Mushroom Foraging In Central Victoria
Foraging around regional Victoria, different varieties are available at various periods throughout the year. All unique in size, texture and flavour these are some of nature’s best edible gems.
SAFFRON MILK CAPS
Commonly known as pine mushrooms, saffron milk caps are distinctly vibrant orange in colour with a firm flesh and texture. Sizes vary and can reach up to 25cm in diameter. Due to the delicate nature of the mushrooms’ gills, green bruising is common; often misinterpreted as being old or decaying.
Pine mushrooms should be cleaned using a damp cloth to remove any sand, soil or pine needles. Stems, woody and flavourless, should be removed completely.
Lightly cover with a damp cloth and keep refrigerated. Best consumed within 5-7 days.
There are many options to cooking this versatile variety. They do however, require longer cooking time and robust flavours to compliment its meaty texture.
Shaved, sliced, chopped, roasted, grilled, sautéed, fried, poached, marinated, deep fried & pickled
Butter | Olive Oil | Garlic | Thyme | Oregano | Marjoram | Parsley | Chives | Shallots | Lemon | Parmesan | Goats Cheese | Cream | Balsamic | Red Wine Vinegar | White Wine | Chicken | Salmon | Trout | Polenta | Risotto | Pasta | Gnocchi | Bacon | Prosciutto
Known for their moist caps and delicate flavour, Slippery Jacks or ‘sticky buns’ can grow up to 30cm in diameter in the right conditions.
In extremely wet conditions, the mushroom can produce a large amount of slime covering the dark brown cap. This should be removed with a dry cloth or paper towel. Skin should also be removed as it can cause indigestion. Bottom of stems should be trimmed and under caps delicately brushed to remove any dirt.
Layer slippery jacks on greaseproof paper to prevent mushrooms from sticking to each other. Remove any excessive amount of slime with a paper towel. Keep refrigerated and consume within 6 days.
Slippery Jacks are often associated with porcini mushrooms; delicate silky flesh with robust flavour. They can be frozen after blanching in salted boiling water for 4-5 minutes. Excellent in incorporating in Italian, French & Japanese cuisine.
Shaved, sliced, chopped, roasted, blanched, grilled, boiled, sautéed, fried, poached, marinated, deep fried & pickled
Butter | Olive Oil | Garlic | Thyme | Oregano | Marjoram | Parsley | Chives | Shallots | Lemon | Parmesan | Goats Cheese | Cream | Balsamic | Red Wine Vinegar | White Wine | Game | Veal | Beef | Venison | Chicken | Salmon | Trout | Polenta | Risotto | Pasta | Gnocchi