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Sep 23, 2022 10:55
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| # ? May 12, 2024 18:55 |
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Ok obviously psilocybin mushrooms are whatever tier is above S. But seriously I haven't had that many different mushrooms. I have had chicken of the woods though and that was great. I liked the flavor and texture. It has to be cooked (can't be eaten raw), and it can produce adverse reactions in some people so it's usually recommended to cook a small amount and sample it first to make sure it doesn't make you sick. So uhh I guess one for the adventurous out there. Also, comedy option of tempeh is a mushroom.
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Sep 25, 2022 01:23
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Enokis can have a real nasty string texture if you get unlucky with them. S: Chantarelles, Oysters, Porcini, Morels, Shiitake, Matsutake, Hedgehog, Chicken of the woods. A: Portobello, enoki B: Ink caps, puffballs
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Sep 25, 2022 22:18
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Chanterelle is S tier. You can find them at Costco for way cheaper than Whole Foods when it’s in season, which is usually September or October.
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Sep 26, 2022 18:48
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once a year when it’s chanterelle season in sweden people go out foraging kilos of them. I buy a few or get from friends to make a chanterelle toast and realise i think they just taste like dirt. otherwise i eat mushrooms several times a week.
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Sep 27, 2022 03:19
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I have yet to find anywhere locally that carries anything besides button/cremini/portobello and shiitake at reasonable prices. Fresh Market wants an arm and a leg for the more 'unusual' varieties. It makes me sad.
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Sep 27, 2022 17:39
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I'm a big fan of mushrooms but I never seem to find new varieties to try. 
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Sep 28, 2022 04:38
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Lawman 0 posted:I'm a big fan of mushrooms but I never seem to find new varieties to try. get them dried online - that way you can use them to make stock on top of getting to eat COOL SHROOM'S
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Sep 30, 2022 20:29
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w4ddl3d33 posted:get them dried online - that way you can use them to make stock on top of getting to eat COOL SHROOM'S Oh man that's a good idea what brand should I get?
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Oct 1, 2022 02:41
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Lawman 0 posted:Oh man that's a good idea what brand should I get? your local asian grocery store should have dried shiitake mushrooms, dried wood ear fungus, and dried white fungus - i've lived around and i've never been to an asian grocers that doesn't sell these three things. other than that, finefoodspecialist.co.uk sells a couple of gourmet dried mushrooms (porcini, morel etc) as well as powdered truffles
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Oct 1, 2022 19:44
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thick sliced and sauteed lions mane on bread is the steak sandwich of the mushroom world
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Oct 4, 2022 06:17
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I've been on a maitake kick lately but king trumpet is pretty goat.
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Oct 4, 2022 06:36
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Dried shiitake is A tier fresh is C
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Oct 6, 2022 23:52
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A jargogle posted:Dried shiitake is A tier fresh is C i actually kinda hate shiitakes, and i love mushrooms so much that i have mushroom tattoos. they're fine in dumplings but when they're actually out in the wild and not a filling they taste like armpits
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Oct 7, 2022 11:53
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Got a shitload of King Trumpets at the farmers market and cooked em with a bunch of sweet peppers and had it over polenta last night
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Oct 8, 2022 01:17
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A jargogle posted:Dried shiitake is A tier fresh is C I pretty much exclusively use dried shiitakes. They're great with rice especially if you're using the soaking liquid to cook the rice. AngryRobotsInc posted:I have yet to find anywhere locally that carries anything besides button/cremini/portobello and shiitake at reasonable prices. Fresh Market wants an arm and a leg for the more 'unusual' varieties. It makes me sad. This is frequently the problem I run into. Anything beyond the usual common varieties is stupid expensive. Even with fresg shiitakes (if for some reason I wanted to buy fresh) it sucks unless I get them at costco.
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Oct 8, 2022 01:49
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 Porcini is good, if you soak an ounce in a quart of hot water you basically got vegan beef broth It’s stunning how beefy it is I felt ripped off at groceries ($15 an ounce!) so I got 12 ounces (3 liters) at Restaurant Depot wholesale for $35 but now it looks like you can buy smaller quantities online for similar rates
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Oct 14, 2022 02:48
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spent too much money on 4 types of mushrooms from the fancy grocery store for mushroom risotto. cremini, king trumpet, oyster, and maitake plus dried shiitakes which I always have in my pantry. I don't know if it tasted better than using just 1 or 2 types of mushrooms but I was sad when dinner was over
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Oct 15, 2022 03:32
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My grocery store managed to label several packages of shiitakes as oyster mushrooms. It doesn't change the price but come on those don't even look remotely similar.
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Oct 15, 2022 04:51
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s tier: king/queen bolete, any wild hiericium, matsutake, chanterelles, morels, candy caps, hedgehogs, pig's ears if theyre fresh a tier: farmed maitake, farmed/wild oyster, king trumpet, shiitake, wild agaricus, tricholoma equestre, shrimp russula, chicken of the woods if it's still tender b tier: farmed agarigus, maybe amanita calypatroderma aka coccora?
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Feb 17, 2023 01:55
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Well why not revive this one a bit, seeing as this is a legendary-tier mushroom year (at least here in Scandinavia)? Took a detour through the forest a few days back and decided to have a look at a random spot that seemed to have all the fixin's of a funnel chanterelle place: deep green moss, blueberry heather, old pines, rocky, shaded from the sun, damp. Seems they're slow this year - no matter, since my daughter on a whim went further up the hill only to find a spot of ceps (porcini)! We also found some milkcaps. Two giant ceps that are already decomposing - when they're that size they're usually maggot-eaten beyond saving. You usually want the ones that are a tennis ball size cap or smaller, but most importantly they must be very firm - I've found occasional specimens that were as big as a cauliflower and still firm as a stone (and thus not maggot-ridden). Still hilariously huge, the image doesn't really do them justice.  A toad living under a gypsy mushroom (Cortinarius Caperatus). I let it be, there were others around as well. Gypsy mushrooms are mild, juicy, a little sweet. They are popular with maggots, so you need to be quick if you see them coming out. I find them to be especially good in Chinese-style chicken soup. Since they have a ringed stem, many people avoid them - but just look for the "frost" on top of the cap, and you'll know. This is why we call them "frost mushrooms" in Norwegian.  A milk cap - a saffron milk cap, to be precise. Milkcaps in Europe are easy if you get the basic rules: juice is milky and taste is good (i.e. not bitter, astringent etc.). Saffron milk caps are some of the best mushrooms you can pick in boreal forests.  We found a stretch of chanterelles along the road further up. They are kind of the symbol of late summer to me (along with raspberry harvests): evening bicycle rides, stopping every now and then to look into the road ditch only to be disappointed - just yellow birch leaves this time again. Until you see one single orange-yellow patch - and then another. We dried most of the ceps/porcinis for winter. Milkcaps, chanterelles and gypsy mushrooms aren't by far as good dried as fresh, I think.  Fried up pancetta, fresh new waxy potatoes, and added the mushrooms at the end. I put in a cep stem as well since the drying trays were filling up anyways. I actually got the inspiration to this years ago from the visit to Farmer Maggot in Fellowship of the ring.  e: just noticed, we found a couple of orange birch boletes (Leccinum versipelle) as well - kind of reddish-cap, netting on stem a little on the black side, but not bitter-tasting like bitter boletes. Those are also avoided by a lot of people, since they can upset your stomach. No worries, though: just parboil them 15-20 minutes and you'll be fine, it destroys the agent and leaves the sliced mushrooms perfectly tasty and usable still. Force de Fappe fucked around with this message at 11:23 on Aug 9, 2023 |
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Aug 9, 2023 11:17
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a couple years back i went to yunnan and at different restaurants tried a bunch of mushrooms ive never seen before or since and idk what any of them are called. thank you.
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Aug 9, 2023 11:58
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I've been finding Golden Oyster Mushrooms everywhere lately in south-central Wisconsin, after picking them on state land for the last month I now find them on logs in my woodpile! I don't know how long they've been here without me noticing (they're from NE Asia I think originally) but they're an invasive species I can easily tolerate.
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Aug 10, 2023 01:35
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very cool post and good photography, too!
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Aug 10, 2023 01:37
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need an onion/allium tier list thread asap
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Aug 10, 2023 02:20
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fart simpson posted:a couple years back i went to yunnan and at different restaurants tried a bunch of mushrooms ive never seen before or since and idk what any of them are called. thank you. I had a mushroom salad at a Yunnan restaurant i Shanghai in 2019 and it's one of the most delicious things I have eaten in the Peoples God Damned Republic.
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Aug 15, 2023 13:58
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death cap the goat ong
/)(\
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Aug 16, 2023 17:52
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The best mushrooms I've ever had were in a prawn noodle dish in HK. I didn't know what they were but would love to find out. i guess shiitake is most likely but they were much nicer than any I've made at home 
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Aug 21, 2023 11:07
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Wood ear fungus maybe?
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Aug 22, 2023 03:25
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Shiitake is a good guess; I suspect why you can't quite replicate the flavor is that you don't have a 10 million btu burner under your wok. If they were black colored they were def wood ear, but that'd be a tiny bit unusual in noodles in HK in my experience unless they were sliced super thin. But man oh man I love wood ear cold dishes so much. We'd always get them when they were on a menu cuz they're cheap, and always had a big bag of dried mushrooms at home for mushroom emergencies. Mushrooms rule so hard.
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Aug 26, 2023 13:43
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| # ? May 12, 2024 18:55 |
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I like wood ears for their texture, but honestly they don't really have much of a flavor. Cold braised gluten with wood ear, golden needles, shitake and peanuts, yum. I've been cooking puffballs from the yard at various stages of puff, the smaller ones are better as expected, the football-size ones are nearly tasteless, it's pretty much like eating bleached scrambled egg.
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Sep 1, 2023 04:51
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