Thread: Wild mushromm idnetification help

A good sign if they're bug eaten I'd say

Originally Posted by Bill999

Attachment 24497
We get a few horse mushrooms too
Iv eaten them in the past

Oh shit yeah Now ya talking, havent eaten one of those in years, man theyre the best!!!!

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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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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Thanks mate I'm sure they are what you say they are how do we best cook them.
Take the slime skin off I read as it can cause diorreaha in some people

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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Get those mushrooms with the gold tops on them

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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Now ya talking. Sounds nice although wtf is evoo?


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Extra virgin olive oil.

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Haha too simple


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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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Sounds like just the job for one of these

http://www.amazon.co.uk/Opinel-Mushr.../dp/B000KIMSG6

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"

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 them

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

Are you sure they are an edible mushroom?

You can eat any mushroom