Sweet and Savory Resionous Polypore

This is a great recipe for Resinous Polypore because it can be adjusted to any amount of wild mushrooms from only a handful to a truly impressive haul. Resinous polypore is usually found from the end of August(end of summer)/September(early part of fall) until it gets to be reliably cold during the day time;anywhere from the middle of October to the beginning of December depending on how the weather cools and how warm the days stay.

Option for earlier in the season

You can adjust the proportions and use a bit of white wine instead of red if it is early in the season and still a little hot in your kitchen. Thin out the sauce a little more and serve with something lighter like clams or chicken.

Option for later in the season

When the nights have a chill and the days are short and crisp we need a few more calories in our food; later in the fall you can make it a little more molasses and red wine heavy, and serve it with beef or lamb to give it a heartier flavor.

Ingredients:

Molasses

Red wine

Garlic

Northern bay

1 tomato

Black peppercorns

Cardamom pods

Cinnamon stick

Ramp Salt

Tallow

Autumn Olive Ketchup

Resinous Polypore

2 cherry peppers and

1 italian hot pepper

Heat up the pan over medium heat until you can feel the heat with your hand, add in garlic cloves whole, tallow, and resinous polypore, all the peppers, and tomato:this is a great use for those old less than perfect tomatoes that October is known for, you know those ones you picked green because the frost was coming and they have turned reddish but they don’t look especially appealing. Add in Molasses, red wine, Autumn olive ketchup, northern bay, black peppercorns, cardamom pods, cinnamon stick, and ramp salt.

This will need to be brought to a boil and then cooked on low for a good 2 hours. Ideally a little longer than that to really allow the flavors of the mushroom to come out and adjust to its sauce.

This can be served as a stand alone, as a side dish, or over a starch of your choice, polenta is particularly nice when it is cold out, homemade pasta is always a treat, and who doesn't like mashed potatoes or fresh bread. Happy Foraging!