A neat science and practical things about Russula: Because of their high carbohydrate content and unique cell structure (sphaerocysts), Russulas are one of the best mushrooms for making lactofermented pickles from, along with their close cousins the Lactarius. Their texture holds up much better than other mushrooms due to the cell structure and the carbohydrates allow them to ferment to low enough pH to be safe . This also goes for their beloved parasite, Hypomyces lactifluorum, which I just finished making a lovely batch of pickles out of this weekend. I haven't seen any Hypholoma out yet in my neck of the woods either. Checking my matsi patches this weekend, I hear further south (Chemult, Oregon and Randle, Washington) they are starting to pop but not sure if they made their way this far north yet.
That's great information! I really have to get back into pickling...I love pickled everything. I also love every mush. you mentioned in every day cooking, would like to try pickling them. How do you make your brine? If I recall, I found the matsis in October, so sounds about right.
@@bigtoebushcraftwildforagin1970 The way I did the pickled lobster mushrooms: I washed them quite thoroughly and sliced them up into half inch chunks then weighed them. Then I added 3% of their weight in kosher salt and mixed thoroughly before vacuum sealing in a food saver-style bag. The mushrooms have enough water content they'll make their own brine and the vacuum sealing makes sure the environment stays fairly anerobic. After that I just left them for 72 hours at room temperature and at the end, tested the brine pH, which ended up at 3.5, well into the safe zone from botulism.
I am a foraging nerd from coastal norcal and have yet to come across Matsutake. Hoping my research on iNat pays off this season, I am so curious to smell and taste them! I found my first lobsters a few weeks ago in Mendocino county, about 3 hours north of where I live and forage. I sprayed a spore slurry in some local areas where I've found R. Brevipes in hopes to bring them closer to home in future seasons. Love your channel and vibe, you got a new sub!!!
I'm one of the new ones.i really enjoy the free flowing knowledge
Welcome! Great have you here, & thank-you for joining us. I am the same...let it flow.
A neat science and practical things about Russula: Because of their high carbohydrate content and unique cell structure (sphaerocysts), Russulas are one of the best mushrooms for making lactofermented pickles from, along with their close cousins the Lactarius. Their texture holds up much better than other mushrooms due to the cell structure and the carbohydrates allow them to ferment to low enough pH to be safe . This also goes for their beloved parasite, Hypomyces lactifluorum, which I just finished making a lovely batch of pickles out of this weekend.
I haven't seen any Hypholoma out yet in my neck of the woods either. Checking my matsi patches this weekend, I hear further south (Chemult, Oregon and Randle, Washington) they are starting to pop but not sure if they made their way this far north yet.
That's great information! I really have to get back into pickling...I love pickled everything. I also love every mush. you mentioned in every day cooking, would like to try pickling them. How do you make your brine?
If I recall, I found the matsis in October, so sounds about right.
@@bigtoebushcraftwildforagin1970 The way I did the pickled lobster mushrooms: I washed them quite thoroughly and sliced them up into half inch chunks then weighed them. Then I added 3% of their weight in kosher salt and mixed thoroughly before vacuum sealing in a food saver-style bag. The mushrooms have enough water content they'll make their own brine and the vacuum sealing makes sure the environment stays fairly anerobic. After that I just left them for 72 hours at room temperature and at the end, tested the brine pH, which ended up at 3.5, well into the safe zone from botulism.
@@masamunesword Nice! Simple. I like simple...I'm finding Lobsters everywhere since that vid
Update from the weekend: I did finally find a smidge of Hypholoma capnoides starting at about 3400' of elevation.
@@masamunesword Awesome!! They'll be comin down the mountain soon. lol
I am a foraging nerd from coastal norcal and have yet to come across Matsutake. Hoping my research on iNat pays off this season, I am so curious to smell and taste them! I found my first lobsters a few weeks ago in Mendocino county, about 3 hours north of where I live and forage. I sprayed a spore slurry in some local areas where I've found R. Brevipes in hopes to bring them closer to home in future seasons. Love your channel and vibe, you got a new sub!!!
Welcome fellow nerd! TY for the sub. I have been playing Johnny Appleseed as well...just throwing trimmings around though lol