Wild Food (not exactly Wild Game)

[merkaba93]

Love hunting for mushrooms and cooking them!

Matsutake and pheasant tom yum soup. Lacto fermented bok choy (from the garden). Grilled matsutake and homemade soy sauce.

Herbed duck fat sautéed chanterelles over cheddar grits.

Bears head "crab" cakes with lemon aioli.

Chanterelle, prosciutto and gruyere béchamel hand pie.


Mushroom hunting is such a gateway for people to start getting outside and harvesting their own food. And possibly viewing wild things as a food source. Maybe we, as hunters should take someone mushroom hunting. Plant a seed.

I'm know my way around spring morel hunting. But when it comes to fall chanterelles, lobsters, boletes, and matsutake I didn't know all that much. But luckily I found a friend who puts on mushroom hunting classes. She is amazing! She knows way more about mushrooms than I know about food. If anyone is interested in learning more and possibly being able to find their own edibles (without the fear of being poisoned) you should take a class! If you want, I can point you in the right direction.

[pianoman9701]

I forage many varieties of mushrooms. But, don't miss out on wild greens. Stinging nettle has medicinal qualities as well as being a great potherb. wild violets, miner's lettuce, lemon balm, wood sorrel, watercress, cattail shoots and the green tops (tastes like corn), wood violets, mustard flowers and greens, young dandelion greens, chickweed, ginger and licorice root, young spruce tips (-1"), juniper berries, are all wonderful edibles that can be foraged for several months of the year.

[Chase2008]

Interested in getting some info / class about foraging.  Anything around Arlington that you know of?

[merkaba93]

https://wildcraftstudioschool.com
Her name is Rachel Zoller, puts on a classes for Wildcraft and a few other organizations, like Clark College, City of Westlinn, Mt Adams Institute.
www.yellowelanor.com
For those who use Instagram search Yellowelanor

[Jake Dogfish]

That looks tasty! 
I love foraging.  So much to do in the woods.

[DeerThug]

Foraging is something that I would like to get into more.  Of course, I do morels etc and coral mushrooms in the fall.  I also have been picking chokecherries for jelly and syrup for several years.  This year I did elderberry syrup.  Both the chokecherry and elderberry syrups are to kill for.  I also get wild crab apples and wild walnuts.  This summer I found some wild grape plants, but the quail got most of them. And the bunches that were on the ground got moldy.  Next summer I am going to prop up the vines so they hang better.  There is a ton of food out there, just have to know how to go get it.

[merkaba93]

Foraging is something that I would like to get into more.  Of course, I do morels etc and coral mushrooms in the fall.  I also have been picking chokecherries for jelly and syrup for several years.  This year I did elderberry syrup.  Both the chokecherry and elderberry syrups are to kill for.  I also get wild crab apples and wild walnuts.  This summer I found some wild grape plants, but the quail got most of them. And the bunches that were on the ground got moldy.  Next summer I am going to prop up the vines so they hang better.  There is a ton of food out there, just have to know how to go get it.

Wow that's impressive. I'd like to hear more about what you did with the syrup.

[DeerThug]

The syrups are great on any meat.  Great on pancakes and with bacon.   The best is on vanilla ice cream!
Like I said really easy to make.
3 cups juice
6 1/2 cups sugar
1/4 teaspoon almond extract
Makes about 7 - 1/2 pint jars...
First extract the juice.  In a large saucepan put about 4 inches of clean berries and just enough water to almost cover them.  Use as little water as possible.  Heat slowly till boiling mashing with a potato masher often.  Strain to get pure juice.  Do as much as needed to get the 3 cups.  Dont do too much at a time or you will dilute the juice and cant mash very well.  The better job you do here, the better the syrup.

Then put juice in a clean saucepan and heat slowly till boiling stirring constantly.  Then add sugar and almond extract.  Stir constantly and heat slowly till rolling boil.  You can also add just a little butter or margarine to keep from foaming and boiling over - highly recommended or you will have a sticky mess to clean up

Pour syrup in jar and lid and ring - BE CAREFUL IT WILL BURN THE CRAP OUT OF YOU..

I use the hot jar method for syrup and jelly.  Wash jars then put in boiling water for a bit, using tongs set sideways on oven rack at 225.  Do this first and they will be dry and hot by the time the syrup is done.  Put rings in the oven too so they are hot.  Fill jars one at a time 1/4 inch from top, use a damp paper towel to be sure the top of jar is CLEAN. Then a dry to be sure it is dry.  then lid and ring as tight as you can. Then do the next one. Put jar on a towel to cool naturally.  Dont mess with them till they seal. Again use oven mitt or something to not get burned.  Done right and careful you will get 100% sealed every time.  A helper when putting in the jars is recommended.

[merkaba93]

Foraging is something that I would like to get into more.  Of course, I do morels etc and coral mushrooms in the fall.  I also have been picking chokecherries for jelly and syrup for several years.  This year I did elderberry syrup.  Both the chokecherry and elderberry syrups are to kill for.  I also get wild crab apples and wild walnuts.  This summer I found some wild grape plants, but the quail got most of them. And the bunches that were on the ground got moldy.  Next summer I am going to prop up the vines so they hang better.  There is a ton of food out there, just have to know how to go get it.

I honestly can say I don't remember ever seeing chokecherries in the wild. Where do you find them?

[kellama2001]

Tagging...I have a high interest in foraging and hope to learn more and hope to have more time soon to implement the knowledge. Thanks for posting!

[merkaba93]

Mushroom Risotto. Dried Morels and Fresh Chanterelle. Mixing fall and spring.

[DeerThug]

Well I am only familiar with around Yakima for chokecherries.  There are quite a few in the Naches valley from Yakima to a little above the Y.  Also up the Ahtanum again to just above the Y.  There are a lot along the road right of ways.  They are ready to pick by Labor day most years.  Usually need a ladder to get most of them.

[AL WORRELLS KID]

That's as pleasing to look at as it was to eat it.
Doug

[pianoman9701]

Mushroom Risotto. Dried Morels and Fresh Chanterelle. Mixing fall and spring.

If that tastes as good as it looks...damn! I love a well-cooked risotto.

[merkaba93]

That's as pleasing to look at as it was to eat it.
Doug

That looks good!

[merkaba93]

So when it comes to mushroom risotto I have two seasons, Spring and Fall. So I have two different philosophies one that is bright and the other that is deep and rich. The recipes are very similar but the differences ill Bold and Capitalize and they make a very different risotto.

Spring Risotto- (while the morels are fresh) In a stock pot bring 4 cups chicken stock (preferably homemade) up to temp, just under a simmer. Then in a wide bottom pan (preferably a saute pan {straight sides}) with a lot of surface area heat olive oil on med high heat and sauté 2-3 diced spring onions or 2 leeks (white parts only) until soft. Then sauté 2 cups mixed fresh morel (cut into rounds or halved or left whole) and oyster mushrooms (cut into strips) for about 4 min. Then add 1 cup arborio rice and 1 cup dry white wine (preferably from Washington, Houge Sauv Blanc is a standard in my cooking, however COR Alba Cor would keep it even more local). Stir constantly until absorbed. Slightly turn down heat to about medium. Start timer or stopwatch and add chicken stock one ladle at a time making sure it's absorbed before adding the next pour. Stirring at all times. Do this over 15-20 min. Taste test at about 15 min. It will probably be al dente at this point but will give you an idea if it will need the full 20 min or not. When the rice is finished add 2 TBS butter, 2 TBS shaved parmesan cheese, 1 TBS thyme or chives, 1 teaspoon lemon zest, 1 teaspoon sea salt, 1/2 teaspoon pepper. Stir until well mixed. Garnish with a few whole morels on top with some parmesan and thyme (or chives). {optional additions to the recipe after you master this would be to add some fiddleheads or asparagus on top at the end, sautéd or blanched in boiling water. Or you could make parmesan cheese crisps to garnish the risoto with, if you really need to impress someone}

Fall Risotto- (when you have only dried morels) In a stock pot bring 4 cups ROASTED chicken stock (or roasted quail or pheasant stock) up to temp, just under a simmer. Add 2 tbs dried morel mushrooms to the stock and allow to infuse for at least 10 min. Remove the morel mushrooms and dice. Then in a wide bottom pan with a lot of surface area heat 1 tbs butter until melted on med high heat and sauté 2-3 SHALLOTS until soft. Then sauté 2 cups of sliced CREMINI and oyster mushrooms for about 4 min. Then add 1 cup arborio rice and TOAST for 2 min then add 1 cup dry white wine (preferably from Washington) Stir constantly until absorbed. Slightly turn down heat to about medium. Start timer and add chicken stock one ladle at a time making sure it's absorbed before adding the next pour. Stirring at all times. Do this over 15-20 min. Taste test at about 15 min. It will probably be al dente at this point but will give you an idea if it will need the full 20 min or not. When the rice is finished add 2 TBS butter, 2 TBS shaved parmesan cheese, 1 TBS thyme or diced ROSEMARY, 1 teaspoon lemon zest, 1 teaspoon SMOKEDsea salt, 1/2 teaspoon pepper, and the reserved diced morel mushrooms. Stir until well mixed. Garnish with some parmesan and thyme (or rosemary).