New Mexico Mycological Society

April 1996

APRIL MEETING

The April meeting will be at 7:30 on Thursday, the 18th, at the Natural History Museum. We will view more slides from the NAMA program Macro to Micro.

PECOS STUDY

Is anyone interested in the Pecos fungal diversity survey? In last month's newsletter, Ted Stampfer offered a detailed explanation of what we expect. Again we believe that collecting on three days will be sufficient, around the 15th of July, August, and September; the specific days will depend on the weather. There will be a sign-up list at the next NMMS meeting or you can contact either of the following:

Pat Brannen (Albuquerque)
Ted Stampfer (Santa Fe)

Last year's didn't happen due to sparse precipitation. This year it may fail because of poor participation.

NMMS  MEMBER GAINS NATIONAL RECOGNITION

The prestigious national publication the Mycophile has honored NMMS secretary Vicky Cibicki by featuring her writing in their Mar/Apr'96 edition. Look on page 2 of the Mycophile for Vicki's moving contribution "Why I Hunt Mushrooms." When asked about her reaction to her newfound fame, Vicky proudly replied, "They changed it around a little."

RECIPE

Contributions to this newsletter have been a bit scant, and I have yet to receive any recipes. I thought, therefore, that I would include one of my favorites. It is particularly pleasing during the mid-year months, when one's appetite slowly shrivels in the summer sun. This recipe lends itself well to Boletus rubripes, but works well with any edible of dubious quality, and is particularly good for those mushrooms which bounced out of the box on the way home from fall harvesting, only to be discovered in the recesses of the your car's trunk during spring cleaning.

Rongeurs et Champignons Déplaisants à la Béchamel
( Rats'n Mushrooms in White Sauce )
  • 4-6 fresh rats - cleaned and skinned¹
  • 1 cup Boletus rubripes - chopped, mashed, or decomposed
  • 2 tbsp dry mustard
  • 2 oz grated unsweetened chocolate (or 4 tbsp unsweetened cocoa)
  • 1 tbsp salt
  • 2 tsp ground black pepper
  • 3 tbsp butter
  • ½ cup flour
  • 2 cups milk
  • 1 cup lowfat, unsweetened yogurt

    Mix ¼ cup flour with 1 tsp pepper. Dust rats lightly with flour mixture. Save any remaining mixture. In large frying pan, place rats in 1 tbsp heated butter. Turn occasionally until lightly browned. Remove rats. In frying pan, melt remaining butter. Stir in remaining flour and flour-pepper mixture. Continue stirring over low heat for about 5 minutes. Add milk and yogurt, whisking to blend mixture smoothly. Raise heat and continue whisking until mixture comes to boil. Reduce heat, whisk in salt and remaining pepper. Stir in mushrooms and allow to simmer for about ten minutes, stirring occasionally. Place rats in sauce and sprinkle evenly with mustard and chocolate. Cover pan and simmer for 40-50 minutes. Serve hot with cornbread or wild rice. Serves 6-8

    Suggestions:

  • If using wild rats, clean right out of trap.¹ If rats are not available, chipmunks make a wonderful substitution. (Any small rodent will actually work for this recipe.)
  • For a distinctive New Mexican flavor, substitute red chile powder for the mustard.
  • For a dessert treat, serve cold with fresh strawberries lightly marinated in balsamic vinegar.

    ¹ Warning:

  • Wear rubber gloves when handling any wild rodent.
  • Never use rats which have been poisoned or whose cause of death is uncertain.
    ~c4y