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| Wild mushroom season |
Invited a friend for dinner and he brought
a big bag of 2 types of wild mushroom just picked from his wood, Cepe (Boletus Edulis and
Oronge (Amanita Caesera).
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| Cepe |
Cepe is my favorite, and this is the first
time I tried Oronge, which is his favorite.
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| Oronge |
Oronge has a lovely colour, taste of egg
white and a good mildly crunchy texture.
My favorite is still Cepe, has much better
aroma.
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| Cepes & Oronge |
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| Oronge |
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| Oronge |
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| Cepes |
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| Cepes |
I prepare them in 2 ways, cut a cm thick,
sear both sides on hot plancha with olive oil quickly, sprinkle salt and serve.
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| Cepes and Oronge cooking in olive oil |
The others also cut a cm thick, but slow
cook at low temperature in olive oil until golden, sprinkle salt, keep in the
oil in a jar to prolong the usage for a couple more weeks.
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| Cepes and Oronge preserved in oil |
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