Mushroom Foraging in Australia - Saffron Milk Caps

First mushroom of the day that we found. It is a slippery jack mushroom. Tim's just over there picking a couple and there's Millie. Millie. She's come out for a walk with us too today in this beautiful spot. The first spot that we've come to today and we've got mushrooms here in the past years and the last couple of days we're allowed out and about a bit more here and we thought we'd come out and have a look for some mushrooms. Yep we'll go down back down that way and have a look. Hi guys Kathy here. So we're out today doing some mushroom foraging and we've come to the first place that we've come to there's already been people through here before us so what we're getting is probably not as good as what we would normally like to pick for ourselves but it doesn't matter because we will go through them and I'll probably dehydrate some of them and cook some of them and after I've dehydrated it I'll make a mushroom powder out of it and that's pretty yummy so they don't need to be perfect and I'd rather pick up as many of them that have already been cut and left behind so they're not left behind and that way they're not getting wasted. It's a beautiful day here today and we're allowed to go outside a bit more now so we've just come to a nearby town and we thought we'd take Millie for a walk and just have a look for some mushrooms and we'll show you what we're doing. There's so much noise going on there's trains, birds, people wood cutting and anyway that's all part of the environment so just showing you here in the background where we are and we'll keep looking. What have you got there Tim to have a look? Put it in front of the camera there. Look what is it? Oh little cockatoos skull. Oh interesting. Oh poor little thing. There we are there's some more slippery jacks there. Tim do you just want to cut one off? So you just use a knife to cut them off and leave the bottom of them in there for next year to reproduce. Those ones are pretty big but we'll take those ones anyway because I can cut the good bits out of those and clean them up. They've got a spongy underneath and you just take the skin off those. Oh good girl there in the back of the car Millie. Millie. Millie. That's Millie in the background you can hear. Tim's just down there picking up some more mushies. There's some saffron milk caps. Nice. I've already been through here today and cut off quite a few mushrooms and upturned them and just left them here which is a bit of a shame. So we're just going to take the ones that we think it will be still okay to use. We try not to take everything when we come out because that way if you leave them behind then there'll be more mushrooms that will regrow here again next year. This is why it's really good to use a knife and cut them off and leave the bottom part in the ground still. But we're just going to take these anyway since they've already been cut and we'll have a look and see if we can do anything with them. That was a long train. That was one of the grain trains going through the town here. That's just from a fight. Now we've got the mushrooms that we collected dehydrating here in the dehydrator. I'll just show you what they look like. They're dehydrating down here. We've already done one. When they've dehydrated all the way down we will store some of them in jars with the silica sachets and we will also grind some up into a powder which is really good to use in stocks and in broths and stews. All that sort of thing to give you some extra flavor in your cooking. These mushrooms here that we got they're called a saffron milk cap or a pine mushroom. Again with any luck I do advise that you go with this. This is a quick little snack for breakfast or lunch. I've just cooked some of those little pasta nests, boiled them very gently in water and then transferred them over to the frying pan and cracked an egg into each one of those. You can flip those over or not or just put a lid on it if you just like the top of eggs quite runny. We have that with some bacon or some sourdough bread and it's really delicious so give that a go and try it. It's really nice and that's what they look like when you successfully flip them over. Just make sure you cut them and separate them first before you flip them and that will help you to get a unbroken yolk on them and they look a bit more presentable on the plate.