Discussion
Great find, I'm never a fan of identifying mushrooms via photo, but they look a lot like brown birch bolete (looks almost like a cross between the two). Porcini (boletus edulis) doesn't normally have the dark scales on the stem, brown birch bolete (leccinum scabrum) does. Either way both are edible and very tasty. Boletes and their relatives is a great group of fungi, with the poisonous and inedible species being pretty easy to identify.
What you gonna cook up with them? I had an omelette with porchini for breakfast, drizzled with porchini oil. Tonight is wild mushroom risotto (I have a lot of mushrooms need eating). Got a big batch of wood cauliflowers drying in the oven.
Like the idea of a mushroom thread
What you gonna cook up with them? I had an omelette with porchini for breakfast, drizzled with porchini oil. Tonight is wild mushroom risotto (I have a lot of mushrooms need eating). Got a big batch of wood cauliflowers drying in the oven.
Like the idea of a mushroom thread
These were all picked within the last 7 days (haven'ttaken photos of everything), been a good season so far, wasn't sure how the summer weather was going to affect the late summer mushrooms. Had loads in the last few weeks, along with the below, I've had various boletes and oyster mushrooms, field mushrooms, parasols and chanterelle, and a few others.
Wood cauliflower
Porcini
Coral
Beef steak
Prince
Chicken of the woods
Wood cauliflower
Porcini
Coral
Beef steak
Prince
Chicken of the woods
Lotobear said:
You are absolutely correct - picked beneath our birch tree! We have porcini along the road beneath oak trees but these do have the scales. Already cooked and eaten and very good - brandy and peppercorn sauce on a chicken escalope
That sounds rather nice, can almost taste it
boxst said:
Wow!!I keep looking along the road outside our village as we had a bumper crop of porcini/cep last year but they're not here yet - where abouts are you?
..I thinly sliced and dried a load of them last year and put them in preserving jars - great for adding to stews
Silvanus said:
V1nce Fox said:
Got a load of chicken of the woods the other day. Coming to end of season now.
Bloody lovely.
I fried a load and put them in the freezer, all the ones I'm finding now have gone pale and chalky Bloody lovely.
Lotobear said:
I think blanching then freezing is the more common way
I've done that but found they aren't so flavoursome afterwards, I started frying in butter and freezing and they taste great after, works well for other similar mushrooms such as beef steak. Although I've been doing a sort of bbq/pulled pork style of cooking with beef steaks, good in a stroganoff tooI've always picked and eaten a few varieties which I'm 100%sure of,
(Field mushrooms, horse mushrooms, ceps, chanterelles, shaggy ink caps, giant puffballs, chicken of the woods, etc) but have been slowly increasing my repertoire/choices over the last couple of years.
This week I've found myself on holiday in the hills of Andalusia at the start of a glorious mushroom season surrounded by all sorts of weird and wonderful fungi. I only wish I was brave enough or fluent enough in Spanish to try something new.
(Field mushrooms, horse mushrooms, ceps, chanterelles, shaggy ink caps, giant puffballs, chicken of the woods, etc) but have been slowly increasing my repertoire/choices over the last couple of years.
This week I've found myself on holiday in the hills of Andalusia at the start of a glorious mushroom season surrounded by all sorts of weird and wonderful fungi. I only wish I was brave enough or fluent enough in Spanish to try something new.
Desiderata said:
I've always picked and eaten a few varieties which I'm 100%sure of,
(Field mushrooms, horse mushrooms, ceps, chanterelles, shaggy ink caps, giant puffballs, chicken of the woods, etc) but have been slowly increasing my repertoire/choices over the last couple of years.
This week I've found myself on holiday in the hills of Andalusia at the start of a glorious mushroom season surrounded by all sorts of weird and wonderful fungi. I only wish I was brave enough or fluent enough in Spanish to try something new.
There are some fantastic books and websites/apps available. I know there are a few courses that I've heard are good. I'm self taught over years, find fungi fascinating, not just tasty. Get any good photos of the mushrooms over in Spain?(Field mushrooms, horse mushrooms, ceps, chanterelles, shaggy ink caps, giant puffballs, chicken of the woods, etc) but have been slowly increasing my repertoire/choices over the last couple of years.
This week I've found myself on holiday in the hills of Andalusia at the start of a glorious mushroom season surrounded by all sorts of weird and wonderful fungi. I only wish I was brave enough or fluent enough in Spanish to try something new.
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