Tuesday, 8 October 2013

Mushroom season

Autumn, one of my preferred time of the year...mostly because of mushrooms!!

Here in Finland, we have the luck of having so immense forests 30 min from downtown, where you can find so much mushrooms.

We have gone couple of times so far and we have found around 10 liters of "suppis" (Cantharellus tubaeformis) and few chanterelle (Cantharellus cibarius). There are many recipes involving mushrooms, but today we are here for explaining how to preserve them.

  • Freezing
For freezing you need to cook them slightly, so they drop a bit of their inner water, after that you can put them in freezing bags and straight to freezer, it is pretty simple and easy.

  • Drying
 It is the slowest and harder method, we tried the oven method (we don't have a food drier, you can improvise something like that, but we couldn't) but didn't work, the mushroom burned because the lower setting of the oven was to high.
We tried the slow method; for that you need a lots of space and lots of newspapers. For that you have to cover the table or wherever you are gonna use for drying with newspapers and spread the mushrooms. Try that they don't touch between each other. Every day turn them around and change the newspapers (mostly the first days, later might not be necessary) after 4 to 6 days, depending on room and humidity you will have them dried.


As later we found out, not all the mushrooms we picked are Cantharellus tubaeformis, but as well we picked some Craterellus lutescens.
They are slightly different, and the most important, EDIBLE!! This reminds that even though you know what you are looking for, you have to be carefull and focused when picking mushrooms.

No comments:

Post a Comment