To any amateur mycologist, there is no finer sight in the world than this.
Wicker baskets lined with bracken are de rigeur when mushroom hunting; and a few young Boletus mushrooms languishing therein is 'gatherers heaven'.
And just so you don't think that Lady Magnon doesn't do her bit, here are a couple of perfect Tête noire Cèpes (Boletus Aereus; the others are Boletus Edulis) that she found yesterday (below). These are reputedly the best of the Boletus family..
I shall now stop posting about bloody Cèpes, you must be getting fed-up with the wretched things. Me; I could muse about them for weeks on end.
Anyway, the above haul combined with some others to fill seven 350gm jars. I think that's enough for now (I already have seven 250gm jars in storage).
Why not postimg more about the musrooms if you like it so much? it is your blog so do what you want.ReplyDelete
I've never heard of these cepes before this blog but I've just found out that they are also known as porcini and that's a name I have heard. Now I just have to taste them. Perhaps on my next visit to France ?ReplyDelete
Cèpes, Porcini, and Penny Buns; they're all the same. I'm not too sure if you'd find them everywhere in France, but if you visit the South West be sure to order a Cèpe Omelet in a restaurant.Delete
I didn't realise they were the same! We use dried porcini to make mushroom risotto which is a lovely meal for an autumn evening.Delete
I do exactly the same. Perfect for risotto. I have some drying at the moment.Delete
We were waiting for our guide in a Bavarian town last week, and I was amazed at the variety of mushrooms for sale at the open market.ReplyDelete
My oldest son's wife is from Bayreuth, and her family are big mushroom hunters.Delete
Not fed up at all! It must be a thrill to gather free food and preserve it too. The mushrooms all look delicious.ReplyDelete
Such a bountiful harvest and yes, porcini is a more familiar name. Oh please, do go on. Its a joy to read about someone hunting and gathering and finding such nourishment for the body and soul. I'm happy for you.ReplyDelete
What are your Bed and Breakfast rates Cro ?!!!! XXXXReplyDelete
I am fed up with them.ReplyDelete
Ah but I love the knife and I see it got plenty of exposure this morning.Delete
I'm just in the process of cooking some for a lunchtime omelet.... after today I think I will be too; but only for a short while.Delete
2 different knives. Top one Mushrooming knife with wee brush. Bottom one my everyday eating knife.Delete
Oh yes, I see it now. I am a trifle the worse for wear this morning.Delete
Wow how cool that you know where to find them. I have mushrooms come up in our lawn but I would be afraid to eat themReplyDelete
It's your blog...you should post about whatever you like. While not a huge fan of the fungus myself, I have to admit they do look very pretty in your basket.ReplyDelete
Thought of you on Sunday Cro when we had a walk in the local (very large) park.....took some pics of some large red topped mushrooms which looked like something from a fairy story....but nobody obviously picked them.ReplyDelete
My son would be happy about this food treasure. He loves mushrooms and will probably do the whole Morel thing when he gets older.ReplyDelete
How did you learn which ones were edible and which were toxic?ReplyDelete
Donna, all the mushrooms I eat are very distinctive, which is why I very rarely eat white (field) mushrooms. It just a matter of studying.Delete
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I'm not bored with the topic, either. Like Donna, I wonder how you learned which were good ones to pick and which to leave alone.ReplyDelete
I went to our largest M and S store in the North today and looked on the counter where the mushrooms are to see if there were any cepes. Not a sign. Don't they travel well?ReplyDelete
Is it possible to buy preserved ones? You just make me want to taste them.
Weaver, if you did find them they would be extremely expensive, and frankly I doubt if they'd sell. After a few days the shop would be stuck with a very expensive smelly mess.Delete