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Australia · Tasmania · Northern Midlands| Common Animals Fish Mushrooms Flora |
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Tricholoma terreum |
http://en.wikipedia.org/wiki/Tricholoma_scalpturatum
http://en.wikipedia.org/wiki/Tricholoma_argyraceum
http://en.wikipedia.org/wiki/Tricholoma_atrosquamosum
July: The Brown Tricholoma continues fruiting.
Conditionally edible, requires heat treatment. Commonly collected by mushroom pickers for pleasant taste and aroma. Used in traditional European cuisine dishes.
Grows in coniferous and mixed forests. Cap is brown with fine scales.
Collect in coniferous and mixed forests from August to October Choose young, firm, and undamaged mushrooms
Avoid old and worm-eaten specimens. Handle carefully to avoid damaging stems.
Clean from forest debris and rinse. Remove damaged and soft parts. Recommended to boil before consumption.
Cap: Frying, boiling, stewing
Stem: Tough, can be used for broths or discarded
Stem: Tough, can be used for broths or discarded
Fried Brown Tricholoma (Frying)
Slice caps and fry with onions
Slice caps and fry with onions
1. Clean and slice caps.
2. Fry in butter with onions until golden brown.
3. Season with salt and pepper to taste.
2. Fry in butter with onions until golden brown.
3. Season with salt and pepper to taste.
Brown Tricholoma Soup (Boiling)
Used in mushroom soups and broths
Used in mushroom soups and broths
1. Slice mushrooms and sauté with onions.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.