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Wild about mushrooms
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Wild mushroom characteristics

 

© Cep: Claudio Calcagno, Chanterelle: Chantelle Moris, Oyster: Caste, Chanterelle: Martine Wagner, Truffle: Comugnero Silvana, Shimeji: Alan Dunlop-Walters
© Cep: Claudio Calcagno, Chanterelle: Chantelle Moris, Oyster: Caste, Chanterelle: Martine Wagner, Truffle: Comugnero Silvana, Shimeji: Alan Dunlop-Walters
Cep
The cep mushroom is the king of mushrooms. It also goes by the name of porcini, and is known as the 'penny bun' in Britain. The ceip is a boletus mushroom and comes in several species of varying sizes. It can be eaten raw (in carpaccio), cooked, or fried with garlic and herbs. Its subtle hazelnut flavor makes it a delicacy often used in festive cooking. 

Chanterelle
The chanterelle mushroom has a yellow-orangey color and a funnel-shaped cap. It has pale, succulent flesh and is best slow cooked for a long time so that it stays soft. 

Oyster

The oyster mushroom is an ear-shaped mushroom that grows in clusters. It varies in color from white to dark gray, and can also be found in shades of brown. It has a subtle flavor and velvety texture.

Truffle
Truffles are rare and therefore pricey. If you get the chance to try some, the simplest way to eat them is in thin slices on buttered bread. Truffles have a strong odor so a small amount is all you need to flavor a dish. Tip: before cooking truffles, put them in a jar with some eggs to enhance the flavor.

Shimeji
Are you familiar with the shimeji mushroom? It hails from Japan and is still relatively unknown in Europe. It grows in tufts at the feet of certain trees. It has a long stem and a grayish cap between 3-10cm in diameter. The shimeji is a very light mushroom and its texture is similar to that of the oyster mushroom. It tastes a bit like hazelnut and is slightly bitter.




  
  

Editor
11/13/2009
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