I am fortunate to live in the pacific northwest, having hunted for Morels
for years I knew when I moved here I would probably find other delicious
wild fungi, well little did I know but the variety is amazing, and my
problem is how to preserve what we can't eat fresh, so far the edibles I
have been finding are,,,,,,,
Chanterelles,
Boletus,
Cauliflower,
and Matsutake.
Can anyone shed some light on cooking ideas? and preservation? usually we
sauté and have on the side, but did make some dressing with the Chanterelles
and Cauliflower mushrooms.


--
"Life is not a journey to the grave with the intention of arriving safely in
one pretty well preserved piece, but to skid across the line broadside,
thoroughly used up, worn out, shouting GERONIMO !"
Bruce

Ol' Hippie wrote:
> I am fortunate to live in the pacific northwest, having hunted for More=
ls
> for years I knew when I moved here I would probably find other deliciou=
s
> wild fungi, well little did I know but the variety is amazing, and my
> problem is how to preserve what we can't eat fresh, so far the edibles =
I
> have been finding are,,,,,,,
> Chanterelles,
> Boletus,
> Cauliflower,
> and Matsutake.
> Can anyone shed some light on cooking ideas? and preservation? usually =
we
> saut=E9 and have on the side, but did make some dressing with the Chant=
erelles
> and Cauliflower mushrooms.
>=20
>=20

Must be nice. Dehydrate them. Seal them in a bag. Package them up and=20
mail to Steve....;-)

Seriously, drying them would be the best way to preserve them.

Ol' Hippie wrote:
>
> I am fortunate to live in the pacific northwest, having hunted for Morels
> for years I knew when I moved here I would probably find other delicious
> wild fungi, well little did I know but the variety is amazing, and my
> problem is how to preserve what we can't eat fresh, so far the edibles I
> have been finding are,,,,,,,
> Chanterelles,
> Boletus,
> Cauliflower,
> and Matsutake.
> Can anyone shed some light on cooking ideas? and preservation? usually we
> sauté and have on the side, but did make some dressing with the Chanterelles
> and Cauliflower mushrooms.
>
> --

Personally, I'd can them. :-)

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

"Ol' Hippie" > wrote in message
...
> I am fortunate to live in the pacific northwest, having hunted for Morels
> for years I knew when I moved here I would probably find other delicious
> wild fungi, well little did I know but the variety is amazing, and my
> problem is how to preserve what we can't eat fresh, so far the edibles I
> have been finding are,,,,,,,
> Chanterelles,
> Boletus,
> Cauliflower,
> and Matsutake.
> Can anyone shed some light on cooking ideas? and preservation? usually we
> sauté and have on the side, but did make some dressing with the
Chanterelles
> and Cauliflower mushrooms.

The two methods used to preserve mushrooms are drying and freezing. *Never*
can them as you would be asking for botulism (you need a lot of acidity to
kill bacteria in anything you can). Drying is usually the preferred method
of preservation. It actually enhances the flavor of some mushrooms, like
boletes and black trumpets. Some of the denser mushrooms may be frozen, like
chanterelles or hen-of-the-woods. If you do freeze them, be sure NOT to thaw
them. Instead, throw them directly from the freezer into whatever you are
cooking. Else the texture of the mushrooms may be destroyed. Some mushrooms,
like the cauliflower mushroom, should only be used fresh.

The usual method for freezing is to saute them until they begin to release
water. Then immediately remove them from the heat and allow to cool. Bag
serving sizes (2 cups) of the cooled mushrooms, including the liquid, in
freezer bags. Mark the bags and stick them into the freezer. I've also had
luck flash freezing some kinds of mushrooms. Lay the mushrooms out on a tray
covered with wax paper so they don't touch each other. Freeze 'em, bag 'em,
mark 'em, and put 'em back into the freezer. I like the flash freezing
method as it doesn't produce a large clump of frozen mushooms - you can use
as many or as few as you want. You'll have to experiment with which freezing
method works better with which mushrooms.

In article >, "C. James Strutz"
> wrote:
(snip)
> The two methods used to preserve mushrooms are drying and freezing.
> *Never* can them as you would be asking for botulism (you need a lot
> of acidity to kill bacteria in anything you can).

Not true.

Heat is what kills clostridium botulinum -- you can get botulism
poisoning from it. An acidity level of 4.6 pH or below is considered to
be safe for the canning process that is called "boiling water bath,"
often abbreviated as BWB over yonder on rec.food.preserving. Most
fruits are acidic enough to allow BWB processing. Tomatoes are now
considered to be borderline safe and must be additionally acidified
(lemon juice, citric acid, or vinegar) if processing in a BWB.

Vegetables *must* be processed in a steam pressure canner (not to be
confused with a pressure cooker or a steam canner) in order to kill the
botulism toxin present in low acid vegetables.

Having said all that, the National Center for Home Food Preservation at
the University of Georgia provides canning instructions for whole or
sliced *domestic mushrooms* with a *boldface caution against canning
wild mushrooms.* I do not know why. Ask them.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

"Melba's Jammin'" > wrote in message
...
> In article >, "C. James Strutz"
> > wrote:
> (snip)
> > The two methods used to preserve mushrooms are drying and freezing.
> > *Never* can them as you would be asking for botulism (you need a lot
> > of acidity to kill bacteria in anything you can).
>
> Not true.
>
> Heat is what kills clostridium botulinum -- you can get botulism
> poisoning from it. An acidity level of 4.6 pH or below is considered to
> be safe for the canning process that is called "boiling water bath,"
> often abbreviated as BWB over yonder on rec.food.preserving. Most
> fruits are acidic enough to allow BWB processing. Tomatoes are now
> considered to be borderline safe and must be additionally acidified
> (lemon juice, citric acid, or vinegar) if processing in a BWB.
>
> Vegetables *must* be processed in a steam pressure canner (not to be
> confused with a pressure cooker or a steam canner) in order to kill the
> botulism toxin present in low acid vegetables.
>
> Having said all that, the National Center for Home Food Preservation at
> the University of Georgia provides canning instructions for whole or
> sliced *domestic mushrooms* with a *boldface caution against canning
> wild mushrooms.* I do not know why. Ask them.
> --
> -Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab,
too.)

This is a rather confusing post and contains some inaccuracies which I'll
try to set straight.

Botulinum bacteria are not themselves dangerous. You do not get infected by
eating or being exposed to them. But when they are growing they produce a
very deadly toxin (poison) a very small amount of which will kill you. The
problem with canned foods occurs when there is botulinum bacteria growing in
the can and producing this toxin - eat the food and the toxin kills you.
Normal canning in a boiling water bath heats the food to 212 degrees - the
boiling poijt of water. Botulunum bacteria is not killed at this
temperature. So what to do?

One approach is to use a pressure canner. Under pressure, the heat of
canning is greater than 212 degrees, enough to kill all the botulinum.
Guaranteed safe (if done right!).

The other approach is to take advantage of the fact that botulinum bacteria
will not grow in acid conditions. Acid does not kill them, but it prevents
them from growing and producing the toxin. So, most tomatoes, pickles, and
other acidic foods can be safely canned in a boiling water bath. The acid
does not "kill" the toxin but prevents it from being formed in the first
place.

Mushrooms are definitely on the "no" list for canning with a boiling water
bath. They are not at all acidi so you must use a pressure canner to can
them safely. But drying or freezing are better ways to preserve mushrooms
with perfect safety. For freezing, I have found that sauteing in a minimal
amount of fat until about hald done is the best way.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:
> "Melba's Jammin'" > wrote in message
> ...
>
>>In article >, "C. James Strutz"
> wrote:
>>(snip)
>>
>>>The two methods used to preserve mushrooms are drying and freezing.
>>>*Never* can them as you would be asking for botulism (you need a lot
>>>of acidity to kill bacteria in anything you can).
>>
>>Not true.
>>
>>Heat is what kills clostridium botulinum -- you can get botulism
>>poisoning from it. An acidity level of 4.6 pH or below is considered to
>>be safe for the canning process that is called "boiling water bath,"
>>often abbreviated as BWB over yonder on rec.food.preserving. Most
>>fruits are acidic enough to allow BWB processing. Tomatoes are now
>>considered to be borderline safe and must be additionally acidified
>>(lemon juice, citric acid, or vinegar) if processing in a BWB.
>>
>>Vegetables *must* be processed in a steam pressure canner (not to be
>>confused with a pressure cooker or a steam canner) in order to kill the
>>botulism toxin present in low acid vegetables.
>>
>>Having said all that, the National Center for Home Food Preservation at
>>the University of Georgia provides canning instructions for whole or
>>sliced *domestic mushrooms* with a *boldface caution against canning
>>wild mushrooms.* I do not know why. Ask them.
>>--
>>-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab,
>
> too.)
>
> This is a rather confusing post and contains some inaccuracies which I'll
> try to set straight.
>
> Botulinum bacteria are not themselves dangerous. You do not get infected by
> eating or being exposed to them. But when they are growing they produce a
> very deadly toxin (poison) a very small amount of which will kill you. The
> problem with canned foods occurs when there is botulinum bacteria growing in
> the can and producing this toxin - eat the food and the toxin kills you.
> Normal canning in a boiling water bath heats the food to 212 degrees - the
> boiling poijt of water. Botulunum bacteria is not killed at this
> temperature. So what to do?

The toxin doesn't have to kill you if you don't develop respiratory
failure; and if you do, there is always intubation and mechanical
ventilation to see you through the process.

Also, the big problem with the bacteria is when it is in its spore
phase. Boiling water kills the bacteria in its non spore stage, but will
not kill it in said stage.

>
> One approach is to use a pressure canner. Under pressure, the heat of
> canning is greater than 212 degrees, enough to kill all the botulinum.
> Guaranteed safe (if done right!).
>
> The other approach is to take advantage of the fact that botulinum bacteria
> will not grow in acid conditions. Acid does not kill them, but it prevents
> them from growing and producing the toxin. So, most tomatoes, pickles, and
> other acidic foods can be safely canned in a boiling water bath. The acid
> does not "kill" the toxin but prevents it from being formed in the first
> place.
>
> Mushrooms are definitely on the "no" list for canning with a boiling water
> bath. They are not at all acidi so you must use a pressure canner to can
> them safely. But drying or freezing are better ways to preserve mushrooms
> with perfect safety. For freezing, I have found that sauteing in a minimal
> amount of fat until about hald done is the best way.
>
>



--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

"C. James Strutz" wrote:
>
> "Ol' Hippie" > wrote in message
> ...
> > I am fortunate to live in the pacific northwest, having hunted for Morels
> > for years I knew when I moved here I would probably find other delicious
> > wild fungi, well little did I know but the variety is amazing, and my
> > problem is how to preserve what we can't eat fresh, so far the edibles I
> > have been finding are,,,,,,,
> > Chanterelles,
> > Boletus,
> > Cauliflower,
> > and Matsutake.
> > Can anyone shed some light on cooking ideas? and preservation? usually we
> > sauté and have on the side, but did make some dressing with the
> Chanterelles
> > and Cauliflower mushrooms.
>
> The two methods used to preserve mushrooms are drying and freezing. *Never*
> can them as you would be asking for botulism (you need a lot of acidity to
> kill bacteria in anything you can). Drying is usually the preferred method
> of preservation. It actually enhances the flavor of some mushrooms, like
> boletes and black trumpets. Some of the denser mushrooms may be frozen, like
> chanterelles or hen-of-the-woods. If you do freeze them, be sure NOT to thaw
> them. Instead, throw them directly from the freezer into whatever you are
> cooking. Else the texture of the mushrooms may be destroyed. Some mushrooms,
> like the cauliflower mushroom, should only be used fresh.
>
> The usual method for freezing is to saute them until they begin to release
> water. Then immediately remove them from the heat and allow to cool. Bag
> serving sizes (2 cups) of the cooled mushrooms, including the liquid, in
> freezer bags. Mark the bags and stick them into the freezer. I've also had
> luck flash freezing some kinds of mushrooms. Lay the mushrooms out on a tray
> covered with wax paper so they don't touch each other. Freeze 'em, bag 'em,
> mark 'em, and put 'em back into the freezer. I like the flash freezing
> method as it doesn't produce a large clump of frozen mushooms - you can use
> as many or as few as you want. You'll have to experiment with which freezing
> method works better with which mushrooms.

Hmmmmm... I buy a LOT of canned 'shrooms from the Oriental market... but
i know to toss any "swollen" cans. Normally I use them too fast for this
to be a problem. :-)

I agree about dried mushrooms. I've even powdered dried ones I have
bought and used them as a flavoring on fried chicken.

So, if we were to can them, what is a safe technique?

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

Melba's Jammin' wrote:
>
> In article >, "C. James Strutz"
> > wrote:
> (snip)
> > The two methods used to preserve mushrooms are drying and freezing.
> > *Never* can them as you would be asking for botulism (you need a lot
> > of acidity to kill bacteria in anything you can).
>
> Not true.
>
> Heat is what kills clostridium botulinum -- you can get botulism
> poisoning from it. An acidity level of 4.6 pH or below is considered to
> be safe for the canning process that is called "boiling water bath,"
> often abbreviated as BWB over yonder on rec.food.preserving. Most
> fruits are acidic enough to allow BWB processing. Tomatoes are now
> considered to be borderline safe and must be additionally acidified
> (lemon juice, citric acid, or vinegar) if processing in a BWB.
>
> Vegetables *must* be processed in a steam pressure canner (not to be
> confused with a pressure cooker or a steam canner) in order to kill the
> botulism toxin present in low acid vegetables.
>
> Having said all that, the National Center for Home Food Preservation at
> the University of Georgia provides canning instructions for whole or
> sliced *domestic mushrooms* with a *boldface caution against canning
> wild mushrooms.* I do not know why. Ask them.
> --
> -Barb

Simple actually. :-)
Clostridium lives in the soil as a "normal" soil organism.
The likelyhood of it being in dirt on your mushrooms is plausible, and
no amount of washing can totally guarantee that it won't be there!

Commercially grown mushrooms start out in STERILIZED soil! They are
pure, clean, and safe. :-)

K.
--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

"Katra" > wrote in message
...
>
>
> "C. James Strutz" wrote:
> >
> > "Ol' Hippie" > wrote in message
> > ...
> > > I am fortunate to live in the pacific northwest, having hunted for
Morels
> > > for years I knew when I moved here I would probably find other
delicious
> > > wild fungi, well little did I know but the variety is amazing, and my
> > > problem is how to preserve what we can't eat fresh, so far the edibles
I
> > > have been finding are,,,,,,,
> > > Chanterelles,
> > > Boletus,
> > > Cauliflower,
> > > and Matsutake.
> > > Can anyone shed some light on cooking ideas? and preservation? usually
we
> > > sauté and have on the side, but did make some dressing with the
> > Chanterelles
> > > and Cauliflower mushrooms.
> >
> > The two methods used to preserve mushrooms are drying and freezing.
*Never*
> > can them as you would be asking for botulism (you need a lot of acidity
to
> > kill bacteria in anything you can). Drying is usually the preferred
method
> > of preservation. It actually enhances the flavor of some mushrooms, like
> > boletes and black trumpets. Some of the denser mushrooms may be frozen,
like
> > chanterelles or hen-of-the-woods. If you do freeze them, be sure NOT to
thaw
> > them. Instead, throw them directly from the freezer into whatever you
are
> > cooking. Else the texture of the mushrooms may be destroyed. Some
mushrooms,
> > like the cauliflower mushroom, should only be used fresh.
> >
> > The usual method for freezing is to saute them until they begin to
release
> > water. Then immediately remove them from the heat and allow to cool. Bag
> > serving sizes (2 cups) of the cooled mushrooms, including the liquid, in
> > freezer bags. Mark the bags and stick them into the freezer. I've also
had
> > luck flash freezing some kinds of mushrooms. Lay the mushrooms out on a
tray
> > covered with wax paper so they don't touch each other. Freeze 'em, bag
'em,
> > mark 'em, and put 'em back into the freezer. I like the flash freezing
> > method as it doesn't produce a large clump of frozen mushooms - you can
use
> > as many or as few as you want. You'll have to experiment with which
freezing
> > method works better with which mushrooms.
>
> Hmmmmm... I buy a LOT of canned 'shrooms from the Oriental market... but
> i know to toss any "swollen" cans. Normally I use them too fast for this
> to be a problem. :-)
>
> I agree about dried mushrooms. I've even powdered dried ones I have
> bought and used them as a flavoring on fried chicken.
>
> So, if we were to can them, what is a safe technique?

An old Polish guy in my mushroom club claims his mother used to can wild
mushrooms. But he adds that, in hindsight, it was lucky nobody was poisoned.
I don't know what technique she used (and I won't ask because I don't want a
lecture). He and other very knowledgeable mushroom people strongly caution
against canning wild mushrooms. That's good enough for me. I freeze them and
dry them as I described previously.

Oh, I want to add a caution for drying mushrooms. Always dry them outside or
in a well ventilated place. Mushroom spores can be blown around by the fans
in commercial dehydators and may be inhaled into the lungs. Lungs are warm
and moist and can provide a suitable environment for fungus to grow.

In article >, Katra
> wrote:

> Melba's Jammin' wrote:
> > Having said all that, the National Center for Home Food Preservation at
> > the University of Georgia provides canning instructions for whole or
> > sliced *domestic mushrooms* with a *boldface caution against canning
> > wild mushrooms.* I do not know why. Ask them.
> > --
> > -Barb
>
> Simple actually. :-)
> Clostridium lives in the soil as a "normal" soil organism.
> The likelyhood of it being in dirt on your mushrooms is plausible, and
> no amount of washing can totally guarantee that it won't be there!
>
> Commercially grown mushrooms start out in STERILIZED soil! They are
> pure, clean, and safe. :-)
>
> K.

Now that's a reasonable explanation. I know about the presence of the
stuff in soil, didn't make the connection with commercial growth medium
being sterile.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

In article >, "C. James Strutz"
> wrote:
(snip)
> > So, if we were to can them, what is a safe technique?
>
> An old Polish guy in my mushroom club claims his mother used to can
> wild mushrooms. But he adds that, in hindsight, it was lucky nobody
> was poisoned. I don't know what technique she used (and I won't ask
> because I don't want a lecture). He and other very knowledgeable
> mushroom people strongly caution against canning wild mushrooms.
> That's good enough for me. I freeze them and dry them as I described
> previously.

They were no doubt processed in a boiling water bath -- that's how my
mom used to do them, too. She canned corn, peas, and beans in a BWB,
too. I have a sister who pressure cans her wild mushrooms (boletus, we
think) -- she's "done it all the time and nobody's died." She was
miffed when I passed on a pint; I told her I prefer dry. Which is true.
I can rehydrate as many as I need.

>
> Oh, I want to add a caution for drying mushrooms. Always dry them
> outside or in a well ventilated place. Mushroom spores can be blown
> around by the fans in commercial dehydators and may be inhaled into
> the lungs. Lungs are warm and moist and can provide a suitable
> environment for fungus to grow.

Geez, Mom dried hers in front of every heat vent in our house!
Cranked the wood furnace up for it, too. In September! With her food
handling habits, it's a wonder we all lived past childhood. Oh, sure,
the usual fingers cut off in the corncutter -- that kind of thing, but
somehow we survived her storage methods. May God rest her weary soul.
My Slovakian cousins jerry-rig a cool gizmo -- a screen over (above) the
wood-burning stove. Screen is on legs, about a foot above the stove,
IIR. When they visited us 3 yeras ago, Cousin Michal's gift to the
family was dried mushrooms!! He'd been picking in the Spring and Summer
and dried them -- I'd guess about a gallon and a half by volume. I'm
tellin' ya, his mushrooms were more prized than all the crystal they
brought, too!
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

On 11/11/03 17:49, in article , "Ol'
Hippie" > wrote:

> I am fortunate to live in the pacific northwest, having hunted for Morels
> for years I knew when I moved here I would probably find other delicious
> wild fungi, well little did I know but the variety is amazing, and my
> problem is how to preserve what we can't eat fresh, so far the edibles I
> have been finding are,,,,,,,
> Chanterelles,
> Boletus,
> Cauliflower,
> and Matsutake.
> Can anyone shed some light on cooking ideas? and preservation? usually we
> sauté and have on the side, but did make some dressing with the Chanterelles
> and Cauliflower mushrooms.
>


Chanterelles are no good dried. You may can them or freeze them.

Boletus : I hope you get the cèpes ones (fat and firm, cap = dark brown or
tan). Usually when you find boletus you find several kinds of them. Most are
edible as long as they don't have a bitter taste (taste a tiny bit when
you're unsure, no boletus is seriously toxic).
You can dry the cèpes after slicing them, but you have to know they will
only be used for their flavor when dehydrated, for the texture will be lost.
They're so much better fresh. A good alternative is to can them or make an
antipasto of them. I'll provide a recipe here.

Freezing cèpes is the most frequently used solution in the French regions.

I've never heard of dried cauliflower mushroom but I've heard of it
preserved in light vinegar, as a pickle.

I don't know about matsutake, which doesn't grow in Europe. I suppose you
could can them too.

Morels can successfully be dried but unless you find a bounty of them,
you're not likely to need that.



PRESERVING MUSHROOMS AS AN ANTIPASTO

Clean mushrooms. Never wash cèpes or chanterelles, just wipe them with damp
absorbent paper. If needed, cut them up any size you wish (rather large is
recommended).

Boil a mixture of half-salted water, half-white wine vinegar in a saucepan.
Scald mushrooms in this, simmer for 1 minute, drain and let dry overnight on
a layer of absorbent paper or a clean towel.

When mushrooms are quite dry, layer them in screwtop glass jars with bay
leaves, fresh chunks of garlic, black peppercorns, a few cloves or allspice
berries, mustard seeds and fresh chilli peppers. Cover with oil (olive or
grapeseed), cover jars tightly and let sit in refrigerator at least one week
before opening. Open jars must be consumed within two weeks and
refrigerated. Unopened jars keep a long time in a cold place.

A sharper taste may be achieved by substituting dry white wine for water.

"Sophie" > wrote in message
r...
> On 11/11/03 17:49, in article , "Ol'
> Hippie" > wrote:
>
> > I am fortunate to live in the pacific northwest, having hunted for
Morels
> > for years I knew when I moved here I would probably find other delicious
> > wild fungi, well little did I know but the variety is amazing, and my
> > problem is how to preserve what we can't eat fresh, so far the edibles I
> > have been finding are,,,,,,,
> > Chanterelles,
> > Boletus,
> > Cauliflower,
> > and Matsutake.
> > Can anyone shed some light on cooking ideas? and preservation? usually
we
> > sauté and have on the side, but did make some dressing with the
Chanterelles
> > and Cauliflower mushrooms.
> >
>
>
> Chanterelles are no good dried. You may can them or freeze them.

I dry chanterelles for the water they are later rehydrated in. Chanterelle
flavored water (or wine, sherry, etc.) may be used for many things including
tasty sauces, cous cous, grains, etc. I chop the rehydrated chanterelles and
used them in whatever I'm making. They are fine to saute with shallots and
garlic for sauces or fillings. Dried chanterelles are also good eaten dry,
like candy. You're right though, freezing is the best way to preserve
chanerelles.

> Boletus : I hope you get the cèpes ones (fat and firm, cap = dark brown or
> tan). Usually when you find boletus you find several kinds of them. Most
are
> edible as long as they don't have a bitter taste (taste a tiny bit when
> you're unsure, no boletus is seriously toxic).

Boletes can make you quite sick if you eat ones that have red pores or ones
that bruise/stain blue. The bitter boletes will simply ruin your meal.
Otherwise, they are safe. :^)

> You can dry the cèpes after slicing them, but you have to know they will
> only be used for their flavor when dehydrated, for the texture will be
lost.
> They're so much better fresh. A good alternative is to can them or make an
> antipasto of them. I'll provide a recipe here.

Some people claim that drying cèpes enhances their flavor. I think that both
fresh and dried cèpes have great culinary value.

> Freezing cèpes is the most frequently used solution in the French regions.

How are frozen cèpes used in French cuisine?

> I've never heard of dried cauliflower mushroom but I've heard of it
> preserved in light vinegar, as a pickle.

The cauliflower is a beautiful mushroom but is not particularly flavorful. I
also have never heard of anyone drying them.

> I don't know about matsutake, which doesn't grow in Europe. I suppose you
> could can them too.

Most knowledgeable mushroom foragers caution against canning wild mushrooms.
I've heard the reason that cultivated mushrooms may be canned is that they
are grown in sterile conditions and therefore carry no harmful bacteria.

> Morels can successfully be dried but unless you find a bounty of them,
> you're not likely to need that.

Morels are another mushroom that some people say drying will enahance their
flavor. They are outstanding either fresh or dried.

> PRESERVING MUSHROOMS AS AN ANTIPASTO
>
> Clean mushrooms. Never wash cèpes or chanterelles, just wipe them with
damp
> absorbent paper. If needed, cut them up any size you wish (rather large is
> recommended).
>
> Boil a mixture of half-salted water, half-white wine vinegar in a
saucepan.
> Scald mushrooms in this, simmer for 1 minute, drain and let dry overnight
on
> a layer of absorbent paper or a clean towel.
>
> When mushrooms are quite dry, layer them in screwtop glass jars with bay
> leaves, fresh chunks of garlic, black peppercorns, a few cloves or
allspice
> berries, mustard seeds and fresh chilli peppers. Cover with oil (olive or
> grapeseed), cover jars tightly and let sit in refrigerator at least one
week
> before opening. Open jars must be consumed within two weeks and
> refrigerated. Unopened jars keep a long time in a cold place.
>
> A sharper taste may be achieved by substituting dry white wine for water.

This is a really interesting recipe. Thanks, I will try it.