Crankarm
Guru
- Location
- Nr Cambridge
Determined to out-ponce @rich p in the dinner stakes, I haveknocked up a cheese n lentil loaf with some fried free mushrooms off the bike pathprepared a terrine of red lentils, ramiro peppers and Hafod cheddar, served with a trio of sauteed Gower wild mushrooms and wilted spinach. It was rather good, if I say so myself.
This particular poncery stems from the chance discovery of a Sparassis crispa, aka Cauliflower Fungus, which I spotted whilst riding along the seafront bike path to work a couple of mornings ago.
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It was still there and in fine fettle yesterday, so I nabbed a slice, and snuffled around for a few additional 'shrooms. I was rewarded with a handful of Amethyst Deceivers (taste of nothing much but look pretty), and a single Saffron Milk Cap (a winner all round).
The Sparassis is a delicious but slightly daunting mushroom, as its convoluted form makes it an ideal home for about 200 varieties of creepy-crawly (thereby putting it off the menu for rich, the big wuss). Anyway, it seems to be a good year for mushrooms, so brace yourselves for some more of this dinner aggrandisement. Aubergines are so last-season.
And show us your 'shrooms, if you are that way inclined...
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You haven't tasted my salads.
I prefer mushrooms whose provenance I can be sure about which are ones that are in plastic trays with cellophane wrapping .
I imagine there is quite a spike in numbers admitted to casualty at this time of year with stomach cramps and vomitting.
Also I suspect being at the base of a tree trunk your mushroom would have been irrigated by pretty much every dog in Swansea happening to be being walked along the seafront plus no doubt quite a few drunks celebrating late at night in Swansea. Yuk.