”Keeping it simple with a few wild mushrooms, I made a quick hummus with @boldbeanco chickpeas (plus the BEANSTOCK in the jar) with tahini, lemon, and garlic. I toasted some sourdough while it cooked.
GeorgeFlavour Fred
Meanwhile, I fried the wild mushrooms in a hot pan with oil until charred and basted with butter, garlic, and lemon juice. I seasoned along the way. They were absolutely delicious!
I’m focussing on the Cauliflower Fungus here for the video. It’s a semi-spherical fungus that looks like cauliflower. It predominantly grows at the bottom of pine trees and has some cool alternative names like Brain Fungus and Wood Cauliflower. It makes sense to me, and stumbling across these is a treat. However, it comes with hard labour as they need some good cleaning.
This one was in good condition – nice and creamy white. But they do go yellow with age and aren’t really in a fit state for consumption at this point. Prepping them is a long job given the debris, but it’s worth it for its balanced earthy, nutty, and good umami flavour. This has been successfully cultivated in Asia and North America, and I can see why the texture of the fungus is reminiscent of a chew from good-quality noodles.
I fried the mushrooms off and placed them on the hummus with some chicken of the woods (video soon). Before piling it into toast, it seemed right. It was really delicious and worked well with the creamy hummus, which takes about 2 minutes to make with the quality of these chickpeas and the beanstock in the jar.
