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nettie
Joined: 02 Dec 2004
Posts: 5628
Location: Suffolk
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 Posted: Sat Nov 14, 09 1:40 pm Post subject: Ewww, field blewits |
 
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Am I alone in not liking these? Found my first ever ones this week, proper beauties they were an' all, but can't say I like the taste. |
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hedgehogpie
Joined: 02 May 2006
Posts: 484
Location: Kent
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| Posted: Sat Nov 14, 09 3:49 pm Post subject: |
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They are a bit squishy and slippery textured when cooked but I do like them. Sorry! |
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jp
Joined: 09 Nov 2006
Posts: 218
Location: Salisbury, Wiltshire
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| Posted: Sat Nov 14, 09 7:30 pm Post subject: |
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I love them too - usually finds loads in the woods near me when the waether turns cold - yummy! |
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sean
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 28909
Location: North Devon
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| Posted: Sat Nov 14, 09 7:31 pm Post subject: |
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I'm not keen on them. Texture or flavour. |
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doctoral
Joined: 19 Oct 2006
Posts: 696
Location: Now in Surrey ... I need a good avatar
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| Posted: Sat Nov 14, 09 10:28 pm Post subject: |
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try etaing them temura stly with shoyu soy sauce |
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doctoral
Joined: 19 Oct 2006
Posts: 696
Location: Now in Surrey ... I need a good avatar
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| Posted: Sat Nov 14, 09 10:33 pm Post subject: |
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| doctoral wrote: |
| try etaing them temura stly with shoyu soy sauce |
God, my spelling is appalling! |
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hedgehogpie
Joined: 02 May 2006
Posts: 484
Location: Kent
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| Posted: Sun Nov 15, 09 12:02 am Post subject: |
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I figured it was something you ate! |
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Mary-Jane
Joined: 13 Jan 2005
Posts: 15157
Location: Ceredigion, West Wales
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| Posted: Sun Nov 15, 09 9:06 am Post subject: |
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| hedgehogpie wrote: |
| I figured it was something you ate! |
More like drank...  |
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bubble
Joined: 13 Apr 2008
Posts: 253
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| Posted: Sun Nov 15, 09 11:25 am Post subject: |
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with field and wood blewits try incorporating these ingrediets which I reckon suits their perfumed flavour and texture;good olive oil ,oregano,garlic,parsley, lemon , dry white wine,raki[and drink these with dish]parmesan.When we lived in Crete wood blewits made a lovely meze.
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cab
Joined: 01 Nov 2004
Posts: 30158
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| Posted: Sun Nov 15, 09 3:27 pm Post subject: |
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They're one of my favourites. If you don't like the texture, try them in pate, or cut up fine in bolognese. Or cooked for a long time in milk with fried onions, then thicken the milk with flour and serve with mashed potato.
I'd say I can't get enough of them, only today I clearly did find more than enough  |
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beckyboots
Joined: 10 Nov 2009
Posts: 19
Location: Yatton
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| Posted: Sun Nov 15, 09 5:39 pm Post subject: |
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There strong flavor is indicative of the colder months and suits many stronger flavored meats in season such as rabbit, venison, pigeon and wild duck.
I would recommend them as suitable partners to strongly flavored or well hung meats. Or simply put, a meat capable of competing with that strong distinctive mushroom flavor.
Due to that flavor wood blewits suit and make a great ketchup and essence. |
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Nick Rickerby
Joined: 30 Jul 2009
Posts: 5
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| Posted: Mon Nov 16, 09 11:40 am Post subject: |
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Had coque au vin with blewits and velvet shanks Saturday night, the whole family cleaned their plate....my trick is to use them as part of the sauce, following the texture of the fried onions.
I also dry them over the fire, they come back very well for sauces. Blewits come up there in my top 5 mushrooms.  [/img] |
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cab
Joined: 01 Nov 2004
Posts: 30158
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| Posted: Mon Nov 16, 09 11:50 am Post subject: |
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Field blewits can sometimes absorb so much rain water that they're hard to use. Then I'd definitely aim to use them in soup or stew. When they're a bit drier they fry well. |
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nettie
Joined: 02 Dec 2004
Posts: 5628
Location: Suffolk
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| Posted: Mon Nov 16, 09 2:52 pm Post subject: |
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Don't get me wrong. I LOVE wood blewits. Was just a bit surprised I didn't like the taste of the field blewits. They seemed fruity rather than mushroomy. Shame to waste them so I will probably use then in sauces as mentioned above or use with other mixed mushrooms in risotto. |
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skedone
Joined: 19 Oct 2006
Posts: 351
Location: essex inbetween a blue bit and a green bit
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| Posted: Sun Nov 22, 09 8:22 am Post subject: |
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guys there is so many round my new place of residence i could pick about 5 kilo a day whats the best way of preserving them guys is it just to fry in butter and freeze
will post my mushroom pick from this yeah soon its been mad the last few weeks ceps and alike every where |
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