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Crayfish & mushrooms

Discussion in 'Lovely Grub' started by Van-Wild, Sep 11, 2019.

  1. Van-Wild

    Van-Wild Nomad

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    Yippee! My crayfish licence and tags have arrived! Time to go get those little critters before the winter sets in. I saw some monsters this evening as well. (Don't worry peeps, I have legal pots and permission off the land owner).

    As a bigger bonus, as I was walking back through the forest I found this beautiful jewel......

    [​IMG]

    But as my dinner was already on the heat, I left it untouched. Maybe next year it will be back. In my experience they normally are!

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    crosslandkelly and bopdude like this.
  2. Robbi

    Robbi Full Member

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    What is that ? I saw a smaller one last weekend but
    Didn't know what it was.
     
    Van-Wild likes this.
  3. slowworm

    slowworm Settler

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    Cauliflower fungus, sparassis crispa, Grows under pine trees and often contains woodlice.
     
  4. Janne

    Janne M.A.B (Mad About Bushcraft)

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    DELICIOUS.
    Yes, sorry, I am shouting. It is so good!
    And very rare.

    I love it, cut up in smaller pieces, gently fried in lots of butter. Salt.

    Scoff with a quality bread, type Pain Rustique.

    ( I am so jealous of you! :) )
     
  5. Woody girl

    Woody girl Full Member

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    I've been looking for one of these for years! Never found one. Lucky old you! What a feast you'll have! I would not be leaving it.
     
  6. Nice65

    Nice65 Full Member

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    Fixed that for you. :D
     
    Van-Wild likes this.
  7. SaraR

    SaraR Full Member

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    Is there a green of envy emoji? I love crayfish! :)
     
    #7 SaraR, Sep 12, 2019
    Last edited: Sep 12, 2019
  8. Van-Wild

    Van-Wild Nomad

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    Haha. I'll be going mushroom hunting next week. I may take a piece of the cauliflower fungus as well. I should be able to find some boletus mushrooms as well. I know a few spots where they should be. If I do get a modest haul (I don't like to be greedy!) My favorite way to cook foraged mushrooms is pan fried in butter then a few slivers of mature cheese melted in and a generous twist of black pepper!

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  9. Janne

    Janne M.A.B (Mad About Bushcraft)

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    I would take it all......
    I know, I know, but the next picker would take the rest anyway... :)

    Those are rare, I think I have found less than a dozen during 50 years of picking funghi.

    If you are lucky to find large, but not fly larvae infested Ceps, cut them in thick slices, then cook like a Schnitzel.
     
  10. baggins

    baggins Full Member

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    Woody Girl,
    there are definitely Cauliflours in your area, a friend of mine lives on the edge of Exmoor and finds loads. Have a look at the bases of Scots pine.
     
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  11. Woody girl

    Woody girl Full Member

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    Thanks baggins. I will try to find some. Any clues as to where? Exmoor is a big area!
     
  12. Van-Wild

    Van-Wild Nomad

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    Scots Pines. South facing base of the tree. I've found three in one year. Once I found the first one (by stumbling across it) I looked in similar spots. If the soil is sandy it appears to be favourable.

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  13. Van-Wild

    Van-Wild Nomad

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    If it's small, leave it for a few weeks then revisit. It will be much bigger. Then cut a small peice off for lunch!

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  14. baggins

    baggins Full Member

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    Alas no, they may be friends but a regular shrooming spot goes way beyond, lol!
     
  15. Keith_Beef

    Keith_Beef Native

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    I took my nephew (8) and niece (5) over a little footbridge in a small town in Haute Vienne. I saw some trout and told the kids to look for the fish in the river.

    Niece looked down and said "there's a a lobster!"

    I couldn't see it at first, until she described which rock it was half under.

    Whereupon nephew started singing "Rock Lobster"...

    It was a bloody big crayfish.
     
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  16. Van-Wild

    Van-Wild Nomad

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    I found these crays by looking at the river and thinking 'well it looks likely' so I lobbed in a peice of cheese and left it for ten minutes. When I went back a big cray was chomping down on it. I threw some more cheese in. Ten minutes later, more crayfish. Well that's it then. They're on the menu!

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