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Invisibleforagedfungus
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Registered: 09/30/13
Posts: 1,849
Loc: out there
Amanita jacksonii
    #21857130 - 06/25/15 08:52 PM (8 years, 7 months ago)

 
Gills:
Yellow, free gills

Stem:
Length-9 inches on the biggest one,
diameter- almost 1 inch,
orange annulus
yellow/orange skin sort of peeling away,  hollow

Cap:
Diameter-6 inches,
Reddish/orange fading to yellow, smooth texture, striated margin, nearly flat, with an umbo

Anyone have any input on eating/cooking these?


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OfflineBoomBoom
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Re: Amanita jacksonii [Re: foragedfungus]
    #21857290 - 06/25/15 09:21 PM (8 years, 7 months ago)

Those are beautiful specimens! Im not sure on how to prepare and what dish but I have heard many good things about the flavor of Jacksonii! Do some quick searches on the ol GOOGLE and youll find some recipes!


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OfflineAlan RockefellerM
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Re: Amanita jacksonii [Re: foragedfungus]
    #21857321 - 06/25/15 09:27 PM (8 years, 7 months ago)

Yes, Amanita jacksonii.


Nice pictures!


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Invisibleforagedfungus
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Re: Amanita jacksonii [Re: Alan Rockefeller]
    #21857357 - 06/25/15 09:32 PM (8 years, 7 months ago)

These things are huge


Any tips on preparation?


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OfflineBoomBoom
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Re: Amanita jacksonii [Re: foragedfungus]
    #21857780 - 06/25/15 10:55 PM (8 years, 7 months ago)

"In Tuscany, Caesar’s or Ovoli mushrooms are eaten raw when freshly harvested. Another Italian traditional dish is with thinly sliced Caesar’s mushrooms spread out on a platter and dressed with some nice olive oil and white wine vinegar garnished with some chopped garlic and parsley. Let sit and marinate for half an hour. Salads are a popular vehicle for the rare Caesar’s mushrooms; however, they can be sautéed and added to many different dishes. Brush the cap with olive oil and grill for a few minutes on each side; serve with roasted garlic on toasted thick-cut bread drizzled with oil." That's a start with a quick search up on google. Those are huge! Let us know how they taste! As alaways the fresher sooner you gorge the tastier!


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OfflineAlan RockefellerM
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Re: Amanita jacksonii [Re: foragedfungus]
    #21858428 - 06/26/15 02:58 AM (8 years, 7 months ago)

Quote:

foragedfungus said:
Any tips on preparation?






They don't actually taste very good, so it is up to the chef to add flavor.  Maybe some garlic and butter and truffle salt.   

Or a roux based cream sauce.


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OfflineLucisM
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Re: Amanita jacksonii [Re: foragedfungus]
    #21858619 - 06/26/15 05:27 AM (8 years, 7 months ago)

I love them, find basil is mighty tasty with them.


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Invisibleforagedfungus
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Re: Amanita jacksonii [Re: Lucis]
    #21860651 - 06/26/15 03:44 PM (8 years, 7 months ago)

I sauteed a few pieces last night in a bit of olive oil with salt and pepper. It had a real nice texture. The flavor was very mild, it tasted "fresh" or "crisp", sort of nutty, I don't know how to describe it. It was good.

I wonder about the recipe that boomboom quoted. Eating them raw, marinated in olive oil and spices. Everything I've ever read says to cook all mushrooms for digestibility.
     
Tonight we'll see how it tastes on a pizza (I'm waiting for my dough to rise).


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