Can there be any doubt that spring has sprung? Verpa are popping their pretty little heads above the duff and announcing their presence!
Don't doubt it for a minute! Yesterday, my friend and I were wandering trails not too far from here and were greeted by the heavenly Verpa bohemica. What a lovely surprise, although it shouldn't have been too surprising because they usually make their appearance this time of year and in this rather dampish landscape dotted with cottonwood seeds.
Even though it has been several years since I hunted for Verpa, the sheer joy of these forays is still forefront in my memories. How can I forget the countless baby snakes that seem to litter and slitter thru the grounds that hold the Verpa. Oh, well, even those of us who are ophiophobic, can set aside our fears for the sake of gathering these little Verpa gems.
Caution: Verpa do require special preparation if one is to consume them without side effects. After the thimble-like caps are separated from the stems, parboil the caps before preparing them for further preparation in order to release their Gyromitrin-like toxin which, when ingested, produces monomethylbydrazine (MMH), the leading chemical in rocket fuel, according to the University of Alaska. Even with this step, it is reported that some people may still experience a bit of discomfort, such as gastrointestinal upset and lack of coordination, from ingesting Verpa. I never have. In fact, I value Verpa for their deep earthy notes. Be sure to check out our post, Verpa 101, for additional information.
Welcome back to spring,
welcome back Verpa!
If you are unfamiliar with Verpa, do exercise the same kind of caution that you would for all wild mushrooms you eat for the first time:
• Cook them thoroughly
• Don’t eat them in large quantities at your first meal - just try 2-3 at the first go round.
• Don’t eat them over consecutive days
Now, what to do with my newly found Verpa caps, I asked myself - what a delightful dilemma.
In times like this, I tend to gravitate to various casual recipes, such as the one that I inherited many years ago (Could it be as much as 3-4 decades?) from Margo Harrison of the Puget Sound Mycological Society: Combine one pound lean ground beef with one onion which has been chopped in a blender. Stuff mixture into parboiled Verpa caps. Place in a baking dish with one cup water and seasoning packages from two packets of Top Ramen Noodle Mix (or equivalent seasonings). Cover dish with foil and bake 1 hour at 400 degrees.
Many times, I will dip the parboiled caps into an egg wash followed by a dip in cracker crumbs and then pan fry. And, then I've been known to simply saute the caps and fold into an exquisite omelet along with green onions and a hint of Gorgonzola cheese.
I think that the bottom line here is that it's spring and almost anything goes. Enjoy experimenting and enjoy life. It's springtime and a time of renewable and exuberance!