In the region we live, The Charente Maritime, at this time of year you can often see cars parked along the borders of forests and woodland. Sometimes it is the hunt, La Chasse, wearing bright orange jackets in groups out searching for Deer and Wild Boar; other times it can be people out foraging for mushrooms. Recently it has been Cep season here. Ceps are probably better known to you and me as Porcini Mushrooms.
We wanted to be on the safe side and purchased ours from market stall however if you are brave enough to forage them here then you can take your mushroom finds to a pharmacy in France where they will identify if they are safe for you to eat.
For a 1kg bag we paid 20 euros, we took these home and I gave them a through wash, brush down a dry before I made a cep, garlic and white wine tagliatelle with about 600g of them. Take a look at the video ‘Bienvenue! Le Bomb Squad!!’ for the recipe.
With the remaining 400g we had left over, I thinly sliced these and popped them into the dehydrator for 48 hours. They are now in a jar waiting to be added to another wonderful dish in the future.
I really enjoyed them fresh but after cooking found a couple of bits to be a tad slimy in texture. I think my next encounter with cooking them from fresh would be as creamy garlic mushrooms on toast mmmm.
Clare x
What a talented cook! Amazing ideas!