At the end of September 2020 Courtney Tyler (Hips and Haws Wildcrafts), and I put on a course solely to celebrate this magnificent and magical mushroom. We succinctly name the course, Fly Agaric and Friends: Explorations in medicine, food, and magic, with Fergus The Forager, Courtney of Hips and Haws, and Guest Mushrooms. In spite of the rather long title, the course was a resounding success.
The final dessert to round off our Fly Agaric themed dinner was one of the most fun, creative, absurd, an playful that I can recall coming up with. Here shows the making of just one component off it, the sweet pudding rice maki sushi-style fly agaric roll. I experimented with this the previous year, clips from which this video is compiled. Then, I took it to ludicrous preparation levels be including a technique used by Swiss chef Stefan Wiesner involving ants.
Actually, although fun, that didn't work so well, and the way I made this for our course (as described at the end of the video) worked out much better. I created this video both to demystify the use of fly agaric as a wild food, and to promote our course. As it happens, the course filled without much promotion, and post course we were both interviewed by Robin Harford for his Eat Weeds podcast (link below when it becomes available). A full course video will come soon.
In the meantime, if you'd like to join this course in 2021, we will be running it again in County Wicklow, Ireland, and in the UK. dates coming soon. Here are a couple of course reviews to wet your appetite, as I hope this video has in terms of thinking about Amanita muscaria as food........
"I attended a mushroom foraging course centred around the wondrous Fly Agaric, and it was nothing short of superb!
Courtney Tyler and Fergus the Forager created an engaging and communicative learning environment, in which we could really appreciate the beauty and wonder of the Fly Agaric!
We spent the day in woodlands owned by Courtney's family, the perfect setting.
The 11 hour workshop flew by as we learned how to identify not only the Amanita Muscaria but how to use a key to identify any mushroom and what books are best to start our foraging journey with. After a delicious lunch consisting of spicy rosehip and beetroot soup, local sourdough, homemade hummus with Fly Agaric and homemade cashew cream, we created mushroom art and learned about the medicinal uses of this powerful mushroom!
We learned how to make a sciatica-healing tincture from this phenomenal mushroom, and how to detoxify it for eating, and even how to ferment it!!
Following a dinner of homemade dumplings, and pasta and wild mushrooms, we had the most creative dessert I think I've ever had - sweet Fly Agaric sushi rolls, Birch Polypore mango and Fly Agaric cashew ice cream!
Before packing up for the night, Fergus led a meditation, with shamanic drumming by Dáithí around the woodsmoke fire. A enlightening experience!
Looking back three days after the event, it truly feels like it was a dream!
Both Courtney and Fergus were wonderful teachers, allowing for questions and additions throughout the course.
As a person pretty much brand new to foraging, I can't thank Courtney and Fergus enough for such an enriching experience."
Note: The preparation method used here was both to detox the mushroom to remove/break down the ibotenic acid/muscimol and muscazone, as well as to remove traces of mushroom flavour. To that end, each 100g of finely sliced fresh mushroom was boiled for 15 mins in a litre of water for 15 minutes, four times. The fungi were then bake at 220 degrees celcius for 1 hour.
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