You know? I’m a little bit upset with myself that I wouldn’t do more research on the problem of this dangerous item I’ve introduced. So I did.
And what else I have to submit (besides the article on professional advice below — for reference issue, check calendar date 10/25/2019 for all references on honey mushrooms), is just a few things.
Honey Mushrooms are translated into Italian again as Chiodino. (How could I forget this word.) My parents used to get them imported. So I looked and looked for wherever they might be imported. They are apparently, I myself thinking I have a good outlet base to search from, no longer in imports. They used to be in some waters under glass and metal cap. Used sparingly for starchy dishes for me or else for peppered dishes for the rest of the adults for the most part, back in the day. Later on, I have to confess, I lost track of whatever Italian imports they were (my family members) were trafficking into our kitchen. I just sat and enjoyed without too many questions.)
Also, this dry cluster looks very familiar and also, I remember instructively, it has to sit and be left alone until someone well schooled would use it. I suppose it might at one time have been expensive. Today I learn that you have to grow the cultivatable species by yourself and that this is what is best. I find it strange that Italians would loose the opportunity to sell Americans whatever they already have in opportunity because they (the Italians) either know more about it or have been about the work of it longer. But apparently, this is now the thing done, avoidance. I wasn’t aware.
So you’d have to grow your own from rather easy to purchase seed with sold instructions, because you cannot buy honey mushrooms or chiodino anywhere in imports or domestic in a broad and free range search of the matter.
Furthermore. Piopinni mushrooms, called velvet mushrooms, are a culinary delight — for a while — also well known to original kitchen of family heritage — but they get dull for their luxuriating tastes and also can lead to velvety symptoms if overdone. Pretty much, you’re stuck with gourmet usages.
Morels are more than anything else replacing this chiodino and also the Japenese mushrooms which resemble this other one in picture, are not the same. They even taste different; chiodino are rather mild and mushroomy. Well bred and ordinary, if cultivated; a nice separation from ordinary cap. But honestly, you can know this from any ordinary hike in the North American woods, even their odor is a little poisonous in the wild. This is why I am surprised with my decision to leave the topic unattended. I was very surprised to find the usage of a cross-cultural recipe including an ingredient of so much controversy according to rules of government commerce and practices.
But okay, for that matter, I can say finally something I sure will be taken rather radically. But I don’t mean it to be radical. I have always found it difficult to believe that wild-life farming (which is the origin of agriculture in Italy) has never taken hold in the United States and I’ve always wondered why it has not. I suppose there’s a good reason that it doesn’t fit into the free enterprise and land development systematic of our country, but with all the outrageous things we have going on under incorporations, I’m surprised there are no wildlife farms corporatized besides private, individual co-operative groups which sell gourmet goods. Possibly I just even don’t know any better. So I apologize if that’s it.
I wash my hands of this all. The recipe was really worth keeping in the pantry list though.
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