Black Trumpets

By no means are we mushroom experts, so we stick to the easy to identify varieties.  Last weekend, we found one of our favorites- black trumpets.  Having no poisonous look-alikes, these were the first mushrooms we foraged from our woods.  They are beautiful mushrooms, looking more like a flower than a traditional mushroom.

According to our guide book, one should look in mixed woods under such trees as oaks, beech, or hickory.  It also says they are often found in mossy areas or in leaf litter. For us, the tree variety didn't seem to matter so much.  The area where the mushrooms were most concentrated is generally populated by white pines, hemlocks, and birch mixed with a few other varieties.  This time of year, with the trees dropping their leaves, there is dense leaf litter- making it harder to find these mushrooms.  Even without the leaf litter, they are difficult to spot at first since they blend in with their surroundings.  We have found that they seem to grow in clumps or groups, so you usually find more than one at a time.

They are a delicate mushroom, so they should be used right away or dried.  We usually saute some right away (delicious!) and dry the rest for winter use. 

 By the way, if you are not positive in identifying your mushrooms, it is best not to eat them!  Better safe than sorry!

Rendering Lard

After sharing my thoughts about lard, many have wondered how is it rendered.  While it is not difficult, it is a long process.  Here is how I do it:

1)  Cut the lard into small chunks (or better yet, grind it in a meat grinder).  The smaller the pieces, the better.

 2)  Heat the oven to 250 degrees.  Put the lard into a baking dish.  Place in the oven (uncovered).  As it heats up, the fat will begin to melt.  The goal is to extract as much of the liquid from the chunks of lard as possible.

The dish on the left has been in the oven for around 5 minutes.  The dish on the right is just going in.

3)  I have found this process takes me 5-6 hours.  Don't rush it!  Think low (temperature) and slow!  Being short on time during the day, I have even rendered lard overnight.  I get up every hour or so to check on it and stir it.  When you are left with crispy, brown bits in your liquid fat, strain it through several layers of cheesecloth.

 Ready for the freezer!