Monday, March 26, 2012
Lawyer's cap
There's a whole field of them growing on the edge of our town. I stopped off to pick this morning and copped a wry look from a passing policeman but it's kosher - these fungi are clean. Karoline, our Austrian visitor, cooked them in the schnitzel style, with flour and bread crumbs and they were delicious. The two Spanish women countered by presenting me with a bag of marasmius oreades they had picked near Tarras and I'll be eating those tonight.
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2 comments:
I am sure you know what you are doing Robert, Lawyer's Cap are great, eaten them here and in France Can't just lay my hands on my fungi book (lent to a son?)but I think there is a similar one that can react if you drink alcohol when you eat it
The fairy rings ones are hardly worth the effort in my opinon flavour wise that is
Coincidentally, Raymond, I learned about the alcohol/ink cap interaction today, from a Frenchman staying with us. He warned against the combination, though it transpires that our shaggy ink caps aren't the 'alcohol' ink cap, it's the smooth skinned common ink cap we have to be wary of, but as we don't get those here in Riverton, I can continue to drink with impunity :-)
I'll have to pay more attention to the taste of the fairy-ring mushrooms - I ate them at our harvest feast along with lots of other taste sensations so am not sure how tasty or otherwise they were. I'll fry them in butter and that's all.
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