It's Parasol season throughout northern Europe; at least I know it is both here and in Norfolk.
I prefer mine in their young state, before they're properly open (above); when the Italians refer to them as Mazza di Tamburo (drumsticks).
Don't bother with the stems, split the caps into 2 or 3 pieces, and fry in Olive oil until lightly browned. Salt very sparingly, and don't add garlic.... they require no extra flavouring.
Don't waste the opportunity; they are one of the best mushrooms available. If you see some, don't kick at them or whack them with your walking stick, pick them and eat them. They're free, and seriously delicious; what more could you ask!
I wouldn't have known the drumsticks were the same thing.ReplyDelete
They often take about three days to open fully; they're at their best when young.Delete
Don't often see field mushrooms here. I can imagine that delicious mushroom taste. We used to go out collecting in the very morning in my childhood.ReplyDelete
It's just been pouring overnight, so we may have a good late crop.Delete
When fully open, cook them upside down and top with fresh sliced tomatoes... top with grated cheddar and grill!ReplyDelete
Intermarché are selling proper cheddar...
real Wyke Farms "Ivy's Special" 18 months matured Somerset cheddar... 12.50€ the kilo!!
I am going to get some this morning....
25€s worth and freeze it.
According to the rain radar, it is still wellying it down at yours....
It's stopped raining now, but the wind is blowing like crazy. I like the sound of cooking the open Parasols like that.Delete
I need to visit Intermarché, so will see if they have the Cheddar here too. I could do with a regular supply!
They and Auchan regularly have Wyke's... but it is usually the 9month mild...Delete
But the big Auchan in Chatellerault regularly gets the "Ivy's Special" in just before Christmas.
Even our village superette sells Wyke's mild!
You're lucky, the only Cheddar I usually get is 'Seriously strong'; Scottish Cheddar.Delete
I thought you used a knife to cut them rather than pulling them up?ReplyDelete
I pulled these ones to show the whole length; they're very distinctive.Delete
And do you still believe the ones on Rachel's lawn were parasols?Delete
I love mushrooming, and love looking at them. I love seeing them dried. I love seeing them reconstituted from a packet. I just don't like eating them.ReplyDelete
You sound like the perfect person to accompany me on my searches!Delete
I see similar mushrooms around here but don’t know the differences between them and others that could kill me, so I stick to what is sold in the grocery store or Farmer’s Market.ReplyDelete
If they are very tall, and the caps very wide, and they look like the above, you're OK. They are delicious.Delete
Loads of them here in Norfolk. Seems a bumper year for them. I dry them over the boiler and store them in jars, nice for a mushroom risotto.ReplyDelete
I dried some a few years ago, then used them for soups. They dry very easily.Delete
Have never either seen nor eaten one. I do love mushrooms though, especially field ones.ReplyDelete
I have a big 'fairy circle' in our paddock, but no mushrooms so far this year.Delete