”...the
fish are jumpin' and the cotton is high...”
by
Janis Joplin (/Gershwin); from Summertime.
This brief interchapter has a recipe and discusses from the fungi; Or, about mushrooms, svamps ...whatever their proper common name to use should be. (However, not much about fungus or the various relatives for the yeasts, et similar on this...or, from properties of those.)
Chanterelle (C.cibarius). |
It's also said that formerly wasn't precisely understood how the fungi appear differ from the plant(s). Nowadays the fungi are lot better understood, albeit far from anyhow comprihensively. New species are found continuosly, perhaps partly due because what one usually sees of the fungi is their over-earth parts, the 'spore-head' (or smtgh...what's the word...that 'hat', I mean). The mentioned is only temporary formation - and not all species even form those. Major part of the fungi lives under surface, and forms associations with (fx) trees roots. (Known as the Mycorrhiza.)
I 've not any particular interest from the truffles - Those valued and expensive species that are gathered (nowadays also cultivated) with the trained dogs/pigs from the forests for them live completely under the ground surface. ...But seems it said been that practise - truffles collecting - via how the habit of the fungi of forming associations with (some) trees by earliest was
understood. The Mycorrhiza(tzal associations) appear be of great importance for the
trees growth. Fx, pines and oaks are said benefit greatly in their growth from that (Partly the reason why turning and digging nearby trees roots turns harming them much, temporarily at least.) In the northern (boreal, heathland) forests
the pines are most usual trees, so no wonder you also can except finding lots
species from fungi at pine-forest. However, fx spruce forest is equally 'desirable' habitat from seek those, too.
Considering
the above said, it's then also perhaps not very surprising notice that
there's lots valuable minerals and important vitamins in the
fungi (So, I always like my spaghetti con funghi.)
Although I remember the famous noticement on the old (Finnish) army manual saying that the fungi are not very adequate foods, solely eaten (It stated that one
would have to eat about 5 kg of those for to meet the usual daily nutritious
needs of the adult.) It is (yet) very truth there being much healthy
ingredients one can acquire of eating fungi. I can't possibly
over-emphasize this aspect, albeit it is - of course - only based on my own preferences. So, the Chinese culinary(-kitchen) also belongs for my favorites for there's often used fungi as the accompaniment foods. ...And why not, fungi not
only contain many important vitamins and several species are also appear
tasty. Also for the dietarists the best advert I could make is that they're
also very light; Not much calories in the fungi ; Although, the regular
mushrooms aren't that good alternative on any diets. But, in
comparison to any fatty stuffs, or many forms of more usual foods, even
them in fact are relative lightsome. ...Perhaps nicely and briefly said, if we conclusively of this notice few stuffs so recommendable on diets - and, by the same time also so underrated as foods - than the fungi.
People would greatly benefit of cultivating them more commonly,
especially so because it's also possible growing them without the sunlight. As the fungi don't use photosythsesis there's no need from sunlight. (Seems that the preferred level from humidity/moisture is almost sole necessary requirement on cultivation.) Actually (I think), comparison with the most
human cultivated foods (fx/esp. to the aquacultures) seems favor their wider cultivation; Would have it's benefits. There's of course nowadays many varieties artificially
cultivated. Likewise, exists lots old knowledge, the old
folk tradition, about consumable natural fungi, though much of it is
also nowadays from most part forgotten or smtgh that the younger people
are hardly aware of. (Actually, I'm no exception as that you may already have noticed...)
However,
in contrast for that very healthyness of fungi (as foods), renownly some species appear very poisonic. (To say it mildly; Good comparison is for the famously bitter and stinging tone of words by the mother-in-law. Seriously said, I couldn't possibly over-emphasize this aspect either...) For instance, some marine sponges are mentioned among most toxic creatures existent on
Earth. On evolutionary line
they're also very ancient creatures (like was observed from the origins for all fungi, actually). Similarly as the case from plants, there's actually some bewildering array of 'chemial' defenses and particular toxic features at many fungi.
Among the most regular varieties from the usual forest species there's fx that (quite) curiously named and famously lethal-some, the European destroying angel (Amanita virosa) ; Luckily, quite easy from identify of it's pale white color. But, the misidentification for some edible species is possible, fx for that species we've sometime earlier mentioned - ie for the Shaggy Ink Cap, Coprinus comatus. (The Amanita.-spec. sometimes grow that usual topping/hat of the fungi, but sometimes they don't, making it lot resemble the Ink Caps.) ...And there's also that species from Common Ink cap, partly poisonic too. So, actually I've though it a good idea to avoid all whitish fungi.
...Not
to mention that there's bunch of other genus that contain toxic species (by varying amounts). Seems it fx said that in the
untrained eyes the Jack-o'-lantern-'mushrooms' (Omphalotus
olearius) can be mistaken for the famously delicious
Chanterelles. Luckily, we don't have the former mentioned growing
here. (Besides) in my eyes they don't seem much for look-a-likes. ...Seems it therefore also noted that if collecting fungi of the woods one should always have/rely on experience by someone with adequate knowing from separate species.
Among the most regular varieties from the usual forest species there's fx that (quite) curiously named and famously lethal-some, the European destroying angel (Amanita virosa) ; Luckily, quite easy from identify of it's pale white color. But, the misidentification for some edible species is possible, fx for that species we've sometime earlier mentioned - ie for the Shaggy Ink Cap, Coprinus comatus. (The Amanita.-spec. sometimes grow that usual topping/hat of the fungi, but sometimes they don't, making it lot resemble the Ink Caps.) ...And there's also that species from Common Ink cap, partly poisonic too. So, actually I've though it a good idea to avoid all whitish fungi.
Shaggy Ink Caps (C.Comatus) |
The Amanitas
(- there's several spec. of them too) also contain some enzymes that
have the capacity for breaking down the human cellblocks (goes on structure level of the tissue, or the DNA-level, or smtgh like that...). However - and almost for us to wonder and be amazed from this great
variety on Earthly abundance - seems it said that (the) keel slugs
can and do consume those perfectly without harms! (...As their digestation
system permits dissolving the toxics from those. In contrast,
the slugs are noted being rather reluctant towards of eating fx Chanterelle, edible and delicacy from the human point-of-view.)
Obviously, in combined, we can conclusively notice that not all fungi appear edible; Even looking (some) merely feels rather dangerous... Yet, it should be stated that (the edible) fungi are among most recommendable for foods. Next time you think about the meals, consider replacing some part of it with the fungi of favored choice.
Obviously, in combined, we can conclusively notice that not all fungi appear edible; Even looking (some) merely feels rather dangerous... Yet, it should be stated that (the edible) fungi are among most recommendable for foods. Next time you think about the meals, consider replacing some part of it with the fungi of favored choice.
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...If you still feel like having appetite for the fungi (after these brief references to the poisonic spec. on preceded paragraph), here's a recipe; I've used various fungi at it. Of the natural growing (the fewsome I'm adequate familiar from) we have as local variety the earlier mentioned delicates from the (regular) Chanterelles (Cantharellus cibarius), or of the C. tubaeformis (latter mentioned are said look-alikes to the trumpet...or quite like, it's said...well, see for yourself). Alternatively, and probably more often, I've use the cultivated (domesticated) some, fx often preparing this from the Shiitake (lentinula edoesis), or from regular mushroom...Or, can use some other delicious fungi. (The preparation is simple, although maybe this is not perhaps most exceptional recipe one could make...but at least it's one of my own inventing.)
...If you still feel like having appetite for the fungi (after these brief references to the poisonic spec. on preceded paragraph), here's a recipe; I've used various fungi at it. Of the natural growing (the fewsome I'm adequate familiar from) we have as local variety the earlier mentioned delicates from the (regular) Chanterelles (Cantharellus cibarius), or of the C. tubaeformis (latter mentioned are said look-alikes to the trumpet...or quite like, it's said...well, see for yourself). Alternatively, and probably more often, I've use the cultivated (domesticated) some, fx often preparing this from the Shiitake (lentinula edoesis), or from regular mushroom...Or, can use some other delicious fungi. (The preparation is simple, although maybe this is not perhaps most exceptional recipe one could make...but at least it's one of my own inventing.)
-- The Recipe; First the (preferred) fungi are marinated on sauce. Slice them to pieces (dried ones are preferable to keep at water priorly; 1-2 hours); Pour over 2 dl water, little of vinegar, 1-2 tsp [– It's not necessary, but fx Chanterelles appear quite...tenacious?; so this is recommended...], peppers (crushed, about tsp), rosemary (fresh leaf) and (a little) of tomato-sauce. Let gather taste about half hour. ;Meanwhile cook - don't fry - the celery (...and that of that usual stuff, from which the stalk is used, not the leaf...) with the onions on pan, naturally w. some butter/vegetable oils. Once nicely colourful, add the spicing (coriander, nutmeg, about half tsp of each) ...And, only after that, add the spiced fungi (But, leave out the marinade waters, fungi have gathered far enough liquids by now). Let that be for about...10-25 min (Depending from fungi used.). After this, can add cream or vegetable oils to milden...if wish, it's not necessary. Offer with the selected accompaniment: potatoes, macaroni or salad fx. If noodles or spaghetti, you can also mix them for the same bowl. (; G.U.J.)
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