KPMS Mushroom of the Month for January 2013
Photo © Michael Wood, courtesy of MykoWeb
Cap: .5-2 cm, convex to flat, white to pale pinkish brown, center often darker than margin, smooth;
Gills: close, white to pale pink-tan, just attached;
Flesh: white and thin;
Stem: 1.5-5 cm by 10-20 mm, white at top to yellow brown below, faintly hairy at base, brittle;
Odor & Taste: not distinctive;
Spore print: White.
||Fall to winter, growing exclusively on Douglas fir cones.
|4 Key ID:
- Growing on Douglas Fir cones
- Gills not teeth
- White to pale tan cap
- White descending to pale yellow-brown stem
||This is one of three local mushrooms that grow on Douglas fir cones, and by far the most common. Baeospora myosura is another gilled mushroom on cones, but is tan to buff on both cap & stem with closer gills. Auriscalpium vulgare is our third mushroom on cones, but is less common with a darker brown cap, offset stem and tiny teeth instead of gills.
Recipe of the Month:
Morel & Porcini Dip
2 oz. dried morels
1/2 oz. dried porcini
1 shallot, minced
2 t. fresh tarragon, chopped
3 T. extra virgin olive oil
salt & pepper
1/4 C. white vermouth
2 t. Bragg or Maggi
16 oz. cream cheese
6 oz. Greek yogurt
- Soak the morels & porcini in 1 C. warm water for 30 minutes or until soft. Remove mushrooms, squeeze dry & chop, reserving liquid and avoiding any grit.
- Add olive oil to a medium saute pan over medium heat.
- Add shallots and saute until just browning.
- Add mushrooms and tarragon, saute another few minutes.
- Add salt, pepper, vermouth, Bragg, and reserved mushroom liquid. Cook until liquids are mostly reduced. Let cool.
- Add mushroom mix and yogurt to a food processor. Pulse and scrape down until it's a coarse chop.
- Add cream cheese in chunks. Pulse and scrape down until well blended but with some texture.
- Remove to a container, cover and chill 2 hrs.
- Serve with crackers, crostini, etc.