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fungi

Permies Poll: What is your favorite tasting mushroom?

posted 1 year ago

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I spent a bit of time researching and tried to encompass as many types of possible answers. If I have missed yours please comment and I will add it.

I hope you like this poll.

COMMENTS:

Riona Abhainn

master pollinator

Posts: 1159

Location: Milwaukie Oregon, USA zone 8b

132

posted 1 year ago

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Yummmmm now my goal is to eat each one of these! Some of them I haven't had the pleasure of eating yet. I suppose my faves so far are morels and chantrells, I like truffle oil, but it was an acquired taste, the truffles themselves are too intense for me.

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Arthur Wierzchos

gardener

Posts: 178

Location: Insko, Poland zone 7a

187

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posted 1 year ago

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Great list! There are a lot here that Ive never tried, and some that Ive never heard of. Now I want to try them all!

Im not sure if you want to add any more, but there is one more that came to mind - Corn Smut.

It probably won't end up making any top votes, but it is a species that many people enjoy, especially in Latin America.

I was super excited to find some in a row of corn we were growing in Taiwan. Images attached.

It wasn't my personal favorite, but I also wasn't sure exactly how to eat it to maximize its flavors. Im sure there are ways to prepare it that make it better.

Others that could be added:

- Wood Ear

- White Jelly

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Timothy Norton

Steward of piddlers

Posts: 5948

Location: Upstate NY, Zone 5, 43 inch Avg. Rainfall

2728

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posted 1 year ago

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Thank you for the suggestion, I can't believe I forgot corn smut! I had it once at a restaurant and enjoyed it. Haven't tried cooking it myself.

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Anne Miller

steward

Posts: 17429

Location: USDA Zone 8a

4457

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posted 1 year ago

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Please add:

Chaga, Cordyceps

7 mushroom blend that Paul Stamets' company puts out.

https://permies.com/wiki/139026/Resources-Herbal-Medicines-related-coronavirus#1296516

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Timothy Norton

Steward of piddlers

Posts: 5948

Location: Upstate NY, Zone 5, 43 inch Avg. Rainfall

2728

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posted 1 year ago

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Great additions, thank you!

Kevin Hoover

Posts: 114

posted 1 year ago

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Hedgehogs

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M Ljin

gardener

Posts: 970

Location: Zone 5

426

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posted 1 year ago

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I love Hen of the Woods (Maitake) but also really enjoy brick caps, which aren’t on there yet… although in terms of practicality/abundance I’d still vote Hen of the Woods because of their practicality to harvest in the nearby lower, oaken hills (as opposed to the remoter, cool, moist mountain abodes of brick caps). They are a reliable fall staple food that we eat most days when they are in season, and I’ve also had the fortune of a long history with them.

Anne Miller

steward

Posts: 17429

Location: USDA Zone 8a

4457

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posted 1 year ago

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I am trying to learn more about mushrooms as I believe mushrooms have great medicinal benefits.

I learned this during the recent health crisis, as there was a blend that was to help the sickness.

This is a great Apple Poll.

Thank you to all for participating.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

J Garlits

gardener

Posts: 514

Location: Wabash, Indiana, Zone 6a

250

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posted 1 year ago

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Morels are a delicacy, as they've yet to find a way (I believe) to commercially produce them. They also have a nice flavor simply sautéed in a dab of butter. Otherwise, I always look for portobellos in the grocery. I've heard a lot of people who love chicken of the woods, and I've seen tons of it hiking, but have always let it be. Maybe someday...

j

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Carmelo Panucci

Posts: 77

Location: Talkeetna AK

posted 1 year ago

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Last summer was really wet here. It was the first time I tried this type of boelet and I never had noticed it before. Was growing where my cattle frequently dust themselves by rubbing up on a dry burm. The boelet is relatively small, can fit in your hand. I haven't identified it yet, it has a yellow undercarriage. I consider it a loophole in nutrition. It tastes like bacon fat. No joke. I ate a boat load of it. I fry it in olive oil until well done. I'm so looking forward to harvesting more this summer. It underscores my philosophy of nutrition and health through pleasure.

Todd Brewer

Posts: 19

posted 1 year ago

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Jim Garlits wrote:Morels are a delicacy, as they've yet to find a way (I believe) to commercially produce them. They also have a nice flavor simply sautéed in a dab of butter. Otherwise, I always look for portobellos in the grocery. I've heard a lot of people who love chicken of the woods, and I've seen tons of it hiking, but have always let it be. Maybe someday...

j

Fairly recently I read an article about 2 brothers in the Netherlands (?) that were trying to develop a way to grow morels commercially. It’s seems that morels are very picky about their environment and are very difficult to grow reliably/commercially. I think whoever cracks that code will find big profits at the end. I’ll see if I can find the article.

Todd Brewer

Posts: 19

posted 1 year ago

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https://www.smithsonianmag.com/smart-news/danish-biologists-find-technique-to-cultivate-morel-mushrooms-year-round-180980007/
This is the link to the article. Funny it’s 2 years old now and doing this search I found multiple YouTube videos and also morel mushroom grow kits for sale on Amazon. So here’s s the link to the search I did.
https://www.google.com/search?q=growing+morel+mushrooms&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari#ip=1

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