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Mushrooms |
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![]() Forest Agaric Agaricus silvatus |
Somebody wrote "Autumn - the season of mists and mellow fruitfulness". They could have added "especially mushrooms". With the soil still warm from the summer sun and the moisture from early autumn rains, the mushrooms are abundent in South West France at this season. |
![]() Agaric of the fields Agaricus campestris |
The more exotic mushrooms should be treated with respect and eaten alone as a first course while the palate is at its most receptive. Wild mushrooms also accompany grilled meat or fish very well. I personally don't like including them in sauces since their true flavour is lost. |
![]() Cesar's Amanite Amanita caesarea |
![]() St George's Tricholoma Tricholoma mousseron |
![]() Pretencious Tricholoma Tricholoma portentosum |
![]() Chantarelle Cantharellus cibarius |
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![]() Red-stemmed Bolet Boletus erythropus |
For those who prefer more sophisticated mushroom recipes, here are some recipe books specialising in mushrooms.