Princes are tall, noble mushrooms with feathered, golden caps that have a square-ish, marshmallow-like shape when young. They often crop up twice in a season, and are considered choice edibles.
These beauties appeared in July along a sidewalk edged with ivy. We carefully pried them out of the ground, marveling at their long stems, and carried them home.
Click on a photo to open the gallery:
Golden, feathered heads nestled in the ivy.
White, scaly stems pushing up through the leafy litter.
Six long-legged beauties, showing some tell-tale yellow bruising.
About 640 grams.
Cleaned and trimmed.
Unbroken veils, and an unmistakable almondy scent.
What would you do with such fresh, tender, aromatic mushrooms?
Click on a photo to open the gallery and see what we did.
We carefully tore some of them lengthwise into quarters.
The rough edges cook nicely on the grill.
A little char adds so much flavour.
The rest we cut up for the pan.
Beautiful, firm flesh, and so aromatic when cut open.
Into a hot pan with olive oil and a little garlic.
Half were finished with Sherry, half with cream.
No bread required, just amazing on their own.
About two months later, the same stretch of sidewalk revealed another crop. Unfortunately, they went unnoticed for a few days and were a little past their prime when we found them.
The veils are broken, the caps have opened fully, and the edges are starting to split.
Such a great haul, although they’re starting to lose their sweet scent.
We decided to dry these in the dehydrator.
A jar full of dried Princes, still heavy with a sweet, earthy aroma. They add their famous flavour to creamy sauces and casseroles.
At the same time, this batch of Agaricus praeclaresquamosus showed up very nearby. They are poisonous to most people.
These are quite similar to the Prince, with scaly caps, brown gills and a ring around the stem. Two noticeable differences are their grey-brown cap and their distinctly phenolic scent, like a bottle of ink, or that paste/glue we all used in kindergarten, or perhaps asphalt/creosote.
October rains bring forth the mushrooms on the Pacific Coast, including the
Known in France as cep and in Italy as porcini, it is treasured for its intense aroma and flavourful, meaty flesh. Boletus edulis.
Click through to see finding, weighing and cooking these delicious “little piglets”.
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