Tastiest edibles around

[simulacrum]

P.nebrodensis

I've heard this is a subspecies of eryngii..

Any chance of getting a wedge or spore print?

[gecko]

I've heard this is a subspecies of eryngii..

Any chance of getting a wedge or spore print?

Yeah, it's listed as an endangered species in the wild.

Originally from Sicily as the name suggests (Nebrodi Mtns).

It grows as parasite on several species of Umbeliferous plants.

Cachrys sp.; Diplotaenia sp. (maybe Peucedanum sp.) and Opopanax sp.

It also occurs in China growing on Ferula sp.

Send me your contact details.

When I do some more plates I'll send you one.

Otherwise I can send you a slant If I've got a spare.

[gecko]

...

Edited July 29, 2009 by gecko

[gecko]

Interesting comments, gecko...

So you pick P.nebrodensis, huh? Its taste of a legendary fame, but it's a rare and protected species in europe, even though it's still picked by some. Never tasted it.

About edible boletus, of any kind, a tip: Dehydrated boletes are , maybe for most, the best way of both preparing and preserving. Not many have noticed that the aroma advances and matures though. I dunno about Boletus multicolor , but lesser but still tasty blueing boletus are the same with famous boletus like edulis in that: the dried mushrooms acquire their best , strongest and tastier aroma and flavour after several months after drying and storing...

Suillus can also be dried and they also acquire a nice, boletus like flavour and aroma. They slimy thing is greatly reduced if not eliminated through drying ;)

About orange lactariuses: they are nice pickled [garlic and vinegar] and they are OK in creamy sauces, but all-in-all I don't like them so much. I hear they can be also preserved in the fridge for up to 6 months, but they might become a bit bitter with time.

Oh, and re: auricularia, do you have any recippee that actually renders them tasty, or it's only about the texture?? They are almost tasteless even after drying [drying enhances and empowers flavours and aromas of mushrooms]

cheers

P.nebrodensis is cultivated in Asia.

I found some in a market in Melbourne, Vic. that were imported fresh from Japan.

At $80 or $90 per kg I bought one ($9) ,cultured it and ate it.

Very meaty texture.

I'd like to try a 'wild' one,

thats why I'm trying to find seeds of the host species to grow in my garden.

(ie. Cachrys sp., Diploteania sp. and Opopanax sp.)

Can anyone help me out with any of them?

so far I've got a few species of Eryngium and Ferula for P.eryngii.

I'm going to try fennel and cardoon also.

See if I can get a mulitspore culture eating into the dead flowering stems and keep going.

thats's the theory...

Drying Boletus for better flavour, you're right on the money there Mutant.

I found one (B.multicolor) in the garden today that I chucked out due to maggot infestation.

The remains of it dried out and yep, classic porcini aroma!

I almost ate the thing there and then!

I'll be on to it next year.

Suillus as well.

thanks for the tip.

I like Lactarius cooked with cream and pine nuts. yum.

Ive planted about 70 Pinus pinea trees near my house

that I grew from seed and washed Lactarius deliciosus spores into the pots.

I also knocked some trees out of their pots without breaking up the root ball

Then I placed Lactarius stem butts in contact with roots and put the trees back into the pots

Hopefully I'll get milk caps before the pines bear nuts (8-14yrs to bear nuts).

Auricularia spp. are mainly a texture thing ,

though I find there is a bit of a unique flavour in the black ones I buy fresh.

(Still haven't managed to isolate a clean culture from them- next I'll try with antimicrobials)

I like them best cooked with other mushrooms.

They give texture while 'borrowing flavour' and bulk from the others.

[Monk]

I had the opportunity to eat some Agaricus augustus (Prince Agaric) the other day that I found.

HOLY SHIT, it was tasty!

I diced a large specimen up and cooked in butter with a little bit o brown sugar. Used it as a topping on ice cream...fucking amazing!

The sweet almondy fragrance/taste combined with the more typically earthy 'mushroom' taste over icecream was so good.

I'll be looking to grow Agaricus subrufescens soon as it has a similar smell/taste profile, but is cultivable.

[incognito]

i am looking into growing edibles at home for the first time.

i have been doing alot of reading around the place, wondering if any members can recommend any good sites/literature.

the main sp i want to target are lions mane, oyesters and shiitake.

ive seen shiitake being grown on brf cakes, and have this tek in mind for them, but maybee there are better options?

my equipment and setup are pretty basic and i dont want to get into to technical a production.

[mutant]

Re: FM>

A.Augustus is rumoured to be one of the best agaricus. I have never found it, but it's a beautiful mushroom. Strange way you prepared it, but the result sounds really tasty! Yumieee

thanks gecko also, I am impressed by your culti-knowledge. I have only been picking some years no....

[gecko]

A.augustus-

When I was living in Nth NSW, I found a patch of mushrooms growing at Myocum (28*36'55"S) around rotten straw bales.

I was calling them A.augustus, but I think they may have been A.subrufescens.

Slight yellowing when bruised or cut , but almondy maybe slight anise aroma.

---Recipe---

I cooked some thinly sliced pork fillet (only just) , in some butter , then set them aside to rest.

then cooked the sliced mushrooms.

They were big fat 3-4" buttons ,veils still intact, pristine virgins..... um

when cooked enough, I deglazed the pan with some Marsala

to give an almost chocolatey complex sweetness.

Added cream , reduced slightly.

Then put the pork back in to warm briefly and coat with sauce.

Served topped with almond flakes.

unbeleivable!

I thought the almond flavour from the mushrooms would be lost,

but it was all there, strong but not overwhelming.

It went nicely with the pork,butter and richness of the cream and wine.

The crunch of the almonds added texture and echoed the flavour of the mushies.

Definitely a recipe I'll repeat given the chance.

I took some cultures of the mushroom , but I think I've lost it now.

Maybe Watertrade still has a culture of it alive?

[mutant]

if you want the almond think, try dehydrating such an agaricus species... and consume short after.. amazing!

[Monk]

A.augustus-

When I was living in Nth NSW, I found a patch of mushrooms growing at Myocum (28*36'55"S) around rotten straw bales.

I was calling them A.augustus, but I think they may have been A.subrufescens.

Slight yellowing when bruised or cut , but almondy maybe slight anise aroma.

---Recipe--- .....

From your description of the habitat, they do sound like one of the Agaricus subrufescens/blazei/brasiliensis types that are all closely allied. A. augustus doesn't really grow in rich, moist soils like those do and resists cultivation. It also nearly always fruits singly or in very limited numbers, whereas the other almondy agarics come up in fat numbers, apparently.

Were the caps more white/pale or quite yellow like these?:

Anyway, that recipe sounds fucking delicious Nice one! I'll be trying that when I grow some of those subrufescens. Thanks gecko

[gecko]

FM,

they were 'scaley' on top like that but lighter in colour, from memory.

It was about 4yrs ago now.

I think your right though, A.subrufescens, A.blazei, A.brasiliensis complex.

Mutant,

Thanks for the tip I'll definately try that next time I get some.

I might have to grow them myself for that though,

they don't grow here naturally, where I live now.

[mutant]

Mutant,

Thanks for the tip I'll definately try that next time I get some.

I might have to grow them myself for that though,

they don't grow here naturally, where I live now.

any almond smelling agaricus will give you the intense almond thing when you dehydrate it. ;)

[sharxx101]

Yum yum thanks to everyone that posted here! the shaggy maine look awesome!

[mutant]

This is a cool topic, with some awesome tips and starting ideas about wild mush growing.

I thought I should bumb it up.

Hey gecko, how's the pines doing mate?

you asked for seed of plant companions of pleyrotus and other genuses to cultivate semi-wild outside.

Give me the time and I can get you some seeds, we got these plants growing all over greece, cause all these mushrooms occur naturally here. I could even get spore prints from wild greek specimens, but like I said I will need lots of time.. mostly because I seldom find them myself [pleurotus] If you're still after them, PM me.

Here, have a nice pic

Edited April 26, 2011 by mutant