The patch had quite a variety from already past [as in the photo, already open and black with ink], to just breaking the surface. The hunt was not quite the event last year’s was, more of a ‘slam-bam’ kind of affair, but it is certainly nice to see them back in my kitchen. I took only an amount I could eat fresh, peeled them clean, and cooked them down.
Tasting notes: cooked this way, they smelled sweet like cooked apple or peach, with some clear thyme, notes, a fragrant sweet woodsy smell, and a background of mushroom. The texture is luxurious – supple, velvety, and rich. The flavor is rich in depth but light in intensity, woodsy, mushroomy, and has a long finish, with some allium notes in it. If there was a perfect white fish in my mind, it would approach this in texture and delicacy – weird, I know. Clearly, in my mind, the best way to prepare this mushroom that I’ve come accross, and I’m super stoked about it.
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