Here is another mushroom experiment for #fungifriday by @ewkaw
Here's what my wood ear chips turned out like... I need work on the aesthetics a bit lol. The whole dehydrated piece could be picked up in one piece.
Here are the original wood ears that I bought from the Asian supermarket nearby.
Next I boiled them for about 30 minutes in a spicy broth that includes lime, soy sauce, peanut oil, cayenne peppers and bone broth.
Here they are after boiling and draining the broth. These wood ear absorb spices really well, by themselves they are bland and tasteless but they are like a sponge for absorbing spices.
Next I blended them up in a food processor so they would dry out more consistently in the dehydrator.
Next I spread out the mush and goo on a flat dehydrator sheet.
They dried out pretty funny. It almost resemble nori seaweed.
I broke them apart into tiny chip sized pieces. They don't look too spectacular but they crunch nicely just like a blue corn chip with an amazing taste. Perfect for dipping in guacamole. My next experiment with these might be to put the goo into some kind of mold shape so that they dry like that shape in the dehydrator.
The mushrooms have been sparse this season. This is the only one I have found out in the wild lately. It has a grayish silver crackled cap.
The gills were a blueish gray color. I'm guessing this is an amanita of some kind. I plan on going out in the wilderness of Wisconsin this weekend so hopefully I'll find a mushroom panacea of some kind this weekend for some new fungi material. Possibly even new mushroom recipes.
Happy #fungifriday :-)
Thanks again @ackhoo :-)
I found a mushroom growing in one of the unused garden plots at the local community garden today. It looks a lot like the one in your last couple of pictures except that it's more of a cream color right now, and perhaps a bit flatter.
Yeah this one was still quite young it barely had the film separating from the gills. I bet your garden one got to mature a bit. Hopefully it isn't one of those destroying angel mushrooms.