Mushroom time again!

[robjh]

Is that a young Grifola frondosa? AKA Hen of the Woods? If so it's arguably edible. Although I must add that I've never eaten one, and that I wouldn't eat anything on the basis of some numpty on the interweb suggesting that something is arguably edible.

I thought first of all of chicken of the woods - laetiporus sulphureus - but that should have a more yellowy colour. This one had soft white flesh, and I didn't find any convincing match based on the appearance.

 

[Fnaar]

I have a whole big bag of these (see my photo) wood ear, or Jew's ear, I believe. One day, I will cook with them, but not today. They were given to me by a Chinese person I did some work with a couple of years back.

 

[raleighnut]

I have a whole big bag of these (see my photo) wood ear, or Jew's ear, I believe. One day, I will cook with them, but not today. They were given to me by a Chinese person I did some work with a couple of years back.
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Dried Chinese Mushrooms are fabulous in a stir fry, the act of drying them really intensifies the flavour. They just need soaking for a while before you add them to the Wok.

 

[subaqua]

Dried Chinese Mushrooms are fabulous in a stir fry, the act of drying them really intensifies the flavour. They just need soaking for a while before you add them to the Wok.

if you use a little bit more water than you need to rehydrate them the water is great for cooking noodles in

 

[Fnaar]

if you use a little bit more water than you need to rehydrate them the water is great for cooking noodles in

Good hint, thanks
I like trying to keep flavour in a meal, like using water from boiling ham for doing spuds/cabbage/split peas in.

 

[subaqua]

Good hint, thanks
I like trying to keep flavour in a meal, like using water from boiling ham for doing spuds/cabbage/split peas in.

when I do a rissotto I use the mushroom water as some of the massive amount of liquid that goes in. and try to do one pan cooking ( the WOK ) the shallots and pancetta and mushrooms get cooked in butter in the wok then transferred to a jug while the rice gets to a point to add them. then a rinse of jug with a splash of boiling water into the WOK.

similar when i do a proper Carbonara ( not that white creamy gunk out of a Jar). stops losing any flavour.

anyway thats the poncy bit done with for today

 

[raleighnut]

when I do a rissotto I use the mushroom water as some of the massive amount of liquid that goes in. and try to do one pan cooking ( the WOK ) the shallots and pancetta and mushrooms get cooked in butter in the wok then transferred to a jug while the rice gets to a point to add them. then a rinse of jug with a splash of boiling water into the WOK.

similar when i do a proper Carbonara ( not that white creamy gunk out of a Jar). stops losing any flavour.

anyway thats the poncy bit done with for today

Good food is not 'poncy' despite what @The Velvet Curtain might post, serving it on something other than a plate/dish/bowl however is the height of ponciness FFS.


Although Scampi 'In a basket' is an exception.

 

[TVC]

Good food is not 'poncy' despite what @The Velvet Curtain might post, serving it on something other than a plate/dish/bowl however is the height of ponciness FFS.


Although Scampi 'In a basket' is an exception.

Oi, don't drag me into this.