First Cep this year!
- Thread starter Macaroon
- Start date
Yep, some chap gave me and the wife one when we were out and about last Wednesday, I have also noticed that the Horse Chestnut leaves have started to turn. An early Autumn for us too.
Nice one mate! I'll definitely be getting some of those if I spot them after my great time with the oysters. I hope I find some 
.
.
You won't be disappointed Cameron, I reckon they're the Queen of the fungi; I just fry them gently in butter and I can get a good few of them down my crop
Good stuff Mac- they sound perfect
.
You won't be disappointed Cameron, I reckon they're the Queen of the fungi; I just fry them gently in butter and I can get a good few of them down my crop
Sounds like it didn't last long enough for you to take any pics
Lucky bugger!
Incedently if any one knows of a vood place online I can order mushrooms from iam all ears!
Incedently if any one knows of a vood place online I can order mushrooms from iam all ears!
xylaria
Bushcrafter (boy, I've got a lot to say!)
I got a one slimey suillus. And some little pestles which were nice. I wait for the saffron milk caps, which are a little late.
Best year ever up here for ceps, two or theee trips to the woods and I've picked and dryed about 10Kg, lost about the same to larvae though Grrrrrr.
It's also been a very good year here for Chantarrels, haven't seen a hedgehog yet though.
It's also been a very good year here for Chantarrels, haven't seen a hedgehog yet though.
Last edited:
Aye the mushrooms are out early up here too, though no ceps that I've found yet. Cant find my mates recipe for this but it's pretty close and one of the best ways to eat them I think. Even better when a day or two old (if it lasts that long) and had sitting outside for supper by a fire.
ingredients
Crust
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons (about) ice water
(Or use pre-made pastry for less faff)
Filling
1 cup water (or stock)
1 ounce dried porcini mushrooms (can use fresh too, though flavour is stronger if dried)
1/4 cup (1/2 stick) unsalted butter
10 ounces crimini or button mushrooms, sliced
1/4 cup minced shallots
2 tablespoons Cognac or brandy
2 tablespoons chopped fresh herbs
2/3 cup grated Gruyère cheese
3/4 cup whipping cream
2 large egg yolks
1 large egg
preparation
For crust:
Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.
For filling:
Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.
Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.
Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.
Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.
Eat with gusto and a glass of wine/mug of tea.
ingredients
Crust
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons (about) ice water
(Or use pre-made pastry for less faff)
Filling
1 cup water (or stock)
1 ounce dried porcini mushrooms (can use fresh too, though flavour is stronger if dried)
1/4 cup (1/2 stick) unsalted butter
10 ounces crimini or button mushrooms, sliced
1/4 cup minced shallots
2 tablespoons Cognac or brandy
2 tablespoons chopped fresh herbs
2/3 cup grated Gruyère cheese
3/4 cup whipping cream
2 large egg yolks
1 large egg
preparation
For crust:
Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.
For filling:
Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.
Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.
Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.
Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.
Eat with gusto and a glass of wine/mug of tea.
