WEBSITE IS ONLINE!!!

The website is renewed and online!
It took a while and I've not finished placing all the articles but it's a start and I hope you'll enjoy!
For now only the Dutch version is online, but you can use the Google translator. Later I will translate the text in English, but it will not be this year.

For all the dutch people, if you find something incorrect, if you suggestions, please let me know!

Enjoy!

www.siegurd.nl

Making tortelloni with ricotta, penny bun and walnuts

After drying the penny buns I decided to make something very succulent with it. I've lived for 18 years in Italy and making pasta is one of the things everybody can. So this recipe is one of my favourite and normally I don't add the mushrooms but I thought it will be nice and an extra great flavour to the dish.

The pasta for the tortelloni (big tortellini) is very easy to made but requires some strength and work. It's made form 200 gr of flour, 1 whole egg and 3 egg yolks. Knead together well for about 15 - 20 minutes. Wrap in foil and let rest for about 20 minutes in the fridge.

Make the filling. Add ricotta, fine crushed walnuts, fresh Parmesan cheese, salt, peper and the fine chopped and soaked penny buns together and stir. Taste and if it's good add 1 egg.

Make the tortellini as shown in the pictures and cook for about 2 minutes. Serve with a walnuts and sage butter sauce.

 Use a pastamachine

Remove rounds from the pasta

Put some filling on it

Fold them and be sure to remove all the air from the inside

This is the way to make tortellini: hold it like that

Squeeze a little bit

turn  the pasta around your finger

push the ends together

Ready to be cooked!!

 

Drying Penny Bun

This week I found two beautiful big Penny Buns (Boletus Edulis) and now they are drying outside.
The best way for drying mushrooms is to cut them in thin slices and then lace them up on a string and put them in the dry air outside. You can also put the mushrooms in a 100 degrees oven for about 2 hours.

After that you have to put the dried mushrooms in a clean jar and closed well and this is the result and it smells heavenly!!!

Drying Mushrooms

After a great day of Mushroom foraging, I had great collection of Ceps (Boletud Edulis).
Ceps are the best dried and used in meals like risotto and that's what we eat very often.
So I've cleaned the Ceps very carefully and checked if there was larvae by cutting the mushroom in half from top to base. Then you have to cut the mushrooms in thin slices and place them on baking paper.
Put the tray in a preheated oven (50 degrees) and dry the mushrooms for about 5 hours. Don't forget to put something between the oven door to help the moisture escape.
If the mushrooms are a little bit crunch but flexibel inside, put them in a clean jar and place the jar in a storage room. Enjoy!

www.siegurd.nl

Recipe: Cauliflower Fungus on toast

What a great mushroom is this! Looks beautiful, taste great!

Ingredients (for 1 person):

- 1 Cauliflower Fungus (10x10 cm)
- 1 clove garlic
- Dash of olive oil
- Small knob of butter
- salt
- pepper
- Fresh flat-leaf parsley for the garnish
- 2 slices of brown bread

Preparation:

This fungus is very nice but you should choose one that is still young and strong and not become brown.

Cut into 1 cm slices and wash it very good because lots of ground, insects and grass remains in it. Dep everything dry.

Add oil and butter to the pan and let it warm up.

Chop the garlic finely and add to the oil and butter. Do not let it brown.

Add the Cauliflower Fungus and cook well on both sides. Add salt and pepper.
Grill two slices of bread in olive oil.

Garnish bread with mushrooms and fresh cut parsley.

Enjoy!

 

See all the pictures step-by-step on the website: http://www.siegurd.nl/bushcraft/voedsel/voedsel_groenten_paddenstoel03.html

Recipe: Chantarel and Pied-de-Mouton on toast

One of the most satisfying things for me is finding edible mushrooms, and prepare them in a variety of tasty dishes. I prefer to prepare them without much additions because the mushrooms have lots of flavour of them self.

Below such a simple dish with much of taste.

Ingredients (for 1 person):

- Handful of Chanterelles
- Handful of Pied-de-Mouton
- 1 garlic clove
- Dash of olive oil
- Butter
- Salt
- Fresh flat-leaf parsley for garnish
- 2 slices of bread / bannock

Preparation:

Close your eyes and imagine yourself in a beautiful forest with a crackling fire! Weather was not on my side today but apart from the stove, pretend I'm outside.

1. Add oil and butter to the hot pan.
2. Chop the garlic finely and add to the oil and butter. Do not let it brown.
3. Add 30 seconds after the mushrooms and cook for 5 minutes. Add some salt.
4. Grill 2 slices of grilled bread / bannock in some olive oil.
5. Garnish bread with mushrooms and fresh cut parsley.

Enjoy!

See all the pictures step-by-step on the website: http://www.siegurd.nl/bushcraft/voedsel/voedsel_groenten_paddenstoel01.html

Amanita Phalloides - Deadly poisonous!

 

Saturday I founded the Death Cap one of the most deadly mushrooms in the world. Beautyful mushroom with a soft greenish colour.
Lots of people still dye every year after eating this extremely dangerous mushroom.

Mushroom update: 2 new added on the site

Gloeophyllum sepiarium

Geelbruine plaatjeshoutzwam / Conifer Mazegill

 
Family: Gloeophyllaceae
Genus: Gloeophyllum
Photo: Siegurd van Leusen
Location: Sweden
Edibility: not edible

Lactarius Vietus

Roodgrijze Melkzwam / Grey Milkcap

Family: Russulaceae
Genus: Lactarius
Photo: Siegurd van Leusen
Location: Sweden
Edibility: not edible

Penny Bun/Porcino/Eekhoorntjesbrood

Today I gave a GPS course in the woods and while the participants where practicing, I found a very nice cep/penny bun. From monday I will leave for a Bushcraft trip to Scotland that I give and I hope we will find lots of ceps in the woods because I love ceps with a little bit of vinagre, olive oil and a nice piece of meat!