Pine mushrooms

You know it's autumn proper when you wake to a fog that takes most of the day to lift. 

I've a bit to do in the garden today. 

There's the parsley to deal with, more rocket to thin and an entire hedge to clip back to some semblance of order. Really would be lovely to be able to see out of the bathroom window. There is also a temendous amount of energetic leaf-raking required and at least an hour's worth of solid weeding if I'm to keep on top of it all.

Lunch first, though. Pine mushrooms, Lactarius deliciosus, looked delectable at the market today, but on closer inspection, only three felt un-slimy enough to come home with me. I quite like their other common name, saffron milkcap, because, when sliced, they bleed a spooky shade of orange.

Pan-fried, in thick, crisp slices, with some bog-standard swiss browns, a large clove of garlic - there is only elephant garlic left and, soon enough, there will be no garlic at all  - and one very carefully chopped shallot. Loads of parsley at the end and a dash, just a teeny one, of tamari. Hot buttered toast.

Loving autumn.

Comments

[kathryn]

Ah, pine mushrooms - that's what they are. Our local vegie store sells them by their botanic name and I've been wondering what they were.

Gorgeous, gorgeous things. As I walked past yesterday I quickly put my head in the box and sniffed - don't think anyone caught me - amazing, earthy smell. I shall buy some this weekend.

[Lucy]

Kathryn: YOU, m'dear, will love them. They don't soften like 'normal' 'shrooms do, retaining some texture which is highly desirable, I must say. Also, once you've sliced them, make sure to get them on the go fairly quickly - Stephanie Alexander says those cut surfaces will turn slime green if left too long. Noice.

Geez...I'm talking them up well, aren't I? Really, they're fab-o. I swear!

[Gilly]

Don't think I've ever seen mushrooms like that in England. All we ever get are the usual little, rather tasteless closed cap mushrooms, or the older flat mushroom. All are a cultivated mushroom, derived, I suppose from the field mushroom, but less flavour!

Do you have ceps in Australia? I sometimes gathered them in the woods near where we used to live. Lovely flavour fried!

[Lucy]

Gilly: No ceps for us which makes me a little sad knowing how much I ADORE the dried ones. These are an introduced 'shroom, but one that grows in autumn only and can be found, I am told, in rare, wild(ish) spots.

[kel]

ohh, hi. came over from kale for sale. i have been picking these wild for the last few weeks. They are delicious. really delicious and very under rate here in Oz . they are everywhere in the pine forests ready to forage and have posted on them just recently!

[Lisa]

Mushroom anything gets my attention. Such a lovely lunch Lucy. I'd be happy to enjoy these for dinner too.

[another outspoken female]

I've been looking at the pine mushrooms at Vic Market over the last couple of weeks and every single one has green stuff (mould?). Just the wrong shade of green to be unappealing :( Yours looks a much healthier specimen.

[Callipygia]

What gorgeous specimens- had to do a quick wikiread on them. Beautiful name and they ooze saffron colored sap!!! I'd say your mushroom meal is just the thing for autumn leaf maintenance.

[Zoe]

Oh, I made a pine mushroom/porcini/fennel and radicchio risotto last night! They're great in risotto because they hold their texture well and don't have a slimy feel like common cultivated mushrooms can.

I buy foraged ones from my "mushroom guy" at the markets. His recommendation was also + swiss browns and garlic.

[Kate James]

Beautiful images Lucy. The mushrooms on toast sound delicious. The perfect Sunday brunch.

Also... I have just given you an awe-summm award for being such an awesome blogger. Drop by my blog and join in the celebrations.

[Katrina]

How wonderful when one's art and dinner are one in the same. All that beauty inside of us. Thank you for sharing it.

[Stephanie]

lovin' your pics!