Ed Rooney Posted April 15, 2018 Share Posted April 15, 2018 As a sideline to my photograph, I've been a food writer and a restaurant reviewer. At no time have I ever seen truly black mushrooms in any of the 66 countries I've visited, until yesterday, that is, when this little pizzeria put these on my Margarita. They were not cooked black -- they are truly jet black. Anyone know what they are??? Link to comment Share on other sites More sharing options...
pazmander Posted April 15, 2018 Share Posted April 15, 2018 Black trumpet mushrooms. I think. Gareth Link to comment Share on other sites More sharing options...
Ed Rooney Posted April 15, 2018 Author Share Posted April 15, 2018 Sounds right, Gareth, but I don't think so. The black trumpets are slimmer and more delicate. The ones on my pizza are chunky and cut from a larger mushroom. I'm leaning towards baby portobellos (crimini), which I'm told can be black, although I've never seen black ones. Shiitake is another possibility. Link to comment Share on other sites More sharing options...
Allan Bell Posted April 15, 2018 Share Posted April 15, 2018 1 hour ago, Ed Rooney said: Sounds right, Gareth, but I don't think so. The black trumpets are slimmer and more delicate. The ones on my pizza are chunky and cut from a larger mushroom. I'm leaning towards baby portobellos (crimini), which I'm told can be black, although I've never seen black ones. Shiitake is another possibility. Why don't you ask the little pizzeria? Allan Link to comment Share on other sites More sharing options...
Ed Rooney Posted April 15, 2018 Author Share Posted April 15, 2018 I did, Allan. He told me they were portobello mushrooms. The trouble is the guy's tone was get-through-the-moment. I didn't believe him for two reasons: the cost, and the fact that they are not a logical choice for a pizza topping. My third reason, as stated: I have never seen a black mushroom in person before. Have you? Edo Link to comment Share on other sites More sharing options...
Bill Brooks Posted April 15, 2018 Share Posted April 15, 2018 Looks like Amanita phalloides to me. Link to comment Share on other sites More sharing options...
Ed Rooney Posted April 15, 2018 Author Share Posted April 15, 2018 The Death Cap? Don't think so. I'm feeling fine. Link to comment Share on other sites More sharing options...
Michael Ventura Posted April 15, 2018 Share Posted April 15, 2018 I think it is possible that they are crimini, not that expensive, I buy every week at the grocery....but maybe they were marinated first, giving them a darker color. Link to comment Share on other sites More sharing options...
Ed Rooney Posted April 15, 2018 Author Share Posted April 15, 2018 Crimini si. Or shiitake. Marinated from brown to jet black? No. Link to comment Share on other sites More sharing options...
Allan Bell Posted April 15, 2018 Share Posted April 15, 2018 1 hour ago, Ed Rooney said: I did, Allan. He told me they were portobello mushrooms. The trouble is the guy's tone was get-through-the-moment. I didn't believe him for two reasons: the cost, and the fact that they are not a logical choice for a pizza topping. My third reason, as stated: I have never seen a black mushroom in person before. Have you? Edo No Edo I have never seem a black mushroom but I will be going food shopping on Tuesday next week and will have a look. Allan I may have found it in my book on mushrooms it is possibly the "Black Helvella" (Helvella lacunosa). "Edible but not generally worth considering." It says in the blurb. ITMA Link to comment Share on other sites More sharing options...
John Mitchell Posted April 15, 2018 Share Posted April 15, 2018 It reminds me of huitlacoche (a.k.a. corn mushroom or corn smut), which can look and sound a bit disgusting but is actually very tasty. I've had it on pizza and in omelettes in Mexico. Link to comment Share on other sites More sharing options...
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