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I am colour blind (red/green) and find it difficult to ID fungi. Can you tell me what these are and if they are possibly edible. Thanks
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Hi there, I found these beauties on the grassland at cuckmere and initially thought they might have been misplaced wood blewits. Yesterday the gills l
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Hello everyone,
Planing this weekend take my little girls to forest of dean on Lydney (never been) but looking in Google maps looks nice woodland.
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wildmushroomonline.co.uk Greek Mushroom Toast:With Chanterelle Mushrooms
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One delicious recipe for Chanterelles is a classic twist on a fairly simple Greek dish. Whilst it may seem blindingly simple, it does taste divine and you should ensure, to get the best possible taste that you use quality ingredients. One of the most appealing aspects of this dish is quite simply the fact that it is very simple and so you really do appreciate the wonderful taste and aroma of the chanterelles.

For this you will need two slices of toast, preferably fresh bread, either wholemeal or granary and of a good quality. For the recipe itself you will need: 

Approx one handful of chopped chanterelle mushrooms

1-2 cloves of garlic, depending on taste

2 tablespoons of extra virgin olive oil

2 tablespoons of white wine

1 free range egg

Vegetable oil 

Lightly fry the mushrooms, along with the chopped garlic in the olive oil. The oil mustn’t be too hot and the mushrooms will take around five minutes or so to cook. Then add the wine and let the dish simmer for about a minute. Whilst this is simmering fry the egg in the vegetable oil (for how long is up to you, dependent on taste). Take your toast; serve the mushrooms on top of the toast and then finish off with the egg on top. This may sound simple, but the combination of the oil, white wine and garlic, along with the texture of the chanterelle mushrooms, project this into another class of cuisine. It is absolutely delicious.

For a bit of extra bite to this recipe, you can add a little chopped chilli to the garlic, but be careful not to use too much, or instead of an extra taste, the chilli will dominate the dish. 

You could also try using shi-take mushrooms for this dish, since they complement eggs very well and somehow give it a meaty type texture, which makes this a perfect dish for any vegetarians.

However, chanterelles do complement any garlic type sauce or for a very special treat, drizzle them in a little truffle oil, not too much, or you will lose the taste of the chanterelle, and fry them very lightly just for a couple of minutes. Again, this really is delicious and also extremely simple.

Or you can use the chanterelle’s bright colour to liven up a meat dish since it is can help bring a brighter and lighter colour to a meat dish, such as steak or even a stew. The chanterelle certainly makes the perfect accompaniment to steak and gives it a real air of sophistication, despite being such a simple meal. When using the chanterelle to liven up the appearance of a dish, be careful not to overcook them, since you will still want to have the flavour and texture which they can also bring to the dish and over cooking them tends to lose some of these.

Enjoy the mushrooms on toast with a lightly chilled Chablis or for steak/stew dishes, a nice Shiraz.


 
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Wild Mushroom Identification - Recommended Books for All Skill Levels:
Every amateur mycologist should have a decent library of books, here are the top five books I highly recommend for wild mushroom identification:
 
1) Field Guide to Edible Mushrooms of Britain and Europe (Field Guides)  - Great layout with superb images - Peter Jordan
3) Mushrooms: A comprehensive guide to mushroom identification  - This one is a proper belter with loads and loads of good technical data - Roger Phillips
4) Complete Mushroom Book: The Quiet Hunt   - A lovely book by a lovely man. Antonio Carluccio
5) Mushrooms: River Cottage Handbook No.1 - Always a favourite from Hugh's fungi specialist friend, John Wright

It is important to have at least 3 books so you can cross reference and cover as many species as possible