In winter, the range of edible mushrooms that can be picked is not very large. Among them are various tremels and exidia. In this video I will show you what the most common ones look like in my region. They will be:
- blackened exidia
- exidia glandularis
- auricular auricularia
- orange tremella
These are all edible mushrooms, and not just edible, but absolutely edible - that is, they can be eaten raw.
In my opinion, these are great salad mushrooms with a nice texture and that take on all the flavours you dress them with. They go well with your favourite vegetables and herbs, rice, noodles, and seafood. Like ordinary mushrooms, they can be boiled, fried, baked, but I don't see much point in this, except for a short cooking for up to minutes, or you can pour boiling water over them for a few minutes before cooking. But you have to remember that the region of collection should be environmentally friendly, otherwise you should boil all the mushrooms and pour off the broth, and rinse the mushrooms.
The answer to why I pick these mushrooms is in the video.
Enjoy the video!
If you want to thank me or support me: Privatbank card 5168 7451 1450 6394 (Pysana Victoria)
If you like natural and healthy delicacies, then I invite you to visit our page:
Telegram https://t.me/ranchergreenhb
Since 2015, my husband and I have been making
- cream honey with berries and nuts, as well as without them
- jam from wild berries
- jam from dandelion and cones
- marshmallows
- churchkhela
- marmalade
- and many other interesting things
- There is also always a wide range of honey and some mushrooms from my forest walks.