Chanterelle mushrooms, oyster mushrooms, porcini mushrooms… The stars of our forests are increasingly popular. However, biologist and mycologist Véronique Cloutier decided to introduce us to five other, lesser-known ones.
A doctoral student in forest science, Véronique Cloutier has been interested for more than ten years in forest mushrooms, and more particularly in Quebec truffles. While porcini mushrooms, boletes and chanterelles are very interesting, she rather suggests that we discover lesser-known mushrooms.
Truffles
It was long thought that truffles only grew in Europe: “We looked for them in the European way, but we had to do otherwise”, says Mr.me Cloutier. Appalachian truffle, smoked truffle… Quebec is the land of several truffle cultivars. Picking them, possible until the ground freezes, extends the mushroom harvesting season.
Véronique Cloutier admits it, picking wild truffles is not for beginners. “They are hard to find and identify,” she notes. Unlike other edible wild mushrooms, truffle fruiting bodies are in the ground, hence the difficulty in finding them. The search is done with dogs or pigs, which detect mature truffles. More and more truffle farms (where truffles are grown) are being developed, but none are open to the public… yet.
The truffle is one of the rare mushrooms that you don’t have to cook… and all you need is a single small slice coupled with a fatty substance to spice up a dish. Véronique loves making truffle butter. We take a few truffles which we put in a closed dish with a pound of butter; 48 hours later, the flavored butter can be frozen, and the operation can be repeated many times, until the truffles have given all their aromas.
crab mushroom
Unique to North America, the crab mushroom is a delicious variety that is easy to find and identify. Bright orange, it has two other advantages: a unique flavor (reminiscent of seafood), and a different texture (firm, which will appeal to those who do not appreciate the usual texture of mushrooms). Véronique Cloutier loves it so much that she recommends eating it as natural as possible: as an accompaniment, sautéed in thin slices with fat, and a little salt, alder pepper or chives.
Boletus of the orange group
We know the porcini mushrooms well, but other cousins of the boletus family are very interesting. Véronique Cloutier loves boletes from the orange group, which have a unique flavor. “Their texture is less interesting, but in a soup you take advantage of the flavor and even bring it out,” she warns. That’s why she recommends making it into a soup or cream.
chaga
Available year-round, the chaga (or oblique polypore) grows on trees. “For those who care about ecology, it’s like white decay for the tree; there’s no problem taking it off,” says Mr.me Cloutier. Chaga is consumed in decoction, and is reminiscent of coffee. The handful of chaga must be infused in a few liters of water, which will be left to simmer for a few hours (two to four hours, depending on the desired bitterness).
Scaly polypore
Unknown and long considered inedible (because of its extremely tough foot), the scaly polypore was discovered by Yvan Perrault. More sought after in spring, it can still be found until autumn. This fungus grows on trees; its stem, dark, can flavor a broth. It is the other part of the mushroom, with its brown scales on top and its white underside, adorned with multiple pores, that we eat. It is treated like a steak, for example by grilling it on the barbecue. “It has a melon flavor and an addictive smell. He is incredible, ”summarizes Mme Cloutier.
Resources: Sylvan Druid, Quebec Truffle, Mycologists Circle of Montreal