GaryR
Nordic Pine
A bit too old for eating but what a lovely colour. 
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Chicken of the woods
- Thread starter GaryR
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AJB Temple
Sequoia
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Fine to eat: douse it in white balsamic vinegar and melted butter. Season with white pepper. Consume pronto.
Cabinetman
Sequoia
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No, just no! Anything of this genre has to be pretty small and mixed in to get it down me. It’s just the taste, smell, texture, and bite!
But that is a beautiful thing to see.
But that is a beautiful thing to see.
GaryR
Nordic Pine
Good to know. There are more where this came from. I'll give it go tomorrow.
fuse
Nordic Pine
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Immature puffballs are delicious too
When young they can be sliced into steaks and lightly fried.
When young they can be sliced into steaks and lightly fried.
AJB Temple
Sequoia
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Sorry Ian. My son is like you, but I like pretty much all mushrooms, especially morels. We forage a lot, have a top notch supplier of some cultivated varieties, and pickle quite a lot too, especially golden enoki.
I intensely dislike the ubiquitous button mushrooms used in the UK, often to bulk out stews etc. So much so that I used to get sick if I ate them, and avoided mushrooms for 30 years.
Having acquired inlaws in the Czech Republic, I have discovered the joys of mushrooming, and the foraged mushrooms have always been exquisite. The process is fun too, though obviously you need to be careful.
A few years ago we visited friends at their 'chalupa' a tiny country cottage on a steep wooded hillside, and they had a crop of huuuuge giant puffballs the size of footballs, which were delicious with a dusting of flour and a little salt and pepper, then into the frying pan.
A week or so ago we found these, which are 'bedla' in Czech, parasol mushrooms in English. Delicious!
Having acquired inlaws in the Czech Republic, I have discovered the joys of mushrooming, and the foraged mushrooms have always been exquisite. The process is fun too, though obviously you need to be careful.
A few years ago we visited friends at their 'chalupa' a tiny country cottage on a steep wooded hillside, and they had a crop of huuuuge giant puffballs the size of footballs, which were delicious with a dusting of flour and a little salt and pepper, then into the frying pan.
A week or so ago we found these, which are 'bedla' in Czech, parasol mushrooms in English. Delicious!
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GaryR
Nordic Pine
Just had them and they were delicious. Thanks AJB for the tip.
There are also puffballs near where I found the Lepiota. The dogs and I will go get them this morning.
Steve Maskery
Old Oak
Not foraged, but I bought these this morning.
I saw them last week, but they didn't look very fresh. A lady was handling them, so I asked her what they were. "Pleurots", she replied. I think that they are Oyster mushrooms in English. She said they were very tasty, but that particular box didn't look so good so we both left them.
Today there was a new box open, so I decided to try them. SWMBO doesn't eat meat, so mushrooms are a good source of something firm and juicy. I'll probably fry some up for breakfast and soupify the rest.
And on the subject of soup, it comes either as dry packet soup, or in cartons, here. Not a tin in sight. This week I tried to find cream of chicken soup (I've run out of my UK stock). It doesn't exist. Chicken and vermicelli, yes, but it is thin and watery and you'd never in a million years guess it had any chicken at all in it.
I guess that if I want it I shall have to make my own, but chicken here is not cheap. Often it is the same price as, if not dearer than, beef.
S
I saw them last week, but they didn't look very fresh. A lady was handling them, so I asked her what they were. "Pleurots", she replied. I think that they are Oyster mushrooms in English. She said they were very tasty, but that particular box didn't look so good so we both left them.
Today there was a new box open, so I decided to try them. SWMBO doesn't eat meat, so mushrooms are a good source of something firm and juicy. I'll probably fry some up for breakfast and soupify the rest.
And on the subject of soup, it comes either as dry packet soup, or in cartons, here. Not a tin in sight. This week I tried to find cream of chicken soup (I've run out of my UK stock). It doesn't exist. Chicken and vermicelli, yes, but it is thin and watery and you'd never in a million years guess it had any chicken at all in it.
I guess that if I want it I shall have to make my own, but chicken here is not cheap. Often it is the same price as, if not dearer than, beef.
S
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