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 thedudenj
Man of the Woods
Registered: 08/18/04
Posts: 14,684
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 wine caps ! 
#10338537 - 05/14/09 05:40 PM (4 years, 4 days ago) |
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just what i was looking for of course shot in my bad photography skills
          
      
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"You all are just puppets... You have no heart...and cannot feel any pain...""
you may think thats pain you feel but you must have a heart to feel true pain and that pain wont be yours
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DannyGlick
Registered: 04/14/08
Posts: 3,889
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Woo nice finds dude.
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thedudenj
Man of the Woods
Registered: 08/18/04
Posts: 14,684
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you know any good recipes other then tomato sauce? cause i have tried that and loved it. last time i only found one small one which was just right to make a small batch of pasta with it in the sauce. also whats the word on them when they dry how much flavor do they loose and who wanted prints of them lol someone asked me last year
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"You all are just puppets... You have no heart...and cannot feel any pain...""
you may think thats pain you feel but you must have a heart to feel true pain and that pain wont be yours
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 Jair
Smeghead
Registered: 06/08/07
Posts: 2,571
Loc: East Coast
Last seen: 5 months, 11 days
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Wine cap stropharias are large, easy-to-recognize gilled mushrooms that sometimes come up in astounding quantities in the same wood chip habitats week after week every spring and fall. Considered choice, they're mediocre saut�©ed with garlic and onions. Instead, a minimal amount of oil, plenty of lemon juice, wine (they are wine-caps, after all), nutmeg, and fennel make them excel.
12 cups wine cap stropharia mushrooms, sliced
1/2 tbs. olive oil
6 tbs. lemon juice or lime juice
6 tbs. oak leaf wine or white wine
1/2 tbs. nutmeg, ground
1/2 tbs. fennel seeds, ground
1/2 tbs. Salt
Preparation
Cook the mushrooms in the olive oil over medium heat 3-5 minutes or until they begin to release liquid.
Stir in the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and simmer over low heat 15 minutes.
Uncover and cook over high heat, stirring constantly, until all the liquid is evaporated or absorbed, about 5-10 minutes.
COURTESY OF chef2chef.net
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German Kahuna
Facepalmer of Stoopid
Registered: 10/31/08
Posts: 15,798
Loc: On a Chemical Vacation
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You can slice up and dry a part of your finds. They will go well with most gravies later. I find that many mushrooms do not necessarily lose flavor when dried, because you never rehydrate them to 100% and thus the taste is more intense in dried specimen. Shiitake is a very good example. Although I've never had the luck of having any since they don't grow where I live, I do believe that morels are also very good mushrooms for drying.
I have about a pound of dried mushrooms ranging from Macrolepiota through all kinds of Boletus and Leccinum sitting in my kitchen closet at all times, waiting to be thrown into delicious gravies.
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"Vegetarian" [ /ˌvedʒəˈteəriən/] - Ancient slang meaning "village idiot who can't hunt, fish or ride".
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dodeski
Timme
Registered: 11/30/08
Posts: 353
Loc: OR
Last seen: 1 month, 8 days
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 Re: wine caps ! [Re: Jair]
#10338661 - 05/14/09 06:06 PM (4 years, 4 days ago) |
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mushroom duxelle
3 tablespoons olive oil
1 pound wild mushrooms, cleaned, stemmed, and chopped
1/4 cup minced shallots
2 tablespoons minced garlic
1 cup port wine
Salt and black pepper
In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely
this is a great all purpose recipe you can stuff chicken breasts with this roll it into crepes or my favorite is beef wellington
beef wellington recipe includes duxelle ingredients and preperations
1 (6 lb.) whole beef tenderloin roast
Butter
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise sauce
Parsley for garnish
(Ask your butcher to trim tenderloin of fat).
(Available at specialty stores).
About 2 hours before serving:
1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter.
Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.
2. Thaw pastry as label directs.
3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.
4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.
5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.
6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.
7. Prepare Bordelaise Sauce.
8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.
Makes 10 servings.
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“Falling in love is like eating random mushrooms, you never know if it's the real thing until it's too late.” Bill Ballance
"In defying the authority we become the authorities" Unknown
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Alan Rockefeller
Mycologist
Registered: 03/10/07
Posts: 31,143
Last seen: 7 hours, 14 minutes
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Quote:
you know any good recipes other then tomato sauce?
Use google to find a good mushroom soup recipe and substitute these for the Agaricus that it will probably call for.
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thedudenj
Man of the Woods
Registered: 08/18/04
Posts: 14,684
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why do they got the name wine cap while im at it. i rather ask shroomery people then google cause they are more fun,taste better, and are infact magical
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"You all are just puppets... You have no heart...and cannot feel any pain...""
you may think thats pain you feel but you must have a heart to feel true pain and that pain wont be yours
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Cymbaline
Stranger
Registered: 05/31/05
Posts: 177
Loc: Oz
Last seen: 2 months, 11 days
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Soup. Basic but good...
500g mushrooms.
A couple of medium onions.
4-5 cups good stock.
Garlic.
A bit of flour.
Butter.
1 cup cream.
Salt and pepper to taste.
Chop and fry the onions and garlic gently in butter for a few minutes.
Add sliced mushrooms and cover. Cook on high heat for a minute or two.
Add stock and bring to a boil.
Simmer for ten minutes or so.
Now put the lot through a blender or food processor. Mash it through a sieve if you don't have a blender...
Return to heat and thicken to your liking with a little flour mixed to a paste in a little cold water.
Turn off heat. Stir in the cup of cream. If reheating, do NOT boil again after adding cream.
Serve garnished with some additional sliced mushrooms and a swirl of cream if you like.
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thedudenj
Man of the Woods
Registered: 08/18/04
Posts: 14,684
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any one else find the wine caps to give them a jolly effect it could be just me vibing it and vibing it to the people i eat it with but they make me feel extra good almost like they are life and contain life in them in a way. they are as refreshing as water is when youre rolling to me
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"You all are just puppets... You have no heart...and cannot feel any pain...""
you may think thats pain you feel but you must have a heart to feel true pain and that pain wont be yours
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herd
ranger danger?
Registered: 03/06/09
Posts: 110
Last seen: 1 year, 7 months
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that pretty damn refreshing right there.got some tasty recipes up there too! 
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thedudenj
Man of the Woods
Registered: 08/18/04
Posts: 14,684
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Re: wine caps ! [Re: herd]
#10338999 - 05/14/09 07:11 PM (4 years, 4 days ago) |
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yeah im hoping people will give me more then i make my girl friend make many dishes of them too bad i dont have amanita they are would make a great addition
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"You all are just puppets... You have no heart...and cannot feel any pain...""
you may think thats pain you feel but you must have a heart to feel true pain and that pain wont be yours
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dodeski
Timme
Registered: 11/30/08
Posts: 353
Loc: OR
Last seen: 1 month, 8 days
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basic Spanish recipe i put this on the menu at the tapas bar i cheffed for
championes
8oz fresh wild mushrooms sliced
1tblsp garlic minced
1tblsp shallots rough chop
1tblsp evoo
1/4cup dry white wine
1/2 cup chicken stock(use vegie or mushroom stock if preferred)
pinch dried fennel
tsp coriander seeds
tsp cumin
5-6 threads saffron
in a sate pan heat oil add shallots cook until opaque and starting to caramelized add garlic cook until fragrant add mushrooms cook until starting to brown deglaze with wine reduce till almost evaporated add fennel coriander cumin and saffron add garbanzo beans cover with chicken stock bake in clay cazulea until thickened(you can omit the last step if desired) serve with lots of bread
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“Falling in love is like eating random mushrooms, you never know if it's the real thing until it's too late.” Bill Ballance
"In defying the authority we become the authorities" Unknown
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Cymbaline
Stranger
Registered: 05/31/05
Posts: 177
Loc: Oz
Last seen: 2 months, 11 days
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Beef Stroganoff:
300g Mushrooms
2 medium onions.
Garlic to taste.
500 - 750g beef (topside, rump, etc).
1 tablespoon tomato paste.
1 1/3 cups good stock.
1 tablespoon flour.
2 tablespoons sour cream.
Pepper and salt to taste.
Butter.
Gently fry sliced onions, mushrooms and garlic in butter in a pan for a few minutes (until soft).
Add sliced beef and brown.
Add flour and brown.
Add tomato paste and stock and bring to boil.
Cover pan and reduce heat to a gentle simmer.
Simmer for 30 minutes, stirring occasionally.
If sauce is too thin for your liking simmer with lid off towards end of cooking time until reduced.
Remove from heat and stir in sour cream.
Season to taste.
Serve with plain pasta and a green vegetable.
Wash down with a glass of red wine...
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thedudenj
Man of the Woods
Registered: 08/18/04
Posts: 14,684
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i was looking for ones that more so call for wine caps in specific rather then mushrooms in general cause chaterelles you use in a slightly different way they are totally differnt then wine caps when eating em or cooking with em
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"You all are just puppets... You have no heart...and cannot feel any pain...""
you may think thats pain you feel but you must have a heart to feel true pain and that pain wont be yours
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Mr. Mushrooms
Spore Print Collector
Registered: 05/25/08
Posts: 13,018
Loc: Registered: 6/04/02
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Very nice. It was these mushrooms that brought me back to the Shroomery.
Lots of great recipes in the thread. Enjoy. 
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thedudenj
Man of the Woods
Registered: 08/18/04
Posts: 14,684
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yeah slowly my mental book of knowledge of mushrooms accumulates its like once you know what your looking for exactly its easier to find probably subconscious queues. i can spot mushrooms specially these,gyms, or amanita at speeds of 70mph while driving and honey mushrooms i guess its not easy. my accuracy is 90% about so im pretty good i got hunters eyes and reflexes thanks to my grandpa a deer hunter and my grandma on the other side a mushrooms hunter and cook from France, not to mention my Czech gypsy blood my grandpas is German dutch zieg hail
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"You all are just puppets... You have no heart...and cannot feel any pain...""
you may think thats pain you feel but you must have a heart to feel true pain and that pain wont be yours
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