Yeah I know morels are not to be eaten raw. In fact,'most mushrooms aren't but if you get some young small porcini and you cut them fine like truffles and then shaved parmesan and a little bit of oil.

Many mushrooms can be eaten raw- including the St Georges mousseron (for those interested in languages, the mousseron, via the Normans, gave English the word 'mushroom').

You also have to be careful with associations. For instance the 'coperin' or ink cap, cannot be eaten with alcohol. It's sister, the shaggy ink cap, can.
And also individual reactions. Locally in France, 'le petit gris' or 'griset' is used in dishes in many restaurants and sold on markets. In Switzerland, this is not allowed, as some people, like my mother, cannot eat them without quite a violent reaction. Local names can change too- so it is always useful to refer to the botanical Latin based name, in this case, Clitocybe nébuleux/nebularis.


It takes many many years to become a 'shroom' expert- so caution please- never ever take a risk, and if not 100% sure, check or discard.

Ahah it is that time of the year again- weather has been quite warm recently- but tonight it is pouring with rain, with warmer weather next week- and I have a quite few days ahead... so will be out and about looking for those elusive and expensive morels ...

Looked at the top corner of our meadow today to see if the St Georges Mushrooms are beginning to pop up - and nothing at all yet. In the Midlands UK, they used to come more or less on date (St George's Day, 23rd April)- but here normally a couple of weeks later- so morels first. If I find any, I shall do as my dad used to, use a needle to thread them on thin string and hang in garlands in the kitchen window to dry (I think in his case, it was just showing off to the neighbours- miss going foraging with him- lost him 9 years ago, aged 96- we went foraging together a few weeks before his demise- for 'bolets' though (porcinis).

Perhaps could give this a go in the autumn? We have a special room and kitchen for that sort of activity- but at the other end of the country, near French border.

At last, foraging season is upon us. Until now, it was far too dry- but apparently it is all happening out there in t'forests. Will go for my first foray this afternoon- so lucky to have inherited all my dad's favourite spots aka 'coins' around here.

With a bit of luck I'll get a few bolets (Steinpilze/porcini), Millers, and possibly others, like parasols. See how it goes.

I have tons of books in both English and French- but at the end of the day, you can't beat 'on the ground' knowledge and experience.

For anyone near Neuchâtel, there is an expert mushroom checker on duty every Sunday morning for next few months, at the Botanical Gardens- it is a great place to visit anyhow- with the Dürrenmatt centre right above- and the magnificent views from the restaurant a bit further up in Chaumont- always the best and clearest views of the Alps on a sunny crisp autumn day.

Shall be near Monte Amiata in Tuscany next week - and there are 100s of sellers along the roads- at ridiculous prices. Perso I don't like Italian porcinis- they are too soggy, like the ceps from South of France. I like the Jura ones, tight and dense like a drum- a different species altogether.

Had a beautiful walk, up and down limestone pavement- fabulous views, red kites, buzzards, so many small birds and butterflies, 2 chamois - but just a small punnet of Millers and field mushrooms- no bolets (porcinis/Steinpilze) just too early at 1000 m.

Just enough for a great supper of mushrooms, ham, cream and pepper - and pasta. superb.

Looked for porcini near Intragna/Centovalli and did not find any. Maybe to early. Had a wonderfull walk to the Ponte Romano and back.

Not easy to take people on a course- as large groups would be very unwelcomed in most areas, where locals pick and resent any outsiders
The other issue being, as with any wildlife (I used to often take people badger watching in the UK) - is that there is never any guarantees you will find anything- or sufficient variety for a course.

If you want a residential course and are prepared to travel to the Neuchâtel Jura- on the above proviso- I can help. Got tons of books in French and English, including all the classics, and 60+ years experience- having learnt as a child with my parents. Would charge a little for B%B, to go towards a charity we run here for the elderly. End of September.

Two double bedrooms with really nice Italian shower-room - library with all the books, out on forays on both days and cook what we find together - parking, jakuzzi, children and dogs welcome.

I would be really interested in hearing more about the possibility of a mushroom course. The bnb possibility sounds like overnight nice activity.

Just a bit too late now Euphrasia - mushroom season is almost at en end- apart from a few bluelegs and Waxcaps- and perhaps a few parasols. Get in touch late August next year- if you want me to organise a course, with field studies, lots of books, and B&B + shared food.

Lots of Euphrasias around now - such a pretty tiny flower.

It seems the season will be a bit longer this year due to lack of frost. Any foragers from EF from Vaud/Neuchâtel Jura? Hope to get out next week as soon as bad cold over.

Odile, as long as you are foraging and not FAraging, all is well!

now that would be deadly toxic, for sure

Mmmm... just posted this in the Weather thread.
https://www.englishforum.ch/3116441-post4399.html

ah St Georges mushrooms (we have a huge ring in our field- they come up later than 23rd April up here, around mid May) are known to have a strong effect on diabetes, lowering sugar levels. We have a friend in NI who is doing a lot of research on the pharmaceutical properties of different mushrooms.

The environment plays a large role in it.( taking magic mushrooms ) Theres alot of difference to being in say Bali and being in the middle of a crazy city like New York