Doni del bosco.

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A non tutti piacciono i funghi,  lo so bene,  nemmeno noi ne andiamo proprio pazzi,  ma quando li troviamo belli freschi,  in stagione,  allora si’!  Quelli che vi mostro in queste foto sono dei magnifici porcini che abbiamo trovato durante un’escursione a Kiikala,  non lontano da Somero,  in una vasta area interamente ricoperta da foreste commerciali.  Erano freschissimi:  praticamente appena nati e belli sodi.  Ne abbiamo fato un buon risottino,  of course.

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I funghi porcini,  in finnico: Herkkutatti,  non sono molto apprezzati dai finlandesi:  vi preferiscono i finferli,  dal sapore piu’ deciso.  La stagione dei porcini,  peraltro,  in Finlandia e’ molto breve,  si tratta di 2-3 settimane l’anno e non sono fisse:  dipende molto dal clima,  dalle precipitazioni,  dalle condizioni del terreno,  dal tipo di alberi… Mentre la stagione dei finferli e’ molto piu’ lunga:  i primi si trovano a fine luglio e gli ultimi anche a fine ottobre;  talvolta e’ possibile avere finferli freschi perfino a Natale!  I finferli vegetano sempre bene nei boschi della Finlandia,  indipendentemente dall’ andamento della stagione:  sono proprio funghi tipici di queste zone.

Presents from the forest.     Mushrooms are not for everybody,  many people do not like them;  we are not crazy for them either,  we only like to taste them fresh from the forest when we find them in due season.   For instance the ones I am sharing with you in these photos:  we found them during a hike in Kiikala,  not far from Somero,  at the beginning of September.  Kiikala is a large area utterly covered with commercial forests.  I made a good risotto with these porcino mushrooms (or Ceps or Penny buns),  as they were fresh and firm. 

The porcino mushrooms (Boletus edulis)  in Finnish:  Herkkutatti,  are not much appreciated by the Finns,  they like and collect chanterelles best.  On the other hand,  the season for boletus here is quite short:  it is just 2 or 3 weeks per year and not always the same:  it depends on the climate,  quantity of rain,  soil,  forest conditions… Whereas you can find chanterelles for a longer time:  from late July until late October and if you are lucky even at Christmas time,  as a welcome treat!  All in all,  chanterelles are the real characteristic mushrooms for this area of the world:  they grow well every year.

 

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Linked to:  WATW. All Seasons.


50 thoughts on “Doni del bosco.

  1. Ma sai che e’ proprio vero? Era da qualche anno che non ne trovavo di cosi’ belli, (anche perche’ non sono sempre in Fin nella breve stagione dei porcini), ma quest’anno mi son rifatta! Eheh!… Ciao e grazie!

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  2. Deve essere stato fantastico il risottino…!
    Alla pari dei finlandesi, anch’io tuttavia preferisco i finferli, magari con un buon sughetto e canederli (Knödel).
    Non avevo mai sentito la definizione “foresta commerciale”, che cos’è di preciso? Una foresta di alberi di Natale?

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  3. E’ la foresta che viene tagliata a scopi commerciali (carta, legname) e ripiantata. Il taglio avviene ogni 40 anni. Al contrario dei parchi naturali che non vengono mai tagliati. Grazie Karl del tuo commento e buon weekend!

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  4. Ciao!!!!! Scusami!!! Sta settimana son stato così pieno da aver ignorato tutte le notifiche… Solo ieri sono emerso dall’ombra!!! Che meravigliosi porcini… Sono una meraviglia…
    Io mi devo accontentare di quelli secchi che raccoglie mio padre… E qui ad Oslo c’è un’altissima concentrazione di raccoglitori che non lasciano scampo ai new beginner come me!!! Quindi ci do su prima di iniziare!!!

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  5. Thank you Carol. It is the classical risotto recipe: you add the rice to the sauteed mushrooms and little by little all the broth requested, mixing slowly. After 20 minutes the rice is ready and you just give the final touch of some butter and parmesan. It really has a unique taste!

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  6. I wish I knew more about wild mushrooms. We have lots in our forest. Chanterelles are also quite common here. Pine mushrooms as well, which are very valuable. We get mushroom buyers from out of town come each fall to buy up the best that people collect. It is a way to make extra money in a small remote town. – Margy

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  7. Hello Margy, I do not know many types of wild mushrooms…I collect mainly chanterelles and porcino and a couple of others. I like them fresh, so I taste them only in autumn…I do not preserve them or store them. They are a season pleasure for me. Thanks for stopping by! Have a nice week ahead!

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  8. Thank you for your kind comment about the design in the orange tree image:)
    Love your new blog theme. Love both cantarellen and porcini. Actually I haven’t had a mushroom yet I don’t like! Have to try it in a risotto dish!
    Many thanks for sharing your beautiful images with All Seasons and am impressed with being able to pick out the edible mushrooms in the forest! Have a beautiful week:)

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  9. Fresh mushrooms from the forest add so much flavor to a recipe …. not too long ago I posted about a sauce my husband with morel mushrooms that were hand-picked by our neighbor. SOOOO delicious!

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  10. I eat every chantarel I can find from the forest and but rest of them to freezer for winter but this year because the very dry summer we didnt have them so much. We went also yesterday to collect the last mushrooms but we came quit fast back home since we run into a bear! First one I have ever seen in the nature 🙂 I have always want to see one in “live” and now I have but it was little bit too close,less then 20 meters sitting in the tree and making warning sounds to us. But it wasnt a full grown one, “just” a youngster 🙂

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