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Wild
Irish Mushrooms
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There is hardly a more perfect
image in nature than that of a perfectly formed mushroom on
a misty autumn morning, peeping through the dew covered
grass. Sadly they have become a rare sight in modern Ireland
as a result of chemical fertilizers and smelly pig-stuff,
both of which seem to have sounded the death knell of this
once abundant treasure of the earth.
However, this year, in a kind neighbours field, not far
from Galteemore, a crop of mushrooms appeared that had
hearts racing and taste buds jumping for joy. Not since we
were kids have we seen mushrooms growing like this and we
are fortunate to have been invited to go a pick a bag! A
second invitation wasn't necessary and while the mushrooms
were still fresh we were off with our wellingtons and a
camera and a few bags. Just like the old days!
A Field
Mushroom washed with Irish morning dew!
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Thanks to Michael and Deirdre, Aoife, RoisÃn,
Maeve, and Thomas for inviting us to share!
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Could this be the first time in Ireland
that mushrooms were picked by someone wearing lilac
wellington-boots?
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A pan
filled with Mushrooms frying gently in some local
butter. Served on toast with a shake of salt and
pepper, it is hard to imagine a more satisfying breakfast.
However, some people prefer to make an Irish Mushroom soup,
the recipe for which is below. |
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Thomas's Wild Mushroom Soup
Lots of mushrooms, sliced in half.
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon pepper
1 pint milk.
1 teaspoon cornflower, mixed to a paste
1 tablespoon chopped. fresh parsley
1 cup chicken broth
Sprinkle mushrooms with lemon juice.
Melt butter in large heavy saucepan.
Add mushrooms.
Add salt, pepper, milk and chicken broth and bring to a boil.
Reduce heat and simmer for 20 minutes.
Add cornflower and simmer another 10 minutes,
stirring.
Sprinkle with parsley.
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S.S 'Galtee More'
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'Galtymore' DVD |
'Galtee More' Horse
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'Dog from Galtymore'
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Engine 'Galtee More' |
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