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Humble Newcomer
Diddler de niños



Registered: 03/12/17
Posts: 1,483
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Taking the plunge at Dinner
#25032838 - 03/02/18 06:38 AM (5 years, 11 months ago) |
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Well yesterday right after everyone left work and right before the shroomery went down (it went down as soon as I clicked submit on this story I'm retyping, so I assume my sweet pictures crashed the servers. I apologize.) ,I decided to take the plunge.
I was hungry and nature was right there. So... I went and picked my first wild mushrooms with the intention of eating them.
The culprits : two fresh young comatus, one taller comatus that had been black half the day (picked then decided to toss)
....and also a beautiful shiitake from one of the blocks I tossed in the woods, that's kinda cheating but it was too prime an opportunity to pass.
...and some fresh bellpepper and jalapeno sliced up and a little brisket sliced thin and a filthy hot plate in the back of our break room
It's important to note that all I had was a tsp of I can't believe it's not butter to add to the skillet when I threw in the meat and peppers, that's all I used to get them sweating and then all we have is salt, and I added more than I probably should. But if I mis identified and may die or lose a kidney from this meal, it will be salted well.
Roasted up four or five corn tortillas, less fixins and spices than at my home kitchen but I'm all a giggle at the spontaneity and thrill of it all.

Observations? Besides how boss it is to pick your own food from the wild and 2 minutes from soil to skillet?
The small pieces of comatus stem that I had ripped apart due to my lack of cutting board or even proper knife, I noticed their slimy consistency and pan feel of calamari, oddly enough it seemed they were the last done to my liking even though they were the smallest.
The 1/4" wide sections of cap I had ripped apart and tossed inside, see the long white strips here
 Those were what it's all about. I get it now. More on that in a second, but it is immediately noticed that the cap is more desirable and luckily, SM have long caps that are almost as tall as the stem. Lucky us.
I like my vegetables a hair undercooked so there's some mouth feel to them, that's why I like my bellpepper cut a little coarse, by the time the thin brisket, and peppers and shiitake were all done the comatus cap was what I would call done.
Again, all I had was butter and a tiny amount of butter, but the unmistakable taste of garlic butter was there. I couldn't tell at first, I ate three of the four tacos without trying to isolate much, a cacophony of giggles and chewing noises and moans of deliciousness was all that was registering in my head before I remembered I had a job here. On the last one I picked out individual pieces and ate them like that to get better answers. shiitake has such a distinct smell and taste, I can taste the taco and the shiitake.
Oh, it should be noted that while washing the comatus an unmistakable button smell wafted out, I hadn't smelled it in a while now, never with pink ousters or shiitake or even the shaggy manes I picked to clone. Very thick button flesh, cremini smell, very appetizing.
But the comatus tastes different than a button, it blends very well, And it's a much more laid back flavor than shiitake, a deep subtle ... Garlic butter taste that is strong enough to enhance the whole taco but it's hard to hear it's individual note if that makes sense. But pick out a piece by itself and it's almost like escargot tbh, I love escargot, a very butter deep silky texture and rich taste.

So this mushroom tastes like amazing french garlic butter snails or something, I'm re invigorated to catch me a clone and learn compost and even ways to prolong ink caps to get them from field to dinner table.
If anyone has tasted them before or has anything to say besides I'm glad you survived your first wild mushroom meal, feel free!
Mushroom love for everyone I'm still excited!
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Humble Newcomer
Diddler de niños



Registered: 03/12/17
Posts: 1,483
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It should be noted in the first comatus pic, two of them are already starting to deliquesce or whatever. One was black for hours, but if u look in the pic one of the very young specimens was already blackening at the base of the cap when picked. Tasted fine. I'd pick even further into the deliquescent phase if I could get it right into the skillet again.
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fishy1
strangest


Registered: 07/15/04
Posts: 443
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Cool write up man interesting..
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Failboat
Fuck Up

Registered: 02/01/18
Posts: 8,736
Last seen: 7 days, 23 hours
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Re: Taking the plunge at Dinner [Re: fishy1]
#25037674 - 03/04/18 08:09 AM (5 years, 11 months ago) |
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Garlic butter has me waiting for clone samples meow... lmk if you make it work hah noice
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