Mushrooms can be used in so many dishes from soups to stews, pastas to pizzas. I often wish I could go picking my own in nearby forests.
Two inconvenients: lack of time and lack of knowledge. I can imagine myself dying a slow death after enjoying a poisonous mushroom omelette.
The following video is quite useful in helping us choose from a few edible varieties.
The first time I tried Enoki mushrooms was in Spain where they called them Hedgehog Eggs... (Huevas de Erizo)
Being the inquisitive type, I wanted to know what these eggs looked and tasted like. I ordered them in a starter with scrambled eggs and discovered that in reality they were a variety of mushroom. I googled them the following day and found out they were widely used in Japan. Since then, I have enjoyed them raw in salads and sauteed in stir-fries.
Krimo's magic mushrooms...
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6 comments:
Very informative but I'm still not sure why sometimes I relish them and sometimes can't eat them.
Just like me with oysters, Pat.
Sous le sable saharien, pousse à ras le sol le plus raffiné des champignons : la truffe blanche du Sahara.
Elle est exportée clandestinement vers les pays du Golfe Persique.
Les Français en savent quelque chose.
Oui, les truffes du Sahara! J'en ai entendu parler.
Take a Pole with you, they all know about mushrooms, they go picking in the forest from a young age. Too many mushrooms are bad for your liver, especially wild ones. My favourites are chanterelles, used to buy them by the kilo for next to nothing in Ghana.
A Pole or a stick...
Lucky to know what mushrooms to pick.
Chanterelles in Ghana! You've definitely lived, Daphnée!
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