Jostein,
That's interesting!
My father was a good mushroom "hunter", i.e. he knew when, where and how
to find them. But in a way, we were "snobbish": we focused primarily on
some "elite" mushrooms that we liked and ate. And we were not taking some
of those that other people around us would get. (E.g. we never took
Pleurotus (aka oysters), despite (as I learned much later) their
popularity. The same applies to Tricholoma.)
Our favorites were porcini (we actually bunch several of boletus species
in this category, the "White mushrooms"), aspen mushrooms (many of
Leccinum * ), young (while they are small and solid) birch bolete
aka Leccinum scabrum (boletus scaber),
Chanterelles, varieties of Armillaria, Russula delica, and for
pickling/marinating, - Lactarius resimus and young/small Suillus.
Saffron milk cap were also taken, but they were relatively rare where we
went.
We would gather young/small (usually, before the hat would open)
"champignons" aka Agaricus in early summer
(June, early July), when other mushrooms were not available yet.
The "lowest" we would go during the "off-/low season", would be rusullas
(the more common varieties), woolly milkcap (Lactarius torminosus), and
a few other Lactarius.
This conversation brought up some pleasant memories. It's been a while
since we've gone "hunting" for mushrooms. You can get porcini and some
other boletus varieties in Nor.Cal. and New England; probably in some
other northern states, but I haven't seen too many mushrooms I'd know
and value in the southern states (Texas, So.Cal.)..
Igor
Jostein Tue, 03 Oct 2017 01:22:41 -0700 wrote:
Igor,
they have been moved to a different genus in the same botanical family,
but are definitely related. In Norway we use kantareller as a common
denomination for all the mushrooms carrying their spores on what looks
like branched ribs rather than tightly packed lamellas (gills?) (eg. the
amanitas and the false chanterelles) or in pores that makes the hat look
like a sponge on the ground side (eg. the king bolete).
Beside the Craterellus tubaeformis and the classic golden chanterelle
(Cantharellus sibarius), there is the black trumpet (Craterellus
cornucopioides) and the other yellowfoot (Craterellus lutescens). There
are a few more species too, but I've never seen them. All of the Norwegian
species are edible and tasty, and are considered a safe choice even for
novices like me. I would never dare to pick champignons, for example,
because of their similarity to white amanitas.
As you say, the tubaeformis has less aroma than has the golden
chanterelle. However, it's quite rich in sugar alcohols, which means that
it will partly caramelise in the frying pan if you cook it at the right
temperature. Very delicious, despite its inferior aroma.
It also helps that it tends to occur in huge quantities when present at
all, so you get a quick and easy harvest, and it looks like we have plenty
of them on our land this year. :-)
Jostein
Den 02.10.2017 22:42, skrev Igor PDML-StR:
I didn't even know those ones were also called chanterelles.
I am looking at the images posted on the web for "Craterellus
tubaeformis"
and for most of those, - I would never have called them "chanterelles"
.
And we were not gathering/eating them.
By the way, - the wikipedia page mentions "chanterelles" as their
former name. And one of the pages about them, mentions less flavorful
smell compared to chanterelles.
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