Fresh from the forest

waylitjim · 09-18-07, 12:27

These wild/gourmet mushrooms were recently harvested in the North West.
Who can name both?
The red ones should be easy, the first might be a challenge.

Beastmaster · 09-18-07, 13:11

I'm just guessing, but the top ones look like matsutake, and the bottom looks like lobsters?

Great finds! I gotta go mushroom hunting, supposed to rain later this week!

georgeM · 09-18-07, 13:32

Beautiful lobsters waylit! I'm impressed.
how did you prepare them?

Lazlo · 09-18-07, 14:36

Damn, very nice haul you've got there!

Is that first group the Potato Mushroom? Either that or matsutake.

hyphaenation · 09-18-07, 16:38

Nice haul !

It's the season for both here and we've just had 2 days of rain...

happy hunting

H

Halibut with corn and lobster mushroom ragout
By Chef Janine Falvo

Ingredients

* Halibut cut into 6 oz portions
* Oil for searing
* 3 tablespoons of butter, for basting fish
* 6 ears of corn, shucked, silk removed and cut off the cob
* 2 shallots finely minced
* ½ pound lobster mushrooms, sliced
* 1 heirloom tomato, diced very small
* 3 tablespoons of butter
* 1 tablespoon of white truffle oil
* 1 teaspoon of fresh tarragon, minced
* 1 teaspoon fresh dill minced

Method

1. Season Halibut with salt and pepper. In a sauté pan add oil and heat to smoking point. Gently place halibut in the pan. Place in an oven heated to 375 degrees for 6-8 minutes. Remove from oven. Add butter to pan and baste the fish, by spooning the hot butter over the fish.

2. In a separate pan, add butter and melt. Add mushrooms and sauté. Add shallots, corn, and tomato and continue to sauté. When corn is cooked (about one minute) add herbs, truffle oil and season with salt and pepper.

3. Serve ragout with the halibut.

video showing the above: abc7news.com: viewfromthebay.com: Halibut and lobster mushroom recipe

-----------------------------

Barbecued Pine-Mushrooms

As the freshness of pine-mushrooms is most crucial, it is best to prepare pine-mushrooms as quickly as possible. Even though there are many pine-mushroom dishes, barbecuing them over a charcoal fire is considered to be the finest.

Ingredients:

Pine-mushrooms 300g, Salt 30g

How To Cook:

1. Slice the pine-mushrooms into 3mm thick slices and wash them in a light salt water
(180cc water with 3g salt).
2. Cook slightly over a glowing charcoal fire.

waylitjim · 09-22-07, 12:37

Yup, Matsu's and Lobsters.
Good eye Beastmaster.

We cooked the Lobsters on the grill.
Mmmm mmm good.

09-22-07, 14:29

wow those look yummmmmmmmmmmmmy
cool pics WLJ!

hyphaenation · 09-26-07, 00:07

Just found and ate these today...

cheers

H

Hippie3 · 09-26-07, 00:21

recipe ?

Lazlo · 09-26-07, 09:53

You lucky bastards!

09-26-07, 10:00

waa those look really yummy!
i want some........

hyphaenation · 09-26-07, 13:50

We ate ours in a lovely 3 mushroom soup.
Oyster, Lobster, Matsutake

I love my girl-friends mushroom soup !

Also we've been having Matsutake omlettes...

Oh yah and Lobster/Pine spaghetti sauce...

Gotta go pick more tonight

cheers

H

Hippie3 · 09-26-07, 13:52

that's almost a recipe...

hyphaenation · 09-26-07, 13:59

Just checking with the g/f to sequester her recipe.

Will post...

H

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09-18-07, 12:27	#1 (permalink)
waylitjim Grateful Mod Join Date: Sep 1972 Posts: 3,936	Fresh from the forest These wild/gourmet mushrooms were recently harvested in the North West. Who can name both? The red ones should be easy, the first might be a challenge. Attached Thumbnails __________________ <((( Waylit's Pan cyan Tek ~~~ Waylit's Wood Lover Tek )))>

09-18-07, 13:11	#2 (permalink)
Beastmaster Critter Keeper Join Date: Feb 2005 Posts: 2,117	I'm just guessing, but the top ones look like matsutake, and the bottom looks like lobsters? Great finds! I gotta go mushroom hunting, supposed to rain later this week! __________________ 'Any fool can make things bigger, more complex, and more violent. It takes genius and courage to move in the opposite direction.' AE

09-18-07, 14:36	#4 (permalink)
Lazlo old hand Join Date: Mar 1970 Posts: 7,052	Damn, very nice haul you've got there! Is that first group the Potato Mushroom? Either that or matsutake. __________________ How can you have any pudding, if you don't eat your MEAT?

09-22-07, 12:37	#6 (permalink)
waylitjim Grateful Mod Join Date: Sep 1972 Posts: 3,936	Yup, Matsu's and Lobsters. Good eye Beastmaster. We cooked the Lobsters on the grill. Mmmm mmm good. __________________ <((( Waylit's Pan cyan Tek ~~~ Waylit's Wood Lover Tek )))>

09-18-07, 13:32	#3 (permalink)
georgeM Mycophiliac Join Date: Sep 2007 Posts: 8	Beautiful lobsters waylit! I'm impressed. how did you prepare them?

09-18-07, 16:38	#5 (permalink)
hyphaenation Moss Walker Join Date: Feb 2007 Posts: 4,046	Nice haul ! It's the season for both here and we've just had 2 days of rain... happy hunting H Halibut with corn and lobster mushroom ragout By Chef Janine Falvo Ingredients * Halibut cut into 6 oz portions * Oil for searing * 3 tablespoons of butter, for basting fish * 6 ears of corn, shucked, silk removed and cut off the cob * 2 shallots finely minced * ½ pound lobster mushrooms, sliced * 1 heirloom tomato, diced very small * 3 tablespoons of butter * 1 tablespoon of white truffle oil * 1 teaspoon of fresh tarragon, minced * 1 teaspoon fresh dill minced Method 1. Season Halibut with salt and pepper. In a sauté pan add oil and heat to smoking point. Gently place halibut in the pan. Place in an oven heated to 375 degrees for 6-8 minutes. Remove from oven. Add butter to pan and baste the fish, by spooning the hot butter over the fish. 2. In a separate pan, add butter and melt. Add mushrooms and sauté. Add shallots, corn, and tomato and continue to sauté. When corn is cooked (about one minute) add herbs, truffle oil and season with salt and pepper. 3. Serve ragout with the halibut. video showing the above: abc7news.com: viewfromthebay.com: Halibut and lobster mushroom recipe ----------------------------- Barbecued Pine-Mushrooms As the freshness of pine-mushrooms is most crucial, it is best to prepare pine-mushrooms as quickly as possible. Even though there are many pine-mushroom dishes, barbecuing them over a charcoal fire is considered to be the finest. Ingredients: Pine-mushrooms 300g, Salt 30g How To Cook: 1. Slice the pine-mushrooms into 3mm thick slices and wash them in a light salt water (180cc water with 3g salt). 2. Cook slightly over a glowing charcoal fire.

09-22-07, 14:29	#7 (permalink)
~vinz Guest Posts: n/a	wow those look yummmmmmmmmmmmmy cool pics WLJ!

09-26-07, 00:07	#8 (permalink)
hyphaenation Moss Walker Join Date: Feb 2007 Posts: 4,046	Just found and ate these today... cheers H Attached Thumbnails

09-26-07, 00:21	#9 (permalink)
Hippie3 Admin Join Date: Feb 2001 Posts: 36,274	recipe ? __________________ GROW SUPPLIES: www.Mycrotopia.com ------------Simply The Best------------ Namaste Temet Nosce

09-26-07, 09:53	#10 (permalink)
Lazlo old hand Join Date: Mar 1970 Posts: 7,052	You lucky bastards! __________________ How can you have any pudding, if you don't eat your MEAT?

09-26-07, 10:00	#11 (permalink)
~vinz Guest Posts: n/a	waa those look really yummy! i want some........

09-26-07, 13:50	#12 (permalink)
hyphaenation Moss Walker Join Date: Feb 2007 Posts: 4,046	We ate ours in a lovely 3 mushroom soup. Oyster, Lobster, Matsutake I love my girl-friends mushroom soup ! Also we've been having Matsutake omlettes... Oh yah and Lobster/Pine spaghetti sauce... Gotta go pick more tonight cheers H

09-26-07, 13:52	#13 (permalink)
Hippie3 Admin Join Date: Feb 2001 Posts: 36,274	that's almost a recipe... __________________ GROW SUPPLIES: www.Mycrotopia.com ------------Simply The Best------------ Namaste Temet Nosce

09-26-07, 13:59	#14 (permalink)
hyphaenation Moss Walker Join Date: Feb 2007 Posts: 4,046	Just checking with the g/f to sequester her recipe. Will post... H

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