Ha Ha Tea: Express Method

Apologies, relocation of photos going on. Although it is an old entry, I seem to get hits on it so ... This tutorial is very visual and much easier to follow with graphic help.When the photos re-appear, this edit will dis-appear.

The purpose of this brief tutorial is not to help in identifying edible mushrooms (the pics here are not for identification purposes). Please consult any number of reliable sources and always know exactly what you are looking for. If you do not know what you are looking at, keep in mind that some mushrooms are highly poisonous and can cause harm, even death.Remember, primitive peoples did go through a process of 'trial and error'. It's why we have science, please rely on it. This is also not the be all end all of mushroom tea making. There are certainly more refined methods and a plethora of ways to prepare edible mushrooms. This is simply the express method and results in a fine beverage.

The main ingredient:Once you have located / gathered your wild mushrooms or even procured them from a local market spread them on a plate and look for chunks of dirt etc.. This also gives you time to inspect and make sure you don't have any bad / wrong ones. This is the express method so we will not be drying prior to tea making.

A can of juice concentrate. Choose a variety which is high in Vitamin C. In this case the chef is using grape juice. Cranberry with a splash of lemon is also recommended. Also keep a few slices of lemon or concentrate on hand to add to the boiling water.

A pair of cheap stockings:Cheap stockings come in handy to hold the main ingredient. A pair of thin clean socks or even a strainer can work. The socks are a bit thick and the strainer is more work.

Cut the mushrooms:Rinse lightly and slice all of the musrooms up into manageable pieces for grabbing. Be careful to make sure that all the pieces and crumbs are neatly piled. Even the small pieces can add a potent flavor.

Grab and bag: Place the stockings over your hands and stretch them out with your fingers. Now grab the piles of mushrooms with each hand. Now simply flip the stockings inside out. The mushrooms are now 'bagged' and the stockings should be knotted to keep the mushrooms packed but not too tight.You may also wish to 'double bag' by pulling another end of the stocking back over the bag. Remember, not too tight, only loosely packed and secure.

Prepare the water:Follow the directions on the can of concentrate as to amount of water to use. Add a slight bit more to compensate for boil off. Now add approx two tablespoons lemon juice concentrate or squeeze several lemon slices. Bring water to a boil and turn off burner.

Soak and press:Drop the bagged mushrooms into the hot water and allow them to soak for a few minutes until they are submerging. Now take a large thick glass or glass jar and press the bags. You will immediately begin to see the water cloud. Repeat the pressing several times, turning the bags as you go until the mushrooms form a patty like shape in the bag.

Cool and squeeze:Set the mushrooms on a rack or similar device (large steamers with the inside rack pan work well also) over the pan on a counter.Allow the bags to sit / hang for roughly ten minutes or until cool enough. Squeeze the remaining water from the bags into the pan with your hands.

Pour and store:Pour the tea from the pot into the pitcher containing the juice concentrate. Now the tea can be cooled in the fridge. The tea is good as long as the grape juice is and it can also be frozen. Of course, remember to leave a small bit of air or poke a hole in the lid to keep it from bursting. For better hot drink type teas please see other recipes. Enjoy.