We may still be swimming every day, but the weather here otherwise has been very erratic. Perfect for mushrooms.
I think it's been three years since we ate a fresh Cèpe, so to find a few 'edible' ones was a real pleasure. I'd found a few about a week ago, but they were old and rotten.
With both Girolles and a Cèpe in the fridge, I decided to make a mixed omelette. It's the best use for such things. Just add a couple of beaten eggs!
It is not exaggerating to say that mushrooms play a very important part in our local gastronomy. Without mushrooms and La Chasse, people would have nothing to do or talk about.
There are two main varieties of Cèpe; Boletus edulis and Boletus aereus. The latter having almost black caps, and are known as the Tête noire. They are regarded as slightly better in flavour.
Yesterday we found a large group of Tête noire mushrooms beneath our large Oak tree (The Royal Oak). We have never found them there before, and were quite surprised; they are all now cooked and frozen for future omelettes.
I have just returned from another sortie, and brought back another full bag of beautiful fresh young mushrooms. Like London buses, you wait for years then suddenly they all turn up at once!
Above: Left Boletus edulis. Right Boletus aereus.
The Cèpes in the top photo are Boletus edulis.