This area has now gone quite barmy with mushrooms: If I'd had a carrier with me, I could have picked two or three kilo's. Funnilly enough, thats's exactly what I intend to do. Can anyone please advise how one dries them, as I have far to many to eat in a practical time. Thanks.
And Mochyn, are those really MY duck eggs just been eaten?...or someone elses?....Can't believe they kept so well so long!
Treacodactyl Downsizer Moderator
Joined: 28 Oct 2004 Posts: 25795 Location: Jumping on the bandwagon of opportunism
Posted: Mon May 09, 05 5:54 am Post subject:
Well we've only found a small patch on a path which has always been great for fungi. They were just under a thin hedge. They look just like Phillips' photos and smelt sort of like old rice paper. We've not tried them as I'm still unsure and they were a bit old but fora whilte gilled mushroom they do look reasonably easy to identify.
mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
Posted: Mon May 09, 05 6:06 am Post subject:
Loyd, you fool! I get them from a hennery near here! That is, until my own ducks arrive.
We dry shrooms over the Rayburn on a cooling rack. For ones as big as St George's I slice them about 1/2cm thick and spread them out. Takes about 24 hours if the stove isn't too hot. Overnight they can go on top of the hob cover, and when I'm cooking they go on top of the plate rack.
If you haven't got a Rayburn, what about in the airing cupboard? I think it would take a bit longer but it should work, I guess.
Are you coming to the Smallholders weekend at Builth?
Ooo arr, haven't you seen it's on my list, but I kept moving it forward because of all the other ones - I think this one's season has come though. Got any pics of your nice jars of dried mushrooms/fairy rings on a string etc, that would make a nice thumbnail?
Ooo arr, haven't you seen it's on my list, but I kept moving it forward because of all the other ones - I think this one's season has come though. Got any pics of your nice jars of dried mushrooms/fairy rings on a string etc, that would make a nice thumbnail?
I can take some. Got a dozen shots or so in my film to use up. Then there's the pics that are already there.
I'll also add in something on pickling and salting, which isn't in the original article.
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