Tag: foraging

Nature’s Candy

Strongly associated with robust savory flavor, AKA umami, mushrooms across the board are prized for their meaty qualities. Not all mushrooms are created equal, much like people, and some stand out as particularly unique. Candy cap mushrooms are the outliers of the fungi kingdom, delicate and fragrant, with a distinctly sweet taste. How is it possible that such earthy edibles could earn the name of “candy”? Mother Nature works in mysterious ways.

What are candy cap mushrooms?

Unless you’re an avid forager on the west coast, you’re unlikely to find fresh candy caps anytime soon. They’re fragile, highly perishable, and very difficult to cultivate. Thus, most people encounter dried candy cap mushrooms sold in specialty or gourmet grocery stores in small quantities. A little bit goes a long way, so even though it feels like a substantial investment upfront, the price constitutes a considerable value for any food explorer.

What do candy cap mushrooms taste like?

Maple syrup is the most common descriptor of the uniquely sweet flavor and aroma; woodsy, subtly nutty and smokey, with an mistakable sugary aftertaste, despite containing no quantifiable sugar content. Other notes you may detect include butterscotch, brown sugar, caramel, and fenugreek.

What’s the best way to cook with candy cap mushrooms?

Unlike their umami brethren, these mushrooms are best suited for desserts. Ice cream and custard are very popular options, since the rich cream base is a great carrier for the flavor, easy to infuse without having large mushroom chunks in the final treat. Some people simply candy the mushrooms themselves in sugar syrup for a self-contained confection. Personally, I have a hard time taking the beaten path, so I had to look farther afield to honor my rare fungi.

Chocolate gravy is a southern staple, so why not take that concept and run with it? Remove the cocoa and use candy caps for both flavor and texture; the result looks alarmingly like sausage gravy while having the unnerving essence of maple pudding.

How can you serve candy cap gravy?

It’s an ideal breakfast companion for smothering all of your favorite comforting staples, such as…

Take a walk on the wild side with foraged flavors that only nature could create.

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Hannah (BitterSweet)2 Comments

Chickens Coming Home to Roost

As a summer-lover, sun-worshiper, and heat-seeker, I never thought I’d be so grateful to say goodbye. I’ve also never experienced a year with nearly 70 days at or above 100 degrees before. When you can’t go for a walk midday without burning to a crisp, or using your car for anything but baking cookies, it shifts the script significantly. There’s still a lot to love, from ripe heirloom tomatoes to warm late night swims, but for the first time ever, I’m ready to move on. I’m ready to embrace fall with open arms.

To that end, I’m diving head-first into cozy comfort foods. Bring on the pasta drowned in browned butter, the sautéed mushrooms dancing in white wine. It’s the season of wild mushrooms, flourishing in cool, damp weather. Nestled at the base of oak trees or hidden beneath fallen leaves, they cluster together like a bouquet of flowers, blooming in earthy shades of browns and greys. Springing up where you’d least expect it, luck is often a more important factor than skill when it comes to foraging.

This is my favorite type of backyard chicken. Hen of the woods mushrooms get their name from those feathery, frilled caps, said to look like a sitting hen. Given that they can grow into masses upwards of 50 pounds, I’d like that think there are no barnyard animals that can really measure up.

What makes hen of the woods mushrooms so great?

Also known as maitake mushrooms, they’ve long been touted for their medicinal properties, such as:

  • Boosting the immune system
  • Reducing cancer risks
  • Stabilizing blood sugar
  • Helping regulate blood pressure

What I’m most interested in, however, is their culinary value.

What do hen of the woods mushrooms taste like?

Both subtly nuanced and boldly earthy, delicate yet peppery and assertive, hen of the woods mushrooms are a brilliant bundle of contradictions. One moment they’re soft and tender, buttery and supple, the next they’re almost audibly crunchy, chewy and crisp. There’s no alternative that exactly replicates such a unique eating experience.

Pair that with a luscious blanket of caramelized onions, slowly browned over low heat, with a cascading sauce of nutty browned butter, spiked with a splash of dry white wine. Vegan tortellini tumble and tangle within the wilted mushroom fronds, springs of curly kale sprouting wildly like an overgrown forest floor. It’s a rustic, untamed, and understated plating for a powerhouse of flavor. Toasted pecans rain down like a gentle shower, ending with a clean, clear crunch.

While it’s a dish that could exist in any season given greater accessibility to farmed mushrooms and imported produce, the heart and soul of it can only exist in autumn. In the growing darkness and increasing cold, let it envelop you in warmth. Take comfort knowing that there’s so much good to come of this new season.

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Hannah (BitterSweet)4 Comments

May Flowers

Long before it became associated with the labor movement and civil unrest, the 1st of May was a Celtic festival celebrating fertility, the renewal of springtime, and the coming summer crops. Marked more by flowers and bonfires than any food or drink, it’s not exactly high on the list for modern revelry. That said, there’s no reason why we can’t have our bouquets and eat them, too.

Nasturtium are some of my favorite edible flowers for their shockingly vibrant red, orange, and yellow tones, but most importantly when we’re talking about food, the spicy bite they conceal in those bold petals. Peppery, like a spicy mustard in flavor, they’re reminiscent of watercress and go a long way to add a bright punch in any fresh dish. The leaves, seed pods and flowers are all edible although of course, the blossoms have the most brilliant visual impact. Beyond that eye candy factor, they’re quite the little nutritional powerhouses, high in vitamin A, C, and D.

For the super thrifty, buds and seeds can be pickled and used as a substitute for capers. Used in concert with the flowers, you’re well on your way to a unique seasonal treat.

Another approach to preserving your harvest is to turn the greens into pesto. Use right away or freeze in cubes for long term storage. Simply pop out a cube or two and thaw directly in hot pasta to enjoy the fruits (and veggies) of your labor all year round.

Make the leaves into a Greek-inspired meal by using them to prepare dolma, instead of the traditional preserved grape or fig leaves. Chose larger leaves to accommodate a greater volume of filling and steam lightly to make them a bit more pliable before rolling.

Anywhere you might use tender greens like spinach or arugula, nasturtium leaves can fill in the gaps, too! Shred them into thin ribbons and incorporate into quick stir fries, soups, and of course both raw and lightly wilted salads.

Consider stuffing the blossoms with cashew cheese and serving them chilled or flash-fried like you would with baby squash blossoms. Since I find it almost impossible to track down the latter at any reasonable price, the allure of a readily available, completely free, foraged alternative is too much to resist. They’re brilliant served all by their lonesome, or used to top crackers, sliced cucumbers, or toast.

Speaking of toast… As you can see from the photo above, one of my favorite ways of highlighting the bright flavors and bold colors of the nasturtium is to simply use it as a toast topper. Instantly elevate the mundane, everyday slice of bread to something Instagram-worthy, and awaken your taste buds with the surprising peppery pops of flavor they conceal. Once you have these potent and beautiful blossoms in hand, there’s truly no way to go wrong.

Hannah (BitterSweet)3 Comments

Dirty Diamonds

They lurk on the fringes of civilization, just beyond the beaten trail, breeding and multiplying rapidly under the cover of darkness. Few take notice of their growing forces, and those who do rarely understand the implications. Call it a parasite, call it invasive, but I just call it dinner.

Chanterelle mushrooms are prized by umami-lovers the world over, fetching hefty prices at market due to their untamed ways. Like many of the greatest culinary treasures, chanterelles have never successfully been cultivated, demanding that the hungry hordes hunt and forage by hand for such this rarefied prize. A risky venture for the uninitiated, mushroom collection can quickly go awry with just one wrong identification. As a novice myself, the first piece of advice I would give for any fungus fanatics is to go with someone who knows. Even if I knew what I was looking for on my first expedition, I would have bypassed those bright orange caps for fear of culling something genuinely poisonous. Chanetelles succeed in making themselves look quite fearsome at first glance.

Knowing what to look for is one thing, and knowing where to look is another entirely. The best spots are just beyond the trampled woodland trails, amongst fallen trees and in soft, damp soil. In fact, these water-loving creatures are most likely to spring up after a decent rain, so brace yourself for muddy messy conditions. Poke under leaves and dig around when you find a patch; there may very well be more hidden within nearby shifting earth.

Chanterelles vary greatly in size, but rarely grow so strong that they need to be forceably cut from the ground. Slip your fingers underneath the cap to support it before gently pulling upwards. It should easily yield under pressure. Stash your treasures in a breathable cloth or compostable plastic bag.

Oh, did I mention mud? Yes, prepare yourself for some serious mud-slinging in the most literal sense possible. Wear boots, long pants, work gloves, and absolutely nothing you care about wearing again. Not only will you emerge caked in filth, but naturally, your mushrooms will as well. Knock off as much dirt as possible in the field and immediately hose them down when you get home. Take a paring knife to shave down stems and cut out any iffy pieces. Let them air dry, then wash them again. Then take a tooth brush to scrub away more of the particles stuck in the frilly caps. Dry, and then once more for good measure, wash them again before cooking. Don’t fear the water; larger caps can actually be squeezed out much like sponges to expel extra liquid.

Once you’re reasonably satisfied that you won’t get a mouthful of soil with your meal, process the mushrooms immediately. Fresh chanterelles are extremely fragile and will deteriorate rapidly. Your best bet is to chop them roughly and saute in a dry skillet to express the extra water. Once the surrounding liquid has evaporated, stash the pieces in fridge or freezer for more long term storage. Alternatively, you can then transfer them into a dehydrator to get crispy dices that can be stored at room-temperature, or ground to a powder for seasoning.

Side note: Never eat wild, foraged mushrooms raw, for obvious reasons. Just don’t risk it.

The greatest way to honor these noble spores, however, is to eat them right away. My favorite approach is to slice them thick before baking lightly in the oven merely to concentrate their inherent umami. Use these slabs to top just about anything; tofu scrambles, creamy pastas, and of course, pizzas the world over.

What follows is not actually a recipe but a guideline for my current quick-fix chanterelle indulgence. If you should ever be so lucky to uncover a trove of wild, edible mushrooms, the best thing you can do is to let them shine. In this application, their earthy flavors are accentuated by the deep, caramelized sweetness of roasted garlic, a subtle hit of rosemary, and woodsy smoked tomatoes. Any and all ingredients entirely interchangeable based on availability and personal preference. Just don’t overthink it, celebrate your wild food find, and enjoy your edible plunder to the fullest.

Yield: Makes 2 – 4 Servings

Chanterelle Flatbread Pizza

Chanterelle Flatbread Pizza

With this simple flatbread, the earthy flavors of fresh chanterelle mushrooms are accentuated by the deep, caramelized sweetness of roasted garlic, a subtle hit of rosemary, and woodsy smoked tomatoes.

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Additional Time 10 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1/2 – 3/4 Pound Fresh Chanterelle Mushrooms, Cut into 1/4-Inch Slices
  • 1 Head Roasted Garlic
  • 1 Tablespoon Olive Oil
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Dried Rosemary
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Flatbread or Small Par-Baked Pizza Crust
  • 1/4 Cup Smoked Julienne Cut Sun-Dried Tomatoes
  • 2 Tablespoons Chopped Toasted Pecans
  • Arugula, Pea Shoots, or Mache

Instructions

  1. Preheat your oven to 350 degrees.
  2. Arrange your sliced mushrooms in a single layer on one or two baking sheets and cook gently, rotating the sheets every 20 minutes or so, for 40 – 60 minutes. At first, the sheets may appear to flood with water, but don’t panic! Allow the mushrooms to continue baking until the liquid has evaporated.
  3. Remove the mushrooms, let cool for 10 minutes before handling, and raise the oven temperature to 400 degrees.
  4. Peel all the cloves of garlic and place them in a small bowl with the oil, salt, rosemary, and pepper. Rough mash with a fork until spreadable but still chunky.
  5. Place the flatbread or crust on a clean baking sheet and smear it liberally with the garlic spread. Sprinkle the baked mushrooms, sun-dried tomatoes, and pecans evenly on top. Transfer the whole thing to the oven and bake just until hot and crisp; 8 – 12 minutes.
  6. Finish with a handful of your favorite greens, slice, and serve immediately.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 601Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 872mgCarbohydrates: 100gFiber: 13gSugar: 11gProtein: 18g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Main Dishes and Entrees

Hannah (BitterSweet)13 Comments