Wild mushromm idnetification help

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Originally Posted by deepsouthaussie

I was using them in a restaurant scenario accompanying braised oxtail crepinette and celeriac puree. Clean them well with a soft bristled brush to remove dirt then scrape the tops or peel the 'top' layer if you feel the need. Slice about 10mm thick and fried in rendered duck fat ( bit of evoo and butter would do just fine.) Well seasoned S + P drain onto a clean tea towel or paper towel. and thats it. Hot and quick is the main objective. Get some nice colour on them.


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excellent thanks mate, iv probably got enough here to feed all the starving children in africa
11km of pine shelterbelts that seem to grow them good

Never seen one untill today the "Basket Fungi"
Attachment 88724
https://en.wikipedia.org/wiki/Ileodictyon_cibarium

I've never tried cooking with wild mushroom, but I found these out hunting today. I am going to try add them to the kids pasta to see if they like themAttachment 103077

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Originally Posted by STICKSH00TER

I've never tried cooking with wild mushroom, but I found these out hunting today. I am going to try add them to the kids pasta to see if they like themAttachment 103077

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Are you sure they are an edible mushroom?

You can eat any mushroom

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Originally Posted by STICKSH00TER

You can eat any mushroom

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Once

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Originally Posted by Tommy

Once

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*stolen from a very clever lady who knows a thing or two

Last time I did gold tops I walked into the kitchen and someone was grating a lightbulb

Good times

My wife Shirley, has been studying fungi, mushrooms, bryophytes, ferns and more for decades. She has a website; index.html on which the menu for identification is available. We eat mushrooms from the NZ bush, but to me the few varieties that are not poisonous are tasteless. If anyone finds a specimen they cannot i.d, flick a p.m. and Shirley will tell you about it. She hopes to have a book on field identification available in a few months.

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Originally Posted by Ingrid 51

My wife Shirley, has been studying fungi, mushrooms, bryophytes, ferns and more for decades. She has a website; index.html on which the menu for identification is available. We eat mushrooms from the NZ bush, but to me the few varieties that are not poisonous are tasteless. If anyone finds a specimen they cannot i.d, flick a p.m. and Shirley will tell you about it. She hopes to have a book on field identification available in a few months.

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@Ingrid 51
Id be keen on a copy, does she have a price yet?
cheers

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Originally Posted by 40mm

@Ingrid 51
Id be keen on a copy, does she have a price yet?
cheers

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I’m keen too, hope you can post a link or better still sell them on here when she gets it done.

No idea what the cost will be as it depends on printers. A per another comment, I’ll alert the forum when the book is published. In the meantime, the best resource for i.d appears to be Shirley’s website. Remember to p.m. if stuck for info.

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Originally Posted by deepsouthaussie

Pretty sure @Bill999 get em while there fresh obviously the slippery jacks ive cooked have all been quite a distinct mustard like colour underneath but that was in Australia could be slightly different over here.

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Agree the slippery jacks are light mustard sponge. They are a bit tasteless. The Birch Boletes ( from under silver birches are much better ) But around Pines, if you can find 'Shaggy Ink Caps' they are really tasty.

there seems to be plenty of the "shaggy ink caps" around from time to time but they look really unappetizing
i gotta say from how they look im unconvinced

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Originally Posted by Bill999

there seems to be plenty of the "shaggy ink caps" around from time to time but they look really unappetizing
i gotta say from how they look im unconvinced

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I had shaggy ink caps fried in butter on toast once, heavenly. My sister was so horrified at the thought, she burst into tears hahahahaha the fucking wuss

i think Iv only seen them in the field when they are passed it and ozing into a soup on the ground

I never knew they were an edible thing let alone fantastic

whats the trick prepping them?

i think Iv only seen them in the field when they are passed it and ozing into a soup on the ground

I never knew they were an edible thing let alone fantastic

whats the trick prepping them?

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Originally Posted by Bill999

i think Iv only seen them in the field when they are passed it and ozing into a soup on the ground

I never knew they were an edible thing let alone fantastic

whats the trick prepping them?

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Same as any mushroom, rinse/wash in heavily salted water, fry in shitloads of butter. I might try splitting them, then grilling with some butter/olive oil and a lump of blue cheese on top next time