Winter is coming, and the forest is slowly getting ready for a good rest - nevertheless passionate mushroom-hunters were still able to pop out for a basketful well until a week or so ago. Now you can still get blewits, honey fungus and the odd late
chanterell, especially the 'brown', yellow-stemmed variety, and the few other late species. But I just had to share with you the photos from my trip a couple of weeks ago when the array of fungi was still quite spectacular. What to do with such a harvest? Well, some mushrooms get dried, some pickled, some eaten there and then. The Czechs have hundreds of ways to
cook their beloved fruit-of-the-woods, but to me I always prefer not to use the mushrooms as an ingredient in another dish: there is nothing better than to savour the taste of each one as it comes, just with a little bit of olive oil and butter, black pepper and a pinch of salt. Yum.
Winter is coming, and the forest is slowly getting ready for a good rest - nevertheless passionate mushroom-hunters were still able to pop out for a basketful well until a week or so ago. Now you can still get blewits, honey fungus and the odd late 
chanterell, especially the 'brown', yellow-stemmed variety, and the few other late species. But I just had to share with you the photos from my trip a couple of weeks ago when the array of fungi was still quite spectacular. What to do with such a harvest? Well, some mushrooms get dried, some pickled, some eaten there and then. The Czechs have hundreds of ways to 
cook their beloved fruit-of-the-woods, but to me I always prefer not to use the mushrooms as an ingredient in another dish: there is nothing better than to savour the taste of each one as it comes, just with a little bit of olive oil and butter, black pepper and a pinch of salt. Yum.
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