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Preserving wild mushrooms

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Aspen Hill View Drop Down
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    Posted: 04 October 2011 at 20:11
I look almost every day for edibles and have been drying many of them in my dehydrator.  They come out beautiful.
 
 
 
They will be great in winter soups and stews!  Tongue
 
 
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Hoser View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2011 at 04:15
I wish I had the knowledge to select safe mushrooms.....we have them growing everywhere around the golf course in the wooded areas.
Go ahead...play with your food!
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Aspen Hill View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Aspen Hill Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2011 at 07:18
I strarted with this book and no other experience:
 
I now am to the point where it is as simple as telling a birch boltues from a non edible in an instant.  I am now purchasing a few more books to expand my knoweledge of edibles.  It is not as hard as you think if you follow the book.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2011 at 08:51
ann, thanks for sharing this information and the link to the book ~ as a fan of central- and eastern-european cooking, i think those mushrooms look beautiful, and can only imagine how good they will be when you use them!
 
my wife's grandmother, who was born in slovakia, learned about mushrooms as a young girl, and continued to gather and use them in the woods near her home after she emigrated to montana. we don't get very many mushrooms growing around here, nothing like the wonderful variety i've seen in the pictures you post. but i would like to find out about the few we do see here and give them a try.
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Aspen Hill View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Aspen Hill Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2011 at 09:33
I think Europeans are far ahead of us in the US for utilizing wild foods like mushrooms. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 October 2011 at 12:53
ann - you, andy and diyasub have piqued my interst here. we don't have too many wild mushrooms growing in this area, but i am willing to bet that those we do have would be great to collect, preserve and use. over the course of the enxt spring and summer, i will see if i can photo-document the ones i find out here and we will see what we've got!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 09:09
Hey, everyone - I've got a few questions ~
 
This might be worthy of a new topic, but we'll see how it goes here, since this topic is about preserving mushrooms. A friend in Missouri has found a lot of morel mushrooms. I mean a LOT ~ judging by the photos there could be over a hundred of them. We got to talking about ways that he migh be able to get a few up to me. The first thing that came to my head was drying them - can morels be dried? He doesn't have a dehydrator, so is there any other option for drying them, possibly in a slow oven? Are there any other practical preservation methods that he can use in order to get some to me? Or is drying necessary? can they be put in a zip-lock bag or vacuum0-sealed and simply mailed up? Finally, once they get here, is there any way that a few of them can be used in order to start some growing in my area?
 
Let me know, and thanks ~
 
Ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 12:34
As to preserving morels, the only effective way I know is to dry them. You can pickle them, but that changes the flavor profile. Only other way I know of is to flash freeze them, then ship them overnight---hardly a viable solution, economically.

Yes, an oven on a slow setting can be used. Have your friend set it as low as it will go, and keep the door open a crack. Caution: If it's a newish oven this won't work, because their low setting is 170F. At that temperature you are cooking things, not drying them.
But we hae meat and we can eat
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 14:04
Thanks, Brook ~ I'll see what we can come up with where his oven is concerned, since he doesn't have a dehydrator, but perhaps we can think of something else. I recall that mail from there to here is 4 days, so perhaps fresh morels will survive the trip, and then I can use them or dry them immediately ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 15:07
Or maybe second day shipping? Might be worth the cost to assure fresh delivery.

Either way, they should be packed in a cooler, to protect them from in-transit heat.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 15:28
Originally posted by Hoser Hoser wrote:

I wish I had the knowledge to select safe mushrooms.....we have them growing everywhere around the golf course in the wooded areas.


  Hoser, start taking pictures of the mushrooms that you're curious about...do this in conjunction with noting the location.  This way, as you learn about edible mushrooms you'll be able to compare some that you've come across in the past.  Plus, with the location...you'll be able to visit that area again if need be.


Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 15:37
Hoser,

If you have the time, many Culinary Institutes offer Wild Mushroom Courses, in which they take the students to locations where they can be found ... 

They have numerous courses in varying parts of Iberia.

Hope this assists. 
Margaux. 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 17:40
I think drying them is the way to go. I haven't found any around here... yet.
Hungry
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