A diverse offering twixt the interesting, the unusual, and the amusing.
Thursday, 19 April 2018
The preservation of Mushrooms.
I make three types of preserved mushrooms (exclusively Cepes, Boletus edulis). I bottle, I dry, and I freeze.
The bottled Cepes (above, and below right) are blanched, cooled, and bottled in water; then sterilised for two hours. They need to be well fried before use, otherwise they can be a bit 'gooey'.
Drying (above, bottom) is very simple, but does require two or three consecutive hot sunny days. They are sliced thinly, then laid out on racks to dry. I usually give them a final blast of heat from whatever oven had been used, before being put away. These are mostly used for risottos.
Freezing (above, left), I have come to think, is my preferred method. They are roughly cut into cubes, lightly fried in olive oil and butter with garlic and parsley, then, when cool, frozen in cheap plastic cups (hence the shape of the block). These give the best flavour for omelets; one small pot, with two eggs, is enough for two!.
All three methods have their advantages, but freezing (from cooked) gives the 'freshest' taste. I recommend.
The difference between an optimist and a pessimist, is that the optimist enjoys himself whilst waiting for the inevitable! I AM that optimist!
This is a daily, optimistic, 'photos and comments' blog. I make no judgements (only occasionally), just notes. If you wish to comment in any way at all, please feel free. Everything and everyone (except the obdurate and dictatorial) is very welcome.
I was born just south of London, but for the past 46 years I've lived in S W France. I am a painter by profession, and writer by desire. Lady Magnon and I live in an ancient cottage, in a tiny village, in perfectly tranquil countryside. We have a vegetable garden called 'Haddock's' (this may crop up from time to time), plenty of fruit trees, and a view that takes the breath away. I try to treat our planet with respect, and encourage others to do likewise (without preaching).
Contentment is a glass of red, a plate of charcuterie, and a slice of good country bread. Perfect!