Tomorrow's dinner, gathered today. No Cepes this time - maybe too early - but a fine bunch of Chantrelle growing quite close to some dearly beloved's ashes stacked up against a tree. This spot seems to be a favourite place to dump your loved ones.
They smell faintly of apricots. There are quite a few Tagliatelle recipes which use these. I will try one of them tomorrow.
Please reverse the order of the title.
ReplyDeleteHave done so but never having to my knowledge eaten either it doesn't really matter. They look absolutely delicious.
ReplyDeleteThey are said to be the 2nd best wild mushroom. That is probably right.
DeleteThat is an excellent harvest. How will you use the mushrooms? My mushroom use is limited to adding them to a meatloaf, sauteing them with onions and adding them to grilled steak and veggie quiche.
ReplyDeleteI haven't decided yet, but they will probably be the star ingredient in an Italian thing.
DeleteLovely mushrooms, but beyond my ability to find or to use. No matter, it's OK just to read about them here.
ReplyDeleteThe golden rule is never eat anything you are not 100% sure of. The Poles are big mushroom hunters, and when they were working in Britain (I wish they still were) quite a few poisoned themselves and their families by not learning enough about them from their experienced parents.
DeleteWhat a lovely pile of Free! mushrooms.
ReplyDeleteThe colour of egg yolk.
DeleteAs I don't really like pasta I see it as a waste to use them in a pasta dish. But that's just my personal opinion.
ReplyDeleteHow about scrambled eggs?
DeleteI could stretch to an omelette. I would probably have them with steak though.
DeleteI LOVE pasta so I know it’s going to be delicious ….. lucky you. XXXX
ReplyDeleteIt was!
DeleteThat idiot on radio 2 ( Jeremy vine) had an interesting piece on collecting your own mushrooms the other day
ReplyDeleteUnfortunately he killed the proper information of foraging with a touch of hysteria
I cannot abide Jeremy bloody Vine. Git.
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