Since our diet is plant based, we mostly eat what nature gives us. But when you can pick your own food, with your own hands that’s just beyond any satisfaction.
I’m a big mushroom fan. I love it’s smell, it’s texture, it’s taste… Well the whole process, you know? Looking for them, finding them, picking them, taking them home, cleaning them, cooking them, and of course EATING THEM. Especially eating them. Im sorry, I’m a foodie. 🤷🏼♀️
For like 3 weeks we were eating mushrooms almost every day. Mushrooms on pizza, in pasta, mushroom soup, mushroom breakfast, mushroom lunch and mushroom dinner. As soon as the mushroom season is over, I will probably need a mushroom detox. 🤭 But there are so many types, and so many different recipes you can’t really get bored. To be honest it might be pretty challenging to find new ways to use them on a daily bases. I mean even if I normally love trying out new recipes, these days I felt like it’s too much. But we just can’t leave them beautiful mushrooms there. We feel like we are on a treasure hunt, and we must pick them even if we know our fridge is already full of them. It’s pretty addictive, I must say. You can’t really stop. I will also try to freeze some, because I will surely run out of ideas sooner or later. And that way I could use them to make our favorite recipes agin in the winter.
Today I would like to share with you the mushrooms we collect, but I will also share a few of our favorite recipes soon, don’t worry.
1. Macrolepiota Procera
Macrolepiota Procera, or the Parasol Mushroom, is a basidiomycete fungus with a large, prominent fruiting body resembling a parasol. It is a fairly common species on well-drained soils. It is found solitary or in groups and fairy rings in pastures and occasionally in woodland, according to Wikipedia. You can read the full description here. This is my favorite mushroom. Run through egg and breadcrumbs, fried, and served with fresh bread and tomatoes… it’s just perfect!
2. Agaricus Campestris
Agaricus Campestris, commonly known as the Field Mushroom, is a widely eaten gilled mushroom, closely related to the cultivated Button Mushroom (Agaricus Bisporus). Full description here. I love this mushrooms because there are so many ways to prepare them. Perfect for soup, pate, or sauce for pasta.
Lycoperdon is a genus of Puffball Mushrooms. They are called “puffballs” because clouds of brown dust-like spores are emitted when the mature fruitbody bursts or is impacted. Full description here. I love this one for it’s jelly texture. Perfect for replacing seafood in several recipes.
4. Marasmius Oreades
Marasmius Oreades, also named as the Scotch Bonnet, grows gregariously in troops, arcs, or rings. Full description here. They are really tiny, and loves to hide in the grass, but if you follow your nose, you will easily find them. They have a very strong, specific smell, and a lovely taste. I use then making bruschetta for breakfast.
Who else is a huge mushroom fan? And do you pick your own or would you rather buy it? 🤪🍄