on the right ones

We went mushrooming again, we filled an 8 seater and off we ventured on the highway all the way to Belanglo State Forest.

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The day was cool but sunny and the mood was festive even if we all raised very early in attempt to beat the competition.
But no competition was found, all the better for us, coming back in early afternoon with two basket full of Milk Caps ( Lactarius deliciosus) and Slippery Jacks (Suillus luteus).
We had to look hard for them though, we timed ourselves, the rain came abundant two days earlier and we thought to find another bonanza, but wasn’t. Maybe is already too late for them? We’re still learning, no knowledge is readily available out there as far as mushroom foraging in Australia, and who’s in the know turns very jealous of their own ‘best spots’.

Since last foraging trip you found out from your mum why you didn’t know the Milk Caps, apparently in Piemonte, where your knowledge comes from, the Lactarious Deliciosus are very hard to find nowadays. Crave we call them, and together with Bule’ ( Boletus edulis) are the best crop of the pine forests, while in the bosc (woods) of the lowland you go for Famiole..

Anyway, yourself, your daughters, Mick, Anna, Kernow and Ali found enough to be proud of.
We even went with the camping barbecue and cook some Milk Caps on the spot for breakfast!

Back home we cooked the Crave following a recipe from your mum and preserved the Slippery Jacks for later use.

slippery jack

Wouldn’t it be fantastic if Australia preserved the knowledge of indigenous mushrooms instead of breeding it out of the aborigines?
All we’re left now with is sporadic and fragmented stories from a population which flourished on foraging for over 60,000 years.
All we’re left now with is the sentiment of loss.

Crave con sciule (Milk Caps with onion)

Clean the mushrooms with a slightly damp cloth, remove stalk.
Boil in water for 5 mins. Set aside to dry on a dry towel.
Fry in a big pan onion and fresh tomatoes.
Add the mushrooms and quickly saute’ the casserole.
Serve hot with a sprinkle of salt and fresh parsley.

Preserved Slippery Jacks

Clean the Slippery Jacks and remove the slimy coating. Leave the stalk
Boil half water and half vinegar enough to cover the mushrooms.
When water is boiling add the mushrooms.
Boil for 5 mins.
Drain and let drip-dryish on a towel.
Store in a jar, cover the mushrooms with olive oil.
Keep in a dry, cool and dark place. They would keep for a year.

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