Two Young “buttons” with Small points beginning to form. Never seen one this young and fresh. Sliced and cubed these two, dry sautéed and finished with garlic, chive olive oil and mirin. Over penne in the resulting cream sauce was delicious(these are hard to keep chewy and firm if they are not set aside after dry saute as they will re absorb all the deglazing liquids at finish).
Odor: Strongly of garlic, methane and rich fungaloid goodness. Cooked down they release alpha pinene and slight umami flavors of wood and smoke.
Not only beautiful to look at- but beautiful to chow on as well(when young at least). Never eat if colored interior is evident after slicing open.
Fused, tapered base to fruiting bodies.
Temp: mid 70’s.
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|I’d Call It That||3.0||5.93||1||(Hendre17)|
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Created: 2015-06-06 04:26:42 PDT (-0700)
Last modified: 2015-06-06 04:31:30 PDT (-0700)
Viewed: 58 times, last viewed: 2017-06-20 02:44:29 PDT (-0700)