Monday, May 18
so they look awful...
but they taste and smell divine. What to do with an excess of wild mushroom after you've given kilos away and eaten as many fresh as you can? You dry them. Perfect for soup, stock and risotto. 4kgs of mushroom now rest in a 8ooml jar after spending the night on trays on the wood heater.
Here's an excerpt from a piece on 'Hunting' in the Adelaide Review by Roger Haden, Gastronomy lecturer at Adelaide University.
"Over the years, wild fungi have had a bad rap, while the white button version known as “the cultivated mushroom” (Agaricus bisporus) has become the mono-cultural mushroom of choice. Now, thankfully, the meatier “large flat” and the more fragrant Swiss Brown have appeared on the scene. Yet nothing commercially grown comes close to the variety of flavour and texture of the wild species. The “piney” flavour of the very common Saffron Milk Cap (Lactarius delisiosus), which grows plentifully under older stands of pine trees, is indeed delicious (it’s the most popular wild mushroom eaten in Catalonia).
Once you’ve been on a hunt with a mushroom fanatic you’ll see how easily recognisable the edible varieties are. Moreover, what great fun it is to forage after this sometimes elusive prey. After a good shower of rain at this time of year, the fungi emerge in all their glory".
The adventure continues.
Im very addicted to this new behaviour. What is incredible is that we have discovered a very public place where the mushrooms are growing but no one else is picking them. Thousand of them, all walked past, kicked over, squashed underfoot. The damn things sell for $30 kg in the markets!