Ceps: PopularComing France, where they are known by the name of capes, and Italy, which are called porcini, are a meaty mushroom-shaped roll with a texture very thin, almost velvety taste great. Instead of the typical plates of mushrooms, have a spongy area underneath the cap, and unless they are very young, it is best to discard that part scraping with a knife because it tends to soak in cooking. This kind of mushrooms are great fried in butter or oil with high heat so the liquid evaporates, and used as filling for tortillas. Alternatively, a way of preparing is very popular in Italy is to cut the stems and spongy and smearing over with olive oil. Are roasted then grilled for 10 minutes over medium heat and given back, sprinkled with olive oil and pour some garlic mashed in center. Continue roasting for another five minutes and serve garnished with chopped parsley based. Chanterelles (Chanterelle): mushrooms are a frilly trumpet-shaped and delicate flavor. Their range of color is cream color is yellow. The more late chanterelles, which come in winter, have a gray Aminilla ACEO in the bottom of their helmets, darker color. The chanterelles have a delicate flavor and slightly fruity and firm, almost elastic. Are difficult to clean because their gills are very tiny and easily trap dirt and debris remains. Rinse gently with a little cold running water and then the shaking carefully. Fry in olive oil over low heat at first, to give off as much moisture, and then continue to cook at more intense. The chanterelles are delicious mixed with scrambled eggs or served alone or with a few thin slices of toast with butter. Horns of Plenty / trumpet:
Its name derives from the way they have. Are some mushrooms that range in color from dark brown to almost black. Because they have a hollow form is necessary to wash them thoroughly or, if very large must be cut into two pieces. The trumpets are a type of mushroom very versatile combines especially well with fish dishes. Morillas:
The morels or mushrooms morels are the first of the year, and some were present in spring. In Scandinavia known as "truffles of the North" and are the most delicious edible mushrooms. Cone-shaped, hollow inside and with a wrinkled cap and fluffy. Must be cleaned thoroughly with cold running water. Morels need longer cooking times than most of the mushrooms. can sauté in butter, add a dash of lemon juice and leave to simmer until tender. The juice used for cooking may then be reduced and thickened with cream or egg yolk.
Dried Mushrooms: Most wild mushrooms are also purchased dry. To reconstitute, are soaked in hot water about 30 minutes. If used in stews, morels soak 10 minutes. Dried wild mushrooms taste very intense, especially the mushrooms.
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