Mushroom picking season

Getting closer.

Day by day.

Need a new mushroom knife (and brush)?

Ergonomic knife - though I was not happy about how it felt in my hand.

Nice and stiff brush.

Bright fire engine red handle which makes it easy to spot in the forest.

Comes with a sheath from which one could attach a string to tie to one's basket.

Didn't buy it, though.

I find it difficult to find a foraging knife where I am happy with 

BOTH the blade and the brush...

Recommendations, anyone? 

Ingen røyk....uten sopp

Røyksopp. Poor Leno.

Blå fluesopp

Soppobservasjon. Frognerparken.

Song about biodiversity (in Norwegian)

Sabima is an organisasjon dedicated to preserving biodiversity. 

In this video "The Sabimas" list the wonderful species 

(including many fungi) 

which still are around...

Going to Wonderland?

Illustration by Tenniel

 Alice meets the caterpillar...who gives her some of his magic mushrooms 

Forgot your umbrella?

Dreaming of morels...

Happy Meal, anyone?

On the other hand, 
check these watermelons!

Mushroom cabin

Want to know what it is like to live in a mushroom cabin?

Check this out!

Norwegian chanterelle marmalade crosses the Atlantic

Soppdagelse's New York correspondent was so intrigued by the Norwegian trumpet chanterelle marmalade recipe that she is taking it to the New York Mycological Society dinner tomorrow night. She describes the marmalade as "intense and addictive".

Chanterelle marmalade

800 g fresh chanterelles (and/or trumpet chanterelles)

1 onion, chopped

1 carrot, chopped

8 prunes (or apricots, raisins etc), chopped

1 Tbs rose pepper 

1 Tbs black pepper

1 tsp cayenne pepper (I used smoked Spanish paprika powder)

1 Tbs fresh ginger, grated

1 stick of cinnamon

4 cardammon pods

4 whole cloves

1 laurel leaf

1 Tbs horse radish, grated (optional)

1 tsp mushroom elixir (optional, otherwise use mushroom soy from the Oriental supermarket)

2 tsp salt

Syrup:

0,4 liter water

0,25 liter vinegar (prefably 12%, but the normal 7% works just as well)

300 g sugar

1. Clean the mushrooms. Boil for a couple of minutes. Strain. (If using dried mushrooms: rehydrate them in hot water and strain. As a general rule, dried mushrooms are a tenth of their weight when fresh).

2. Squeeze the mushrooms dry. Chop into pieces. 

3. Make the syrup. Boil all the ingredients together until you get a clear, sticky liquid.

4. Add the onions, horse radish and ginger into the syrup. Then add the mushrooms, prunes, onions and the rest of the ingredients.

5. Simmer for 1 1/2 hours until you get a "marmaladish" consistency.

6. Pour into clean, sterilized jars. Will keep refriegerated for 1 year. 

7. Enjoy with blue cheese or with vanilla ice cream! NB. This is a "potent" marmalade. A little will go a long way. You can halve the above recipe and still have enough to wow your guests for a long while.

Toros kantarellsuppe

Toros pose blir til kantarellsuppe (kun 137 kalorier)

etter at man har tilsatt 4-6 sjampinjonger.

Sjampinjonger???

Skulle ikke dette være kantarellsuppe?

Takk, men jeg lager min fra bunnen av.

Spansk sopp

Observasjon av spansk sopp på lysstolpe i Parkveien, Oslo

Siste nytt: soppgardiner

You wouldn't believe what I found in 

D2, the magazine of style from the business paper Dagens Næringsliv:

Mushroom curtains!

Sopp på utstilling

Stor fotoutstilling av Knut Bry.

Og jammen var det sopp der også.

Våren er på vei

Og det betyr at 

SOPPEN 
er like rundt hjørnet...

Hva heter kremle på engelsk?

Kremler =  "Brittlegills"

Gul kremle

Risker = "Milkcaps"

 Matriske

Check out this photo gallery of brittlegills and milkcaps.

Fungi in Ecuador

Ecuador is not only about the spectacular flora and fauna in the Galapagos islands.

Continuing our series on fungi in foreign places, do check out 

this article (with photos) on fungi i Ecuador. 

Bysopp

Soppobservasjon midt i bysentrum