Mushroom medley

These will make a great risotto...
in three month's time!

This post is not so much a recipe, but rather cooking thoughts. Once the mushrooms are in your basket, what do you do with them?

For instance, yesterday I brought home a couple of kilograms of fungi. Clearly, cooking them all at once does not make much sense unless you have a big hungry family (I don't).

The answer is, segregate.

Ceps preserve really well, in dried and frozen state, so they were cleaned, wiped with with damp kitchen towel,  cut into chunks and placed into a freezer bag.

Stage 1: note the bright orange
of the saffron milk caps.

And, that's almost half of the weight gone. Next, chanterelles. They have no trouble keeping in the fridge for a week or so. Stick them in a container, and leave for laters.

Thus, we are just left with two kinds of birch boletes, slippery jacks, saffron milk caps and amethyst deceivers. All rather perishable, but the quantity is already manageable. After cutting away the maggot-infested parts, it's only about 500-600g left. Perfect for a classic mushroom medley: fry some onion in olive oil, add mushrooms, splash over a bit of white wine, add salt/pepper, then single cream, reduce the heat, stew for 10-15 minutes.

Profit!