January 1 Foray
Focused on mushrooms this afternoon, I walked over and past the greens and roots useful for salad, soups and cooked vegetables. Although there were additional species such as Inkies, Brick Tops,...
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That's pretty cool. I never had fresh Wood Ears, only the dried ones from Asian grocery stores. I'm wondering how they differ in terms of flavor and texture?
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Ignorance of mushrooms is to dangerous - I don't know the good ones from the bad ones. Today I found what sure looked like a chanterelle in big hole in one of my birch trees while I was pulling rotten...
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Michael I've never been a fan of Wood Ear but I recall my extended range of trials back when I first encountered it. I worked with it both fresh and dried in a variety of ways and contexts but failed...
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Forager, you're just kinda blowing my mind! Ice and snow here; although a mild winter, fungus season has been long since past. Beautiful finds.
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Thanks for the info Steve.I do agree about them being almost flavorless. I thought that fresh they might have more flavor. I do kinda like the texture though - in my opinion they sometimes create a...
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Michael I actually don't mind them at all in a Chinese hot and sour soup, the consistency of the soup appears to make them feel somewhat more 'crunchy' than gelatinous. Relative to this, the closest...
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Last evening the thermometer dipped into the teens and this morning's walk was greeted by a temperature of 10 degrees, complemented by brisk winds. The ice on the pond is more firm, and the gaps...
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Nice January score. I thinly slice wood ear and saute it with a mixture of sesame seeds, sesame oil, tamari or nama shoyu, agave nectar, and occassionally koji. It goes well with mandarin glazed duck...
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Thanks for the valuable input Wildecraft, you've shared great insight and an excellent perspective. One of the draws of wild mushrooms is the vast diversity of flavors and textures... I like the...
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