- Joined Sep 5, 2008
I hear you. I started foraging for porcini mushrooms only 2 years ago, with a friend/chef who explained how to recognize them. There are a few things you can do to recognize them. For example they shouldn't have any ribs under the cap: if they do, they're not the kind of porcini you should be eating. Instead they have either nothing at all (young ones) or some kind of foam that can be beige or light brown (kinda old) to greenish (even older). You can eat them all, from young to older. The young ones are firmer and hold their shape better: great for texture, presentation, for breading etc... the older ones are spongier and loser, the caps come apart from the foot easily, but they have more taste. It depends on the use. I like the younger ones because they're less likely to have worms or be partially eaten by slugs (sorry, not very appetizing, but that's the whole truth about mushrooms I'm afraid). But when you find an older one with a beige foam that's in great shape, no holes etc... then you hit the jackpot.Nice, I am too afraid of mistaking a poisonous one so I don't ever get to forage.
No, nothing like that, although now that you mention it, it could have been a nice addition! I found some more yesterday, and even more today. Yesterday I simply diced the mushrooms and sautéed them in butter with pancetta and garlic, I think I might do the same tonight.
I have to say though that the small porcini with its bulbous cap did make me think of the poisonous species...
The smurf homes are based on those, a beautiful and fairly poisonous member of the amanita family.
On the plus side, we have far more available forest and 1% of the mushroom hunters. So once you figure things out, the mushroom hunting is outstanding in the US.