Foraged & Found Edibles -- Lobster Mushrooms
These photos were blogged by Mango Power Girl :)
This shot and Foraged & Found Edibles -- Lobster Mushrooms Macro continue my focus on adding color to my photostream. Foraged & Found Edibles don't have a Web site, but they have a presence online and in Seattle locals' hearts (and stomachs).
On the fine August day above, Chef Seth Caswell of Stumbling Goat featured the mushrooms in his cooking demonstration at the Ballard Sunday Farmers' Market, to support the 100 Mile Diet advocated by Sustainable Ballard.
Recently in Food & Wine, Michael Hebberoy discusses connections to Seattle's underground supper club scene. The prescient Seattle Bon Vivant featured their Chanterelles in October, 2006, en blog and here on Flickr. Elsewhere in the local foodie blogosphere, The Ethicurean interviewed a (Found &) Forager in September, 2006. Earlier in March, 2006, Seattle P-I Food Editor Hsiao-Ching Chou featured Justin Neidermeyer of Pian Pianino Pastificio Artigianale. As she notes, Justin includes Found & Foraged mushrooms in his incredible pasta, which is also available at the Ballard Sunday Farmers' Market.
Comments and faves
lifebegreen (58 months ago | reply)
Well now I have to try one!
Thanks
brian glanz (58 months ago | reply)
Harvesting wild mushrooms can be dicey, so it's awesome to find local pros bringing this to market. Go for it!
Aapplemint (57 months ago | reply)
these mushrooms looks really awesome. Really wish we could get them here !
Odddutch (57 months ago | reply)
Makes me hungry.
Pixel Boy128 added this photo to his favorites. (45 months ago)
brian glanz (45 months ago | reply)
Executive Chef Craig Hetherington at the Seattle Art Museum's TASTE Restaurant has been personally foraging for mushrooms this year. I recently sampled a "fire roasted seasonal mushroom" dish using the like; it was spot on, highlighting their earth.
Plenty have gardens, but I wonder how many chefs get out into the woods?!
dkcaudill83 (44 months ago | reply)
Anybody who claims to be an expert at hypomyces is lying. The red you see is a fungus which has parasitized SOME kind of Russula, Amanita, or Agaricus. They are delicious, unless they make you sick. Trouble is, you can't ID what they've attacked, because they disfigure it.
brian glanz (44 months ago | reply)
Fascinating David. Both foragers we've talked to about their methods have said they return to the same, apparently little known patches every year. It sounds generally as if there is an awful lot more out there, a short distance from Seattle, than is collected.
Would it be enough to slice up one or a few in a patch, ensure you know what you're collecting, then assume all the rest are the same? Would that assumption hold year to year? or to the contrary, might some of the more toxic grow alongside the edible, and all are equally affected by hypomyces?
Deetur and zenriver added this photo to their favorites.
grrlscout224 (33 months ago | reply)
Hi, I'm an admin for a group called Foraged Food, and we'd love to have this added to the group!
cassofrass, WrenBirdsMommy, and billdroadrunner1 added this photo to their favorites.