I made these earlier this year during the Australian mushroom season but only just joined this sub and thought you guys might be interested. I collected ink from four large coprinus comatus (shaggy ink caps) and subbed it for the water in a standard gnocchi sardi dough (400g duram semolina, 200g liquid). The colour held through cooking and they had really nice mushroom umami. The ink in the fourth pic was from a test batch using a couple of smaller ink caps, as I forgot to take a pic of the ink I collected from the four mushrooms in pic number three. The finished dish (pic five) used foraged lepista nuda (wood blewits) and lactarius deliciosus (saffron milk caps) along with broccolini, chilli, garlic and parsley, and was seasoned with mushroom salt I made by dehydrating a big batch of suillus granulatus.
by custardgun