Wow! I just love those little bundles of mushroom. There's also something I find very compelling about the whole clumps of the slender shrooms. They're like a crowd of lil funguys. That probably makes no sense so i'll leave off, but I wanted to say hey, since I said I was going to be checking this out.

Really glad I stumbled across your channel, this is great stuff!

@foragerchef4141

5 ай бұрын

Hey thanks

First time I tried these I was not very impressed at all, reminded me of a flavorless pioppino. But this has inspired me to try them again, I need to play with them more!

@foragerchef4141

5 ай бұрын

I'll be honest I treated them like cannon fodder for years and cut off too much of the stem. The little mushroom rolls are killer. Mild flavor so you can get really creative with'em.

@BigboiiTone

5 ай бұрын

Mushrooms in my personal experience are either bland and spongey, or have a nice chewy texture but the flavour is not something I enjoy. The few times I've enjoyed them are when I cooked them myself and was able to properly dry and saute them. Any other way and the slime texture is too much

@foragerchef4141

5 ай бұрын

@@BigboiiToneThey’re mild for sure. Might be part of the reason I walk through a recipe where they’re wrapped in venison and cooked in hot and sour sauce 😊.

@BigboiiTone

5 ай бұрын

@@foragerchef4141 thanks. I have this in my nightly queue so it's coming up!

@kirkyoung4147

5 ай бұрын

@@BigboiiTone I highly recommend you try to forage some wild ones or see if their is a local grower near you. Its also dependant on the mushroom. Oyster mushrooms in particular are PACKED with an amazing umami flavor. But many people are so accustomed to the bland preservative filled grocery store mushrooms. That or just button mushrooms, which leave a lot to be desired flavor wise

Does the fermentation of the kimchi accomplish the same ends as cooking the mushrooms? Not sure what one is cooking "out" of these little guys. I do love them in a soup!

@foragerchef4141

5 ай бұрын

Not exactly, but kind of. Keep in mind they taste bitter and unpleasant raw so it's much better to wilt them quickly first to make them pliable. If you try to mash them around with the spice paste raw you're going to break them up into pieces which defeats the purpose of keeping them whole. Some mushrooms I do ferment from raw like Ischnoderma or a couple Amanitas though.

I have bought some especially to try this! (x4!!)

@foragerchef4141

4 ай бұрын

Hope you enjoy it!

Any good tips on sourcing premium Japanese ingredients in the twin cities? The selection of Japanese pantry goods at United Noodle and others is commical.

@foragerchef4141

5 ай бұрын

I go to Dragon Star in St. Paul on Dale and Minnehaha. They have everything I usually need.

@TheBLTBrothers

5 ай бұрын

@@foragerchef4141 you da best boo 😼

Curious if this would work well with some flap meat from rabbit. I am planning a rabbit dinner here soon so I should have a couple pieces of flap meat I could try it with. I was going to just add it to the mix for the roulade stuffing but a couple of these rolls would look be great with the rest of the meal.

@foragerchef4141

5 ай бұрын

Probably. Try one out and see.

@carvedwood1953

5 ай бұрын

@@foragerchef4141 I think I will. I've never cooked rabbit before so I was a bit worried it might dry out. Maybe I will par-cook the mushrooms a bit first.

@foragerchef4141

5 ай бұрын

@@carvedwood1953 I would just brown them enough so they stick together, don’t par cook the mushrooms or they’ll be tough to wrap. Drop them back in the pan at the end when the sauce is nearly done and try not to hammer them too hard.