From: riburr@shentel.net   
      
   Rusty Hinge wrote:   
      
   > riburr wrote:   
   >   
   >> Steve Peek wrote:   
   >>   
   >>> It's time to get out and check your early spots. I found about 150   
   >>> fresh blacks yesterday along with some wood ear and a Dryad's saddle.   
   >>> Steve   
   >>   
   >> Yeah, looks like things are a little early this year. I might get out   
   >> tomorrow, Sunday, April 11 to have a look around. Because it is   
   >> supposedly edible raw, I might try including Dryad's saddle in some   
   >> home-made kimchi, just to see what happens.   
   >   
   > > I'll tell you - after chewing it for a while, you'll spit it out.   
   >   
   I'm sure you're correct, but I'd use only young, tender specimens. I've never   
   made kimchi, but it looks to be somewhat simple. The lactic fermentation tends   
   to soften vegetables. I'm wondering how fermentation affects the texture of   
   mushrooms?   
      
   It is important to cook most wild mushrooms as some can be toxic when raw. In   
   these cases, I guess microwaving will render them safe before including with   
   other vegetables to be fermented. I'm trying to think of the ones safe to eat   
   raw; Polyporus squamosus and Auricularia auricula are two that immediately come   
   to mind. Anyway, I'm eager to do some wild mushroom-kimchi experimentation.   
      
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    * Origin: you cannot sedate... all the things you hate (1:229/2)