Loving The Wild Mushrooms! Three Eadible Mushrooms You Can Find In Switzerland! (In November)
Nebelgrauer Trichterling
- Verry tasty!
- Can cause some stomach problems
- Must be cooked for 5minutes in boiling walter before cooking.
Here a video where I cooked this one!
I did upload this video before in this blog but in case you have missed it here it is
Or watch here on LBRY
Although the Steinpilz is translated with its correct Latin name 'boletus' the most usual names used (in UK at least) are cep or porcini mushroom. You would never see boletus on the menu!
This one honestly I bought on the market. But they where dellicious! I cooked them with some cream and made some roasted ofen potatos with onions, garlic, carrottes and celleriac.
And the there was this one!
Some of the most dellicious once!
The Reizker!
Just roast it in a pan with salt pepper and butter!
About 10 portions and there is plenty nore!
Also I found a special champignin that smells like anis!
It is huge as you can see, and it smells sooo nice! Amazing!
And today we are going on a spot for some...
Probably I will make a video with some cooking of those as well!
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So stay healthy and happy
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BEER.Fascinating! As a mushroom lover, I loved this post :)
Yehaaa, welcome to the club, good to have you here! We need nature and mushroom lovers as they make the world a better place with awareness!
So hi and greez from switzerland 🍀
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BEER.I love to mix Mushrooms in black chickpea and it taste good...
Oooh yes, I feel you hahaha
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BEER.The porcini mushroom is my favorite. In Russia, they are very large - it is best to dry them and add them to the soup in winter. The scent is amazing!
Wow crazy catch you have there! !BEER 🍻
HAD some for dinner yeasterday :)
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