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Habadashery



Registered: 10/05/10
Posts: 937
Loc: Washington State
Last seen: 3 years, 1 month
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This is a pig's ear right?
#18812919 - 09/07/13 08:30 PM (10 years, 5 months ago) |
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First time I've found one of these, I am pretty certain, but would like a second or third opinion before I make myself sick 


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Lhun
Fungal Fixation



Registered: 01/07/10
Posts: 2,106
Loc: Other side of your screen...
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Re: This is a pig's ear right? [Re: Habadashery]
#18812980 - 09/07/13 08:52 PM (10 years, 5 months ago) |
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That's what I would call it. Wait for a TI if your going to consume though.
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Habadashery



Registered: 10/05/10
Posts: 937
Loc: Washington State
Last seen: 3 years, 1 month
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Re: This is a pig's ear right? [Re: Lhun]
#18813001 - 09/07/13 08:57 PM (10 years, 5 months ago) |
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Was so excited when I found these today!!!
It's been the usual, chanterelle, chicken of the woods, lobster, over and over the last week :P And some turkey tail.
But this! Never eaten one before. Ahh I'm nerding out right now.
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fry day


Registered: 07/19/13
Posts: 1,010
Loc: PNW
Last seen: 2 years, 30 days
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Re: This is a pig's ear right? [Re: Habadashery]
#18813005 - 09/07/13 08:58 PM (10 years, 5 months ago) |
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Just did a bit of fresh research, sure looks like it. Here's a recipe for you:
Quote:
A Recipe for Pig's Ears (Gomphus clavatus)
Rinse the pig's ears thoroughly. Pat dry and slice very thin. In a lightly oiled saute pan place a piece of ginger to flavor oil and cook over high heat to release the flavor. Place the thinly sliced pig's ears into the pan and toss over high heat until lightly browned and caramelized (about 5 minutes). At this point add a clove or two of garlic to taste. Don't put the garlic in earlier as it will burn and provide an unpleasant bitter taste and aroma. Just let the garlic release its flavor and slightly brown and then immediately add a couple tablespoons of chicken stock and cover. Let stand to steam for 1 minute. The stock will have evaporated by this time. Place the pigs ears on paper towels to drain any excess oil and cover tightly with another layer of paper towel. Fold the edges of the paper towel inward to form a tight package of pigs ears. While still very hot transfer the package to the garbage can. This is the best treatment I know for pigs ears.
Contributed (posthumously) by David Bartolotta
More here: http://www.bayareamushrooms.org/recipe_month/gomphus_clavatus.html
Plenty of chefs online seem to love 'em, though.
-------------------- "Shrub, 30-90 cm. Leaves 2.5-) 4-9 cm, sessile or amplexicaul, broadly ovate to ovate-oblong, obtuse or rounded to subapiculate or subacute, when crushed not smelling of goats." "The initial quake was a 6.6 but fairly shallow. I felt it as a prolonged up and down vibration followed by a jolt forward and then to the left, like square dancing."
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Alan Rockefeller
Mycologist

Registered: 03/10/07
Posts: 48,312
Last seen: 3 days, 9 hours
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Re: This is a pig's ear right? [Re: fry day]
#18813073 - 09/07/13 09:18 PM (10 years, 5 months ago) |
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That sounds like a pretty good recipe for any mushroom. I like the use of garlic after 5 minutes of cooking (I usually add it after about 8 minutes and cook another 5) and the chicken stock is always a good idea.
I would probably skip the garbage can step and just eat them, seems like just about anything would be pretty good when prepared that way.
I would recommend the above recipe be followed exactly for Strobilomyces though.
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Gravija
Make way for the cavalcade


Registered: 06/28/11
Posts: 9,063
Loc: Chicago, Illinois, USA
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Ive heard a lot of s$%& talk on Strobilomyces this year. Cant wait to try it. Cant wait to try Gomphus either.
I never cook crushed/minced/chopped garlic or black pepper for more than 45 seconds unless its suspended in liquid. I do the same thing with soy sauce now, after your tip, and all of my asian dishes taste a lot better than previously.
-------------------- Listen to my music Here
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Alan Rockefeller
Mycologist

Registered: 03/10/07
Posts: 48,312
Last seen: 3 days, 9 hours
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Re: This is a pig's ear right? [Re: Gravija]
#18813113 - 09/07/13 09:37 PM (10 years, 5 months ago) |
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Airdog and I ate some Strobilomyces the other day. I tried to convince him that it was good, but he was not having it. I did not really think it was all that awesome either.
It was not bad, I ate a good bit. Just not good. No flavor really. But if you cooked it in a dish with a lot of flavor, it would be awesome, though maybe kind of slimy unless you cook it a whole lot.
Looks like lumps of coal in the pan. The Strobilomyces tostadas were excellent, but they would be excellent without mushrooms too. As a filler it works pretty good and adds to a dish, but on its own it is really weak. It did not help that we cooked Boletus edulis in the same pan and those had awesome flavor and texture.
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Gravija
Make way for the cavalcade


Registered: 06/28/11
Posts: 9,063
Loc: Chicago, Illinois, USA
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There has got to be a good way to prepare them. Someone propagated the concept that they are delicious for a reason. though, I suppose it could be a hoax. You said something similar about Hydnum last year.
I met a mushroomer importer/ exporter last week and asked him about velosa, He had never heard of the species, or tried any other Amanita. I've got to figure out who to hook him up with to get a couple LBs out here next spring...
-------------------- Listen to my music Here
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jonnymushroom
the man of many teks

Registered: 07/27/13
Posts: 262
Loc: dugg in somewere
Last seen: 9 years, 10 months
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Re: This is a pig's ear right? [Re: Habadashery]
#18813163 - 09/07/13 09:52 PM (10 years, 5 months ago) |
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That's a really cool mushy cool pix
Thanks
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Alan Rockefeller
Mycologist

Registered: 03/10/07
Posts: 48,312
Last seen: 3 days, 9 hours
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No one is going to be shipping Amanita velosa out to Illinois from California. They are really fragile and do not last long. And most patches do not put out very many, though my patch at Stanford University usually has about 50. Amanita rubescens might be a good substitute, its really good.
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Gravija
Make way for the cavalcade


Registered: 06/28/11
Posts: 9,063
Loc: Chicago, Illinois, USA
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-------------------- Listen to my music Here
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