DearDiary Logo
Public DiariesHomeLogin

D'vorahDavida
Yetzirah

Adventures In The Woods
Sat May 05 2012

Yesterday it was blowing a gale most of the day, but today it was milder weather, even though we had several showers roll through and clouds were hanging on the mountaintops. S. has a friend who knows mushrooms and we went hunting for them. I found out that it is part of the 'Shroomers Code' not to divulge your favorite hunting spots, ergo mums the word. You will have to content yourselves with…. "Somewhere in the woods…" Mr. Mushroom led us to these morels... They are disguised pretty well too. You need to have an eagle eye to see them... Shy little things no? He let me cut two or three of them out of the ground. They seem so … precious. Delicate. They are soaking in salt water at the moment and I hear rumors of stuffing them with cream cheese and chives and baking them in the oven. I can hardly imagine what rarified taste THAT will create, but I'm going to find out! I have wanted to learn how to find wild mushrooms for AGES. I'm so happy to finally get the chance to learn this skill. It HAS been a Domestic Wild day for sure. Gather food. Eat. Life is good.
8 Comments
  • From:
    Mamallama (Legacy)
    On:
    Sat May 05 2012
    Yum. Yum.
  • From:
    Parett (Legacy)
    On:
    Sat May 05 2012
    Yucchh! Sorry! : )
  • From:
    Allimom (Legacy)
    On:
    Sat May 05 2012
    Wow that sounds YUMMY!
  • From:
    Cheryl Taylor (Legacy)
    On:
    Sat May 05 2012
    How cool is that?!!! Yay for you!
  • From:
    Dustbunny3 (Legacy)
    On:
    Sat May 05 2012
    nice.
  • From:
    404error (Legacy)
    On:
    Sat May 05 2012
    When it comes to morels, as a chef, I'm weird. I don't like them. In fact, they are the only culinary mushroom I don't like. It's more of a textural thing than anything having to do with their flavor. They are kind of like eating a sponge. Plus, I always worry about what sort of insect or small arachnid might be hiding in all of those holes. I just never understand why people go so gaga over them and are willing to pay something in the nature of $25 per pound for them. One time in a little French restaurant in Sebastapol I ordered a wild mushroom tart. The description on the menu said that it was a "mushroom melange of crimini, oyster, chanterelle and morel mushrooms over a savory shallot custard tart." Let me tell you, it was fan-freakin'-tastic! It was a four-inch butter and almond flour crust tart with a really creamy, soft caramelized shallot custard inside. I think it was piped into the crust, ala minute (when ordered) and browned on top with a torch. The crust was just to crispy to have been sitting with that creamy custard in it. Then the mushrooms were sauteed with a little minced shallot and garlic in butter. Since they knew I was a chef at that time they really loaded me up on the exotic mushrooms, and I don't think there was a single piece of crimini mushroom in my tart, but there sure were a lot of morels! Since you have an interest in mushrooms, you should watch this: http://www.ted.com/talks/paul_stamets_on_6_ways_mushrooms_can_save_the_world.html It might be the most informative 18 minutes of your whole day. P.S. I don't know if this new DD makes links, allows me to make links, and it sure doesn't allow me to preview-- and that makes me want to cuss-- so copy/paste the link if you have to, please. It really is worth the watch and it might lead you to all sorts of other talks you'd find interesting, if you haven't discovered the TED site already.
  • From:
    Ksmiley (Legacy)
    On:
    Sat May 05 2012
    Yum! I luv morales!
  • From:
    Diane (Legacy)
    On:
    Wed May 09 2012
    Oh wow! You have moved to Mountain Paradise!