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?
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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.
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Yay for you! Enjoy! How will you prepare?
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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.
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oh wow – quite a process.
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Well done! What will you do with them??
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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.
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I didn’t know that. Looking forward to finding out more.
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I hope to share soon.
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So many talents! I too am interested in what you will do with them.
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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.
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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?
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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).
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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.
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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. 😦
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I wouldn’t know the difference from the poisonous ones and the ones you can eat is there a way to tell?
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I will post a blog post about this topic, since other countries call Woolly Milk-cap poisonous!
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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/
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