Panier of Plenty

Rush hour

As it is evident that the conditions are perfect for champignons,
our narrow (and usually quiet) mountain road has turned into a
regional highway.

With the influx of ‘prospectors’, locals venture deeper into the
forest, to hidden or inaccesible corners. As I am a novice, just
becoming accustomed spotting cèpes, I am watching and learning.
I can liken the level of concentration – staring at leaves – to
‘trying to spot a black suitcase on an airport conveyor belt’ and
feeling a slight dizzyness.

Our propriétaire’s panier was laden, whilst I am happy to have found
my first few and to have discovered what to look for – exposure to the
south, humidity and altitude are all factors, as well as the type of
trees that cèpes prefer: beech, oak, chestnut and pine forest.

My panier slowly filling

Local knowledge

Cèpe de Bordeaux

Lactaire délicieux (Roubillous)

Cèpes on a potato purée

This entry was published on October 25, 2012 at 4:29 pm. It’s filed under Climate Change, Country Life, Country Living, Cuisine, Environment, Europe, Expat, Food, Forest, France, French Culture, Hiking, La Vie Quotidienne, Landscape, Languedoc Roussillon, Leisure, Life, Lifestyle, Mediterranean, Nature, Pyrénées, Rural Life, Seasons, South of France, Thoughts, Travel and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Rush hour

  1. So beautiful yet again! I smiled at your description of the ‘black suitcases and the conveyor belt’ no doubt mushroom spotting takes some serious focus and concentration. I’m amazed by the variety, (no doubt Autumn being the prime opportunity to chase down these treasures,) I’m just so used to seeing button mushrooms along with assorted Asian varieties time and time again here in Sydney! 🙂

    • Hello Alice, Merci! I keep seeing varieties that appear in Asian restaurants! Apparently there are 20,000 in this region alone, which explains the weighty dictionaries available, yet it is just not possible to investigate all of them… in the last few days I think I have seen 50 or so different species (they all appear at different times)… I am searching because it is an adventure – never sure what I will find – as well as a learning curve, and am trying new recipes, but it is best to cook them simply with butter or olive oil and a touch of parsley and garlic as their flavours are so delicate… hope you are enjoying your Spring menu (:

  2. mesarapugs on said:

    What a magical paradise you are living in!! We seem to have 2 varieties that you have there! Love the cepes on potato puree! Yum!!

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