Veem
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Posts: 11,169
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Post by Veem on Oct 16, 2022 15:14:15 GMT 1
A couple of years later, house duly built, my lovely, elderly friend in the Gers taught me how to cook them properly. So what is the proper way to cook them? I found several that I think are ceps this morning. I shall take them to our farmer neighbour tomorrow to have them identified before daring to use any - though I think they're mostly far too old now anyway. |
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Post by pcpa on Oct 16, 2022 15:28:36 GMT 1
I was told to grill them with a small amount of beurre persillé.
They were so big that they almost did not fit in my round halogen oven.
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Veem
Member
Posts: 11,169
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Post by Veem on Oct 16, 2022 15:53:27 GMT 1
I was told to grill them with a small amount of beurre persillé. They were so big that they almost did not fit in my round halogen oven. Was that by an elderly friend in Gers? |
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Post by houpla on Oct 16, 2022 17:00:34 GMT 1
A couple of years later, house duly built, my lovely, elderly friend in the Gers taught me how to cook them properly. So what is the proper way to cook them? I found several that I think are ceps this morning. I shall take them to our farmer neighbour tomorrow to have them identified before daring to use any - though I think they're mostly far too old now anyway. Oups, sorry Veem, only just caught up with this! Georgette used to wipe them, slice them and fry them (for ages) with a bit of duck fat until all the moisture had disappeared. Then she added garlic and fried them again until they were crispy. Must admit the texture was a big improvement over my first effort  |
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Post by cernunnos on Oct 16, 2022 17:44:16 GMT 1
You can cook them crisp or cook them a bit less and then mix with eggs for an omlette . Cooked crisp and then made into a sauce with garlic and parsley, goes well with anything ! We love them ! P.S. Risotto made with cepes is unbelievable , better than any Michelin restaurant !
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Post by pcpa on Oct 16, 2022 20:16:42 GMT 1
I was told to grill them with a small amount of beurre persillé. They were so big that they almost did not fit in my round halogen oven. Was that by an elderly friend in Gers? No, an elderly next door neighbour in Bergerac.
Cernunnos, yes the taste and texture of those that I grilled made me think immediately of Risotto.
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Post by cernunnos on Oct 17, 2022 9:14:46 GMT 1
We have stopped collecting cepes , deepfreezer full , ceped-out. Hundreds of coulemelles and champignons de pres at the moment. Edible mushrooms : La girolle (Cantharellus cibarius) Le rosé (Agaricus campestris) Le cèpe (Boletus edulis) Coprin (Coprinus comatus) Marasme des Oréades (Marasmius oreades*) La coulemelle (Macrolepiota procera) Le pied-de-mouton (Hydnum repandum) Amanite des Césars (Amanita caesarea)
We have been giving them away too  |
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Post by cernunnos on Oct 17, 2022 19:42:28 GMT 1
A couple of years later, house duly built, my lovely, elderly friend in the Gers taught me how to cook them properly. So what is the proper way to cook them? I found several that I think are ceps this morning. I shall take them to our farmer neighbour tomorrow to have them identified before daring to use any - though I think they're mostly far too old now anyway. Were they cepes ? |
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Veem
Member
Posts: 11,169
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Post by Veem on Oct 17, 2022 20:19:38 GMT 1
Yes, they were - or so he said. It seems he's not quite the expert I had been led to believe though. I showed him what I think were a few horse mushrooms and he immediately said they were field mushrooms (roses) which I knew they weren't because I'd left a container of those at home as they are the only ones I know to be edible and that I can recognise reliably. (Famous last words!)
The ceps are now sliced and drying out in the oven.
What an amazing variety you have on your land. Very lucky.
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Post by cernunnos on Oct 18, 2022 8:59:46 GMT 1
Yes, they were - or so he said. It seems he's not quite the expert I had been led to believe though. I showed him what I think were a few horse mushrooms and he immediately said they were field mushrooms (roses) which I knew they weren't because I'd left a container of those at home as they are the only ones I know to be edible and that I can recognise reliably. (Famous last words!) The ceps are now sliced and drying out in the oven. What an amazing variety you have on your land. Very lucky. We are very lucky , we still have a little of what used to be profuse . Fieldmushrooms come under many names , I don't know what horse mushrooms are , a local name perhaps ? Next time we have a profusion of cepes , I will give you some . All the folk around here are "ceped out" too! |
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Veem
Member
Posts: 11,169
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Post by Veem on Oct 18, 2022 9:25:47 GMT 1
That's extremely kind. I take it you live close to the 16/87border?
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Post by cernunnos on Oct 18, 2022 9:59:09 GMT 1
Very close, 16/87/24
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Post by spectrum on Oct 19, 2022 7:26:22 GMT 1
Bet you shop at Rochechouart,  or a bit further south. |
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Post by cernunnos on Oct 19, 2022 8:38:39 GMT 1
Seulement Robert et Bonnat Thousands ( not exaggerating) coulemelles at the moment . I have never seen so many .
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Veem
Member
Posts: 11,169
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Post by Veem on Oct 19, 2022 17:43:00 GMT 1
We are very lucky , we still have a little of what used to be profuse . Fieldmushrooms come under many names , I don't know what horse mushrooms are , a local name perhaps ? Next time we have a profusion of cepes , I will give you some . All the folk around here are "ceped out" too! According to Roger Phillips, horse mushrooms are Agaricus arvensis Shaeff, edible and excellent. They're still sitting in the kitchen awaiting absolute verification, but by then I shall have almost certainly ditched them. Such a shame if they are the real thing. The pharmacist declared them (after consulting her book) inedible - hence my reluctance to eat them, even though I'm pretty sure (after consulting my own book) that she must be wrong. |
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