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Anonimo

Jul 28, 2006, 5:51 PM

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Setas y Hongos

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Several interesting looking types of wild mushrooms are currently offered at the Pátzcuaro mercado. Today I saw at least 3, the "birds' foot", a large capped yellow (and seemingly toxic-loking) one, and some chunky, dark-orange skinned "orejitas", with creamy white flesh and a strong aroma. I bought a bag of the latter.
I don't have too many ideas on how to cook them.

I was thinking of doing them with potato slices, a salsa verde, and crumbled, spongy yoghurt cheese.
Other suggestions are welcomed.
And they ARE, *gulp* safe, aren't they?

Buen provecho,
Anonimo

Camille

Jul 29, 2006, 1:01 AM

Post #2 of 22 (3077 views)

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Re: [Anonimo] Setas y Hongos

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Oh Mike, make my day! I discovered the pied de pajaro two years ago in September and just fell in love....a whole new texture and flavor variation in the funghi world for me. And the other varieties you mention are most intriguing. How about those fist-sized black figs? Are they around yet?
See you, maybe at the mercado, next week!

Anonimo

Jul 29, 2006, 1:23 AM

Post #3 of 22 (3075 views)

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Re: [Camille] Setas y Hongos

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Camille, are you sure that those were figs, and not a type of aguacate? There are some avos that fit a fig-like description, with black, shiny skin. When we tried a some smaller ones earlier this year, they had large pits and little flesh.
The only figs I have seen are black and "normal" size. You can tell the figs from the aguacates also by the bees, etc, that the former attract.

Hasta pronto;
Buen provecho,
Anonimo

Anonimo

Jul 29, 2006, 5:38 AM

Post #4 of 22 (3071 views)

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Re: [Anonimo] Setas y Hongos

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I'm considering making this soup, "Sopas y setas (I)...
SOPA VERDE DE ALUBIAS Y SETAS" http://setascultivadas.com/sopas.html, although I hesitate, not knowing if the fungi I bought is the best choice for this dish.

I just found this Spanish wild mushrooms site, for those who may wish to expand their knowledge of the subject. (For example, I hadn't known the difference between setas and hongos.) http://micologia.net/home.htm

Saludos,
Anonimo

Anonimo

Jul 29, 2006, 6:13 AM

Post #5 of 22 (3069 views)

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Re: [Anonimo] Setas y Hongos

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This MAY be the ones I purchased: http://www.rrich.com/mshypolact.html
This seems pretty darn close:http://www.mushroomexpert.com/...es_lactifluorum.html
A quote from that site:

Quote

... The Lobster Mushroom is often sold in grocery stores (dried), and is apparently common in the open-air markets of Mexico.

(Details in between.)
And,

Quote

...The good news is that none of the Russula or Lactarius mushrooms will kill you, though a rare few will make you good and sick.
Saludos,
Anonimo

MariaLund

Jul 29, 2006, 8:05 AM

Post #6 of 22 (3056 views)

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Re: [Anonimo] Setas y Hongos

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I hope that the mushroom you purchased is actually a lactarius deterrimus (you can check it with pictures of several lacrarius on this site http://www.svampguiden.com/...lactarius_deterrimus - sorry, the site is in Swedish, but has an index of mushrooms in latin). If it is, it is a very tasty mushroom and could be used in a soup, but is actually best panfried (the hats only - like a porkchop) with just salt and pepper.

If it is any other species of lactarius and you find its picture on this Swedish site, you are welcome to either post it here or email me and I'll tell you what Swedish mycologists and foodies think about its edibility and culinary valors.
Vivere non est necesse, navigare necesse est!

Camille

Jul 29, 2006, 9:12 AM

Post #7 of 22 (3050 views)

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Re: [Anonimo] Setas y Hongos

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They were figs all right.... put me right back in "Women In Love" and "the proper way to eat a fig in society...." I'd have killed for some prosciutto, but the figs by themselves were still heaven! And they were the size of the little avocados. Got 'em in Plaza Grande, maybe five in a little paper bag, all gone in a few minutes. I'll be interested in the difference between setas and hongos!

Anonimo

Jul 29, 2006, 1:24 PM

Post #8 of 22 (3034 views)

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Re: [Camille] Setas y Hongos

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From what I read earlier today, technically, "hongos" are the fungi in the ground and "setas" are the part you pick and cook. Hairsplitting.

Our friend, agronomist and hotelier Sr. Alfredo Río Mora, of the Mesón de San Antonio in Pátzcuaro said the setas I bought are "Trompas de Puerco", and are "inconfundible con otras", thus, perfectly safe, if washed, cubed, fried and sauced. He and his wife, Guadalupe, prefer the Patitas de Pájaro setas, which have a subtle taste of anise. They are best prepared "capeadas", in a light, tempura-like batter, and served with only salt and pepper. He considers them rivals in their own right to truffles.

We also touched on cuitlacoche, but that's for another time.

Buen provecho,
Anonimo

Camille

Jul 29, 2006, 1:42 PM

Post #9 of 22 (3031 views)

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Re: [Anonimo] Setas y Hongos

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Now I'm drooling AND packing! I'm heading your way Monday morning with mushrooms on my mind.....

caldwelld

Jul 29, 2006, 2:02 PM

Post #10 of 22 (3028 views)

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Re: [Anonimo] Setas y Hongos

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Please get back to us, after you decide what to make with these, with the details and, of course -- to let us know you are still alive.
dondon

esperanza

Jul 29, 2006, 2:38 PM

Post #11 of 22 (3020 views)

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Re: [caldwelld] Setas y Hongos

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Please, friends, these are not unknown mushrooms that Anónimo went out into the forest to gather. These are mushrooms that have been sold in the marketplace as food for the last--oh, eons. Neither he nor Sra. Anónimo will come to harm after eating them.

I've eaten both varieties that Anónimo mentions, and they're both delicious. I ate wonderful sautéed setas patita de pájaro (bird foot mushrooms) just two weeks ago in a high-end Italian restaurant in Guadalajara. The trompas de puerco (pig snout) mushrooms are among the most beautiful and delicious I've ever tasted, prepared exactly as Sr. Río suggested.

Los Anónimo are fortunate to be living in Pátzcuaro where so many marvelous fresh vegetables grow wild or are regionally grown, everything from aguacate to zanahoria.

http://www.mexicocooks.typepad.com

(This post was edited by esperanza on Jul 29, 2006, 4:30 PM)

caldwelld

Jul 29, 2006, 3:25 PM

Post #12 of 22 (3013 views)

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Re: [esperanza] Setas y Hongos

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Is my sense of humour that dry?????????
dondon

esperanza

Jul 29, 2006, 4:03 PM

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Re: [caldwelld] Setas y Hongos

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It's not that, dondon...it's just that so many people, particularly newcomers to Mexico, are so afraid that any little thing they've never experienced before is going to do them in. Sometimes I don't know who knows what. Sorry.

http://www.mexicocooks.typepad.com

Anonimo

Jul 29, 2006, 4:24 PM

Post #14 of 22 (3005 views)

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Re: [esperanza] Setas y Hongos

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I feel reassured now that both Esperanza and Alfredo have both given me tips on setas.

With all the culinarily inclined visitors we'll be meeting over the next week or two, we might proclaim it a Semana de Las Setas.

<resume dry humor>

Buen provecho,
Anonimo

Anonimo

Jul 31, 2006, 12:44 PM

Post #15 of 22 (2972 views)

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Re: [Anonimo] Setas y Hongos

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Today, I finally got around to cooking the Trompas de Puerco.
I washed and trimmed them, cut them in cubes, and sauteed them in olive oil with several cloves of garlic and one small onion, chopped.
I also added a chopped chile serrano, which IMO was too much picante. A splash of dry white wine, juice of one lime; stirring until it evaporates, salt and pepper, and some chopped parsley. We will have it over spaghetti, enriched with some crema, and sprinkled with grated Mexican Queso Reggianito (estilo Parmesano). The bulk, grated queso añejo from the local store tastes to me of salted sawdust.
I have already sampled the cooked hongos, and the trance has been very light, so far. ;-)

¡Suerte y buen provecho,
Anonimo

Anonimo

Aug 1, 2006, 4:22 AM

Post #16 of 22 (2949 views)

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Re: [Anonimo] Setas y Hongos

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The fotos are back from the farmacia!

Here, the setas are cooking in the skillet:

Looks a lot like chunks of lobster. Tastes a bit like it, too. With practice, that resemblance could be enhanced. ("Lobster" sounds SO much nicer than "Pig's Snouts"!)

This is the plated Espaguettis Con Trompas de Puerco y Alubias:

Buen provecho,
Anonimo

caldwelld

Aug 1, 2006, 9:37 AM

Post #17 of 22 (2935 views)

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Re: [Anonimo] Setas y Hongos

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Sounds and looks delectable! But unfortunately have not found these items in local market or tiendas around here in San Miguel. Anyone know where I should look?
dondon

Anonimo

Aug 1, 2006, 9:49 AM

Post #18 of 22 (2932 views)

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Re: [caldwelld] Setas y Hongos

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Wild fungi available in Pátzcuaro may not be available in San Miguel de Allende.
Climate is different. Keep checking the local tianguis.

Buen provecho,
Anonimo

esperanza

Aug 1, 2006, 10:16 AM

Post #19 of 22 (2930 views)

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Re: [Anonimo] Setas y Hongos

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That looks marvelous, Sr. Anónimo. I wish my monitor were scratch-and-sniff, and that you could email me some of your trompas ya hechas.

http://www.mexicocooks.typepad.com

Kimpatsu Hekigan

Aug 1, 2006, 7:36 PM

Post #20 of 22 (2910 views)

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Re: [Anonimo] Setas y Hongos

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A bit dated, but here's a blog entry about mushrooms in the Patzcuaro market, including huitlacoche:

Wild Mushrooms — Setas/Hongos Silvestres

FWIW,

-- K.H.

Before enlightenment: Chop wood, haul water.
After enlightenment: Chop wood, haul water.

wendy devlin

Aug 1, 2006, 9:41 PM

Post #21 of 22 (2901 views)

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Re: [Anonimo] Setas y Hongos

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For you hongo aficionados:)
Ron Mader says there's an upcoming fiesta in Oaxaca.

The town of Cuajimaloyas hosts its 6th Annual Wild Mushroom Fair in the Sierra Norte of Oaxaca. Festival dates: August 12 and 13. The event highlights edible mushrooms and other non timber forest products.

Details

Eco Edible Mushroom Fair
http://www.planeta.com/ecotravel/mexico/oaxaca/hongos.html

2006 Mushroom Fair
http://forum.planeta.com/viewtopic.php?t=719

Anonimo

Aug 2, 2006, 1:43 AM

Post #22 of 22 (2896 views)

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Re: [kimpatsu_hekigan] Setas y Hongos blog entry

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Thanks for that link, KH. That was a good blog entry. Now, I won't have to do one myself. :-(
Actually, I may be able to springboard from perrobailarin's blog to cooking some and developing recipes with those very same sort of mushrooms. More, later.

Buen provecho,
Anonimo