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Home Brew Forums > Food and Beverage > Cooking & Pairing > Show us your foraged mushroom finds!!
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Old 10-20-2012, 10:51 PM   #11
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porcini and friends

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Old 10-23-2012, 10:45 AM   #12
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the porcini are just pouring in!

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Old 11-17-2013, 03:15 PM   #13
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another good year for the porcini here. pan-browned butternut squash, fried savoy cabbage, homemade sauerkraut, spiced stewed (foraged) pears, parsnip and onion puree, prune-sherry sauce, pan fried porcini (it was the one in the bottom picture). served with rauchbier.

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Old 11-18-2013, 03:06 PM   #14
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We used to peel the puffballs & slice into serving size. Dip in egg wash & then seasoned flour. Fry on both sides till golden. they go really well with fried walley!

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Old 11-18-2013, 10:24 PM   #15
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oh yeah i love puffballs. i prefer the "gem-studded" smaller ones to the giant ones, and agree they are better breaded/egg washed, otherwise they tend to be unimpressive. i made them a few times this year with a sort of tempura batter with garlic powder, and dipped in a garlicky soy saucey sort of thing, really good. the egg coating (as you know!) protects them from just soaking up all the oil, instead they steam inside and the texture is great. yum.

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Old 11-19-2013, 01:20 PM   #16
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Yeah. Egg wash & breading improves the texture & flavor. We tried just frying them...came out like marshmallow. Breaded & fried is it!

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Old 08-22-2014, 01:43 PM   #17
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that time of year again. horrible summer here, unless you're fungus. these porcini took me all of 3 minutes to collect, at my best spot

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Old 08-25-2014, 07:19 AM   #18
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that was my best porcini day ever. the morning haul was 1.3 kg, and in the afternoon i found another 1 kg just across the street from my work. and i left all the little ones (for today's harvest). trying to remember what they charge for fresh porcini at the specialty market, something like 8-10 euros per 100g.....

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Old 08-29-2014, 12:20 PM   #19
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banner year for boletus. i go on a hunt every three days or so, and in one week have hauled well over 7 kg. giving them out to everyone i know, eating lots, drying the rest. the obvious: risotto, creamy pasta. the less obvious: tempura, croquettes.
this is what was left of yesterday's find after i gave half away.

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