Sundays are kind of the days where you’d spend the day at home in bed but we’re up today at 530am and on our way to a mushrooming class and feast in the southern forests of NSW. We’re going to be hitting Penrose State Forest and Belanglo today. At 7am, we meet up with Diego Bonetto and we’re off on our day in the woods.
Session One was in Penrose and this area made for our beginners mushroom course. Diego Bonetto (with the lavender hat) stands in the middle; advised that we should pick whatever and then at the identification table we can review what’s out there in the woods. There’s plenty but its really the saffron milkcaps and slippery jacks we were after.
Mantra: “When in doubt, go without”.
It’s the pretty ones that’ll kill. Avoid these red capped ones.
Our first Saffron Milk Cap was an attractive smaller one. Its got the signature gills, saffron colour (and the mushroom oxidises green).
Belanglo State Forest – Stop 2
Belanglo is where we spent about 2 hours and where the woods really delivered with a bountiful haul of mushrooms for just about everyone who came on today’s trip. Even the Studio Neon Chefs were amazed at the abundance and they weren’t wrong. About 2 minutes from where they’ve set up the cooking stations, you’d be picking mushrooms. They’re everywhere today and this was attributed to the rainfall Sydney’s had.
We’re now entering Belganglo.
Diego standing to the Left of Studio Neon Chef Richard Robinson who’s holding up an impressively large Saffron Milkcap.
In a large pan, saffron milkcaps are being cooked with butter and olive oil (Check out the youtube video)
Our bush breakfast by Studio Neon consisted of a 62 degree egg, bacon, baked beans with chorizo, roasted tomatoes and those saffron milkcap mushrooms. That egg.
A couple shots around the Belanglo camp – Owner/Chef at Studio Neon Aaron’s going barefoot which amused as the wetness meant the ground was all kinds of soggy today. They’ve also managed that haul in about 20 minutes. The mushrooms are everywhere today.
Various attendees of the StudioNeon X Wildstories mushrooming trip at the end of the free forage session. Everyone walked away with heaps of mushrooms and we loved the fact that this was a highly entertaining and informative day out. Didn’t really find any slippery jacks ourselves but we’ve pretty happy with the haul. Once you know what you’re meant to look for, we were finding the mushrooms everywhere.
Saffron Milk cap Fettuccine with chicken, thyme.
- 200 grams of saffron milk caps
- 1 portion good fettuccine.
- 1 chicken breast
- garlic + shallots
- generous heavy cream
- salt and pepper
- butter + olive oil
thinly slice the chicken, shallots and mushrooms and mince the garlic.
heat pan and add butter and olive oil and cook the garlic and shallots.
Pop mushrooms and chicken in and saute. Add thyme and cream and parmesan.
Cook fettucini and then combine.
Video of our day in the woods and us harvesting a saffron milkcap.
Find out more about Studio Neon here.
Diego Bonetto who runs wild stories and if a foraging expert: here.