Monday, October 18, 2010

Mushrooms aka mushies

It's mushroom season over here! It is amazing the variety and the amazing flavors that different mushies imbibe.

Josh and I went mushy hunting on Saturday (at a undisclosed location) and it was amazing. We went a couple of times last year but failed pretty badly at finding any edible (and tasty edible) mushies. This year however was different, we found some amazing lobster mushies (which as we are on the West coast are edible) and also some beautiful chanterelles.

Lobster mushies are actually a mushrooms being consumed by a parasite. They are incredibly bright (hence easy spotting) and really crispy mushrooms. The few I found I cooked down with a ton of butter, shallots and thyme and put them with some gruyere and a simple thyme custard for a tasty quiche. The lobsters do keep their density, they are quite a bit "toothy" and a smidge crunchy, you know they are there. Their flavor is pretty subtle, but they go up a few notches in my books simply because we went out and found them (note that we did get our mushies verified by an expert).

The chanterelles were beautiful as well, yet not half as vibrant as the lobsters. They smell floral/fruity and we noticed that when we found one - we found quite a few others. Josh is going to go hunting next week again, so maybe we'll have another bounty!

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