In my blog post of November 2010 entitled Master mushroom chef [display], I spoke of Coprinus comatus mushrooms, which are one of my favorite breakfast dishes. For the last few days, I’ve been feeding the donkeys and hens up at Jackie’s place, and these mushrooms flourish on his lawn. The tastiest specimens are the small mushrooms that have made their appearance during the last 24 hours.
Their preparation is simple. I simply put them in a non-stick frying pan with butter for a few minutes.
A good part of the pleasure of such exquisite food comes from the fact that my mushrooms were taken out of the ground just 20 minutes before being eaten. These days, that’s pure gastronomical luxury.
PS Jackie once told me that he has never been tempted to eat such mushrooms… and I replied that I agreed entirely with his wariness.
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