The days of mushroom tripping are over; we have become contented wine drinkers. But nothing is more delicious than experimenting with wine and food, so in this season we still reach for the mushroom again. Chanterelles, for example, a favourite among culians. Not only do they look like works of art, they also have a slightly peppery flavour. Or mushrooms, the most widely eaten species of which millions of kilos find their way into the kitchen every year.
Ceps with their nutty flavour are as surprising after mushrooms as rocket after iceberg lettuce. Then again, we use oes ter mushrooms a lot in vegetarian cuisine; the texture is firm, the flavour juicy, sometimes even a little sweet. And then there are truffles, the mushroom that is the subject of many myths. They grow in northern Italy, southern France and northern Spain. In November and December, truffle collectors hunt for them at the foot of oaks but also near other (deciduous) trees. They do so with the help of pigs and dogs trained to recognise the scent rising from the ground. Wine sniffers could learn a thing or two!
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Read the entire article in WINELIFE #55.
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