Big enough to beat someone with.......

It's that time of year again in the Dordogne….



Porcini, Penny Buns, call'em what you will they go down well in a cepes and bacon tart, chopped up with sauté potatoes, or cut into thin slices, anointed with olive oil, pepper and served on aplate on which a juicy garlic clove has been rubbed.

Today we are having them 'a la Chubber' [sliced, fried with smokey chorizo, a tablespoonful of crème fraiche, on toast with haricots en sauce tomate…i.e. baked beans!]

Poop-poop!

Doug

They look excellent Doug but, I'm ashamed to admit, I tend to buy all my fungi.  I know so little about them and with the likes of Angel Wings and Webcaps looking so tasty, I leave others, better informed than I, to pick the wild one - although I'm more than happy to join them in the ensuing meal (about 2 hours after they've tried them :roll:). thumbs

As my friendly supplier [amazing what you can be given in return for some home-made short bread] says every year….

" Never accept mushrooms from a young mushroom collector…."

I'm happy with field mushrooms, chanterelles, horn of plenty, pebes [the really brown cepes that grow near pine trees although their stalks are akin to carbon fibre] and parasols, but otherwise steer clear of anything else…..

There is a little good news in these modern days, apprently victims of death-cap poisoning have recently been saved by liver transplants, oh goody!

Doug

Tracy is on her way Doug…. I've just been trampled in the rush… Grabbed the MasterCard and the front door is still swinging…. Something about chanterelle omelette.

You lucky fella. Me, I'd make some pasta then do a mushroom ravioli with a nice clear broth.