Don't despair if the mushroom season is over. DIY indoors!

PORCINI COOKIES

170 g butter, room temperature

85 g sugar

1 tsp vanilla extract

25 g dried porcini, crushed finely

200 g flour

1. Beat butter until fluffy.

2. Add sugar and vanilla. Continue to beat until light.

3. Add mushrooms gently so they do not fly all over the place.

4. Finally, add the flour and mix.

5. Shape the dough into a ball and wrap in plastic. Refrigerate for about an hour.

6. Roll out the dough to 1/2 inch. Cut out in mushroom shapes. Place on lined baking sheet. Poke and puncture raw cookies with a fork.

7. Bake at 170 degrees for 15 minutes.

Nothing to wear to the Mycological Society's Xmas Party?

Here are some ideas:

Pisolithus arhizus. Dead man's foot.

Good looks are not among its assets.

Dead man's foot (not to be confused with Dead man's fingers).

Also known as Dyeball. Used by textile artists as a source of dye color.

Edibility is not the first question that pops to mind. 

Trollrøyksopp. Ekstrem sjelden i Norge.

Tidligere funnet på slagghauger ved Kongsberg gruve og Myntverket.

Amanita ovoidea. Bearded Amanita.

Amanita ovoidea. 

RARE. 

White, pale ivory floccose-appendiculate cap margin
(from fragments of the partial veil). 

Creamy to touch.

The stem is covered with tufts of soft hair - "floccose" - with the consistency of lightly whipped cream. 

  

10-20/30 cm wide cap.

Note the floccose-appendiculate cap margin.

Edible but said to be unpleasant.

Can be mistaken for the poisonous Amanita proxima. 

(However, both immature and mature specimens of the A. proxima have a brownish volva).

Found in Andalucia, Spain.

Lactarius sanguifluus. Bleeding Milk Cap.

Lactarius deliciosus, Saffron Milk Cap (left, with carrot-colored milk, edible) 

and Lactarius sanguifluus, Bleeding Milk Cap (right, with blood-red milk, edible).

Found in Andalucia, Spain. 

Lactarius sanguifluus

Also known as Bleeding Milk Cap. It is one of the most highly-valued mushrooms in the gastronomy sector. The Saffron Milk Cap, of the same genre, is often mistaken for this mushroom. It is characterised by the wine-coloured liquid that comes out of it when cut. This liquid has a rust (oxide) colour that quickly turns a greenish hue. The youngest mushrooms have a convex cap, but as they grow, it becomes more flat and eventually takes on a funnel shape. The gills are thin, dense and decurrent, extending downward along the stem. The stem is thick and tends to be spotted. It is found in pine groves, especially in the lowland and shady areas. They depend on mycorrhizas and can be gathered from August to December.

Pickled Milky Caps

Makes 1 pint

In some European countries, milky caps are considered to be the most desirable mushrooms for pickling in vinegar. These piquant treats will keep well for 2 to 3 weeks in the refrigerator. One 1/8-inch-thick slice fresh ginger 1/2 teaspoon caraway seeds 4 allspice berries 1/2 teaspoon mustard seeds 4 whole peppercorns 4 small dried hot red chilies 1 garlic clove, crushed 6 whole cloves 1 cup water 2/3 cup distilled white vinegar 2 tablespoons olive oil 1 teaspoon salt 1 pound milky cap mushrooms, sliced

In a cheesecloth bag, place the ginger, caraway seeds, allspice, mustard seeds, peppercorns, chilies, garlic, and cloves. Tie securely. In a large pot, simmer the water, vinegar, olive oil, salt, and the cheesecloth bag for 5 minutes. Add the mushrooms and cook for 10 to 15 minutes. Remove the cheesecloth bag. Place the mushrooms in a hot sterilized pint jar and seal. --Esther Whited

Boletus satanas

The Devil”s bolete. Poisonous.
Found in Andalucia, Spain

Satansopp