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Cooking King Stropharia  RSS feed

 
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I was all excited to cook 3 oz of shiitakes with some home-grown steak tonight, when I found 2 lbs of Wine Caps that I thought would never produce. I read that the normal mushrooms and garlic doesn't work so will with these big boys. Please post recipes here. Thanks
 
Cj Sloane
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OK, I'll start.
Wine Caps in Wine
12 cups wine cap stropharia mushrooms, sliced
1/2 tbs. olive oil
6 tbs. lemon juice or lime juice
6 tbs. oak leaf wine or white wine
1/2 tbs. nutmeg, ground
1/2 tbs. fennel seeds, ground
1/2 tbs. salt

1. Cook the mushrooms in the olive oil over medium heat 3-5 minutes or until they begin to release liquid.

2. Stir in the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and simmer over low heat 15 minutes.

3. Uncover and cook over high heat, stirring constantly, until all the liquid is evaporated or absorbed, about 5-10 minutes.
 
Cj Sloane
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So for my first go round, I sauteed in butter with salt & pepper though that's not supposed to be a great way to cook these. My husband liked it quite a bit although he was a bit concerned when I told him you're not supposed to eat them more than 2 days in a row. I liked it while tasting and cooking at the stove but not when I actually sat down to eat. The potato flavor started to taste like potatoes that have gone off a bit. These mushrooms were big and maybe releasing spores. I'll try again with younger ones.

In the meantime, I'll might try drying some but my oven is doing double time drying acorns. I suppose I could just try inoculating more wood chips.
 
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One item confuses me "Oak leaf wine" ?
 
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Location: North Idaho, zone 5a
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Cj Verde wrote: My husband liked it quite a bit although he was a bit concerned when I told him you're not supposed to eat them more than 2 days in a row.


Why is that? I know you should start slowly on any mushroom that you eat for the first time, but what is the deal with "2 days in a raw"?

I usually boil them in water first, and then saute them.
 
Cj Sloane
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...eating them for more than two or three days in a row suppresses the enzymes we use to digest them.

For those who don’t understand how this might be a problem, Stamets offers a cautionary tale. A friend of his became enchanted by the mushrooms, once they were introduced: he grew them, ate them frequently, made new recipes for them. At last he culminated his love by throwing a huge summer garden party for King Stropharia, so that all of his friends would know the mushroom he honored with his love. He indulged that love privately also, eating the mushrooms as he cooked; by the time of the party, he had been partaking of King Stropharia for three days. While his other guests enjoyed the succulent fungus, he became violently ill. “To this day, he now views King Stropharia (and me) with great suspicion,” Stamets concludes. (pg. 338)

 
Cj Sloane
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Peter Ellis wrote:One item confuses me "Oak leaf wine" ?



Don't know, just copied the recipe.
 
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