How did we eat the forest mushrooms

I didn’t take photos of all the meals we had using the mushrooms we have found in the forest, but still I want to write down what dishes we made and also post the few and kind of blurry photos I do have.

First, these were the eatable mushrooms we brought home with us:

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The round white one, Calvatia gigantea (Giant puffball) is really delicious. We cooked it with some garlic in a bit of oil and it has a great taste and texture.

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We ate it and some of the other mushrooms together with a friend who visited us. We fried the different types of mushrooms separatelu, so we can sample the different tasted. Also, we stir fried some of them with kale leaves and onion and we had the common champignons cooked with some onion and garlic in a bit of oil. We have eaten all of them with vegan meshed potatoes and tabbouleh salad.

The most interesting one on the plate was this Hericium coralloides (coral fungus). We read it is kind of rare so we were really proud to find it. This is how it looked in the forest:

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These, the wood year mushrooms (Auricularia auricula-judae) looked like this before we picked them:

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We used them in a miso soup (that I forgot to photograph) with onions, carrots, cilantro roots and fresh cilantro with glass noodles.

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