Observation 63675: Amanita vernicoccora Bojantchev & R.M. Davis
When: 2011-02-19
No herbarium specimen

Notes: Under coast live oak, near the drip line.

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Eye3 = Observer’s choice
Eyes3 = Current consensus

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Cooking tips.
By: Jeff Riedenauer (Tamsenite)
2011-02-20 14:38:21 PST (-0800)

When cooking the shrooms in foil with some fat your not letting any of the water out. This will give the mushroom more like the same flavor as if you made a soup out of it. If it tastes better thats great, but I find some species needs “textural adjustment”. Chanterelles for intsance, I can’t stand rubbery, wet, fiberous peices in my dish. I have to brown them and get the water out. A. calyptroderma is another one. I have also roasted them, and I too can’t taste a difference between the fall and spring forms.

Chef Jeff

We ate it
By: Alan Rockefeller (Alan Rockefeller)
2011-02-20 00:11:28 PST (-0800)

After confirming the ID with Debbie we wrapped this mushroom in tinfoil with butter, sea salt and garlic and put it on the BBQ. It was ok but we were not impressed with the flavor or the texture. The stem was a little better than the cap but not much. The flavor of the fall and spring forms of this species are identical as far as I can tell. We ate several more commonly eaten edibles for dinner as well and all of them were better than this one. Our favorite was Amanita pachycolea. It had a complex, mysterious, almost musty or smokey flavor that reminded me slightly of an expensive cheese. Another thing we noticed was that all the mushrooms that were BBQ’d retained a whole lot of mushroom flavor, while the same mushrooms sauted on a pan tasted extremely boring by comparison. I am never going to saute mushrooms in a pan again if I can help it. Even the BBQ tinfoil packet cooking method we used for this Amanita calyptroderma could not give it flavor however.

Created: 2011-02-19 20:13:40 PST (-0800)
Last modified: 2011-12-08 07:44:51 PST (-0800)
Viewed: 128 times, last viewed: 2016-11-13 18:15:54 PST (-0800)
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