We're in the thick of mushroom season up here in Southeast Alaska, and hopefully it'll be staying with us for a while. I've been lax in posting and will continue to be lax for a little while longer yet as I'm about to head out of town for a month. But before that, I've got a couple of posts up my sleeve.
What I Pick
As a newer mushroom hunter, I do what a lot of us less-experienced folk do, I stick to non-gilled mushrooms that are easy to identify. Obviously, before you pick/eat something, make sure you're sure, but these are local mushrooms that once you figure them out, are very easy to be sure of.
|Undersides (L to R) - Golden Chantrelle, Hedgehog, Winter Chantrelle|
|Topsides (L to R) - Golden Chantrelle, Hedgehog, Winter Chantrelle|
My favorite, with a good meaty texture and a slightly nutty flavor. I find it difficult to do anything other than just saute them up and eat them.
|The underside of one of the larger hedgehogs I've found.|
|Dorikily thrilled to find many of our common mushrooms for sale at a local Paris farmers market. The orange ones in the back are golden chantrelles.|
I had big plans for Chantrelles this year, but now that I'm going to be missing the season, those experiments will have to wait until next year.
A mostly overlooked mushroom, maybe because they grow EVERYWHERE.
|Cleaning the inside of a winter chantrelle.|
The classic way to cook up mushrooms, especially if you're picking them in a rainforest, is to do a dry saute (meaning you toss your mushrooms in a pan without any oil), shake them around until they give off a bunch of water, continue to saute until they reabsorb the water. Then I add whatever else I want to for flavor, usually just a bit of butter, salt, and pepper.
With a decent haul of hedgehogs, a few golden chantrelles and a few winter chantrelles, we put together a DELICIOUS mushroom pizza with caramelized onions.
|Best pizza ever?|
|Helps to have an expert pizza tosser.|