Emma Wilson
Jelly mushrooms, also known as amber jelly fungi, are edible mushrooms with a gelatinous texture similar to gumdrops. They are typically found on fallen branches and tree bark, especially after rainfall. While they are known to have a chewy texture, they are considered to have little flavour and are often dried and added to soups or stir-fries. Interestingly, jelly mushrooms can also be candied. This process involves soaking them in a simple syrup overnight, followed by dehydration, resulting in a sweet and chewy treat.
| Characteristics | Values |
|---|---|
| Texture | Chewy, gelatinous, wiggly |
| Flavor | Not much flavor |
| Nutritional Value | Not much nutritional value |
| Preparation | Can be dried, pickled, or candied |
| Candying Process | Soak in simple syrup overnight, then dehydrate |
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Soaking in simple syrup
Soaking jelly mushrooms in simple syrup is one of the ways to prepare them. The process involves cleaning the mushrooms, then soaking them in simple syrup overnight. After soaking, the mushrooms are dehydrated. The resulting product has a neat texture but no noticeable flavour.
Jelly mushrooms, also known as amber jelly fungi, are foraged for in the northeast, where they grow on branches and bark. They have a chewy texture and are said to be versatile for beginners in foraging.
While some people dry the mushrooms, others have suggested that soaking them in simple syrup helps to create a candy-like product. This process of soaking and dehydrating the mushrooms can be done in addition to other preparation methods, such as adding them to soups or stir-fries.
It is worth noting that jelly mushrooms are known to have little flavour and are not considered to have much nutritional value. However, their unique texture makes them a fun ingredient to experiment with in the kitchen.
Overall, soaking jelly mushrooms in simple syrup is a creative way to prepare this type of fungus, adding a sweet touch to their chewy texture.
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Dehydrating
To dehydrate mushrooms, you will need a food dehydrator or an oven with drying trays or racks that allow for good air circulation. If you are using an oven, ensure that it has a low heating setting. You will also need fresh mushrooms, as mushrooms that are past their prime will not store well and can start to smell.
Before placing the mushrooms in the dehydrator or oven, you will need to clean them. Use a damp paper towel or mushroom brush to gently wipe away any dirt or grit. Avoid placing the mushrooms under running water, as they are porous and can swell.
Once your mushrooms are clean, remove any tough and stalky stems. Then, cut the mushrooms into slices or dice them into small pieces, depending on your preference. It is recommended that you cut the mushrooms into 1/4-inch slices to ensure even drying.
After your mushrooms are sliced, arrange them on the dehydrator trays or oven racks. Make sure that the mushrooms are not touching, as overlapping areas can retain moisture. Stack the trays on top of each other and set the dehydrator to a medium heat setting at around 110-140°F (40-50°C). If you are using an oven, set it to the lowest temperature setting and prop the door open to allow steam to escape.
The drying process will take between 4-10 hours, depending on the thickness of the slices and the heat setting. Check on your mushrooms periodically to ensure they are drying evenly. You will know they are done when they are dry and crispy, and break in half instead of bending.
Once your mushrooms are dehydrated, let them cool to room temperature before transferring them to sanitized glass jars or airtight containers for storage. Store your dried mushrooms in a cool, dry place, away from direct light and heat, to extend their shelf life.
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Pickling
Before pickling, it is important to clean the mushrooms thoroughly. If you are using chanterelles, you can partially dry them in the sun before pickling, as they absorb vitamin D through their gills/pores when left upturned in bright sunlight.
To make a basic brine for pickling mushrooms, bring water, vinegar, sugar, and salt to a boil. You can also add other ingredients like onion, oil, and Dijon mustard for additional flavour. Apple cider vinegar is a popular choice for pickling mushrooms, but you can use any type of vinegar you prefer. Just be aware that strongly flavoured vinegars like balsamic or malt vinegar can mask the flavour of the mushrooms. Once the brine is boiling, add the sliced mushrooms and simmer until the liquid is slightly reduced, about 5 to 6 minutes.
Transfer the mixture to a covered container and chill. Pickled mushrooms are typically marinated for at least 24 hours before serving. They can be stored in the refrigerator for up to several weeks or up to 2 months, depending on the recipe.
Pickled mushrooms are versatile and can be enjoyed in various dishes. They can be served plain with a drizzle of olive oil and fresh herbs, or added to sandwiches, charcuterie boards, or meat dishes like steak or roast.
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Adding to soups
While candied jelly mushrooms are usually enjoyed as a sweet treat, they can also be added to soups to create unique and delicious savoury dishes. Here are some tips and instructions for adding candied jelly mushrooms to soups:
Preparing the Mushrooms
Firstly, gather your mushrooms. Amber jelly mushrooms are a great variety to use, as they are versatile and perfect for beginner foragers. They can be found on fallen branches, particularly after rainfall. Clean your mushrooms thoroughly before cooking. To candy the mushrooms, you will need gelatin, sugar, water, flavouring extracts, food colouring, and cornstarch. Dissolve the gelatin in hot water, then add sugar, spices, and food colouring to create your desired taste and appearance. Pour the mixture into mushroom-shaped moulds or use a spoon to form mushroom shapes on a lined baking sheet. Refrigerate until set, then remove from the moulds or baking sheet.
Cooking the Mushrooms
When adding candied jelly mushrooms to soups, consider the flavour profile and texture they will contribute. Candied jelly mushrooms have a chewy texture and a subtle flavour. They can be added directly to soups without further preparation. However, if you prefer a softer texture, you can soak the candied mushrooms in a simple syrup overnight and then dehydrate them before adding them to your soup. This will give them a different, less chewy texture.
Soup Recipes
Candied jelly mushrooms can be added to various soup recipes, such as creamy mushroom soup. Start by washing and slicing your mushrooms, then browning them in butter. Add onion, garlic, and other vegetables of your choice. For a thicker soup base, add a small amount of flour and deglaze the pan with dry sherry. For the liquid, use milk, chicken broth, vegetable stock, or water. Boost the flavour with herbs such as thyme and bay leaves, then purée the soup with an immersion blender before serving. The candied jelly mushrooms can be added directly to the soup during the cooking process or used as a unique garnish.
Creative Combinations
In addition to traditional mushroom soups, candied jelly mushrooms can be incorporated into Asian-inspired soups such as ramen and other Asian-style soups. Their chewy texture and subtle flavour can complement the flavours of ramen broth and other soup ingredients. You can also experiment with adding candied jelly mushrooms to stir-fries and mu shu dishes, enhancing the texture and visual appeal of these savoury dishes. The versatility of candied jelly mushrooms allows for endless creative combinations in the kitchen.
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Identifying and foraging
Jelly ear mushrooms, also known as wood ear fungus, are a relatively safe mushroom to pick as they do not have many lookalikes. They are also abundant and are not endangered or under threat.
Jelly ear mushrooms are brown in colour and are named for their earlike appearance. They are soft and velvety on top, silky and glossy on the bottom, and have a jelly-like consistency when plump. They can be found growing in large clusters on decaying or living elder trees, though they have also been spotted on other hardwood trees such as ash, sycamore, and beech. They are most commonly found in the winter, after it has rained, but they can be found year-round.
To identify jelly ear mushrooms, it is important to know their substrate and habitat. They are saprobic, meaning they live on dead or dying matter, and are most commonly found on decaying branches, fallen branches, old logs, and tree stumps. They can be distinguished from other cup fungus varieties by their downward-facing cups. Bay cup fungus, for example, grows on the ground, while jelly ear fungus grows on wood. Tripe fungus has a smaller, paler, and hairier body than jelly ear fungus.
When foraging for jelly ear mushrooms, it is important to take your time and safely identify your finds. Consult multiple resources, such as mushroom foraging books, to confirm the identification of the mushrooms. Only pick what you need, leaving plenty for other foragers and local wildlife. Be sure to wash the mushrooms before consumption and cook them before eating—they should not be eaten raw.
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Frequently asked questions
Amber jelly fungi are mushrooms that grow on fallen branches and bark. They have a chewy texture and are often used in Asian cuisine.
To make candied jelly mushrooms, soak the mushrooms in simple syrup overnight, then dehydrate them.
Jelly mushrooms can be pickled, dried and added to soups, or used in stir-fries. They can also be blended with fruit to make a "quick jelly" for jelly rolls.
Jelly mushrooms grow on the branches and bark of pecan trees. They typically appear after rain, in early spring.
