A good sign if they're bug eaten I'd say :)
Printable View
A good sign if they're bug eaten I'd say :)
Pretty sure @Bill999 get em while there fresh obviously the slippery jacks ive cooked have all been quite a distinct mustard like colour underneath but that was in Australia could be slightly different over here.
Sent from my GT-I9300T using Tapatalk
I was using them in a restaurant scenario accompanying braised oxtail crepinette and celeriac puree. Clean them well with a soft bristled brush to remove dirt then scrape the tops or peel the 'top' layer if you feel the need. Slice about 10mm thick and fried in rendered duck fat ( bit of evoo and butter would do just fine.) Well seasoned S + P drain onto a clean tea towel or paper towel. and thats it. Hot and quick is the main objective. Get some nice colour on them.
Sent from my GT-I9300T using Tapatalk
Get those mushrooms with the gold tops on them
Extra virgin olive oil. :D
Sent from my GT-I9300T using Tapatalk
Haha too simple
Sent from my iPhone using Tapatalk
Sounds like just the job for one of these
http://www.amazon.co.uk/Opinel-Mushr.../dp/B000KIMSG6
Never seen one untill today the "Basket Fungi"
Attachment 88724
https://en.wikipedia.org/wiki/Ileodictyon_cibarium
I've never tried cooking with wild mushroom, but I found these out hunting today. I am going to try add them to the kids pasta to see if they like themAttachment 103077
You can eat any mushroom