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Penny Buns, Ceps, Porcini are the mushroom hunters' prize bounty. Wonderful
fresh, they really come into their own when dried and used as flavouring
for pasta sauces. In good years they are abundant and can soon fill your
basket. It has been said that Italian collectors have been known to offer
their wives and mothers-in-law for a good specimen. |
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Chanterelles are one of the great joys of visiting Scotland. Blessed with
a long season, often from July to November, they are perfect lightly cooked
on their own on toast or with eggs. Their fragrant taste is much more robust
than many cookery books would have us believe. |
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If you are fortunate, you might come across this real delicacy festooning
a diseased tree. Like all bracket fungi, it needs catching early when it
has a beautiful salmon pink coloration on the top and deep sulphur yellow
underneath. Cut into strips and fried with lots of garlic it is truly mouth-watering. |
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Orange Birch Boletes are reputed to have a laxative effect. All I can
say is that we've never noticed anything different from usual! They are
an excellent comestible but you need to catch them young, as shown in the
picture, preferably while the pores are still whitish. |
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A mixed bag of goodies including chanterelles, amethyst deceivers - useful
for colouring mushroom dishes -and an orange birch bolete. |
