Penny buns are highly prized (known as ceps in France, porcini in Italy) and are very delicious. Good, clean, young specimens can be served raw, with a drizzle of olive oil or truffle oil. Inspect older mushrooms carefully (they are prone to maggots); you may need to discard the stems. Once cleaned, they are delicious simply sautéed in olive oil or used in pasta dishes, cooked with potatoes or in risottos. Keep dried ones on hand to make a flavourful vegetable stock or add to autumnal stews.
Editorial comment: This one was delicious!!!
excellent (picture and mushroom). have you eaten it ? it gets a Y* anyway.
Hmmmmmmm. Very good photo, greetings from Austria Marita
Fabulous!! Absolutely great picture, mmmm... :))
Hello Pom yes i did it was really delicious. I collect them every year. Somtimes i use them in soup, or in a sauce (like this one) with steak. If there are enough i clean them and cut them in small pieces and dry them for use later on.
Yeah Marita and Kasia Hmmmmmmmm it sure was!!!!!
Thank you all for your visit and comments, greetings Erik
they're also excellent just raw, in a marinade of lemon and olive oil, with a few thin slices of garlic, and some parsley... yum :) I used to collect mushrooms too when I was living in a region where they grow easily ; my favorite kind after morels, which are extraordinary but very rare, are these ones.
cheers from Angers, France, Pom'
Tengo ganas de ir al monte y encontrar alguno este año, son un verdadero descubrimiento. Es una fiesta, verlos asomar entre la hojarasca.
Muy buen retrato y ¡que aproveche!.
Un saludo desde España. Hameli.
Nice, nice photo of a perfect Steinpilz. Pom', I'll try this!
tres beau !
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