This was the first time I'd bottled them in water rather than oil, and I was recently reminded that I'd promised to let you know how they stood up.
We use them mostly for omelets, and occasionally Poulet aux Cèpes, and frankly I wouldn't have known the difference between the two alternative water/oil methods. Once well fried and 'omeleted', they taste exactly the same.
Of course, they'll never replace freshly picked mushrooms, but fresh Cèpes are hard to find in mid-Winter.
Anyone interested in my mushroom bottling method (I imagine it would work for other 'substantial' mushrooms), will find it by writing Oh Yes!!!!! into the search strip (top left) of my page; you might need to scroll down a bit.
They look wonderful all lined up on your pantry shelf, well done Cro
ReplyDeleteThere's a few less today; too tempting.
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DeleteBottled mushrooms...now that's a good idea! I usually dehydrate mine, but have to allow for them to rehydrate again, so getting them straight out of a jar would be quicker.
ReplyDeleteDo Cepes grow where you are? If so it's a good method of preserving. We also dry a few each year, but I only use them for risottos.
DeleteThey probably do, but I would have to do a lot of research before I picked and ate any!
DeleteCepes, one thing more to add to my must have list if i shall start travelling again.
ReplyDeleteYou'll mostly find them in France and Italy, although they do grow almost everywhere.
DeleteI am sure that omelet is/was delicious.
ReplyDeleteIt sure was.
Delete'Hard to find in Winter...' Grrr...
ReplyDeleteExcept in my cupboard!
DeleteI can practically smell that omelet ... how fabulous to have access to them through those cold days.
ReplyDeleteCepe omelets smell (and taste) wonderful.
DeleteThat omelet looks mighty good. You are tempting me to cook my breakfast rather than opening up a container of yogurt.
ReplyDeleteYou could always have both!
DeleteThe line up of preserved cepes jars is quite impressive. The omelet looks mighty tasty. (I've just eaten a boiled egg and buttered toast and coffee for my breakfast. Yes, that combo tasted good, but now I've got plans for an omelet in the near future, even if no handpicked cepes will be part of the mix.)
ReplyDeleteAs always, best wishes.
I haven't eaten a boiled egg for breakfast for ages, it's about time I did!
DeleteI just had to google cepes
ReplyDeleteAnd did you find anything?
DeleteIt looks as though you have a well stocked winter store, Cro.
ReplyDeleteI try to make provision until the next load of crops turn up. Not always successfully.
DeleteI love your store shelves - looks as though you could withstand a siege Cro.
ReplyDeleteEvery time you put up a picture of your lunch I am drooling. Wish you hired our your services as a cook.
I do my best Weave. Yup, the store cupboard is still well stocked.
DeleteLiving in France and in New Zealand have a certain similarity in relation to eating in season. Apart from water melons I find it hard to determine any seasonality in our supermarkets which, I regret to say, provide much of my food.
ReplyDeleteYes, our shops are still very seasonal here; everything has its moments.
DeleteI make pickled red cabbage now ready to eat with Christmas cold meats. I do wet brine cauliflower and other vegetables, whatever might be around. All my favourites. I do not do cepes.
ReplyDeleteI've just done my red cabbage; did my onions last week.
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