Sunshine through a heavy mist this morning is not only beautiful
but creates the perfect conditions for wild mushrooms.
With guests arriving this weekend, what could be better than a 'Porc Forestiére', local outdoor reared pork slowly simmered with a selection of wild mushrooms, followed by local farm cheeses and a wild myrtle tart.
I haven't had time to go hunting for the mushrooms myself (and I am still a little bit wary of getting it wrong!) so I go to a local business who buy wild mushrooms from, well anyone who finds them really, and send them all over the World.
You would be amazed to see the vast quantities, sorted into wooden trays and stacked in lorries. Inside the place is buzzing with sorters and packers interrupted by the frequent mushroom pickers, fresh from their early morning forays into the forests. Some people earn a few euros, others work hard and fill many baskets before the sun becomes too hot.
This time I bought a selection including the eggy yellow girolles, firm creamy 'pieds de mouton' and the delicate but tasty 'girolles grises'.
One that I had never considered before was the nearly black 'trompettes de mort' (such an appealing name), but I ate them in a local restaurant recently and they were a revelation. Gently cooked in salted butter they are unbelievably tasty.
The smell is indescribable, earthy, truffly, musky but something else indefinable and unique.
Not only do they taste delicious, they are packed with vitamins, minerals and other compounds including those that reduce cholesterol and have anti inflammatory and tumour reducing properties.
This is healthy eating at its best.
With guests arriving this weekend, what could be better than a 'Porc Forestiére', local outdoor reared pork slowly simmered with a selection of wild mushrooms, followed by local farm cheeses and a wild myrtle tart.
I haven't had time to go hunting for the mushrooms myself (and I am still a little bit wary of getting it wrong!) so I go to a local business who buy wild mushrooms from, well anyone who finds them really, and send them all over the World.
You would be amazed to see the vast quantities, sorted into wooden trays and stacked in lorries. Inside the place is buzzing with sorters and packers interrupted by the frequent mushroom pickers, fresh from their early morning forays into the forests. Some people earn a few euros, others work hard and fill many baskets before the sun becomes too hot.
The smell is indescribable, earthy, truffly, musky but something else indefinable and unique.
Not only do they taste delicious, they are packed with vitamins, minerals and other compounds including those that reduce cholesterol and have anti inflammatory and tumour reducing properties.
This is healthy eating at its best.
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