Tag Archives: cooking reciepe

Mushroom hunting

6 Oct

image

A weekend in the country and it happens to be mushroom season. So we all went to a secret mushroom haunt and found a magical world full of a plethora of varieties. I’ll have a full post when I get back to my laptop, still enjoying the country air.

So here I am back from a lovely weekend and I’ll finish my post about mushroom hunting. I’m under strict orders not to give away any clues about this location, so I’m sorry in advance for any vagueness with regards to this lucrative spot. The first mushroom we identified that was edible was the hedgehog mushroom. They’re stalks are short and the cap is quite wide and of an irregular shape with a light orange colouring. The underside have little spikes which resemble hedgehog spikes hence the name. The woods where abundant of this variety but this doesn’t quite mean that each one was desirable. The younger, visually smaller hedgehogs taste better when cooked and generally don’t have worms, you will see if they do once you cut into them. Don’t be precious just chuck any with worms away so pick a generous amount.

hedgehog mushroom    hedgehog mushrooms

So then we came across the striking amethyst deceiver, a small beautiful purple mushroom. They were very sparse and spread out throughout the forest. Also their dark colour makes it a little dizzying after a while of searching the forest floor. You don’t need a huge amount of these because their flavour is a little insipid but adds great colour to the rest of your foraging. The deeper the violet the better taste. The caps come in irregular sizes and shapes from flat cap to perfectly convex with longer stalks in comparison to their heads.

amethyst deceiver    Amethyst Deceiver   Amethyst Deceiver

We found other mushrooms such as charcoal burners,fly agaric,puff balls and a multitude of other mushrooms. We then cut the dirty ends of the stalks loaded up our bag and headed home. The next morning we prepared the mushrooms for breakfast now this was the exciting part. We sliced up onions and cooked them down in butter then added the torn mushrooms with some garlic. When the water from the mushrooms reduces by half add an espresso cup of sherry and butter if needed. Keep cooking them down till nice and soft then add lemon zest and parsley. You can serve on toast or make them into an omelet, absolutely delicious.Defintely one of the best ways to start any morning but it really sets you up perfectly for these long,cold winter days.

  

Advertisements