What a lucky fungi hunt today! I stumbled upon a variety of mushrooms right by our lawn and couldn't resist turning them into a special treat for the whole family! I'm excited to share these with this amazing group, @fungifriday by @ewkaw, and all of our fungi-loving friends here!
Fools Funnel in troops. Clitocybe dealbata
Then, I collected a few meadow or field mushrooms, Agaricus campestrisI always use scissors to cut and leave the mycelium when harvesting so they regrow nicely next time.
Then, after a few steps, I found these meadow puffballs, Lycoperdon pratense.
They are edible but best picked when young like these.
Then these shaggy inkcap mushrooms, Coprinus comatus were all perked up! The best stage for harvesting!
I picked them too!
Then this curly inky one called common inkcap, Coprinopsis Atramentaria
Very pretty.
I had a few in my basket, and was thinking about what to make them into as treat, my family seems to expect a fungi treat every friday!
I lay them and admired them as soon as I was home.
The meadow puffballs
The shaggy inkcap
The meadow mushroom
I decided to make a delicious treat -
Mixed Wild Mushrooms and Pork Dumplings.
Here's how.
ingredients:
Dumpling Wrappers:
2 cups all-purpose flour
1/2 teaspoon salt (optional)
3/4 cup warm water (adjust as needed)
Cornstarch or flour (for dusting)
Dumpling Filling:
200g ground pork
100g wild mushrooms (such as chanterelles, porcini, or shiitake), finely chopped
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 spring onion, finely chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sugar
Salt and pepper, to taste
For Frying:
2 tbsp vegetable oil (for frying)
1/4 cup water (for steaming)
Dipping Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp chili oil (optional)
A pinch of sugar
Chopped coriander or sesame seeds for garnish
Instructions:
Step 1: Prepare the Dumpling Wrappers - Skip this if you are using a ready made- store bought one.
In a large bowl, combine the flour and salt (if using).
Slowly add warm water while stirring with a fork or chopsticks until the dough starts to come together.
Transfer the dough to a floured surface and knead for about 5-8 minutes until smooth and elastic.
Rest: Cover with a damp cloth or plastic wrap and let it rest for 30 minutes.
Divide the dough into 3 parts, roll each into a log about 1 inch in diameter,
And cut into small 1/2-inch pieces.
Roll each piece into thin circles (about 3 inches in diameter), dusting with flour to prevent sticking. Set aside.
Chop the wild mushrooms finely.
Step 2: Prepare the Filling
Mix the filling: In a bowl, combine ground pork, mushrooms, garlic, ginger, spring onion, soy sauce, sesame oil, rice vinegar, sugar, salt, and pepper. Mix thoroughly.
Step 3: Assemble the Dumplings
Fill the wrappers: Place a small spoonful of filling in the center of each wrapper.
Seal: Wet the edges with water, fold the dumpling in half, and press the edges together tightly. Pleat the edges for a decorative touch if desired.
Ready for frying!
Step 4: Fry the Dumplings
Heat oil: In a non-stick pan, heat 2 tbsp of vegetable oil over medium-high heat.
Fry: Place dumplings flat-side down and fry until the bottoms are golden brown and crispy, about 2-3 minutes.
Steam: Pour 1/4 cup water into the pan, cover, and steam the dumplings for 3-4 minutes or until fully cooked and the water evaporates.
Crisp: Uncover and let the bottoms crisp again for another minute.
Step 5: Prepare the Dipping Sauce
Mix soy sauce, rice vinegar, sesame oil, chili oil (optional), and a pinch of sugar. Garnish with spring onions or coriander or sesame seeds.
I served the dumplings on a twig tray, arranged on top of cabbage and carrot noodles.
Sprinkled with black sesame seeds and garnished with chopped coriander.
Soft dumplings on top.
Golden pan-fried, crispy on the bottom, adding a contrast to the soft top and mushroom fillings, with that toasted aroma and taste.
The mushroom and pork are savoury and juicy, with rich, meaty notes that have absorbed the umami flavors of the mushrooms and the soy-based marinade. The hints of garlic and ginger gave the dish a burst of fresh aroma.
The Mix wild mushrooms had an earthy depth and complimented the pork beautifully!
The dipping sauce, with a little kick of vinegar -chili blends with saltiness and sweetness, amplified the overall taste.
Altogether, these dumplings are a delicious balance of crispy, juicy, savory, and aromatic, making each bite a delightful experience!
A truly mouthwatering treat! We all enjoyed it!
I hope you all had a good Fungi Friday!
Mariah 😊💗
Edit: Some mushroom photos are enhanced, so don't depend on the photo for identification purposes. Thank you.
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Thank you for commenting about the IDs; we need more people like you here to help the group and @ewkaw. I removed a few misleading photos, and yes you are very right, there are lots to include in the ID Marasmius oreades, and as few individuals are still learning (including myself), IDs for each mushroom must be a complete ID post so it can't mislead, and people understand correctly. Also, photos must only be enhanced if they are for mushroom show purposes only. These mushrooms are harvested every year, and the Agaricus campestris is definitely not a yellow-staining species; it is one of the mushrooms I am very, very confident to pick and eat. I think the Atrametaria is not Coprinus you suggested. Possibly, you are looking at the incorrect photo as we had issues editing last week. I appreciate your comment and time, and we need a few like this, especially in the mushroom group, knowing that they can be toxic. Thank you.
Love all of it!♥️✨
I shared this with @clareartista and she took some notes. Can't help but love how knowledgable you are and how generous you are in your sharing.
For the third Friday in a row, Clare and I forgot to post a #fungifriday post of our own, as we have been too distracted due to our upcoming journey/move to Portugal.
We do have some intriguing foraging stories to share though (including animal encounters).
Have a lovely weekend!✨
Thank you, @vincentnijman, for the kind words. I am pleased that @clareartista took some notes, as this is the nicest dumpling I have tasted and made; the whole family liked it, and they usually are not keen on wild mushrooms, so I encourage you to try it. The pastry is a bit of work, but there are premade ones you can get.
Portugal sounds like an exciting adventure! You will have some fascinating experiences ahead! And with all the prep and excitement- I would not worry about missing out on posting; it is totally understandable. When you finally do share those foraging stories and animal encounters, it will be worth the wait. Wishing you both a smooth journey and move and a lovely weekend. 😊🍄💗
Never knew shaggy inkcaps were edible although I saw many of them in cities. Love this from the lawn to the table journey. Thanks for the post!
Thank you @xrain! Now you know, and you can harvest them, but be cautious to avoid misidentification. There's a similar species called the common inkcap, which contains coprine. This should not be consumed at least 3 days before or after consuming alcohol, as it reacts and becomes toxic. You'll feel ill, similar to the effects of disulfiram, a drug used in alcohol aversion therapy for people with alcoholism. They tasted nice! 😊🩷
I will be careful - will research all similar mushrooms first, of course. But not soon - I am in Vietnam (no usual mushrooms here) and generally traveling in the tropics, at least a year more probably... Thank you!
This is AMAZING! Talk about mouthwatering, I am sitting here, just had a late lunch and am not hungry but these mushroom/pork dumplings - yum - I'd definitely have some. Beautiful presentation and photos, too.
I've never made dumplings like these myself, I may have to try this. Unfortunately, not with wild mushrooms though since I don't trust myself to identify them correctly. As a child and teenager I used to go mushroom foraging with my family in Germany and absolutely looooved the fried mushroom pan dish we had afterwards mmmhmmm.
Thank you, yes this recipe is super yummy, you must try. Wise idea to use regular mushrooms. If using wild, it needs to be cooked longer. I hope you'll get the chance to try this. 😊🩷