Wild mushrooms

[romeoh]

Ah, sorry I missed the link. So it´s not exactly the same mushroom we´re talking about.
Funny that the name is nearly the same.

I did a little search on the web for a recipe like kirrmeister mentioned it.
Here´s an austrian site with what looks like pretty much like the basic recipe:
Schwammerl mit Knödel

I find it difficult to explain in english (they just don´t teached us such important things like cooking vocabulary in school :cursing, but maybe you can have a look and translate a bit like the ingredients and so with one of those web-engines. And then with a little extra translation from kirrmeister and me on what isn´t clear we´ll guide you to your bavarian style mushrooms. :grin:
Let me mention that in my area people often add a little vinegar, that´s maybe the "bohemian version".

 

[Blizzard of '93]

 

[Blizzard of '93]

Ah heck. foto failed to show due to improper entry I suppose, I'll try again.

 

[Blizzard of '93]

Ahh! got it, I'm right much a newbie at PC ops so bear w/me. Being a mechanic and welder this don't come natural for me :cursing:
anyway this foto of the 'Hen' on the edge of my yard. good sized one, must weigh at least 5 pounds. So some is going in the freezer.
so romeoh I would appreciate any interpretation of the recipe of the link you posted from you and 'Kirrmeister' that looks mighty tasty.
this bad boy I have fotoed is gonna get sliced and beer-battered then fried when I'm roasting my venison kabobs. :thumbsup:

 

[mommicked]

Blizz, ever cook any "ramps" with em? Or fool with ramps any? We've got a wild one here folks eat in the spring, so far never learned which ones are good or bad(wild onions, not mushrooms).

 

[Blizzard of '93]

Yes, wild leeks they are. I pickle 'em too. I love 'em chopped and fried with taters, coarse ground black pepper sprinkled on. And a side of slow simmered pintos and cast-iron pan cooked cornbread. open all the windows on the hunting cabin though.

 

[shmrck1]

Blizzard,
Only two mushrooms that I know are the morels,
and puff-balls, out side of the ones sold in
stores that they sell by the ounce. Given I was
told I could have what ever I wanted for a last
meal it would be: Butter fried morels,hush puppies
and lobster. Due to my gluttony, I'd be on my way to hell.:rotf::rotf:
snake-eyes :hatsoff:

 

[Blizzard of '93]

Uumm, quite a testament to the morel's flavor. Puffballs grow around here, quite tasty sliced,beer-batter dipped and fried, I'll keep an eye out for morels, never noticed any here.

 

[Mad Professor]

Blizzard,

The morels around here pop up when the grass in the fields is between ankle and knee high. Best time is after a rain, don't wait too long as the slugs find them tasty too.

 

[Blizzard of '93]

Thanks for the tip Prof, so they are a field 'shroom?

 

[Mad Professor]

I find most in the woods but some on the edge of fields and orchards. They seem to like apple, white ash, and elms around here. I never see them physically on the trees/stumps but beneath their canopys (might like the roots?)

The comment about the grass was just to give a time frame as to when they start to appear rather than suggest they were a field mushroom.

 

[shmrck1]

Blizzard,
Find morels if at all possible.There is no
substitute...Sliced in 1/2 and fried in butter,it
will definataly be on your list.
snake-eyes:hmm:

 

[Blizzard of '93]

I'll 'keep my eyes peeled' ! :haha:

 

[wildeagle]

Around home , here in Pa. , morelles are abundant in apple orchards. You have to wash them well when you get them out of the new trees ( orchards ) , insecticides , chemicals. They are prolific in older , grown over orchards. In my opinion the tastiest of all wild shrooms.

 

[bucktales]

When I'm in Germany, I rarely turn down fresh steinpilz or pfifferling. :grin:

 

[PreglerD]

Hi Ed,

did you have tasted the Maronen?

Regards

Dirk

 

[bucktales]

No, not yet. What time of year are they out?


One trip to Germany years back, we went picking with my mother in law. We ended up with 4 to 5 types of mushrooms and she made a fantastic dish. My late father in law, being the retired intelligence type , watched us eat and then waited about 20 min. before he had any. :youcrazy:

 

[PreglerD]

Hi Ed,

these Maronen start growing now until August or September. You can make a nice soup out of them or fry them with butter and spices.

Regards

Kirrmeister

 

[54mountain]

We do have puffballs here in Kansas I grew up on them. We would slice them from top to bottom about 1/4 in thick and fry them in butter, GOOD EATIN'

 

[Blizzard of '93]

I slice them as you say .54 and beer batter then fry them as side dish w/fish or game. also have rice w/that, good pairing.