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Zarza
Joined: 22 Oct 2006
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jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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Zarza
Joined: 22 Oct 2006
Posts: 91
Location: Either in the kitchen or in the woods, or in between
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tahir
Joined: 28 Oct 2004
Posts: 45669
Location: Essex
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tahir
Joined: 28 Oct 2004
Posts: 45669
Location: Essex
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Zarza
Joined: 22 Oct 2006
Posts: 91
Location: Either in the kitchen or in the woods, or in between
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Zarza
Joined: 22 Oct 2006
Posts: 91
Location: Either in the kitchen or in the woods, or in between
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cab
Joined: 01 Nov 2004
Posts: 32429
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cab
Joined: 01 Nov 2004
Posts: 32429
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Lozzie
Joined: 25 May 2005
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Zarza
Joined: 22 Oct 2006
Posts: 91
Location: Either in the kitchen or in the woods, or in between
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 Posted: Sat Oct 28, 06 7:28 pm Post subject: |
 
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The Pink Cracking Boletus (Boletus chrysenteron)
cab's quote:
"This one is likely to be the most surprising to other foragers. It isn’t the tastiest , that honour falls to the fabulously tasty penny bun or cep, B. edulis. Nor is it even one that is highly sought after, being largely overlooked by most pickers. But it is edible, and if you know how to use it, it is useful addition to your repertoire.
The pink cracking boletus is an exceptionally common mushroom. Like other species of , it is mycorhizal, growing in association with certain trees (this one has a preference for broad leaved trees, I find oak to be one if its favourites). You’ll find it in parks, woodlands, anywhere with a bit of grass around a few trees, all through later summer and into autumn. Its pores are yellowish, bruising green, and the flesh bruises very slowly blue.
It is, as ever, imperative to avoid confusion with other species, but the identification of boletes is a lot less fraught than it might appear; according to Mabey, in his seminal work “Food for Free”, all of the in Britain that are poisonous have red or purple on the stem or the pores.
When you find your , I recommend drying it; all of the boletes benefit from the drying process, which intensifies their flavour. It’s a bit squidgy when fresh, so use it in recipes that don’t lose out from that; it makes a tasty, if slightly green pate." |
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Zarza
Joined: 22 Oct 2006
Posts: 91
Location: Either in the kitchen or in the woods, or in between
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| Posted: Sat Oct 28, 06 7:38 pm Post subject: |
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Poplar Fieldcap (Agrocybe cylindracea)
cab's quote:
"Most of the wild mushroom books that even mention this species list it as being rare. I’ve never come across a guide to edible wild mushrooms that even mentions it. And in all honesty, it isn’t the most widely spread wild mushroom. But when you do find it, you are likely to find so very much of it. The secret is to look for old willows, such as you find lining river banks across East Anglia and much of the rest of the South of England, and it is on the roots of such trees that you find this mushroom growing. Most mushroom hunters restrict themselves to woodlands, and that means that the forager looking on riverbanks has no competition.
It is a mushroom with a good, solid texture, a little bit of crunch to it unless you really cook it. So make the most of that by cooking it in Chinese recipes, where it can be used in place of shitake. It dries only passably well, so pick only enough for your immediate use rather than picking to stock up your winter stocks.
You can find this mushroom almost any time of the year, but you are most likely to find it from late summer, and it often turns up after a frost." |
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mimborin
Joined: 24 Oct 2006
Posts: 895
Location: near Southampton/ Winchester (Romsey)
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mimborin
Joined: 24 Oct 2006
Posts: 895
Location: near Southampton/ Winchester (Romsey)
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tahir
Joined: 28 Oct 2004
Posts: 45669
Location: Essex
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