Oyster Mushroom Ravioli | Fall Mushroom Foraging

I go to upstate, New York, to hike in the rain and find an oyster mushroom motherload!

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#mushroom #oystermushrooms #NewYork #ravioli

What is going on guys welcome back to another episode of cooking with clams I’m will I’m here in Woodstock are we in Woodstock cat skills cat skills cat skills you haven’t seen her yet but behind the camera is Ashley I’ll show you her in a second and we decided to

Come on a hike even though it’s pouring rain but we wanted to look for mushrooms it’s fall in New York it’s like perfect timing and we just came across this let me show you a whole log full of oyster mushrooms and then there are even more

Right there and there’s more on the side there and there’s another log way down that way over there so I’m going to take a couple of them we’re going to take a couple bring them home and out of the rain and try to definitely ID them so I am not a

Mushroom expert don’t take my word for these things if you go out foraging definitely do your due diligence in Reading asking people and finding out to make sure don’t take anything that you are unsure about so these I am 99.9% sure of but we’re going to take

Them and ID them at home to be 100% sure I don’t know Ashley what do you think is that are they oyster mushrooms I mean this you telling me this is so neat are these the girls those are the girls yeah that’s so cool eat one I’ll not take the risk today maybe

Tomorrow we’ll make sure we’ll make sure what’ you find I don’t know what those are here too I don’t know what that so oyst mushrooms are pretty interesting because they grow all winter long here and New York and uh you can find oh that’s a bunch of turkey tail false turkey tail

Look at that false turkey tail um they grow all winter long so if you find them in the winter you can be sure that is definitely oyster mushroom we’re only in the fall right now so that’s why I am going to not only double check but triple check and make sure I

Didn’t we were just kind of coming on a hike so so I didn’t bring anything to carry them in so I have them in my in my hat which is good it is really cool it’s super foggy um and I think it’s like midafternoon not even really sure but

Man this is awesome and there’s no one here because it’s raining so we have this whole Trail to ourselves which is very nice all right we are on our way out of the trail we did do it um like I said it was you know we didn’t come totally

Expecting to find a mushroom that was pretty lucky uh when I get back to a dry place I will explain how we’re going to identify it to make sure that it is an oyster mushroom and we’re going to do that after a very well-deserved beer so we’ll see you

Soon all right so this is kind of cool I haven’t been showing you a bunch of the stuff that we’ve seen just because it was absolutely teeming rain so I didn’t want to keep taking my camera out and getting it wet but this is pretty cool this is called witch’s butter guy up

Here and if you go back oh it’s all the way up the tree so it’s all up there so cool so witches butter is a lot like the um I think it was the snow fungus that I found in Hawaii and it doesn’t offer much taste so from a culinary standpoint it’s not

Really that exciting to eat but what it does offer from a medicinal point is a huge amount of collagen and that’s why in the Hawaii video I made tea out of it oh now we’re finding all kinds of cool stuff look at these guys but yeah there is is a plethora of

Mushrooms and it’s funny that you don’t see certain things walking one way and then when you walk back you get a different vantage point and kind of catch other stuff so it’s really it’s really tricky you got to develop your uh mushroom eye but we’re almost out of here

All right so the rain cleared it’s the next day and I just want to show you so we did positively identify these mushrooms as Phoenix Phoenix oyster mushrooms there’s a possibility they could be Aspen oyster mushrooms but it’s okay they’re both edible non-harmful and the true way to know which one you have

Is by doing a Spore print Spore prints you take the mushroom and you tap them out on a different color sheet of paper and that by the sport print the color of the sport print will tell you exactly what you have but the identifying factors of the oyster

Mushroom one the stem is off to one side they are a whitish to brownish to grayish color the stem hangs to one side so it’s off center and then the gills are decurrent meaning that they come up the St stem they don’t cut off at the top here and also the gills are

Widespread and not all of them go all the way down to the stem they stop short so with a positive identification we got a handful of really nice oyster mushrooms we’re going to take these back to Long Island or New York City and cook them there though so right now to store

Them I just have them wrapped in a paper towel and then put in a brown paper bag because they were out in the rain so their their shelf life is uh it’s ticking but that’s it pretty cool yeah how is it going boys and girls welcome back to P West Waterman my name

Is Aaron Young uh interrupting cooking with clam’s video to bring you a message uh he told me that a lot of you been asking how you can get your hands on the new hat well they’re here they’re limited edition uh there’s about 25 of them they’re all tan with the black

Writing there that’s the Hat that’s the style of hat and they are $30 postpaid uh I take venmo or PayPal and you can email cookingwith clams gmail.com and you’ll get all the information you need on how to get one of these I know I’m going to get one all

Right day late but Happy Halloween and uh let’s get back to the video all right so I got a few of the oysters here that made the journey and really so another thing that I want to point out is that uh one of the ways that you can identify mushrooms

Is by what they’re growing on so these were growing on a hard maple tree and that makes all the difference in the world because one of the lookalikes of these is a angel wings and they are poisonous but they only grow on conifers so it’s important to be able to uh

Decipher between what tree they’re growing on now I’m just going to cut off the stems here where they were attached and I’m not going to wash them I’m just going to flake that dirt off and what we’re going to make is a duck cell and then use our duck cell as

A filling to make uh mushroom ravioli and something else too just because I knew a bunch of them weren’t gonna going to make the trip I actually at a uh Farmers Market grab some of these motaki or h of the wood so we’re going to add those to our duck

Cell but usually I take a brush or just a towel and get the majority of the dirt out of there and we’re going to chop these up nice and fine okay that’s about enough not too crazy these are going to cook down what a duck duck cell is is really like a mushroom

Pate almost you cook it down until you could spread it onto a cracker okay we’ll put this aside and then chop up our uh my Taki and the same thing with this now some garlic shall it we do the whole thing and a little bit of parsley when we finish

It we don’t have to go too fine on that and then then I have some thyme uh that I preped I won’t bore you with that but you just grab a stem like that from the top and slide your fingers down and you’re left with all the all the

Leaves you need time with really uh sturdy stems though otherwise they they pick apart so there we go there we go we are ready to cook so we’re going to start on pretty low medium heat cuz we want to cook all of this down a little bit

Slowly want to cook all the moisture out of the mushrooms so first melt down this butter and we’ll start adding our ingredients first in our shallots and garlic and our oyster and hand of the woods mayaki some black pepper And some sea salt and we want to cook these down just a little bit and then we’re going to add some madira this is I don’t know if you can see that this is the madira you can actually add cherry or white wine just as good or even sweet vermouth would be good

Too but we’re cooking these down nice and slow we don’t really want to Brown them we just want to get all of their water content out so we have it going low and slow but you can see all of the water is cooking out and we’re not getting any caramelization which we don’t

Want takes time but it’s going to be worth it raise the Heat just a bit and add our maira and we’re going to cook off that madira completely we’re going to cook out all the moisture now a true duck cell would be the mushrooms would have been ground in a food processor and it would be cooked down until there’s almost no moisture

Whatsoever so that it is a pate or a paste that you could spread on toast I wanted to leave this a little bit chunky and not cook it completely down because for our filling and our ravioli I want you to get a bit of the mushroom texture in

There so this is just about done let’s get started on our dough so we’re just going to make a really simple simple dough I have here two cups of allpurpose flour you could use wheat flour semolina flour and I know a lot of those are made with

Eggs but I’m going to keep this uh like I said very very simple and then so two cups flour and here I have 125 mL of water and we’re just going to add our water very Slow and mix our flour until it’s completely incorpor seated you could obviously do this in a mixer I like doing everything by hand myself I need just a little bit more water but what I’m going to do is go by tablespoons and I’m going to add one tablespoon of

Water mix it see if I need the next one cuz it needs just a tiny bit more not much okay I ran inside grabbed two tablespoons of water mix them in and we’re looking pretty good so we’re just going to work this a little bit roll it into a ball and then

Let it sit out of the fridge with the towel over it for at least 20 minutes okay back into the bowl paper towel on top or I’m sorry a dish towel on top so just like that and that’s going to sit I’m going to give it about 30 minutes we’ll come back and

Roll been about 20 minutes there’s our dough ball all we’re going to do is just work it again roll it back into a ball and let it sit for at least half an hour okay see you in a half an hour so truth be told I redid I redid the dough and

The reason why I redid the dough is because I used uh half whole wheat flour because I felt like that would give a better um a better flavor uh so it’s the same ratios just uh half whole wheat and half all allpurpose and one of the

Things that I can tell tell you the way that you want the dough you want it to feel like an earlobe if that makes sense so we are going to start making our ravioli and I don’t have a uh have a pasta roller so we are going to do

This individually one at a time which I know there’s a better way to do it but it’s okay we’re going to do it this way so divide into four cover that up again and also the uh the whole wheat dough is going to have a little bit more of a bite to

It which I’m okay with and these you can make them ahead of time and freeze them that’s another thing too so basically all we’re going to to do roll them out and they don’t have to be uh don’t have to be perfectly round either that is unimportant but we’re going to try to

Roll that out nice and thin so that it’s not too chewy there you go so I’m going to show you one and then I’m going to start moving fast cuz we’re uh running out of daylight here all right so we have our two pieces of pasta we’ll put a good

Amount of our oyster mushrooms there okay then you just take a fork press them down to seal that there you go there is our ravioli I’m going to make about uh 10 of them you figure maybe five per serving but that’s it and like I said you can dust these

With flour and throw them into the freezer once like lay out flat in a sheet like this and then one if they are frozen you can throw them into a uh into a bag so okay I’m going to get moving and roll these out okay now for our

Sauce we’re going to make just a sage butter sauce something really really simple and it’s going to be a uh a brown butter so we’re just going to melt that butter down and let it brown a bit and then put in some uh sage and put that Aside when making a brown butter you don’t want to go too hot too fast cuz you’ll burn the butter so again low and slow and we’ll get that Sage nice and crispy so hopefully the lighting isn’t too bad and you can see how that’s getting nice and golden brown in

There a that looks beautiful that looks good all right we’re going to put that aside and grab our water so we have water up to a simmer brought it up to a boil then a simmer I don’t want it boiling too hard cuz I want these to cook gently so we’ll put them

In couple at a time and they’re going to cook about maybe 3 minutes and yes that water was salted okay these are ready to come out I’m going to put them directly into our Sage brown butter swap out these pans and we’re just just giving them a coat with the brown butter that’s

It cuz they are plenty hot all right okay okay if you guys don’t know but I think a lot of you do know Mama clams uh little nippy out here well this should warm you up a hot meal this is a good fall dish so this is from the

Mushrooms upstate some oyster mushrooms that Ashley and I found and it’s a sage brown butter sauce and a whole wheat pasta right I was going to do a little bit of Parmesan on top but I don’t think it needs it I don’t think it needs any

Cheese at all no I think the uh butter oh yeah is perfect yeah the chees cheese would take away from the Flavor of the dough mhm and the filling mhm I agree yeah well we positively identifi these as oyster mushrooms so we’re safe we don’t have to

Worry I think I’m going to go for the real thing though eventually what oysters oh oysters okay well yeah these are oyers your mushrooms well I’d like that I switched to the whole wheat dough has a little more bite little bit nuttier flavor to it to

Really make this just a fall dish and it’s firmer too it’s not doughy mhm which is nice it goes very well with the mushrooms has a nice bite to it yeah yeah very good all right and I love the crispy the crispy Sage leaves m that’s one one of my favorite things but

Okay we’re going we’re going to eat our dinner and uh I’ll see you on the next one thanks for coming along on this adventure um like I said do your due diligence if you go out there and you want to do any mushroom foraging take a

Class get a lot of books and make sure what you have is the correct mushroom um and by no means take anything I say as expert advice um do your own research but thanks for coming along and I will see you on the next one thank

You yeah it’s a really good I’m pretty pretty excited about how these came out very tasty yeah I don’t think the hob wheat dough is definitely a plus mhm all right I’ll go foraging more often