Foraging Workshop & BBQ Workshop with Meathead

First 2 are Matsutake (aka Pine Mushrooms), Black Trumpet, Baby Winter Chanterelles, and Hedgehogs, Wiches Butter and Chaga followed by us cooking a cream- and a tomato-based wild mushrooms soups. We also had some sea truffle for seasoning.

This was my first time foraging after going to a lecture om the topic. Great guides and a handy guidebook and now I am feeling pretty confident about going back out.

Also did a BBQ workshop with Meathead from AmazingRibs who talked about the science of grilling and BBQ.- it was a blast but sadly.my battery had died and I didnt get pics of that.

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Comments

Francois_346702

Nice! I would have personnaly not done a tomato soup as it is dominating the subtle flavour of mushrooms, but well, your harvest probably did not allow a pure mushroom soup for everybody ;-)

dancurren

Me neither - I dhould have mentioned i was a participant learning how to identify mushrooms, not the leader nor the cook. I agree it overpowered much if the mushroom flavour, but you still had a lot of earthyness from the sea truffle and it was delicious. I did prefer the cream of mushroom, though, as a vessel to showcase the wild mushrooms.

My haul was minimal but there was an absolute ton of very dmall Chanterelles and emerging Marsutake. We've had a few pretty heavy raind the past few.days and forecast again today.. I will likely head back in a day or two to se how they have grown.