Post by: b0bbyg on November 01, 2021, 10:19:48 AM
Spent one day each of the last 2 weekends and have not found a single one yet, Found 4-5 other edible mushrooms as well as several that are pushing up the duff on the forest floor. Just not the ones I am looking for. I have been wandering around areas of Gifford Pinchot various terrains and elevations.
Is anyone finding them right now? are they above or below certain elevations, are they in areas with thicker or more open vegetation? I don't feel like I have been anywhere that they are currently because I see no signs of people or animals digging them out. Are there other types of mushrooms that start appearing the same time that are indicators?
I understand that matsutake spots are like hunting honey holes, so really just asking for input from those who find them not a spot to look.
Post by: pianoman9701 on November 01, 2021, 10:28:37 AM
Post by: b0bbyg on November 01, 2021, 10:59:46 AM
My matsy buddy found some in GPNF last week. Sandy soil at about 2K'. West of the Yakima Nation.
Thanks, most of my searching was 3K and above although took a few walks between 2,200 and 2,600. I know I have seen people that appeared to be matsu hunters in the past in some of the areas I was.
might try again before the year is out
Post by: pianoman9701 on November 01, 2021, 11:07:05 AM
Post by: b0bbyg on November 01, 2021, 01:37:15 PM
I have stopped at the trout lake buyer and seen the real ones, So far I have only found the fake ones they won't buy but are edible and pretty sure I have found the dangerous look alikes. Just left those where I found them.
Post by: Jake Dogfish on November 01, 2021, 01:45:44 PM
Post by: b0bbyg on November 01, 2021, 01:52:27 PM
Easiest way is to find a candy stick plant in the summer and go back when the mushrooms are fruiting.I have read this somewhere, possibly the book I have. This will be something I will be watching for next year for sure.
Post by: pianoman9701 on November 01, 2021, 02:03:09 PM
I feel pretty confident even though I have never found one :chuckle: famous last words right
I have stopped at the trout lake buyer and seen the real ones, So far I have only found the fake ones they won't buy but are edible and pretty sure I have found the dangerous look alikes. Just left those where I found them.
The aroma is the give away. If it doesn't smell like dirty feet and cinnamon, it's not a matsutake.
Post by: boatloader on November 01, 2021, 02:09:31 PM
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Post by: boatloader on November 01, 2021, 02:14:21 PM
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Post by: pianoman9701 on November 01, 2021, 02:18:32 PM
Tried em marinated in soy sauce and ginger and roasted on the fire... Pretty good! Very unique to be sure. I definitely smell the cinamonny notes but not really the dirty sock thing that has become synonymous with them thanks to David Arora. More like pine, and wet dirt with cinnamon. They tasted way better than it sounds lol(https://uploads.tapatalk-cdn.com/20211101/7a4a422e86c6641ef568ded4fe060b40.jpg)
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They're the mushroom I've been harvesting the longest and one of my top three favorites, along with morels and porcinis. Chanterelles come in at a close 4th.
Post by: pianoman9701 on November 01, 2021, 02:19:40 PM
Post by: boatloader on November 01, 2021, 02:28:39 PM
I slice them thin and steam them with sake and Tamari soy. Traditional Japanese preparation other than raw.Nice! I wanted to make the Japanese Gohan rice dish, but I didn't have all the ingredients. And it was about time to get the rugrats ready for trick or treating!
Hank Shaw is one of my go tos for recipes
https://honest-food.net/matsutake-mushroom-recipe/
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Post by: pianoman9701 on November 01, 2021, 02:29:51 PM
Post by: b0bbyg on November 01, 2021, 05:07:00 PM
Looks like they are popping down low in your spot, So curious what gets them going is it a temp thing or moisture or both?
Also wonder if they are like berries where they start at one elevation and then move up or down over time or elevation only matters as it pertains to temps.
I think if they were easier like a Chanterelle it would not be as interesting to me :chuckle: I think I have found enough of the others that it is just the challenge and learning that is keeping me searching!
Funny thing is I am not a huge mushroom eater, but I love going and finding them. but I am slowly learning to eat them more and more.
Have some bearshead in the garage need to figure out what to do with it.
Post by: pd on November 01, 2021, 10:32:03 PM
Serve with freshly squeezed lemon juice and salt (non-iodized).
No need for heavy flavorings such as soya sauce.
Post by: boatloader on November 03, 2021, 02:48:59 AM
Next time, slice them just a litter bit thinner, then slowly roast them in your cast iron skillet WITHOUT any oil. Turn frequently. They have to sweat first before they are ready. Get a bit of a crisp on the surface, but not dry.I will definitely try that next time. I like to try things as simple as possible to to get to know an ingredient before I start thinking of what else to do with it
Serve with freshly squeezed lemon juice and salt (non-iodized).
No need for heavy flavorings such as soya sauce.
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Post by: boatloader on November 03, 2021, 02:56:55 AM
Nice finds!This is what I've always wanted to try with a lions mane or bearshead... "crab" cakes!
Looks like they are popping down low in your spot, So curious what gets them going is it a temp thing or moisture or both?
Also wonder if they are like berries where they start at one elevation and then move up or down over time or elevation only matters as it pertains to temps.
I think if they were easier like a Chanterelle it would not be as interesting to me :chuckle: I think I have found enough of the others that it is just the challenge and learning that is keeping me searching!
Funny thing is I am not a huge mushroom eater, but I love going and finding them. but I am slowly learning to eat them more and more.
Have some bearshead in the garage need to figure out what to do with it.
https://foragerchef.com/hericium-crabcakes/
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