judith
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Need shaggy ink cap recipes!Had a phone call this afternoon from my neighbour asking me to identify some mushrooms on her lawn. Went round to see them and found a veritable forest of shaggy ink caps. I picked a large bagful and have a standing invitation to help myself.
I tried frying some up with a bit of bacon for tea, but they gave off a phenomenal amount of liquid and so were a bit slimy. Tasty, but slimy. I can see them being good in a risotto, but I would welcome some more ideas.
Oh, and are they worth drying?
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Jonnyboy
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Air drying won't work with them, you need an electric dryer.
they work well as a soup, sweated with onion and something starchy as a thickener. They also go well with parasols
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judith
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Soup's a good idea - do you reckon it would freeze OK?
| Jonnyboy wrote: | | Air drying won't work with them, you need an electric dryer. |
I have a Tchibo dehydrator. I'll try drying some of the batch I picked this afternoon.
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Jonnyboy
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Don't see why not.
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Stewy
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Deep fry em 
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cab
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If you want to freeze them, then cook them first. Comes out better that way.
They make a great shroom soup; flick the dirt off, pick out the earwigs, pack them in a pan with salt, pepper and parsley, cover with milk, cook till done and blend it. Gorgeous, lots of subtle flavours.
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Glis glis
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They are really good if you slice them up and fry them into a mushroom rissoto with white wine.
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judith
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| Glis glis wrote: | | They are really good if you slice them up and fry them into a mushroom rissoto with white wine. |
Mmm. That's what I was hoping. They give off so much lovely juice I thought it would be good.
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judith
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| cab wrote: | | They make a great shroom soup; flick the dirt off, pick out the earwigs, pack them in a pan with salt, pepper and parsley, cover with milk, cook till done and blend it. Gorgeous, lots of subtle flavours. |
That's definitely on the menu. And these mushrooms are perfect - no earwigs, practically no dirt and in vast abundance, smack bang in the middle of my mushroom-hating neighbour's lawn!!!
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cab
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| judith wrote: |
That's definitely on the menu. And these mushrooms are perfect - no earwigs, practically no dirt and in vast abundance, smack bang in the middle of my mushroom-hating neighbour's lawn!!! |
Pick 'em and use 'em fast, they go to ink in no time at all. Get them in and soup them as soon as possible, the shelf life of a cooked shaggy cap is far better than the shelf life of a raw one.
The only reason that I can think of why the shaggy cap isn't one of the most highly valued wild species is because they turn so very quickly.
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doctoral
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The best way I have found is to oven bake them, shredded, on top of a garlicky egg - cook in a coddling dish/ramekin with a little olive oil.
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Maxwell
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Re: Need shaggy ink cap recipes! | judith wrote: |
I tried frying some up with a bit of bacon for tea, but they gave off a phenomenal amount of liquid and so were a bit slimy. Tasty, but slimy. |
They do work well pan fried, you just need to carry on frying them until all the juices evaporate and the mushrooms are golden brown.
I had some come up in my garden the other day but they'd started to auto-digest by the time I'd got to them 
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dpack
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hot fry /griddle
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ross
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I simmered 2 saucepans full with a little olive oil, until it reduced to about half, then blended and spooned into ice cube trays and froze. Have already added a couple of cubes into a stew and it gave a fantastic flavour. I know some discard the stems, but I just chopped them finer and left them in.
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doctoral
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To fry them, you will need an almost new non-stick pan and keep the pieces moving over high heat. This is the only way - if you are going to use butter, add a small knob at the last moment, or it will burn. GARLIC is good 
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judith
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| ross wrote: | | I simmered 2 saucepans full with a little olive oil, until it reduced to about half, then blended and spooned into ice cube trays and froze. Have already added a couple of cubes into a stew and it gave a fantastic flavour. I know some discard the stems, but I just chopped them finer and left them in. |
Excellent idea.
I have a couple of tubs of scrummy soup in the freezer now - they really do have a lovely delicate flavour.
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judith
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| doctoral wrote: | | GARLIC is good |
Hmm. I'm beginning to spot a bit of a pattern here 
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Jonnyboy
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Spotted a nice clump whilst driving back from the paper shop, drove straight up the grass verege and nabbed them.
My hands are black so they must be a little old, simmering now as per cab's recipe suggestion.
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Jonnyboy
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It turned out to be a very tasty soup, the grey colour was a little off putting though.
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