Tasting Berkely’s Polypore and Fried Garlic Scapes - Garden Journal June 27th
Channel: Mailer's Landing
Date: 2023-06-29

Elevated sci-fi nerds plan dinner \o/  Forage to table, garden to table, beer battered business, hot licorice flavour, and a check-in with the volunteers.  

Growing, building and cooking in New England, zone 6b

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Music by Sou MacMillan ©2023

Mike knows tons about foraging and wildcrafting, and he also takes drop-dead-gorgeous pix of all that goblin-y stuff. For osm forage and nature stuff, and info about his foraging classes, check out Mike on Instagram @witchinthemidst 

Remember, kids - every mushroom is edible, but some only once. Please make sure to identify your mushrooms before you consume! With that in mind, here’s a great article about Berkeley’s polypore - https://www.mushroom-appreciation.com/berkeleys-polypore.html

Cooking notes:
- Mike marinated the Berkely’s polypores in a mix of teriyaki, honey, mirin, and chopped garlic scapes. Taste as you go, and add salt if you wish, using the teriyaki as the base to be seasoned. 
- On the stove, the mushrooms were sauteed for about 20 mins, and the sauce allowed to reduce. The final product was very sweet, and was over and over again compared to Chinese restaurant style spare ribs. 
- In the oven, the mushroom steaks were marinated for about an hour before being added to a 425𝆩 oven for 25 minutes. Steaks were basted with the marinating liquid and returned to the oven for 10 minutes. The final product was deemed tasty while it was hot, but it kinda dried out over the course of the meal. We’re working on improving the method ~.o

- The beer batter for the garlic knots was adapted from an AllRecipes recipe here - https://www.allrecipes.com/recipe/20942/beer-battered-onion-rings/
- When we used it here for the garlic knots, I wound up using the whole bottle of beer where it calls for a cup b/c it was too sticky. I’m pretty sure that it was a kitchen conditions thing (the a/c is on indoors), so your mileage may vary, natch. 
- I fried in peanut oil for flavor and because its high flash point crisps quickly, but feel free to use your favorite. Do hit them with some kosher salt while they’re still hot for the best stickage.

Let me know how yours come out ::MWAH!::