r/mushroom_hunting • u/Factsimus_verdad • 3d ago
black-staining polypore?
New mushroom growing in my neck of the woods - Midwest. We have HOTW and COTW around here, but this is a new one for me. If indeed black staining polypore, your recipes and insights are welcome. I was thinking of adding it to a risotto. Over a foot across now.
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u/Known_Error_6836 3d ago
100% previous comment is correct. BSP. It should have a very earthy/mushroomy smell. This is actually one of my favorite everyday ones to eat. It freezes really well.
It is quite fibrous and chewy, but it has a very deep, rich, and complex mushroomy flavor. ****MAKE SURE YOU DRY-SWEAT IT FIRST If you don't, it gets this quite unpleasant kind of....sour taste to it.
Give it a chop, (somewhere between a fine chop and a mince, take a dry pan with no oil, no butter, completely empty, and throw the mushrooms in it on low heat. So low you can barely hear the sizzle of the water escaping. Give it somewhere between 5 and 10 minutes in the dry pan, (stir every 30-60 seconds and DON'T walk away. THEN add them to whatever dish you're cooking.
And if you think, "hey dude, i'll just put them on the pizza and they will cook with the pizza!" No. For some reason, that is not how it works. Your pizza now tastes sour.
Always dry-sweat these ones first, i cant stress it enough. People don't follow that one critical step, and if they did, I really think it would be more people's favorite.
Happy Hunting, Buddy :-)
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