Miss Taste and Wine - South Tyrol

I would like to give a quick overview of poisonous and toxic fungus, that could be very dangerous for your health or at least cause annoying gastrointestinal inconveniences. The Amanita family members: muscaria, phalloide, verna, pantherina: could be deadly. The Russola genus: toxic or indigestible. Fake parasol mushroom. Similar to parasol m., but miniaturized, has an awful smell: very dangerous. Boletus Satanas or Maleficus. Vibrant red or purple colour: poisonous. Should y

You got a sense on mushrooming in my post A walk in the woods - Mushrooming. However, while taking a walk in the forest, you would probably notice that there are plenty of different mushrooms. Which ones are edible? Which ones are poisonous or toxic? Good question! I will talk about three varieties of mushrooms, that I well know since my childhood and that are part of the cooking tradition of my family. Take a peek to a good specialized book to have a complete overview and r

Cooking wild mushrooms is quite easy, since they are really fast to prepare, have a marked aroma and do not need many ingredients to be delightful. You could use fresh wild mushrooms (my suggestion) or frozen ones (surely less tasty and more wet). I often cook mushrooms in bulk and then deep-freeze in portions for 2-4 servings, in order to have a ready and quick dish for next months! Here my recipe: Ingredients (4 servings) 400 gr of tagliatelle (egg noodles) 400 gr of wild m

Late summer and early autumn are the best times to get fabulous mushrooms. I am not talking about common cultivated mushrooms, like Button, Champignon or Shiitake. I am talking about the wild ones, springing up in forests and rather difficult to find. In South Tyrol mushrooms have always been a seasonal basic food, since they naturally grew up in the woods and were a tasty ingredient to be added to recipes. I often go mushrooming with my boyfriend and my dad: I love walking i