I can’t resist foraging for mushrooms this year! Especially when there are a lot of mushrooms everywhere. I don’t like forage for mushrooms in big/unknown forests alone. But this year to get wild mushrooms you don’t have to drive to the forest. I can forage mushrooms near home. Only 10-minute walk from my home! How can you resist that!?
This time I went for Woolly milk-caps and others from that family. Do you remember those small Woolly Milk-caps growing closely together I found almost week ago?
These mushrooms were so small I didn’t cut them! I let them grow bigger. And yesterday I visited them again.
This time I took bigger ones! Normally you won’t be lucky to find them after a week. Someone else would forage them.
But since this is private property and more like bigger bushes, not deep forest I met mine milky-cups once more 😉
Ilze
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What do you make with these. Or do you serve them by themselves?
You can’t eat them fresh. Need to be boiled for 15 minutes, then left in cold water for 2 days and then salted and stored in a clean jar for winter. I’ll share exact steps later.
Yay for you! Enjoy! How will you prepare?
You can’t eat them fresh. Need to be boiled for 15 minutes, then left in cold water for 2 days and then salted and stored in a clean jar for winter. I’ll share exact steps later.
oh wow – quite a process.
Well done! What will you do with them??
You can’t eat them fresh. Need to be boiled for 15 minutes, then left in cold water for 2 days and then salted and stored in a clean jar for winter. I’ll share exact steps later.
I didn’t know that. Looking forward to finding out more.
I hope to share soon.
So many talents! I too am interested in what you will do with them.
You can’t eat them fresh. Need to be boiled for 15 minutes, then left in cold water for 2 days and then salted and stored in a clean jar for winter. I’ll share exact steps later.
When you do the next post about them I’d be interested why, if it needs that kind of pre-preparation, do you bother with it. Does it have a specially good taste?
I would call it a tradition. Salty mushrooms (or I don’t know how to call that in English) was made in my family for generations. That is how you can store them for the winter. There wasn’t such thing as a freezer and this was the only way how to store mushrooms for winter. The other way was to slice tinily and dry (only for Boletus).
I think most of the edible mushrooms can be dried, eg chanterelle, and retain much of the flavour, so my question is why pick what is clearly basically a poisonous mushroom, even if you can remove the poison by boiling etc? I wonder what the ‘poison’ is; it cannot be that in the death cap – amatoxin – as that cannot be destroyed by boiling and will destroy your liver no matter what you do to it.
WOW! Never thought it’s poisonous! I’ve checked! It’s ok in Latvian books, but it’s poisonous in German books! I just did what my ancestors did. They lived a simple life and ate what they could get and grow. And this is how they did. I remember my childhood favorite dish – boiled potatoes with these salted chopped mushrooms with onion and sour cream… Now I have to think about it and figure out if I want to continue the tradition or quit it. 🙁
I wouldn’t know the difference from the poisonous ones and the ones you can eat is there a way to tell?
I will post a blog post about this topic, since other countries call Woolly Milk-cap poisonous!
I made a blog post on how to tell Wooly milk cap from Delicious milk cup: https://latvianmom.com/2017/09/28/delicious-milk-cap-woolly-milk-cap/