{"id":19071,"date":"2018-08-29T11:09:17","date_gmt":"2018-08-29T09:09:17","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=19071"},"modified":"2018-08-30T19:29:08","modified_gmt":"2018-08-30T17:29:08","slug":"fungal-bonanza-by-bike-and-job-creation","status":"publish","type":"post","link":"http:\/\/www.edimentals.com\/blog\/?p=19071","title":{"rendered":"Fungal bonanza by bike and job creation"},"content":{"rendered":"
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I can’t remember the last time we had a porcini (cep, penny bun) or steinsopp in Norwegian year here, well over 10 years I think!! There are huge amounts for the pickings…and they were all in good condition with almost no insect larvae nor the parasitic fungi (snyltesopp) which makes them inedible. <\/span><\/div>\n<\/div>\n
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There were also large amounts of saffron milk caps (matriske) again unusually for the time of year completely free of insect larvae!<\/span><\/div>\n<\/div>\n
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Perhaps the warm dry weather was good for the fungi but not the flies!<\/span><\/div>\n<\/div>\n
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I had to stop as I was afraid the load would be too much for the bike brakes on the very steep descent home!
\nStrangely, the most common edible fungi (chantarelle and hedgehog fungus\/ kantarell og piggsopp) were almost totally absent!<\/span><\/div>\n<\/div>\n
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Now, the job to dry them and return to the woods a couple more times to dry enough for the next porcini year!<\/span><\/span><\/span><\/p>\n