

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Fresh mushrooms

• Refrigerate in crisper drawer
• Use a brown paper bag, not plastic
• Shelf life can vary dramatically, keep tabs
• Shaggy manes 1/2 day
• King bolete lt5 days
• Morels lt5 days
• Matsutake 7 days
• Chanterelles 4 weeks or more
• Using a cooler can help prolong freshness
• Wait until using before washing them

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Washing mushrooms

• A controversial topic
• Some species are dirtier than others
• Some can stand some water
• Chanterelles
• Sparassis
• Corals
• Some are good as is
• Others need a damp wipe
• Some could use a short rinse
• Sandy or dirty ones may be better left

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Saute

• Use the fat of your choice
• Onion, garlic or shallots add interest
• Season mushrooms during cooking
• Mushrooms will give off some liquid
• Generally cook until liquid evaporates
• Alternately reserve liquid and keep cooking
• Add liquid back to pan increase flavor
• Finish with cream, stock, sherry, etc.
• Quick simmer will meld flavors

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Frying

• Deep frying
• Use canola, peanut oil or shortening
• Season breadcrumbs, crushed Saltines or flour
• Egg or buttermilk bath thickens coating
• 350F or two stage 325/350F frying
• Pan Frying can use similar techniques
• Morels, Boletes, Shaggy Manes

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Drying and reconstitution

• Dehydrator works well, or hang them
• Can use lamps and a fan in a pinch
• Dry to a leathery, not hard texture
• Ovens are difficult to control
• Insects can be an issue
• jar, vacuum-pack or freeze finished product
• Reconstitute in hot, warm or tepid water
• Times will vary from 10 minutes to overnight
• Can use broth, wine, etc. as liquid
• Discard any dirt, etc in liquid

Morels, boletes, leccinums and sparassis
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Freezing and pickling

• Best to cook before freezing
• Saute or parboil
• Use minimal flavoring
• Pickling works for hearty mushrooms
• Corals, chanterelles or agarics
• Quick pickles keep 1 week
• Canning is best left to experts

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Cooking Questions?

• Mykoweb.com is a great source
• Check your favorite cookbooks
• Mushrooms can be added to any dish