I've read a few books that talk about brewing with mushrooms particularly chanterelles and candy cap. I was thinking of using Black trumpets in a stout. Has anyone tried this and if so what mushrooms/style and how did it turn out?
I would be interested in hearing everyone's thoughts as well. I know troegs had a mushroom beer a while back, they collaborated with the American mushroom institute, although I missed out on trying it. Troegs used champignon, maitake, shiitake, and portabella mushrooms. They dried and powdered them, a powder produces a much stronger flavor. The beer was brewed in the style of an American porter. Other than that, I don't have much else to offer.
Uncommon Brewers in Santa Cruz made a great reddish malty beer out of candy caps. It was pretty neat, for a person with a very good friend who happens to be a real scientist and mycologist, he thought it was fantastic. Your mileage may vary. I wouldn't hesitate to use them. But I would also make sure you don't overly hop the beer, you want the earthy flavors of the mushroom to come through. I would use dried candy cap powder, if you can forage your own great, but of course be careful. You can buy candy cap powder, this will give a distinct sweet bite. If you want a more earthy nutty, woody flavor you can get Reishi mushroom powder for much cheaper than the candy caps. Keep the stout medium bodied, don't go imperial. I think you will have success, but try to keep the malts and mushroom flavors as complimentary to one another. Good luck.
FWIW, the only mushroom beer that I've had was an English mild brewed with shiitakes. I loved it, and the mushrooms lent a very earthy but subtle flavor. I can see them working well in a stout, or any dark beer for that matter
