>>2004413Great haul last year, can't wait for next season. In order from left to right
>Morels, Morchella conicaFound a 4lb batch growing in an urban flower allotment. First time ever finding morels as they are super rare here so i decided to risk the dog shit, cleaned them well and dried. Amazing taste/texture, definitely on my top 3. Made some ramen and calzone from these.
>Porcini/Cep, Boletus edulisBest year for these by far, i must have picked around 15-20 lbs. Dried these as well since im not so fond of the texture when cooked fresh. They give great flavour tho especially in soups and stews.
>Matsutake, Tricholoma matsutakeThis was an interesting one. I was hiking with my father and i happened upon these beautiful specimens which i immediately recognized as matsutake. This would be grade A in Japan, small, firm caps that have yet to open. Sadly since we were out in the middle of nowhere with no internet we couldn't risk a potential missidentification. Later at home i did some research and boy do i regret not biting the bullet and trying these. Turns out there are a couple closely related species in the genus Tricholoma that are sold as "Matsutake" but Finland is the only place where you can find the exact same species as in Japan which is the mushroom pictured here. A lot of "matsutake" is imported to Japan from mainland asia but that is actually a different species. I hope to find these again
>Funnel Chantarelle, Craterellus tubaeformisThese have been my bread and butter ever since i started foraging as a kid, great yield, flavor and ease of use. This year i only picked 8-10 lbs or so, i often freeze these but now i dried them. I like to keep these whole and use in sauces or fried in a pan.
Apart from these i also found some Lactifluus volemus (a type of milk-cap[?]) which is also pretty rare and delicious. Some say it tastes faintly like lobster or crayfish, with some dill and cream added i can almost say the same. No picture for these sadly.
