Mushroom

Some of you might have noticed from my previous posts that I have a wee obsession with mushroom, although I have so much to learn about how to prepare them. Shroomgirl, this one's especially for you:

I finally found a place where they sell dried mushroom in bulk. About $20CDN for 100gr ($60 for morelles).
So I stocked up on porcini, of course.

I also purchased a small bag of wood ears and black trumpets. I've had black trumpets before and absolutely love them but I've never prepared them.

Any recipe suggestions for either the trumpets or the ears? Thanks!

A.

[shroomgirl]

Black trumpets in a duxelle with bourbon and tarragon served on a hot crouton or in fillo dough cigars
Fritatas
In Morbier Fondue
great with veal or chicken or beef...potatoes are excellant flavor carriers as is cream
enterspresed in potatoes anna

Wood Ear I use with hot and sour soup...they have no flavor just texture....I find a bunch around here.

Morels....hmmm April is coming up soon!!!
I'll post more later.

Morbier Fondue? Can you elaborate? It sounds so good...

Is April morel pickin' time?

Man, shroom, I would NEVER have thought to put bourbon and tarragon together. As soon as I read that the flavor went BING!!! inside my pointy little head. Sounds fantastic.
I'm thinkin a glaze for salmon. I know bourbon glaze for salmon is very TGI Friday's but with tarragon? Topped with the duxelles? I dunno, sounds pretty groovy. Any thoughts?

[This message has been edited by mofo1 (edited 01-25-2001).]

[shroomgirl]

Yep one of my favoite things is golden chanerelles...poop I've forgotten their scientific name anyway those with fingerlings and tarragon...HELLO

when I saute the buttons I add the soaking liquid from the trumpets to the buttons and boil down then add the bourbon then the cream...works. SPrinkle with tarragon as it goes on the crouton....Did it for 600 at a James Beard Picnic...had people come back for thirds....there are some serious mushroom lovers out there.

UMMMM what was the question again oh yeah....sounds good dried trumpets have more flavor don't use them by themselves they will be way toooooo strong.
Morbier with trumpet fondue.
I'll post this weekend, remind me if I forget.
I have a shroom fondue dinner tomorrow I' chair of a gourmet wild mushroom group....
check out www.saucecafe.com under epicure archives Magical mushrooms to read about one of the meals.
HMMMM menu for fondue is in the threads somewhere probably in Inside....Dec...or Nov.
searching for cheese and wild shroom combos.
anyway tomorrow night is the dinner...it's at a wineys home and after a couple of btls he hits his cellar for Turley's Zin or other really coool wines.!!!!!

April is Morel season here....you are mush further north check with your university's mycological section to see when they are available in your area...our season is only 3 weeks or sooo and it may be only a solid 7-10 days of good hunting. ***disclaimer***make sure you know I MEAN REALLY KNOW what your picking and eating, have an expert in your (each has look alikes) area ....this is deadly stuff if you get some of them wrong and it's a REALLLLLY bad way to die.


[This message has been edited by shroomgirl (edited 01-26-2001).]

[shroomgirl]

OK just got in from the fondue dinner...

heat 1 cup white dry wine
add 2# shredded Moribier
melt
add 1/2 chopped rehydrated porcini
Add 2Tbl cornstarch with 1/4cwater

Lusious....I drizzled white truffle oil on the bread pre fondue YES we have a winner.

Racolette with boiled potatoes, blunderfliesh (air dried beef, not unlike proscuitto) cornichons and tarrgon marinated chippione onions...yummmmmmmmy
I made a 62% Valharona ganauche with orange pound cake and angelfood cake...pretty darn good too
And the blue cheese, cheddar blacktrumpet fondue was good tooooo, great combo of cheeses.....we had breads as well as apples and pear assortments.
Wines...my winie friends brought out Groth 1990 Cab. Medoc 1975 Chateau Palmer, Kiona 1989 Chenin Blanc ice wine to die for....
All in all a wonderful evening.

[cape chef]

Hey shroomgirl sounds like you guys had a great time. That ice wine must of been pretty special,what we're some of the flavors of that wine? The groth must have been really good too. I'm happy you used the Morbier in your fondue Yum and the truffle oil sounds incredible.
cc

[shroomgirl]

apple and apricot....reallly special
Groth was BIG not as chewy as Nortons but apsolutely a big Cab.
I brought an Alsacian Reisling that had a few bubbles in it....heary enough to stand up to the flavors.
Truffle oil was great with the morbier...did need to add alittle corn starch to hold the fondues together.
The host had a racolette....huge machine for a 1/2 -1/4 wheel of racolette it was a blast. and the onions went extremely well...tarragon vin, bay leaves, peppercorns very little sugar heated poured over the onions that am...really good, crispy and well flavored. The 50cent size baby I guess potatoes were great as was the blunderfleisch...super combo. I had comice, bosc pears as well as fugis and granny smith apples they were a welcome change to the ciabatta and peasant bread. Root slaw remoulade was a hit, parsnips, celeriac, carrots grated with parsley, green onions and a remoulade with mustard, mayo, horseradish and garlic...clean cut through the richness. The meat fondue was not necessary. I would only do dark choc in future white was also unnecessary. Orange pound cake marvelous, the person responsible for the chocolate angle food brought white angel food was good but I would go with chocolate. Great group of people who travel exstensively and hunt shrooms with glee....I adore this group.
Japanese is next dinner end of March.....OK this will be a later post, I'm still sorting out what we're doing.

Shroomgirl,
I'm tearing up reading your post...
Thank you for sharing this!
A.

[shroomgirl]

YOu want to read something very bizarre.... I have a dear friend who is type A actually A+ who is a consumate morel hunter, I mean serious, he is out looking for trees 2 monthes before the first morels show. He stores them in glass gl jars by the year and is generous with his finds....he needs to move some so he can have the use of his jars!!!!! I am not as good a morel hunter and come back with possibly a few doz a year.....chanterelles are another story. Aggressive hunter is how the press characterizes me. Anyway I just shake my head in wonder and amazement. Go hunt when he offers and take shrooms to eleviate his storage problems.