A couple of mushrooms

Discussion in 'Macro, Flowers, Insects, and Greenery' started by Harry S., Oct 9, 2005.

  1. Some mushrooms I found in my garden this weekend.

    Three versions of Coprinus comatus. What only few people know: this mushroom is edible, but only when it is very young and still white. The older, inky specimens look less palatable :smile:

    original.

    original.

    original.

    A smaller relativ of the above, which usually grows in dense bunches on dead wood: Coprinus micaceus

    original.

    original.

    original.

    Comments welcome!
    Cheers
     
  2. I specially like the groups of mushrooms, very sharp and compose pictures.
     
  3. Jerry Snider

    Jerry Snider

    390
    May 8, 2005
    Very nice captures, Harry. 'Rooms are one of my favorite subjects (or at least at one time they were). We have ink caps here edible as well, and quite tasty. Early on does it, however, as you point out! We typically find them growing in/around horse stalls, stables, etc. This also seems to distract from folks eating them!
    Really nice work.
     
  4. Harry these are beautiful shots, I like them a lot.
     
  5. Mushroom season already, those are very nice Harry.

    Martin
     
  6. We know the first one as a Shaggy Ink Cap and/or Lawyer's Wig. They look horrible when they start to break down.

    BW. Bob F.
     
  7. Thanks for the comments, and (Bob) for the common names.

    Cheers
     
  8. Leigh

    Leigh

    Feb 19, 2005
    Alabama
    Mmmmmm, mushrooms....I love them, but am not brave enough to pick them myself! I have an amazing recipe for porcini and goat cheese fried won tons!!! Thanks for sharing (and I think I'll pass on the mushrooms found near stables....yuck!).
     
  9. Harry, these shots are beautiful.
     
  10. Thanks Phil!
     
  11. That recipe, or better the thing you have the recipe of, sounds great.

    As for bravery in collecting mushrooms: It's better to be careful. There are so many really delicious mushrooms but when you don't have a profound knowledge better let them in the forest (or where-ever you find them). I always had a passion for mushrooms (my wife even more), but only since last year have I become more interested in learning how to recognize them. My wife who has been collecting mushrooms all her life was a good teacher, and in combination with a few good books and a botanist friend (one of the leading mushroom authorities in Austria) I am more confident now.

    Cheers
     
  12. Leigh

    Leigh

    Feb 19, 2005
    Alabama
    Porcini and Goat Cheese Fried Wontons

    1 package wonton skins1 pound porcini mushrooms, sliced
    1 tablespoon fresh thyme leaves, minced
    2 tablespoons, minced shallot
    2 tablespoons olive oil
    8 ounces ricotta cheese
    1/2 cup grated Parmesan cheese
    4 ounces mild goat cheese
    Salt and pepper
    Vegetable or Canola Oil for frying

    Store wonton skins under a warm, damp cloth to prevent them from drying out.
    Sauté the shallot and thyme leaves in the olive oil until shallot is tender.
    Add the mushrooms and cook over medium heat until cooked through and tender.
    Remove from heat and add a pinch of salt and pepper.
    Let the mixture cool slightly.
    In a food processor, add the ricotta, Parmesan and goat cheese.
    Pulse once or twice, then add the mushroom mixture.
    Pulse machine to achieve a coarse puree, not a paste.
    Correct for salt and pepper.
    Place a small dollop of the mushroom mixture in the center of a wonton skin and fold over to make a half-moon.
    (Have a small bowl of warm water handy, so you can moisten edge of wonton before folding.)
    Seal wonton with a pasta crimper.
    Bring oil to 350 degrees.
    Carefully drop wontons into the oil and fry until golden.
    Season w/salt as they come out of the fryer.
    Serve hot as an appetizer.
    Makes 36 to 40 wontons.
     
  13. Wow, now that's a quick service! Thanks a lot! I'll try that in due time.

    Cheers
     
  14. Leigh

    Leigh

    Feb 19, 2005
    Alabama
    Let me know how you like it!
     
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