'When fall time comes, I'm always glad To go mushroom hunting with my friend Walking in the woods on a cool, fall day Taking in the beauty of God's display It's just like a treasure hunt to me Searching for those gems amongst the leaves What a thrill, when one I think I spy But it's just a leaf, so I pass on by Then at last, I spot a beauty And by it's side, three little cuties A pinch to the stems, then placed in my sack I hope to fill it till there's no more slack'
First
on the list is a cep, or white cep (Boletus
edulis
or Boletus
pinophilus),
the most valuable one (in the center). His hat is light or dark brown (if
growing in pine forests), light brown foot. How to use it? Fresh ceps
can be fried, pickled, dried for winter.
The
second one is an orange-cap
boletus
or aspen
mushroom ( Leccinum
aurantiacum),
beautiful mushroom, conspicuous from a distance, unless of course, it
is not hiding in the grass! It has an orange-cap (on the left of this photo). Orange-cap
boletus grows in deciduous forests, under the aspens, in the grass.
These
fresh
mushrooms can be fried or boiled, you can pickle or preserve, can be
dried for winter.
Here
is another boletus that often comes across to mushroom hunters in the
woods (top, on the left).
This is saffron milk cap (Boletus Lactarius). Saffron milk cap mushroom, as well as milk mushroom, belong to the group of mushrooms those are necessary to boil before use, pickling or salting.The mushrooms on the right are honey agarics.
This is saffron milk cap (Boletus Lactarius). Saffron milk cap mushroom, as well as milk mushroom, belong to the group of mushrooms those are necessary to boil before use, pickling or salting.The mushrooms on the right are honey agarics.
I love honey agarics mushrooms (Armillariella
mellea).
Funny groups can be found on cutting areas, on
stumps and trunks of trees. Honey agarics choose birch stumps, they
grow up and destroy the base.
In my garden some years
ago an old birch tree was cut down, but not completely, and high
stump remained. Over the years, honey agarics mushrooms settled on
the stump (how did mycelium get there?).
Yesterday they were not there; and today the whole stump is strewn with young mushrooms. I fry them or cook soup, but I basically freeze them for winter. Here is a plate of fresh fried honey agarics, dressing with tomatoes, cucumbers and parsley.
Yesterday they were not there; and today the whole stump is strewn with young mushrooms. I fry them or cook soup, but I basically freeze them for winter. Here is a plate of fresh fried honey agarics, dressing with tomatoes, cucumbers and parsley.
Bon appetite!
'Wild
Mushrooms cooked in sauce
garlic,
spices and wine
expensive
olive oil
adding
capers now
simmer
until done
Wild
food
Great!!'

