Over winter I finally got organised to get myself skilled up for some mushroom foraging. I did a workshop with the incredibly knowledgeable Bev Lane. She covered the principals of mushroom hunting and gave fantastic safety advice. I did some follow up research and brushed up on my plant identification skills and was ready to search out prime mushroom habitat.
I enjoyed having a good excuse to get out for bushwalks in the cold and sometimes drizzly weather. I found and tried Slippery Jacks (Suillus luteus), Weeping Boletus (Suillus granulatus), Saffron Milk Caps (Lactarius deliciosus) and Porcini (Boletus edulis). I did catch the Porcini bug once I found them and all I could think and dream about was Porcinis.
There are other varieties of edible mushrooms growing around Adelaide but I am happy with my finds for now. For example, there are plenty of field mushrooms but given they can cross breed with yellow stainers I decided against eating these.
I tried a few different ways to eat my finds but these recipes were the winners. The thing I like most about these recipes is that all the additional ingredients can be grown and sourced from South Australia.
Saffron milk cap pasta (adapted Kylie Kwong recipe)
8 garlic cloves, chopped finely
2 red onions, thin sliced
1 tablespoon Murray River salt
750g Saffron milk caps
125g b.d farm butter, roughly chopped
1/2 cup South Australian extra virgin olive oil
black pepper, cracked
1/2 cup Adelaide Hills dry white wine
½ bunch flat-leaf parsley, roughly chopped
Place garlic, onions and salt in a heavy-based pan. Cover with the mushrooms. Top with butter, olive oil and pepper and place, covered over high heat for 5 minutes, without stirring, to allow the flavours of the onions and garlic to penetrate the mushrooms.
Uncover. Add wine and remaining mushrooms, and stir to combine. Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are just tender. Stir in parsley.
Serve with L’Abruzzese pasta or on top of a slice of sour dough toast.
10 grams dried Porcini mushroom
1 tablespoon Murray River salt.
Dry the Porcini mushrooms on string for at least two weeks in a place in the house that doesn’t get too hot or cold. When dry put the mushroom and salt in a high speed blender and turn into dust. Use as seasoning on meat or in pasta dishes.