Une soupe en croûte.
A fragrant Autumnal broth, trapped under a crispy pie.
Awabi-take. The name literally means “abalone mushroom”. It’s a type of eringii.
Bunapi and awabi-take.
In a white wine chicken broth, with thyme.
Sealed, and baked.
A florilège is a book with a collection of poems. A champilège is a blog with a collection of mushroom dishes. It’s the full season, get ready for the series.
This Paris mushroom was one of the first cultivated from 19th century and it was produced in the underground tunnels of Paris. Besides the name “mousseron” used for the wild version passed into English as “mushroom”. So now that you are more knowledgeable, you can eat some…
Sliced and sprinkled with lemon-juice (otherwise they turn dark, which is not bad, but not pretty). Add to your Autumn salads. On the first photo, they are topping shredded cabbage, and covered with a vinaigrette sauce.
Family photo :
Maitake -Bunapi (shimeji)- Awabitake
You will see them in the next 3 posts.
These are some of Japan’s mushrooms. All cultivated.
They are called kinoko or ~take. I think both are cute as “ki no ko” sounds like children of trees, and “~take” sounds like mount~ . So baby trees or mini-mountains for insects.
Some other Japanese fungi :
There is only one wild mushroom, that is very expensive :
A stir-fry, after the meat was cooked, with garlic, onion, tomato sauce.
And bunapee mushroom, somen noodles…
Lamb “steaks”. I don’t know exactly what they mean… Lamb is a “new meat” here. We get a new cut every 5 years. This is the third. It’s simply cooked rare, in olive oil. Then seasoned with herbes de Provence and sea salt.
The salad (berlingot), with only Chinese black vinegar.
Cal 640.6 F14.6g C71.7g P24.7g
They are not aliens, but mushrooms… with funny names.
Yamabushi-take. Mountain monk mushrooms. The Yamabushi mountain monks are old men, they have long hair and beard… well in the legend.
Under the kimono.
This is a hanabi-take. A firework mushroom.
These are called bunapee. The full name is “white buna-shimeji”, so they shortened it.
They all grow in a farm. They are totally white. Recently new colors have been created for nearly all cultivated mushrooms.
I think the hairy one, yamabushi-take can be seen in the woods, in shaded places, on trees, but the shape is less round :
The “hanabi” is a variation of “champignon noir chinois” (“wood ear” ?) that is sold dried in Asian stores :
kikurage, champignon noir, wood ear
“White wood ear” is commonly added to syrup fruit salads in Taiwan. We find it easily dried, but the fresh ones are original in Japan.
The shimeji can be seen in the wild but it’s brown and larger. It grows on the ground.
Wild mushrooms are rare now in Japan, or there are too many people that went to take them before you arrive. No chance of gathering any.
On the many varieties we can buy, only two have a strong flavor, the shiitake and the matsutake, which is very expensive.