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.
23 comments:
An American mushroom walks into a pub, puts down a fiver and says "Gimme a drink!"
The landlord says "Get out of here, we don't serve your kind!"
The mushroom says, "Why not? I'm a fun guy!"
BOOM BOOM!
Thank goodness you know the difference between good mushrooms and bad. That black one looks lethal. However, I know your omelette will be full of taste. I don't think I've eaten a field mushroom since childhood. So different from the supermarket variety.
I had some of the black headed ones this morning for breakfast; they really are the best.
Thank goodness you know the difference between the edible and the poisonous. I wouldn't dare.
All mushrooms are edible, but some only once!
Rolling Over Laughing. Good one Yorkshire pud
Droll!
Actually thinking about it no mushroom can be eaten more than once.
I can imagine the joy in your kitchen today.
That spoils my little joke.
We are a little over-run with them today; we've been giving them away to neighbours who don't know where to look.
So you make hay while the sun shines.
Our garden is full of mushrooms at the moment, none of the edible kind unfortunately. They like the warm, damp weather.
When I was in Latvia years ago, it seems to be a national pasttime to take the train out to the countryside, climb off at some stop with no station and not even a platform and disappear into the woods with a basket. My friend explained it was mushroom collecting, and they dry theirs for keeping. A Hungarian friend told us that there, they have mushroom experts in the farmers' markets to whom you can take your basket of mushrooms and get them checked over to provide expert advice on avoiding the dangerous ones.
And huge bales too.
You'd be amazed by the current crop here; they're everywhere!
Here one can take them to the Pharmacy, but everyone's an expert with only two main varieties that are hunted; Girolles and Cepes. There are one or two other good varieties, but they're all easily recognisable.
On the farm we would go years with hardly a muchroom and then suddenly conditions would be just right and they would be everywhere. After milking in a morning the farmer would bring in a bag full and we would have them with bacon for breakfast.
I love mushrooms. My husband, not so much. When our sons were still at home, I'd slip them into soups, stews and other dishes, including (finely diced) into burgers that we'd grill, sharing all with our elderly neighbors who loved them enough that they'd bring them to me to play with in the kitchen. Good days!
We do have a small patch of Field Mushrooms that appears every year in the paddock. Very nice too.
We had some last night mixed with Sautéed potatoes; known here as 'Pomme de Terre Sarladaise'. Delicious.
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