Wednesday 2 October 2013

My Fear Averted.



Some people go all gooey at the sight of a new born baby, others drool over boxes of chocolates. Me, I salivate over the above; a few young, fresh, not-too-slug-eaten, Cépes. Heaven!



Contrary to my previous fears, we now have enough Cèpes to dry for winter. They are still to be found, and they are still in perfect condition; although I did find a few old ones this morning that I'd (annoyingly) missed yesterday.

The racks, above, are waiting to go outside into the sunshine. They only take a couple of days to dry out, then I finish them off above our wood fired cooker; one final blast of warmth before they're put away in an air-tight box. 

In winter I make risottos with Chicken, rehydrated dried Cèpes, and ordinary mushrooms, and the drying process is specifically for this purpose.
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17 comments:

  1. You will find us queing at the door when you make those chicken and mushroom dishes!

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  2. I have never come across any ceps during my wanderings - those you have look lovely and meaty - enjoy.

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    Replies
    1. I've just returned from another little sortie, and a Cèpe omelet will certainly be consumed for lunch. Heaven!

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  3. Food for the gods! And ohhhh, the fragrance!!!

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  4. Must go out this weekend to look for my own...

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    Replies
    1. The UK and France usually follow similar patterns, so Good Luck!

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  5. What a bounty Cro ..... when you found them, I'm sure that the closing of the swimming pool paled into insignificance !!!! ..... I love a risotto, XXXX

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    Replies
    1. Time consuming to make, but the result is wonderful.

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  6. The fungi seem very late this year in the UK. I'm staying in Borrowdale for over a week so hopefully I'll find some more here.

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  7. Mushrooms, cheese, bread and wine....I'm coming to stay!

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  8. Our neighbour brought us round three huge mushrooms this morning just like the ones shown in your photo. Do they have a particular name? I sauteed them in butter, olive oil, garlic and parsley and we had them for lunch, mopping up the buttery juices with some Frayssinet bread! Delicious.

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    Replies
    1. They're just called Cèpes; otherwise always known here as 'champignons' (which confuses us Brits). Other mushrooms are called by their actual name; Girolles, Pieds de Biches, etc.

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  9. Lovely cep bounty there Cro - I do wish I could find some locally.

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  10. I salivate as I write. No mushroom has half the flavour of the ceps. Happy drying.

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  11. I'm so happy for you! I drool every time you mention one of your omelets. I adore them but can't make a good one to save my life. I think you should do an omelet tutorial for us. :)

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  12. Good work, Cro! someone gifted me with some black trumpet mushrooms, which i dried, as i knew i wouldn't be able to use them all before they went bad. My stews will have that something extra this winter.

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