Mushrooms – Part Two
Lobster Mushroom & Morels
In the first of this series, “Be a Hunter/Gatherer”, I shared my experience foraging for, harvesting, and preparing mushrooms, namely, the Giant Puffball and Chicken of the Woods. Something worth mentioning about these two mushrooms is that, since they are readily available and usually large, it’s uncommon to be able to eat the whole thing at one setting. To preserve any leftovers, I recommend you dehydrate the giant puffball mushroom and either freeze or can chicken of the woods.
Remember, before eating wild mushrooms you’ve collected you must be able to positively identify them. No need to throw experience to the wind because you think you can now eat a mushroom that killed our ancestors a couple thousand years ago. Be smart and do your research. Get a field guide and get comfortable identifying fungi and their development stages before you harvest and eat any. Misidentification can lead to serious sickness and even death. If you’re looking for a mushroom identification book, pick up “Edible Wild Mushrooms of North America: A Field-to-Kitchen Guide”
On to the mushrooms…
While cleaning up around a tree that had blown down during a storm this summer, I saw what looked like a red/orange daylily peeking out of the deadfall. Something that brightly colored among the typical browns and greens of the landscape really stood out to me. I quickly took a closer look and was excited when I discovered it to be a Lobster Mushroom. This is the prettiest mushroom I’ve ever seen. Hypomyces Lactifluorum, as they’re known, is actually a parasitic fungus that attacks other mushrooms, giving them that red/orange color and the subtle scent and flavor of, you guessed it, lobster! I was so happy to find this little gem in the yard. Start looking for these mushrooms in mid-summer.
Preparation is easy. Gently clean off any dirt and and heat them with butter and oil. Then add them to a dish that complements seafood. Occasionally you’ll find these dried and for sale in specialty stores, too. I’ve enjoyed this paired with creamy or buttery pasta dishes and white wine, or even mixed with more flavorful dishes and red wine. If you can’t eat all of the lobster mushrooms in one meal, drying them is a fine option, as the flavor and aroma of the lobster is intensified when dried.
LOBSTER MUSHROOM IN TOMATO CREAM SAUCE
This is a light tomato sauce, enriched with cream, to be added to your favorite pasta, along with the sauteed lobster mushrooms.
Large, fresh lobster mushroom
1 tbsp. olive oil
1 tsp. of butter
2 small cloves garlic, peeled and minced
2 cups canned crushed tomatoes
3 fresh basil leaves
1/4 cup heavy cream
3 tbsp. Parmigiano-Reggiano, freshly grated
Salt and freshly ground black pepper
- With a dry brush, wipe away dirt from lobster mushroom and slice or chunk.
- Heat the oil and butter in a saucepan over medium heat. Add the garlic and lobster mushroom and saute until just beginning to color, about 1 minute.
- Throw in the tomatoes and basil and increase heat to simmer, stirring occasionally, until sauce is thick and has reduced by half, 15-25 minutes.
- Add cream and parmigiano and stir to combine. Season to taste with salt and pepper. Serve with your favorite cooked pasta and enjoy.
Arguably one of the tastiest wild mushrooms around is the Morel (Morchella Americana or Ulmaria). Readily available in stores at a premium price, you will understand why they are so expensive after trying to forage for wild morels on your own. Don’t even bother looking unless the conditions are just right. Look in ‘springtime’ when the temperatures are around 60 during the day and in the 40’s at night. Generally they’ll show up wherever they’ve shown up before, but if you haven’t found them yet, look around ash and elm trees and keep a keen eye. They blend in very well with the landscape. I’ve probably walked over morels for more years than I’ve known to stoop down and pick them up.
If you’re unsuccessful in gathering morels, you likely have a family member or friend that can cue you into the joys of morel mushroom hunting. Positive identification will reward you with a tasty treat.
Like other wild mushrooms, the morels firm texture and strong flavor stands up as it’s own accompaniment to a meal of steak and earthy vegetables. There are many recipes for morels, but I encourage you to clean them gently in water, slice in two, heat with a little butter to saute. If you’re fortunate to find enough of these and don’t eat them all at once, drying them and freezing them is an excellent way to preserve them until the next meal. Enjoy the tastiest wild mushroom I know!
Next in “Be a Hunter/Gatherer – Mushrooms: Part 3”..
I’ll share my experience with mushrooms known for their antioxidant properties, health benefits, and usefulness.
What have you found while foraging for wild edibles? Do you have a favorite way to prepare morels and other mushrooms?