By Bernie Bell
I sent a pic. of a Wood Blewit which is in our garden to my chum Andrew – the Harray Potter https://orkneypottery.co.uk/ – who in return sent a mouth-watering, seasonal recipe…as follows……
“The Blewits, however are a distinct favourite of ours. They have been most plentiful this year!
Recipe: … Place in a small lidded pot with knob of Orkney butter. On a low light, simmer until the juices and butter form. Crack two eggs into the stock and mushrooms. Allow the eggs to poach gently.
Depress your toaster with slices Orkney sourdough bread within.
When popped up, place on thy warmed plate and serve eggs, blewits and sauce on the toast.
Autumn melting magic!”
This reminded me of many years ago when I lived along a track from a botanist. I didn’t trust myself to pick fungi and eat them, but she knew her onions, and her fungi, so she used to go and collect Blewits for me as she knew that I liked them so much. Simply fried in butter – sometimes on toast. Yum Yum Yum.
For that matter, any mushrooms would work – I’m thinking of Portobello mushrooms – nice and juicy!
If you’re tempted to try for yourself – I will emphasise that WHEN COLLECTING AND EATING FUNGI – YOU REALLY DO NEED TO KNOW WHAT YOU’RE DOING – OR KNOW SOMEONE YOU CAN TRUST TO KNOW WHAT THEY ARE DOING!!!
I think it was Terry Pratchett who said that…..“All Fungi are edible. Some fungi are only edible once.”
Even if you don’t eat them Blewits are lovely to look at – we were very pleased to see them in our garden…..
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