September 3rd 2014


I found an “Old man of the woods” mushroom under a large water oak.

This mushroom is edible despite its looks. Although, as it matures so does it’s edibility. Considering that this mushroom was in its prime I decided to take it into the kitchen.

Slicing it was a pleasure. It’s white flesh turned dark red then to brown in less than a minute. I sautéd the slices in butter with a pinch if salt. Cooked until some edges were crispy.

I always wondered how this mushroom tasted. Now I know. It may not play a star role in a dish but it could pull off best supporting character. The texture is great because the flesh is tender and then the deep tubular pores absorb the butter and give it a smooth feeling on the tongue.

If I stumbled across a good patch of these it could easily justify making a large pizza.

Found 10min drive north of Atlanta.

Some of our backyard honey.

We just had to take two frames out today.

Trametes versicolor

Common name: Turkey Tail Mushroom

This is a fresh specimen. Over the winter to early summer all that is typically found are old, not growing examples. From now till winter Trametes versicolor is out there growing. Some bands of color are a bit fuzzy, it’s almost 2mm thick, and it’s a polypore. There are several mushrooms that look similar, especially due to its color variation but the underside will be your conformation.

I made a tea with these. I just use a teaspoon of honey.

There are many health benefits. We have been buying these in pill form to add to our list of supplements. It’s not cheep so It feels good to the body, mind, and wallet to harvest this fresh ourselves.

Hello from Tokyo.

Octopus Sashimi.
One of the many reasons we like to visit Japan.

Octopus Sashimi.

One of the many reasons we like to visit Japan.

We found a “Purple Spored Puffball” on your walk this morning. A beautiful specimen without any bugginess. Personally, it’s my favorite mushroom to prepare. It’s like cutting into angel food cake. We just dust the cubes with flour, pepper, and a pinch of salt. We prefer to fry these in butter but I normally recommend an oil because it’s easy to burn the butter…. One has to keep a constant eye on it, but it is worth it!!

This mushroom is in the “choice edible” category and deserves it.  It’s flavor may not be as distinct as Sulfur shelf or Maitake but the puffball is subtly sweet and versatile. Its texture is like tofu and can be prepared as such.  You wont find this on the grocery store shelf because of how fast the mushroom begins to turn once cut. From the time we cut it from the ground to the time we prepared it for dinner about 12 hours elapsed and the pure white begin to form a slight tinge of beige. That is plenty of time for “field to table” cooking but not probable to consistently make it to a shelf for purchase. What we are getting at is, if you want to experience this… you have to be open to a little adventure, step outside the comfort zone, and learn something.  But PLEASE, be smart about it.

We hope this post finds you doing exactly what it is you need to do.

Respectfully,

K.


http://www.wildmanstevebrill.com/Mushrooms.Folder/Purple-Spored%20Puffball.html

It took us 3 minutes to start this fire with our solar lens. In our archive you can learn how to get one of these lenses…. Locally and probably free.

There is a point when cooking chanterelle when the water releases from the mushroom. Once this happens, usually 6min into cooking, drain most of the water then add your butter and seasoning. We have found this to be the best way to sauté them. This way the seasoning is not diluted by the water and you don’t over cook the mushroom by waiting for the water to reduce. 

Bon Appétit

Wiki info:
http://en.m.wikipedia.org/wiki/Chanterelle


Nutrition facts:
http://www.nutritionvalue.org/Mushrooms%2C_raw%2C_Chanterelle_nutritional_value.html

The beautiful but deadly “Destroying Angle”.  I have seen several but none this big. The cap was almost 6” in diameter.

From WIki»>The destroying angel (Amanita bisporigera) and the death cap (Amanita phalloides) are responsible for the overwhelming majority of deaths due to mushroom poisoning. The toxin responsible for this is amatoxin. Symptoms do not appear for 5 to 24 hours, when the toxins may already be absorbed and the damage (destruction of liver and kidney tissues) irreversible…
Read more: http://en.wikipedia.org/wiki/Destroying_angel

The beautiful but deadly “Destroying Angle”.  I have seen several but none this big. The cap was almost 6” in diameter.

From WIki»>The destroying angel (Amanita bisporigera) and the death cap (Amanita phalloides) are responsible for the overwhelming majority of deaths due to mushroom poisoning. The toxin responsible for this is amatoxin. Symptoms do not appear for 5 to 24 hours, when the toxins may already be absorbed and the damage (destruction of liver and kidney tissues) irreversible…

Read more: http://en.wikipedia.org/wiki/Destroying_angel

Maitake aka, “Hen of the woods”

Latin name: “Grifola frondosa”

My wife picked up some fresh Maitake at “Far West Fungi” in San Francisco.
We sautéed them for a side with our shrimp and grits. The Maitake has a subtle nut flavor and when sautéed with just a little salted butter it’s wonderfully savory. If you are attempting to cook this mushroom for your first time remember…less is more. To much heat and butter could easily take away from the amazing texture all the leaflets provide.

Maitake: http://en.m.wikipedia.org/wiki/Grifola_frondosa

Far west fungi: http://www.ferrybuildingmarketplace.com/farwest_fungi.php

13 days old.

Our rabbit stock is a Flemish Giant & New Zealand mix.

13 days old.

Our rabbit stock is a Flemish Giant & New Zealand mix.

When I was in Fontainebleau, France I found fresh rabbit (Lapin) available in the markets early in the morning. When I did the math it equals about $7.50 per pound.  Our rabbits dress out on average at 3.5 lbs for a rabbit, including the liver, heart and kidneys. We started to raise rabbits in our backyard because we just like the taste and wanted our children to have a real connection to their food. Now that I know the meet we are bring to the table is $26.25 rabbit and we do two per week… that’s a $210 per month value.  Not bad considering the feed is cheep, they eat mostly from the overgrowth in our garden, we use only the fertilize they produce which is amazing, and we keep the hides.   Big win!!!!
Fontainebleau: http://en.wikipedia.org/wiki/Fontainebleau

Fontainebleau Forest: http://en.wikipedia.org/wiki/Forest_of_Fontainebleau

When I was in Fontainebleau, France I found fresh rabbit (Lapin) available in the markets early in the morning. When I did the math it equals about $7.50 per pound.  Our rabbits dress out on average at 3.5 lbs for a rabbit, including the liver, heart and kidneys. We started to raise rabbits in our backyard because we just like the taste and wanted our children to have a real connection to their food. Now that I know the meet we are bring to the table is $26.25 rabbit and we do two per week… that’s a $210 per month value.  Not bad considering the feed is cheep, they eat mostly from the overgrowth in our garden, we use only the fertilize they produce which is amazing, and we keep the hides.   Big win!!!!

Fontainebleau: http://en.wikipedia.org/wiki/Fontainebleau

Fontainebleau Forest: http://en.wikipedia.org/wiki/Forest_of_Fontainebleau

My cousin stopped by to help me harvest 8 rabbits for our 4th of July party this year. It was a an amazing party with the best neighbors one could have.

We prepared the rabbits in a verity of ways, in different smokers, served along with several other free range meats.

I also fried the rabbit livers and kidneys. Once the meats were ready to serve I topped of the plate with sautéed chanterelle mushrooms we foraged the day before.

The flavors will be remembered. Many have not had rabbit and we believe it won’t be their last.

Foraging for the Chanterelle mushroom.

"Cantharellus cibarius"



Marietta, Georgia. July, 1st 2014

Info on the Chanterelle: http://en.m.wikipedia.org/wiki/ 

Video on health benifits: http://m.youtube.com/watch?v=1FeBje21tBo

Foraging for the Chanterelle mushroom.

"Cantharellus cibarius"

Marietta, Georgia. July, 1st 2014

Info on the Chanterelle: http://en.m.wikipedia.org/wiki/

Video on health benifits: http://m.youtube.com/watch?v=1FeBje21tBo

The Chanterelle mushroom.

"Cantharellus cibarius"

Out of all the Chanterelle foraged these past few days we agreed that this one was the most exemplary specimen found. We display it within one of our observation jars then centered it on our dinner table for viewing.

Atlanta, Georgia. July, 1st 2014

Info on the Chanterelle: http://en.m.wikipedia.org/wiki/ 

Video on health benifits: http://m.youtube.com/watch?v=1FeBje21tBo

The Chanterelle mushroom.

"Cantharellus cibarius"

Out of all the Chanterelle foraged these past few days we agreed that this one was the most exemplary specimen found. We display it within one of our observation jars then centered it on our dinner table for viewing.

Atlanta, Georgia. July, 1st 2014

Info on the Chanterelle: http://en.m.wikipedia.org/wiki/

Video on health benifits: http://m.youtube.com/watch?v=1FeBje21tBo