Making a mushroom elixir on the run

I made a batch of trumpet chanterelle marmalade. Or chutney, if you prefer.

I started by reconstituting a bunch of dried mushrooms. 

When I strained the mushrooms, I was left with the wonderful black liquid that I had soaked the mushrooms in. Not wanting the mushroom extract/soaking liquid to go to waste, I decided to experiment to see if I could make mushroom elixir out of it. I then proceeded with my normal recipe (starting from point 6 below). The conclusion of my experiment is that one can actually make a stunning condiment from 

plain mushroom soaking liquid.

The classical Norwegian recipe comes from Else Wiborg.

Ingredients:
Edible mushrooms (including those which are not perfect enough for your dinner table)

1. Cut mushrooms into large bits.
2. Layer mushrooms and sea salt in a large bowl. 150-200 g sea salt to 1 kg mushrooms.
3. Cover with a plate and put a weight on top of the plate.
4. Leave in a cold place (I put mine in the fridge) for about a week.
5. At the end of the week, you should have quite a lot of dark liquid in the bowl (mushroom extract). If you use Agaricus or other edible dark-spored mushrooms, the liquid will be witch black! Sieve the liquid and measure how much you have. Throw away the mushrooms.

For one liter of mushroom extract, you need:
250-500 g sugar
5 anchovy filets
1/2 teaspoon ground pepper
1/2 teaspoon ground clove
3 laurel leaves
2 dl red wine 

6.Brown the sugar in a pot. Make sure it doesn't burn. CAREFULLY, add the mushroom extract. Add the spices, the anchovies and the red wine. Let the liquid simmer for about half an hour.

7. Cool the liquid. Sieve with a muslin cloth. Bring the liquid to boil again.
8. Pour into clean bottles.

ENJOY! 

I use my mushroom elixir when marinating fish or meat. In party nuts. In homemade pancetta. You name it. It is also good as a dipping sauce for dumplings.

You can experiment and use other spices. I have seen recipes with juniper berries, star anise, cardamom, cummin, rose pepper, green pepper, thyme and nutmeg. I have also seen recipes which have included shallots and celeriac.

In Norway, this is sometimes called "mushroom soy", mainly because it is used like soy sauce.

There are no soy beans in the recipe.

Porcini crackers

Skip the chocolates and wine. 

Give a Valentine's gift that cannot be bought from a store. 

Give your loved one some porcini crackers!

2 dl wholemeal rye flour

2 dl oats (rolled or steel cut, NOT instant)

2 dl oat bran

2 dl sesame seeds

2 dl pumpkin seeds

1 dl wheat bran

1 dl flaxseed (crushed)

1 tsp porcini salt

7 dl water

Heat oven. 175 degrees C. 

Mix all ingredients and let the mixture swell. At least 30 min.

Line 3 trays with parchment paper.

Spread the cracker mixture on the trays, right up to the edges.

THIS TAKES TIME. NOT EASY. I usually place a plastic cling wrap the size of the tray on top of the mixture and spread it out with my fingers and hands. You can also use a small rolling pin.

Use a blunt knife/pizza wheel to make lines in the mixture - so that it is easier to break off the crackers when they are done.

Bake for 35-40 min. I bake all three trays at the same time. Take care they don’t burn.

Then you have to DRY the crisps. I remove the parchment paper, break off the pieces and turn them over. Low heat. 60 degrees C. Put a matchstick box at the oven door to let out the steam.

When the crisps are super crispy, they are done!  

Put them all in a tin without the lid on so that they continue to air dry.

Do resist the temptation to close the tin before the crackers are completely cooled.

The Power of Poison

Fascinating exhibition with lots of fun, interactive elements.

However, there was practically no mention of poisonous mushrooms whatsoever.  That is, apart from two plastic Amanita muscaria in a small basket by Shakespeare's three witches who were brewing a "flying ointment". When asked if there were any mushrooms in the show a museum employee identified the two Fly Agarics (Amanita muscaria)  as False Morels.

Is the Museum of Natural History unaware of the Fifth Kingdom? Shocking and disappointing.

Winter Mycological Meeting in Oslo, 2014.

The Norwegian Mycological and Edible Plant Society held their annual Winter Mycological Meeting recently. As usual there were several interesting talks to appeal to a wide range of mycological interests. In addition to the latest scientific findings regarding a particular species or genus, topics like the law governing free access picking mushrooms in the wild and an introduction to DNA analysis were also covered.

Outside the auditorium, the action was less formal and more filled with myco-fun.

Hermod Karlsen had a small exibition of his exquisite work.

                                    Oliver Smith wore a handknitted sweater from fungi-dyed yarn 
                                                                       AND 
                                 a Conifer Mazegill (Gloeophyllum sepiarium/ved musling) as a bow.

Rolf Hermansen had a hilarious sketch about his trials and challenges as a

officer in the exclusive patrol of mushroom ID verifiers.

Svanhild C. Normann from Oppegård included morels in this year's basket.

Katalin Seres wore a handknitted (domino knitting style) sweater from fungi-dyed yarn. 

I contributed some cookies.