The forests have been feeding us. Wild mushrooms in omelettes and piled on frshly baked flatbreads have been on the NoFo menu over the past couple weeks. The rest of the bounty has been preserved – either dried or sautéed down and frozen – to be enjoyed at a later date.
Naropa (pictured right) had his most successful harvest day ever a few weeks back. He found an incredible amount of Chantrelles (Cantharellus cibarius) and Boletes (Boletus edulis); some Hawk’s Wing (Polyporus squamosus), Lactarius deliciosus, Oyster Mushrooms (Pleurotus), Puffballs and Candy Caps.
This is the first time I’ve ever tried a Candy Cap and they are extraordinary. They taste (as you might imagine) like candy – which clearly the name gives away but when you pop it in your mouth you can’t help but be surprised and awed. They’ve got the same compound in them (sotolon) that is responsible for the aroma in maple syrup. Culinarily they are used in desserts and when dried can be rehydrated in warm milk, much like how we use dried vanilla beans. We found this one remarkable. Hooray for Naropa broadening our culinary world!!
Check out this video of him walking us through his impressive harvest: