Cheers. By the way Virginnie, the mulled wine was delicious.
Splendid Christmas lights decorate the Boulangerie.
A surprise Christmas present.
A bag full of the most delicious mushrooms that were picked that day from the forests around Daglan.
We made mushroom soup for about eight people, (six portions frozen for Christmas and New Year) a delicious mushroom sauce and an outstanding mushroom omelette.
Thank you so much Mieczyslaw.
This will be our last blog until after Christmas. So have a brilliant holiday and New Year.
Yesterday was Paul’s first mushroom foraging expedition into the forests that surround this area. Guided by two French experts off he went for a few hours.
A couple of lessons Paul leaned right at the start was, carry a stick for foraging and don’t touch the mushrooms until you are sure of what they are. There are many varieties of mushrooms in this particular area, some of which are ‘do not touch’, some are simply not edible and some are not tasty but, there are some that are delicious. So it is good to have an expert or two at your disposal to sort the good from the bad. If in doubt you can take your picked mushrooms to a pharmacy and they will tell you if they are safe to eat or not.
“Come on Paul catch up”.
They did not find any edible mushrooms in the forest but I am glad to say that he came home with a few field mushrooms which we will eat later today. Hopefully on the next visit he will be able to pick Girolle, Ceps or even Faux Mousseron (Fairy Ring) Champignon.
However, Paul did find lots of chestnuts which according to one of our foraging experts are excellent served with salmon. I must try that, it sounds delicious.