HdV
New Shoots
We found out we were even more lucky with our new house than we thought. This is what I found in (on?) the driveway. There's more all over the plot. Yummy!
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Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!
It's that time of the year again
- Thread starter HdV
- Start date
duke
Old Oak
What type of mushrooms are they?
spb
Nordic Pine
Chanterelles. They're up there with the best of all the mushroom species, at least in my book.
HdV
New Shoots
Indeed, chanterelles or kantareller, as they are known around here.
It takes a bit of work to get them clean with a brush. But it is worth the effort. When done well, they taste a little bit like egg. I like them with finely chopped onion, a bit of *fresh* garlic (or garlic scape if I can get it), a pinch of black pepper en served with a sprinkling of chives. Be sure to choose a really good quality low-sodium butter. It will do wonders for the taste. Don't let the butter get brown. Also be conservative with the garlic and pepper, because the taste of the chanterelles is quite subtle. Use too much and you will loose their taste. Don't use water to clean them, because they will suck it up like a sponge and again loose their taste.
It takes a bit of work to get them clean with a brush. But it is worth the effort. When done well, they taste a little bit like egg. I like them with finely chopped onion, a bit of *fresh* garlic (or garlic scape if I can get it), a pinch of black pepper en served with a sprinkling of chives. Be sure to choose a really good quality low-sodium butter. It will do wonders for the taste. Don't let the butter get brown. Also be conservative with the garlic and pepper, because the taste of the chanterelles is quite subtle. Use too much and you will loose their taste. Don't use water to clean them, because they will suck it up like a sponge and again loose their taste.
AJB Temple
Sequoia
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I was told - and this may be wrong - by the late and great Antonio Carluccio, that they should be cut with a sharp knife when harvested from the secret growing spot. If you pluck them, as these were in the photo, he reckoned they don't re-grow as well or as prolifically. I have always cut the stem when harvesting because of that.
They grow in our plot as well - mainly near a big beech tree. They are by no means the most expensive of wild mushrooms to buy wholesale, but I agree they are one of the best. Morels are my favourite, then ceps, then black trompette, which go very well with chanterelles.
They grow in our plot as well - mainly near a big beech tree. They are by no means the most expensive of wild mushrooms to buy wholesale, but I agree they are one of the best. Morels are my favourite, then ceps, then black trompette, which go very well with chanterelles.
HdV
New Shoots
Strictly seen you are right. I have been told the same. However everyone around here just plucks them as they have done for centuries. Seems it is working just fine for them. The mushrooms are only the "fruits" of the fungi in the ground. As long as the fungi themselves are conserved you will get new mushrooms next year. Maybe not as many. I wouldn't be surprised at all if he was right about that.
Some of the spots where kantareller grow are indeed kept strictly as a family secret. Sometimes this knowledge is not even shared with members of your own family. Weird...
SamQ aka Ah! Q!
Old Oak
Chanterelles. Minimal butter, slow heat, minimal seasoning, eat SLOWLY!!