For the last month, every weekend we've spent a day (usually Sundays) in the forest picking mushrooms. Some of our haul from yesterday:
Two species lactaruis (granmatriske, furumatriske)
Funnel Chanterelles (traktkanterell)
Various boletes (skrubbsopp / rørsopp) *
Suillus bovinus (seig kusopp) *
(Baby) common puffballs (røyksopp) *
Sarcodon imbricatus (granskjellpigg) *
The last week has been pretty warm and dry, so we didn't get as many mushrooms. Three weeks ago we found almost 3kg of porcini (king bolete, steinsopp). Delicious!
Most of yesterday's mushrooms went into making mushroom "soy" sauce.
Apparently it's a classic Norwegian recipe but no one seems to know about it except for the blog linked above and an older lady at Soppkontroll (mushroom checkpoint) last week. Right now all the mushrooms are salted and leaking out their precious extract in our fridge. Later this week I'll make a proper post when we make the "soy".
Two species lactaruis (granmatriske, furumatriske)
Funnel Chanterelles (traktkanterell)
Various boletes (skrubbsopp / rørsopp) *
Suillus bovinus (seig kusopp) *
(Baby) common puffballs (røyksopp) *
Sarcodon imbricatus (granskjellpigg) *
The last week has been pretty warm and dry, so we didn't get as many mushrooms. Three weeks ago we found almost 3kg of porcini (king bolete, steinsopp). Delicious!
Most of yesterday's mushrooms went into making mushroom "soy" sauce.
Apparently it's a classic Norwegian recipe but no one seems to know about it except for the blog linked above and an older lady at Soppkontroll (mushroom checkpoint) last week. Right now all the mushrooms are salted and leaking out their precious extract in our fridge. Later this week I'll make a proper post when we make the "soy".
* These starred mushrooms may be somewhat harder to identify for new foragers. However, even the pros know if you are not 100% sure, it's always better to be safe than sorry!
Boletes: according to our research (also confirmed by soppkontroll) no boletes in Norway are seriously poisonous but there is one very bitter species. Here these tend to have dark ruddy stalks, but to be completely sure we always taste (and spit out) a tiny piece of each bolete we pick to check for bitterness.
Suillus bovinus: this mushroom is also a bolete and pops up in huge numbers, though not widely eaten in Norway. It's tasty enough for us, though not "choice". Wikipedia says back in the day French knights left these mushrooms for the peasants. They preferred Tricholoma equestre, which actually turns out to have toxic properties. Yep.
Boletes: according to our research (also confirmed by soppkontroll) no boletes in Norway are seriously poisonous but there is one very bitter species. Here these tend to have dark ruddy stalks, but to be completely sure we always taste (and spit out) a tiny piece of each bolete we pick to check for bitterness.
Suillus bovinus: this mushroom is also a bolete and pops up in huge numbers, though not widely eaten in Norway. It's tasty enough for us, though not "choice". Wikipedia says back in the day French knights left these mushrooms for the peasants. They preferred Tricholoma equestre, which actually turns out to have toxic properties. Yep.
Common puffballs: these are only edible when young (before they form spores). To be completely certain, cut them in half and if the flesh is firm and white it is edible. I also like to "squish" the smaller ones gently with my fingers. If they are squishy the spores have started forming and it's too late.
Sarcodon imbricatus: these mushrooms are beautiful, prolific and easy to recognize. They are edible but some people report them (especially the older ones) to have a bitter taste. Boiling them supposedly removes this taste, making them ideal for making mushroom "soy". Just to test, we fried up a fresh baby one in butter - very good taste and meaty texture with a slight bitter aftertaste.
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