My dad and me decided to go for a mushroom hunt last weekend. We heard that there wasn’t going to be many shrroooms in the forest this summer. It has been extremely hot and dry for most of July and that is quite bad if you want to have a party from the woods. But august has been rainy, and that changes things. We were out for 2 hours and got back with almost 11 kilos (24 punds)! I have never experienced anything like this. They were literary everywhere. We had to go back since our baskets got full. The most common word we exchanged during the walk was: found one! Followed by the variety. We had about 10 different edible kinds when we got back. And a few extra we didn’t know so we had to dig some in various books and on the net. But they all turned out to be quite nasty, not necessarily dangerous but not “favourable”. They went into the recycling bin.
We froze and dried the majority of them. Cleaning and cutting occupied the entire day, and three of us. But now we have mushrooms for many years. I even got 4 extra kilos (9 punds) when I went out for a run (!!) the day after. I brought a plastic bag with me incase there were going to be any along the path. It was full when I retuned. Pretty hard to run with a bag in one hand.
So what did we do with the rest of them? Well, since you don’t get the change to have this many different kinds of mushy things in front of you to often, we decided to try them out and how different they are from each other. We fried them in some oil and salt, separately, and had a small testing. Here are some thoughts:
The porcini were mild but complex in flavour, without any “peaks”, just a smooth and wide taste, earthy. The consistency was a bit slimy.
Red-capped scaber talk, not smily, it’s consistency didn’t change much with prolonged cooking. Great as a “filler” mushroom. The taste was very mild, almost to mild, quite boring actually.
Velvet bolete, Birch bolete and Slippery jack were all similar, slimy like the porcini, milder, but with more peaks, the taste wasn’t as smooth. Quite different, and very good.
Chantarelle, don’t think I have to write anything here…
False saffron milkcap, became very crispy, with a few distinct flavours, a bit acid and earthy, very very delicious.
Scotch bonnet, very very crisp. Wide taste with a few distinct flavours, a bit acid as well.
And the last one, parasol mushroom. My dad got quite worked up when we found this one. Many years since he had one (i might have tried it before, not sure). Looking like a quite poisonous little thing it turned out to be delicious, crisp and extremely complex, like the false saffron but with ten times more flavour. It even smelled great, quite sweet, like honey from the ground. It’s also big so it’s perfect for a burger, like you use portabello sometimes.
This vas a great testing, now I really know the difference, you should try it out, side by side comparison!