Thank you.Yes, agreed they look like St Georges. The smell is always the clincher as previous poster says. I've been eating loads of these this weekend.
I fried some up with garlic, smoked bacon, a turkey egg, and some tarragon tonight. Lovely.
Whilst I think of it, anyone have any idea what this is? Grassland fungus, in long grass. My hands gives an idea of size, cap is 1.5inches across, spore print is brown. There were quite a few of them scattered about.
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I did something similar with garlic once. Apparently, I should have blanched the cloves first or scalded them with steam. I'm not sure how well most mushrooms would stand up to that though - any ideas?Most "pickled" mushrooms I have seen have been in oil. however I got false truffles from my allotment a few years ago, and I put them in oil, they started bubbleing and they smelt like rotting stilton. i have kept one jar but just as specium, not as food. I doubt they are edible.
Anyone tried pickling St George's before, or has anyone got general advice on pickling wild mushrooms?