Can anyone help me with this recipe? Where is it to be found? Do I dry the fungus, soak it in water, or should I already be 'saving' up the ingredients?

Murphy's Law, make a post and then find the answer. Below I have the links.

Fungus 1

fungus 2

Fungus 3

Fungus 4

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Don't tell the wife where her casserole is, and what it is being used for.

Ensure you have the hot plate and dish where you want them prior to starting. Carrying a really full dish is not fun.

Ensure your hatchet is really sharp. Tree fungus is very springy/spongee when dry.

I can easily make about a litre of 'nitrates' after work. Keeping the pot topped up is no problem.

We started with 3 1/2 litres, with the cassorole dish taking a little over a litre.

Chopped up fungus will sink.

We tried micorwaving a piece the size of my hand, in water, rather than chop it up. The idea was to soften it up. This does not seem necessary.

It really does not smell all that bad. Just don't do it in the house.

Three days from now we will need a couple of days to dry it out. Fungus is rather sponge like. Then we can try the flint and steel.

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