Couldn't resist boasting about these - they are cepes de Bordeaux, the second-most sought-after fungus in France (after the black truffle) and we found them in a secret spot near our house!
We've handed some out to the neighbours in the hope they won't be watching our every move in future.
Now for the olive oil and rock salt...
www.flickr.com/photos/64660965@N03/6001531691/in/photostream
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What do they taste like though? I tried truffle shavings and wasn't that impressed. Uncultured Lanarkshire palate i guess.
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Look good! May an Englishman enquire how these are cooked and eaten? When I lived in the Inverness area the locals used to go out and collect some sort of fungi which were sufficiently costly and in demand that it was worth hiring a light aircraft to deliver them to France.
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We are being supplied with cooking recipes as I speak but the tops are very nice when raw and very fresh, sliced very thinly with olive oil and a little salt.
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How much for the tablecloth Mike? (o:-:o)
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>>in the Inverness area the locals used to go out and collect some sort of fungi
Chanterelles? en.wikipedia.org/wiki/Chanterelle grow well up there in birch woods when the weather is damp.
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That rings a bell! What surprises me, a bit, is that they weren't eaten in Scotland but were in demand and expensive in La Belle France.
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Friends on the Welsh borders get inundated every year with a certain type of characters looking for 'magic mushrooms'.
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