Sam's Corner
Second Quarter of 2003
Topics
Mushroom Poisoning in February!!
Recipes
Mushroom Poisoning in February!!
Back to top
When the telephone rang the voice said "this is the poison control center. We have a mushroom poisoning." I said, "Holy hell impossible." The doctor said a two year old ate a mushroom growing on wood. My conversation with the doctor did not help me identify the fungus! He said it was small with a tan cap, no stem, and dark brown gills. They had given the patient a solution of activated charcoal. I insisted they deliver the specimen via the State Police.
One hour later the police delivered a large plastic bag with a large piece of oak wood. The piece of wood came from split firewood stacked near the stove. There were 6 - 8 small caps at one end of the wood. These had light tan caps 0.3 - 1.0" long, a short eccentric stipe and thin brown decurrent gills. I was 95% certain what the specimen was so I took a cap and chewed it for 75 seconds before checking the spores under the microscope. I got a sharp acrid taste at the tip of my tongue - a diagnostic conceptual character for the luminescent or styptic Panellus stipticus. I checked the spores under the microscope to determine the shape, size, and the reaction to melzers reagent. When I called the doctor, I told him there was no record of poisoning from Panellus stipticus.
Now can you tell me what shape and color the spores were, was there a reaction in melzer's reagent; why is it called "luminescent Panellus"; what is the most frequent habitat and growth pattern; and what was the generic name originally?
These 2 recipes came from a new cookbook I just purchased called Mushrooms by Alastair Hendy. I am very impressed so far. The Panzanella is a new take on an Italian panzanella (bread) salad. It is delicious.
The porcini and root vegetable soup was creamy and so full of flavor. I made mine with Jerusalem artichokes and portobello. Delicious. Enjoy!
Grilled mushroom panzanella serves 4
1/4 loaf peasant bread
1 1/2 cups olive oil
2 large garlic cloves
1 large mild red chile, seeded and coarsely chopped
3 Tbsp. red wine vinegar a pinch of sugar
5 portobello mushrooms
1 red bell pepper,seeded and finely sliced lengthwise
1/2 cucumber cut into chunks
2 celery stalks, sliced
1 1/2 Tbsp. capers, rinsed
4 scallions, chopped
1/4 red onion, sliced a handful flat leafed parsley
10 oz. fresh mozzerella, cut into small chunks salt and freshly ground pepper caperberries, to serve (optional)
To make the croutons, tear or cut the bread into chunks. Place in a bowl and sprinkle with salt and 2-3 Tbsp. of the oil and toss. Place on a baking sheet and toast in a preheated oven at 400F degrees for about 10 min. until golden and crunchy but not too crunchy. Remove and cool.
Crush the garlic with 1 tsp. salt. Add the red chile and crush to form a coarse paste. Add the vinegar and sugar, mix well then transfer to a large salad bowl. Add about 3/4 cup of the olive oil and beat well.
Brush the mushrooms with olive oil. Salt and pepper them. Grill on a stovetop grill pan, an outdoor grill or broil the mushrooms(I broiled mine.) until done, 3-4 min. Remove and slice thickly or cut into chunks.
Put the mushrooms, red pepper, cucumber, celery, capers, scallions, red onion, parsley and freshly ground pepper into the salad bowl. Toss well, then set aside at room temperature for at least an hour.
To serve, put the croutons and mozzerella into 4 large bowls, then pile the mushroom mixture on top. Sprinkle with the collected juices from the bowl and toss. Add caperberries. Serve.
Porcini and root vegetable soup serves 4
10 pieces dried porcini
4 Tbsp. unsalted butter
1 leek, white part only, finely chopped
1 bay leaf small bunch of flat leaf parsley tied with kitchen twine
4 med. potatoes, cubed
1 lb. white root vegetable, such as jerusalem artichokes or parsnips
1 quart chicken stock
1/4 cup sour cream
4 medium fresh porcini or portobello(i used portobello),sliced salt and freshly ground pepper
TO SERVE: freshly shaved Parmesan cheese, truffle oil (I didn't use any)
Put the dried porcini in a cup and cover with warm water. Let soak until soft about 20 min. Reserve porcini and liquid.
Put 2 Tbsp. of the butter into a large saucepan and heat well. Add the leek and bay leaf and saute until softened. Sprinkle with salt and pepper, then add parsley, potatoes,and other root vegetables, and cook for 1 minute. Add the stock, reconstituted porcini(I put them in a piece of cheesecloth tied with twine so they would be easier to remove) and the soaking liquid. Bring to a boil, then reduce to simmer for 20 min. or until root vegetables are soft.
Discard bay leaf, parsley and porcini, then, using a blender, blend to a smooth puree. Stir in sour cream.
If the soup is too thick add a little more stock. Put the remaining butter into a skillet, heat until foaming, add the sliced mushrooms, and saute over high heat until brown on both sides.
When ready to serve, reheat the soup and add salt and pepper to taste. Ladle into bowls and top with sauteed mushrooms, parmesan and a sprinkle of truffle oil, if using.