Tag: foraging

  • Tortellini carbonara with fresh parasol mushroom and zucchini

    Tortellini carbonara with fresh parasol mushroom and zucchini

    We found a beautiful bunch of parasol mushrooms (in Dutch: grote parasolzwammen) in a neighbor’s garden. She was super friendly and gave us one, after we explained how delicious they supposedly were – although we hadn’t tried before.

    (Btw: if it’s not the right season or foraging is not your thing: you could substitute the parasol with any other tasty mushroom. Just try to not choose champignons, they’re booooring ;).)

    Of course at home I first double checked that this really was a parasol mushroom, but really you can not really go wrong with this one.

    People have asked me but I will not explain on this blog; you’ll have to do your own research, find a trustworthy field guide and learn from an experienced forager before you can safely find and eat wild mushrooms.

    One tip: start with learning by heart which ones NOT to eat ;). Then proceed with the ones that are unmistakeable, the so called beginner’s mushrooms.

    So. I hope your worries have been addressed ;). This parasol mushroom turned out delicious! One of the best I have ever had, I may even like it over many porcini (eekhoorntjesbrood) I have had.

    Clean the mushroom (I rinsed it because there was a lot of earth/dirt), check that it is fresh and not contaminated by small animals. Cut a shallot or small onion and a garlic clove. Sauté in oil for a few minutes until light golden brown and fragrant, then add the zucchini and mushroom pieces plus pepper and salt (not too much!) to taste.

    Meanwhile, boil the tortellini as long as needed (see packaging).

    For the real carbonara: break an egg in a bowl and remove half of the egg white. Now beat the egg. Grate some cheese, Parmesan would be great but I used ripe (oude) Gouda cheese and that turned out really well, too.

    Drain the pasta as soon as it’s cooked al dente. Put back in the pan, add the egg, stir, then add in the cheese and some black pepper.

    Serve with the vegetables. I put them on top of the pasta. Italians would serve them separately, no doubt.

    Don’t forget the olive oil. Olive oil rocks, especially with mushrooms and pasta.

  • Mean & green

    Mean & green

    Stinging nettles everywhere! This is a forager’s feast. I’ve made nettle pesto, nettle garlic butter, nettle soup, nettle tea and nettle smoothie in the past week or so.

    Stinging nettles (brandnetels): they tickle the kidneys, cleanse the blood and promote fluid excretion. They contain loads of vitamin c and iron (which is great during menses and pregnancy) as well as minerals. And, did I mention, they are everywhere and they are free :).

    I use a paper bag and a thin glove for carefree picking. I pick only the fresh green tops. Make sure you pick above peeing and pooing level to avoid contamination with worms or eggs in animal feces. Back at home, soak for a minute or so in freshly boiled water, this will remove the sting. Then use the fresh leaves and stalks in this super nice, simple juicy smoothie:

    Recipe for mean & green nettle juice

    • 1/3 cucumber
    • 1 celery stalk (or half, to taste)
    • 1 handful of stinging nettles
    • 1 cup apple or orange juice, or half an apple and some water

    Extra nice with some fresh mint!

    Enjoy 🙂

  • Mushroom foraging

    Mushroom foraging

    Connecting with nature
    Have you ever foraged your own dinner? Have you gone into the fields or woods to collect plants or mushrooms for food? How did you like doing that? Let me tell you how i felt when i went out into the forest with my friend Ton last week (thank you Ton for being my mushroom teacher!):

    I felt joyful, I felt grateful. I felt in awe with and humbled by nature’s beauty, variety and potency. I felt very much connected and alive.

    The whole experience of walking, paying attention, determining, respectfully choosing, cleaning and carrying the yield is just delightful.

    Dangerous
    Have you learned that foraging mushrooms is dangerous? That it’s easy to mistake the edible for the poisonous and get ill? I was taught the same, and… it’s true! If you eat the wrong kind, you might die. And yes, the deadly kind are in your area too, (possibly) cuddled in between the healthy ones.

    So… let’s not touch any wild mushrooms ever, ok?

    Hm. Not ok.
    Crossing the street is dangerous, too. Diving and mountain climbing are dangerous, and still many of us do it. Riding a bicycle is dangerous. Building a hut is dangerous. But all of these are also very practical, exhilarating, or even spiritual experiences.

    Dangerous is not bad per se. It just requires a mindful approach. So before you do it, you want to learn how to do it. By asking for guidance, by practicing and double-checking, by taking the next step when you know you are ready. Step by step, you become skilled.

    Why would you?
    Well… have you ever eaten wild mushrooms? The taste is amazing! Nutty, peppery, earthy or fruity aromas. Chewy, velvety, meaty structures… wow. That really doesn’t compare to anything you find in a store. Markets may be better already, but still.

    Moreover, there’s nothing like foraging your own food before eating it. In fact, it’s one of the things that can make people live for a long, long time!

    The broccoli-shaped food in the picture? That’s a mushroom! Because of its shape, it holds fluids very well so it’s juicy like broccoli florets, and the flesh resembles chicken meat! It’s delicious and i love it.

    You decide
    As grownups, we have learned to give up control in certain areas of our lives. Collecting and preparing food are good examples. Now there isn’t anything wrong with outsourcing what you don’t fancy doing yourself.

    BUT if the experience of collecting your own food appeals to you, then let’s not believe anyone who says it is too dangerous for us to do it ourselves. If you are willing to learn, you can.

    Find yourself a teacher. Find good information from a trusted source. Do not trust a recipe website, amateur forum or random Youtube channel to tell you which mushrooms to pick and which to leave. Check who authored trusted guides, buy the books and find their online info.

    Let this girl be your example
    The girl in the video is almost four years old. To some it may be shocking that she is playing with mushrooms. I find it beautiful. She is learning what her natural habitat has to offer: both the threats and the treats. (It’s in Dutch, that’s irrelevant. The language of play and learning is universal 😉 ).

    Whoever told you you can’t do what she is doing? I’m not saying you have to. But you can.

    Recipe wild mushrooms

    Heat some olive oil and fry the sliced mushrooms. Add salt and pepper. I like to keep it basic to enjoy the pure rich taste. Mushrooms will give a great umami (= hearty) taste to plain (leafy) vegetables or pasta. Also nice as topping for a soup and a brilliant addition to risotto.

    Let’s be loving foragers
    Please take respectfully, and no more than you need and will use. Also be careful not to damage plants or trees. Do find out which kinds are plentiful and which need to be protected.