I'll take you on a mushroom hunt | Pizza Time! [free recipe]
- 28 November 2022
- Botanics #Lifestyle #Nutrition and recipes
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Our road trip ends just outside the city of Madrid. I am looking out from the backyard. Cows are grazing through the grasslands, scattered with rock formations and trees. Behind them, vast mountains arise. The nearest peak is seemingly 2 hours hiking, which makes me feel a desire to climb it. But for now, we pack our basket and start a hunt amongst the cows.
We hunt for mushrooms. More specifically, we hunt the fruiting bodies of fungi, growing above the ground. They come up from the underground mycelium (a thread-like network), with the purpose of reproducing.
Champignon
In the grasslands, nicely enriched by plenty of cow shit, we hunt Champignons, or Banded Agaric (Agaricus bitorquis). And let me assure you this... Finding them in nature like this, feels utterly wholesome; rather than buying them cultivated and sealed in the supermarket. Although quite late in the season, we still find enough to harvest and eat.
Saffron Milk Cap & Wood Blewit
A few days later, rather by accident, I find myself in a group with 3 of the local mushroom experts. Surprisingly, one of them has a present for me. Presenting an astonishing Wood Blewit (Lepista nuda). Ah, the intensity of the violet color!! As I myself was not yet known with this species yet, he assured me this one is splendidly eatable. Beauty can be found in the little things, so I will cherish this one and consume it later with gratitude.
As we tread deeper into the forest, we find Saffron Milk Cap (Lactarius deliciosus)! You just might find them under pines (Pinus spp.), like us. Did you know that these members of Russulaceae love collaborating with conifers? They co-exist together, in symbiose. Exchanging essential minerals, water and sugars through their mycorrhizal networks and root hairs.
Prepare the milk caps on the same day, as they tend to decay rather quickly. Cut and fry them as you would usually do. Olive oil complements these “shrooms” beautifully. We first fried them with half a garlic, and added them to a simple stew; filled with Mediterranean herbs and some potatoes.
Macrolepiota in a Pizza Party
[free recipe]
2,5 weeks ago, I knew none of these people yet. Now, we are celebrating a pizza party with the 6 of us…
Earlier today, me and my travel companion were walking along the Pine forest’s edge. Suddenly, we spot an abundance of Macrolepiota’s (Macrolepiota procera), also known as Parasol Mushrooms. And thus, crazy inspired by its richness, we decide to share them. Pizza party! Tonight, the caps of these giants will have the leading role, as we will share them with new-made friends. Of course, we proceed ethically. With respect to only take what we need for dinner, yet leave enough for the rest in the environment.
Once home, we start preparing the mushrooms into pizzas. Making them is really simple! Remove the stems of the Macrolepiota and turn the caps upside down after carefully cleaning. Now, fill the lovely pizza bottoms with sufficient tomato sauce. Careful not to break the lamella in the process! You can top them of with ingredients as you prefer. Bake them for about half an hour in a 220°C oven, or until nice and crispy.
Now you can enjoy the lovely earthy taste, yet solid texture of a wonderful mushroom pizza.
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