For all the brave souls,
Knowing that I am an amateur, it is even safe to say that
this is my hobby, I didn’t try to dig deeper into mycology. This brings up a
question why would someone follow me instead of numerous other fungi
enthusiasts? The answer is hidden in the combination of two of my hobbies,
nature being one and gastronomy as another. This is what puts in place my work,
defines it and what hides behind the head line of this blog which is “Fork
seeking the mushroom”.
In its core, this presents mushroom culinary guide through
South Serbia. But a lot of this examples are not just typical for this area.
They can be translated all around the world. All the photos and texts are self
took and self written, sometimes quality is not the best one, but it can be
understood since they are taken right on the spot, directly in forest. All the recipes
are tried out and most of them are self invented, but all of them have personal
touch and adaptation.
Upfront I apologize to the true mycologists, in descriptions
I have not given chemical reactions, nor microscope pictures, which are necessary
for determination of certain fungi. This is the reason why I didn’t write or
use this kind of fungi. Description of
colors are very subjective (since I am engineer of technology, my daytime job
was dying of materials for a very long time, and this I say from experience),
so you should not relay to this so strictly while determining fungi.
Advice for beginners- It is always good to have someone who
has experience, along with books about fungi, before you step in miraculous
world of fungi. If you need any help with determination, I can assist you, you
can message me with a picture and together we could try and find out what your
catch is and how you can prepare it. After some time, you will gain experience
and fall in love with nature, mushroom picking, fungi and forest, which is not
so common surrounding for mankind anymore.
After all, I wish you happy hunt and bone appétit , after
all this will mostly be a cook guide
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