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Puffball Parmesan Now that you've successfully identified some puffballs, what to do next? Several of our members have recommended using them instead of eggplant in this classic casserole. by Melanie Leuca Calvatia sculpta. © Stu Pickell (CC-BY-NC) (from inaturalist.org, obs. 378576270) Method Make the Marinara Heat olive oil in 4qt. to 6qt. pot on medium heat. Add garlic and onion, and sauté until soft and translucent (about 5 minutes). (Optional) add ⅓ cup dry white wine or sherry, and simmer for 2 minutes. Stir in the tomatoes, salt and pepper. Bring to a gentle bubble, then lower and simmer uncovered to create a thick sauce (about 20 minutes). While waiting, start making the breadcrumbs. After the sauce has thickened, stir in fresh basil, turn off heat, and set aside. Toast the Breadcrumbs Tear fresh bread into rough chunks (or cut into 1" cubes). Pulse bread chunks in food processor until you get coarse, uneven crumbs (pea-sized and a little smaller). Spread crumbs in a single layer on a baking sheet. Bake at 350°F for about 4 to 6 minutes. Stir the crumbs, and then continue baking until they are golden brown and completely dry (another 4 to 6 minutes). Remove crumbs from oven (keep the oven on at 350°F) and transfer crumbs to a wide bowl. Cool to room temperature. Prepare the Puffball(s) Oven should still be at 350°F. Use a damp paper towel to wipe away any large debris from the puffball (do not wash). Over a paper towel, flexible cutting mat, or a trash, peel the tough outer layer and discard. Move the peeled puffball to a clean cutting board. Slice vertically down the middle first, ensure it's chalk-white like a marshmallow, and discard any puffballs with greenish-yellow or black interiors. Cut puffball into ½" slices. (If the slices seem very fresh and wet, consider sprinkling lightly with salt and laying in a single layer on paper towels for about 15 minutes, to draw out excess moisture.) Beat eggs with 1 Tbsp. water Dip puffball slices in egg, then coat both sides with cooled bread crumbs. Arrange the puffball slices as a single layer on baking sheet, and bake at 350°F for 5 minutes. Flip and bake for another 5 minutes. (If your puffball slices don't all fit, do this in batches or on separate baking sheets.) Remove baking sheet from oven (keep oven at 350°F). Transfer slices to a plate or wire rack to cool. Prepare the Casserole Oven should still be at 350°F. Spread a thin layer of sauce on the bottom of 9"x13" baking dish. Overlay a layer of the baked puffball slices and then top with an even layer of sprinkled cheeses. Repeat the layering (marinara, then slices, then cheese) until the slices are all used. Sprinkle some dried basil on top. Bake the casserole at 350°F until the edges bubble and the cheese is golden brown (35 to 45 minutes). Turn on the broiler for about 2 minutes at the end, to make it more crispy. Recipe contributed: June 2023 This dish was inspired by a chat between Hugh Smith, Debbie Johnson, Richard Rammer, and Mariko Creasman in our FFSC Google Group. Just be sure you know how to correctly ID your puffballs. Some people have mistaken other mushrooms (such as young Amanita magniverrucata ) for puffballs. (For example, these are not puffballs.) Objective: Main course Total Time: About 1 ½ hours Yield: 6 to 8 servings Suggested Mushrooms: Puffball (Calbovista subsculpta, Calvatia booniana, Calvatia gigantea, Lycoperdon perlatum) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients Marinara Sauce (Alternatively, if you prefer to buy your marinara, look for a sauce that is thick, so it will help the layered casserole keep its shape.) ½ cup olive oil 5 cloves garlic, minced ⅓ cup dry white wine or dry sherry (optional) 1 medium yellow onion, finely chopped 48 oz. crushed tomatoes 1 ¾ tsp. salt ½ tsp. black pepper 2 Tbsp. fresh basil, chopped Casserole 1 ½ to 2 lbs. puffballs 2 large eggs, beaten 1 loaf of fresh rustic, crusty bread (like Italian loaf, French baguette, or sourdough) 6 cups thick marinara sauce (above) 16 oz. Mozzarella, shredded ½ cup Parmesan, grated ½ tsp. dried basil 4 to 6 qt. Dutch oven or heavy bottomed pot Food processor Half-sheet pan (18"x13") 9"x13" baking dish (2" to 3"deep) Previous Recipe All Recipes Next Recipe

Intro to Dyeing with Mushroom Pigments Go out and find some fungi! Many mushrooms don’t give much color, and those that do aren’t necessarily the color of the fungus itself, but quite a few are very obliging. Pigment dye patterns at the 51st Santa Cruz Fungus Fair (cropped). Photo by Hugh Smith At the Santa Cruz Fungus Fair , we often use Dyer’s Polypore ( Phaeolus schweinitzii ) and Dead Man’s Foot ( Pisolithus arhizus ). Equipment Small garage sale saucepan and stirrer not to be used for food in the future. Mark with tape! Some mushrooms used for dye are harmful to eat, so you don’t want to contaminate your cookware. Dried fungi Whatever you’d like to dye. Best results are obtained with protein fibers such as wool and silk, prewashed. Linen and cotton will also dye, but colors are far paler and many more mushrooms are needed. Use equal weight of dried mushrooms to wool or silk fiber. Method Simmer dried mushroom weight equal to your goods in a pint or so of water for ½ - 1 hour. (Fresh fungi are a guess, so try a mound equal to or greater than your pile of fiber.) Meanwhile, soak your fibers in warm water. Add to them to the dye bath and gently simmer for an additional ½ - 1 hour, adding water as needed. No need to strain out the mushrooms for a simple test batch. Rinse thoroughly in warm water and hang to dry. You can leave it in the dye bath overnight for deeper color. Have fun and be ready for surprises! Find more resources and tips on our Mushroom Dye Resources page. Members Only Content Login Join FFSC

Tarte aux Cèpes Sauvages (Wild Porcini Tart) With the arrival of the rains and hints of winter in the air, I think this recipe is perfect for a cozy dinner by a warm fire. by Rene Seltzer Boletus edulis var. grandedulis. © forage_cali (CC-BY-NC) (from inaturalist.org, obs. 193719847) Method Prepare the Dough Blend flour and salt in a food processor. Cut in butter using on/off turns until the mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball, flatten into a thick disk. Wrap in plastic, and chill 45 minutes in refrigerator. Roll out dough on floured surface to 12" round. Transfer to 9" tart pan. Trim edges, leaving ½" overhang, then fold overhang in to form double thick sides. Press tart edges to raise dough ⅛" above pan. Chill for 30 minutes. Prepare the Filling Bring 1 cup water to boil in saucepan. Add porcini, then remove from heat and let stand 30 minutes. Spoon porcini from pan, reserve liquid. Coarsely chop the mushrooms. Melt butter in heavy large skillet over high heat. Add porcini and cremini mushrooms. Season with salt. Sauté until golden brown, about 10 minutes. Add shallots and sauté another 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in the pan. Boil until almost all liquid is absorbed (about 3 more minutes). Mix in 1 Tbsp. herbs, then allow to cool. Bake the Pizza Preheat oven to 375°F. Line crust with foil, then fill with dried beans (or pie weights). Bake until golden, about 15 minutes. Remove foil and beans. Maintain oven temperature. Sprinkle ⅓ cup cheese in crust. Cover with mushrooms. In a bowl, whisk cream, yolks, egg and 1 Tbsp. herbs to make a custard. Pour the custard over mushrooms. Top with remaining cheese. Bake at 375°F until filling is set and top is golden (about 30 minutes). Cool on rack for 15 minutes, then slice and serve. Recipe contributed: December 1999 Its origin is from the Southwest France, comprised of the ancient provinces of Périgord, Quercy, and Gascony. Here wild mushroom specialties can be found: precious black truffles; chanterelles; pieds de moutons (which translates to "sheep's foot" or what we would call hedgehogs); and cèpes (the French name for Boletus edulis , known by Italians as porcini.) Objective: Main course Total Time: About 4 hours Yield: 6 servings Suggested Mushrooms: Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients Crust 1 ¼ cups all purpose flour ½ tsp. salt ½ cup chilled butter, cut into pieces 2 Tbsp. ice water Food processor 9" tart pan with removable bottom Dried beans or heat-safe pie weights Filling/Topping 1 cup water 1 oz. dried porcini ¼ cup butter 10 oz cremini mushrooms ¼ cup minced shallots 2 Tbsp. Cognac or brandy 2 Tbsp. chopped fresh herbs ⅔ cup grated Gruyère cheese ¾ cup whipping cream 2 large egg yolks 1 large egg Previous Recipe All Recipes Next Recipe

News & Stories / Postcards from the Field — Summer 2007 Many thanks to all who sent in articles, information, photos and tidbits over the summer. Your contributions keep it interesting. They make some of us envious, too! Deb • September 1, 2007 Wouldn't this be a great stamp? (Gomphus foccosus photo © Taylor Lockwood) Members Only Content Login Join FFSC Related Posts Don't Forget Mushrooms Just Because It’s Summer! What are You Doing This Summer? Previous Article All News & Stories Next Article

News & Stories / Stewardship Staying Found in the Woods Shea Moss wrote this article several years ago and it has enduring value. Shea Moss • December 1, 2003 Huddled somewhere in Jackson Demonstration Forest The Jackson State Demonstration Forest in Mendocino, and particularly the Pigmy Forest, can be very deceiving. Flat terrain on an overcast day with uniform foliage provides few clues as to direction. I often find the bridge to the CSNY song Déja Vu running though my head...”and I feel like I’ve been here before....”. - Deb Remember, whenever you go off trail into the woods you must be prepared to spend a forced night out. Learn to read a topographical map, mark your location and check the map frequently. Memorize your car's compass reading (location). Leave a note on your car dash indicating your direction of travel. Look back at your point of entry, keep checking your surroundings every ten minutes. If every thing looks the same to you, begin trail marking. Mark your turns with stones, sticks, tied branches, etc. Hunt with a partner; stay within voice range or whistle range and make contact frequently. If you carry radios, practice using them frequently. If possible, have everyone change to use the same communication channel. Carry food bars in your pocket Stay alert and listen for falling branches. Watch for crumbling logs. In fire areas tree roots may have burned out underground, leaving a hidden pit to fall into. Keep small children in view at all times. Keep a fanny pack with your mushroom gear. PUT IT ON whenever you hunt off road, even if you are just going out for a quick peek. Have the following items in your fanny pack: Compass and map (and GPS if you have one and know how to use it) Personal medication Candle and lighter (candle shavings make good fire starters) Space blanket 2 light sticks 2 Power Bars Small bottle of water Paper and pencil Small cotton bandanna - large enough to make a sweat band or to cover your head and ears Signal mirror Whistle - a loud one. You should be able to put it in your mouth and hear noise while breathing normally. Here are the FFSC whistle codes (number of chirps): Call Response 1 : Where are you? 1 : Over here. 4: I'm picking mushrooms, leave me alone! 2: Return to the car. 2: Coming now. 3: I need help! 5 (or more): There are so many mushrooms here, come and pick some! Members Only Content Login Join FFSC Related Posts Lost: The Companion's View Reality Check: Dispelling a Myth Previous Article All News & Stories Next Article

Pheasant with Wild Mushrooms Jeff Broadbent made this dish for the holiday potluck. It was delicious! If you are unsuccessful in buddying up to Jeff or another pheasant hunter (Richard Stipes comes to mind), chicken might serve as a substitute. by Jeff Broadbent Cantharellus californicus. © Christian Schwarz (from mushroomobserver.org) Method Mushrooms Heat 2 Tbl. butter in a heavy 12-inch skillet over high heat until foam subsides, then sauté mushrooms, stirring often, until liquid evaporates and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring for 1 minute. Transfer to a bowl and wipe skillet clean. Pheasant Dredge the pheasant in seasoned flour (I use a plastic bag and shake the pieces around in it), shaking off excess. Heat the oil (and butter if desired) in a large pan. Add pheasant and sauté for about two minutes (or until each side is brown). Remove and place on a plate. Repeat this process in batches until all pieces are browned. Add Marsala wine to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in carrots, onions and celery and simmer/sauté until all vegetables are soft, about 10 minutes. Add garlic, fresh parsley, wine and broth and bring to a boil, stirring occasionally. Reduce heat slightly, maintaining a slow boil, until alcohol cooks off. Stir in mushroom mixture, pheasant, and any juices accumulated on platter. Season with salt and pepper if necessary. Simmer 2–5 minutes more to allow sauce to thicken. Serve over polenta, wild rice or noodles. Sprinkle with fresh parsley. Recipe contributed: February 2009 Objective: Main course Total Time: 60 - 90 mins Yield: 4 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Shiitake (Lentinula edodes) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 3 Tbl. unsalted butter 1 pound wild mushrooms, quartered and or sliced (e.g., chanterelles and shiitake) 1 large garlic clove, minced 2 Tbl. chopped fresh flat-leaf parsley Approx. 1 lb. pheasant (2 wild birds – deboned, cut into small pieces and pounded to 1⁄4 inch thick) 4 Tbl. olive oil (you may also add butter for even more flavor – but be careful not to burn) 1⁄2 C Marsala wine 1⁄2 C chopped carrots 1⁄2 C chopped onion 1⁄2 C chopped celery 2 cloves garlic (chopped) 3 Tbl. fresh parsley (chopped) 1 C chardonnay wine 1⁄2–1 C chicken broth Seasoned flour (see below) Seasoned Flour 1 C flour 1/2 tsp. salt 1/4 tsp. black pepper 1 tsp. dried parsley, crumbled 1/4 tsp. dried thyme, crumbled 1/4 tsp. dried sage, crumbled Previous Recipe All Recipes Next Recipe

News & Stories / Echo Summit 2012 Foray Report Conditions were on the dry side, but we found mushrooms nonetheless! And, of course, had a great time. Bill White • October 1, 2012 Photo by Hugh Smith Thanks to Dawn Engel, Marje Young and the kitchen wizards for planning and cooking such delicious meals, all the volunteers who helped with food prep and lodge cleanup, Phyllis Cole for handling registration, Cassandra Fuentes for tracking species for the foray, and to Hugh Smith for documenting all the fun! Members Only Content Login Join FFSC Related Posts 2013 Echo Summit Foray Recap Echo Summit 2015 Foray Report Previous Article All News & Stories Next Article

Candy Cap Cheesecake It seems like you can find someone's candy cap cheesecake on the dessert table at nearly every FFSC event. Each approach is unique, and we're happy to try them all! by Deb Lactarius rubidus. © Diane Rose (CC-BY-NC) (from inaturalist.org, obs. 332649328) Method Cover dried candy caps in brandy or Cognac to reconstitute until soft. Drain* and chop. Preheat oven to 500°F. Crush graham crackers and combine with butter. Press into bottom and halfway up the sides of a 10" spring form pan. Place in refrigerator to chill. In a large mixing bowl, beat cream cheese, add sugar, flour, salt, and vanilla and beat well. Add eggs one at a time, beating well after each addition. Blend in sour cream and chopped candy caps, and pour into the graham cracker crust. Bake at 500°F for 10 minutes, and then at 225°F for an additional 70 to 80 minutes. Filling will be almost set, moving slightly when pan is jiggled. Cool at room temperature. Refrigerate for 8 hours or overnight before serving. * You can either discard the alcohol from reconstituting the candy caps; or you can reserve the liquid, and then strain any remaining raw bits of mushroom out by using a coffee filter or fine cloth. Then drink the candy-cap infused brandy, use it in a cocktail, pour it over ice cream or cake, or add a splash to coffee or hot chocolate. Recipe contributed: May 1995 Objective: Dessert Total Time: 2 hours, plus chill overnight Yield: 10 to 12 slices Suggested Mushrooms: Candy cap (Lactarius fragilis, Lactarius rubidus, Lactarius rufulus) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 2 pkg Graham Crackers 1 1/4 (1.25) sticks butter, melted 2 1/2 (2.5) Lbs. cream cheese, room temperature 1 3/4 (1.75) Cups sugar 3 Tbsp. flour 1/4 tsp salt 3/4 Cups sour cream 1 tsp. Vanilla 6 eggs, room temperature 1 loose Cup dried* candy caps Cognac or brandy 10" spring form pan * The iconic sweet mable syrup aroma and flavor only develops after candy caps are fully dehydrated first. Drying them also kills any bugs and bacterial contamination from the forest. Previous Recipe All Recipes Next Recipe

News & Stories / Field Reports Field Report - 2021 NAMA Foray Grandby CO I was fortunate to be able to attend the annual North American Mycological Association (NAMA) foray that was held at a beautiful YMCA camp just outside of Granby, Colorado from August 12th through the 15th. This camp is located in the traditional summer residential valley of several native American tribes, the Utes, Arapahoe, and Cheyenne among others. Phil Carpenter • October 28, 2021 NAMA Logo For those unfamiliar with this NAMA event, it is held at a different location every year, always selected for a time and place where mushrooms are, or at least should be, coming up. This year, contrary to several past years, the selected location had extensive mushrooms, that is if you were over 10,000’ in elevation. The seasonal monsoon conditions favored several southwestern states this year, including Colorado, at least over 10,000’. Every afternoon we were treated to those showy cumulonimbus clouds rolling in accompanied by thunder and lightning. Our last night there we even had a prolonged shower at the camp. It was good to see rain again! This annual foray is a great experience to visit other parts of North America to meet like-minded people and see the mushrooms of that area. Many forays are always held, a full team of sorters and identification experts is on-hand to put names on things and each year, examples of all the mushrooms found are described and vouchered. This year the foray was attended by over 250 people, many that were friends that I’ve made over several past forays. It was great to reacquaint with old friends and make some new ones. Just like our local forays, attendees to the NAMA forays are friendly, easy to talk to and pleasant to be around. For me, the draw for these forays is always the mushrooms. I thoroughly enjoy seeing the wide variety of different mushrooms in different parts of the world. As such, I went out on every opportunity there was to sign up. There were daily all day and four to six half day trips each day so there was ample opportunity to visit different habitats. It is always pleasing and somewhat surprising how many things I recognize. I typically recognize most things I see at least to genus. Even things that appear to be a species I recognize, I am unwilling to try to put a species name on them. I’ve been wrong too many times. Many familiar genera were found: Amanita, Russula, Lactarius, Hebaloma, Suillus, Hygrophorus, Albatrellus, Leccinum, many Cortinarius, etc. A total of just over 150 species were identified and vouchered. While the tables holding the finds from each foray were sagging under the numbers found, many were repeats. The most collected species for the trip was the familiar Amanita muscaria (variety flavivolvata). I had heard reports that a species I was looking forward to finding was abundant this year: the famed red-capped porcini of the Rockies, Boletus rubriceps . And yes it was. They were big, beautiful, bountiful and bug-free (for the most part). I estimate that I picked over 20 pounds. After the foray, I met my cousin who lives fairly close so I was able to donate them to his dwindling stash of dried boletes. I've been told that that species is the best tasting of all the different porcini species. After having them several different ways, I can report that I found them no better or no worse than our local king boletes. In other words, delicious! As the NAMA Trustee for the Central Pacific Region, liaison to NAMA for 12 local clubs, I attended the board meeting where the business of running a national organization was conducted. In many ways it is quite the same as what I've been part of for the FFSC for the past 35+ years. One decision made at that meeting is that the location for next year's foray will be in the Missouri hills. In addition to the numerous collecting trips at the foray, there is always a variety of excellent presentations available to attend every day. Every evening there are several talks given to the entire assembly of attendees. One of the more interesting ones I heard was a talk on burn morels. As someone who makes several trips every year to our burn sites in CA, I was curious to see what he had to say. Instead of just driving up to a burn area to scope it out, he presented ways of using current technology to do scouting from a distance. He used burn maps, topo maps to judge steepness and orientation (north-facing slopes versus south, etc.), aerial photography to judge canopy cover, rainfall maps to judge moisture content and timing, and other maps to judge access roads. This guy had it down to a science! He showed the anticipated pictures of mountains of morels and even one that he took of someone's haul that had been confiscated by the authorities for some reason. He ended the talk with the statement that he can't eat morels. That brought down the house. As I have had in the past, I had a great time, learned a few new species and renewed some friendships. I'm looking forward to Missouri. You should consider joining me!! If you're an FFSC member, you can get a club discount on your NAMA membership. Visit Other Mycological Clubs for details. Members Only Content Login Join FFSC Related Posts My Adventures in Telluride Colorado Phil Carpenter receives Knighton Award at Appalachia NAMA 2023 Previous Article All News & Stories Next Article

Snow Peas, Leeks, and Shiitake Mushrooms A quick and delicious Asian inspired vegetable dish. by Chef Zachary Mazi Shiitake on a log. (wikipedia.org/wiki/Shiitake) Method Heat sauté pan on medium heat and melt coconut oil When oil is hot, add leeks and shiitakes and cook until shiitakes are fully cooked and have released their juices. Add salt and pepper. Add snow peas, and sauté quickly. Add coconut aminos and cover to steam finish the dish. Simply exchange the peas for sliced baby bok choy for a crunchy and delicious alternative. Recipe contributed: March 2013 Objective: Side or first course Total Time: 30 mins Yield: About 4 servings Suggested Mushrooms: Shiitake (Lentinula edodes) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 1 T coconut oil 1 leek, white part only, washed, quartered and sliced thin against the grain 1 lb. shiitake mushrooms, de-stemmed, and sliced thin 1 lb. snow peas, strings removed 1 t salt 1/2 t pepper 1 to 2 T Coconut Aminos Previous Recipe All Recipes Next Recipe

News & Stories / Species List — Albion II Foray 2009 The Albion II foray January 23–25 was a good time. It was well attended with a good mix of people. There seemed to be mostly recreational hunters, and not that many beginners. Douglas Smith • February 1, 2009 From Albion II, 2009. Photo by Hugh Smith Members Only Content Login Join FFSC Related Posts Albion I 2008 Recap 2009 Alaska Foray Travelogue Previous Article All News & Stories Next Article

Leccinum Burgundy in Snail Shells Transform your bountiful Leccinum harvest with this escargot-style preparation. by Shea Moss Leccinum manzanitae. © Jasmine S. (CC-BY-NC) (from inaturalist.org, obs. 139595975) (cropped) Method Clean the Shells Clean the shells in a pan of hot water. Set aside and allow to cool. Sauté the Leccinum Cut the Leccinum into 2" x 1" rectangles. Sauté in 2 Tbsp. butter until the mushrooms give off their water (about 8 minutes). Remove mushrooms from the pan with a slotted spoon. To the skillet add the white wine and the sliced shallots. Cook until the liquid is reduced by 1/2. Add back the Leccinum and sauté 2 minutes more, then remove from heat and allow to cool. Prepare the Dish Preheat oven to 425°F. In a bowl, mix the garlic with the chopped shallots, parsley, salt, pepper and butter. Mix well. In each shell, place a small amount of the butter mixture, then insert a piece of the cooked Leccinum , and seal with more of the butter mixture. Arrange the shells with the open side up on an ovenproof serving dish. Sprinkle each shell with water and a pinch of bread crumbs. Bake for 8 minutes. Serve piping hot from the oven. For the table, escargot holders and forks would be a nice touch, plus fresh baguettes on hand to soak up the garlic butter. Recipe contributed: November 1988 This escargot-style recipe uses real snail shells, with Leccinum in place of the snail meat. (Perhaps this should be called "Leccargot"?) If you decide to try to harvest shells from your own garden snails instead of purchasing clean empty shells, be sure to educate yourself on how to raise and harvest live snails for cooking first. Bringing live snails to food-grade standard is more complicated than you might think. Snails often feed on vegetation and dead animal matter that are dangerous for human consumption. Some toxins can reside in their bodies for several days. Thus, you would need to raise your snails in a carefully controlled environment, performing certain tests along the way to ensure their edibility. Keeping them alive throughout the entire process is another matter, requiring care in handling the little critters. Finally, before cooking, it is necessary to put the snails and their shells through a careful cleansing process. (If you eat the snails themselves, a specific tenderizing process is also necessary.) Find a very good French cookbook or reliable online resource to understand what this ensnails entails. But herein lays the greatest danger: It is important to examine the livestock in your escargatoire (snail herd) one by one each day to evaluate their health, speed, size, snail color, etc. If one is not careful, one begins to ascribe personalities to them, encourage races, perhaps even name them. Over time, you may notice a difference in the way your family and close friends are behaving towards you... By then, popping the little rascals into boiling salted water takes nerves of steel! Whatever you do, don't put "Jumbo" and "Slicker" back in the garden. And don't put them in my garden either. I've had enough problems with "Spit" and "Chip" as it is. Objective: Side or first course Total Time: 1 hour Yield: 8+ servings Suggested Mushrooms: Leccinum (aspen, birch, and manzanita boletes) (Leccinum insigne, Leccinum manzanitae, Leccinum scabrum) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients Warm water 50 snail shells, cleaned* 2 Lbs. Leccinum caps, cleaned 2 Tbsp. sweet butter or margarine (and) 1/2 Lb. sweet butter or margarine 1/2 cup white Burgundy (a dry Chardonnay) 2 shallots, thinly sliced 3/4 tsp. garlic, finely chopped 1 1/2 (1.5) Tbsp. flat leaf parsley, finely chopped 3/4 Tbsp. salt Pinch of fresh ground pepper 1/2 cup fine white breadcrumbs Fresh baguette for the table Plus: Ovenproof serving dish Escargot holders and forks, if available * Editors note: As of the 2020s, you can purchase pre-cleaned, food-grade empty snail shells online and at specialty gourmet shops. Burgundy snail shells from Helix pomatia snails are the gold standard. Previous Recipe All Recipes Next Recipe