Amethyst deceivers grow all over my local woods (South UK) along with the normal deceivers, the ones I spotted last week were very mature, most are brown on top now. Hoping a few more might pop up when we get some rain again. It's still very warm for this time of year here. I actually quite like eating these if they are young. Not a very strong flavour, but not unpleasant at all.
A neat thing about eating honey mushrooms: Most of the really fibrous stuff is in the outermost layer of the stipe. If you care to, you can peel the stipes of that fibrous outer layer with a vegetable peeler or just your fingers if it's big enough, and eat the rest. Since people often just harvest the caps, you can score some freebies if you're willing to do the work. I know a single person that eats Helvella vespertina. They just eat the caps and fry them until they are crisp and says they taste a bit like bacon. Never been brave enough to give it a try myself.
@@bigtoebushcraftwildforagin1970 Well, finally tried Helvella vespertina after finding a really nice patch of them and not a whole lot else in the area and you know what? They're pretty good! The stipes are too tough and rubbery to be palatable but the caps have a similar texture and flavor to Verpa bohemica, which I guess shouldn't be too surprising.
@@bigtoebushcraftwildforagin1970 I cooked them the way I normally cook verpas and morels since like them, they do need to be thoroughly cooked: I start them in a thin layer of salted water over medium heat, let the water cook off until the pan is nearly dry, then add my fat of choice to the pan and brown them up.
Thank you for info❤❤❤
Your welcome...I like passing on knowledge to people who want to know. Thanks for watching
Amethyst deceivers grow all over my local woods (South UK) along with the normal deceivers, the ones I spotted last week were very mature, most are brown on top now. Hoping a few more might pop up when we get some rain again. It's still very warm for this time of year here. I actually quite like eating these if they are young. Not a very strong flavour, but not unpleasant at all.
Awesome!! I like them as well. We're starting to cool down here...lots of rain right now. Still have buttons coming up.
A neat thing about eating honey mushrooms: Most of the really fibrous stuff is in the outermost layer of the stipe. If you care to, you can peel the stipes of that fibrous outer layer with a vegetable peeler or just your fingers if it's big enough, and eat the rest. Since people often just harvest the caps, you can score some freebies if you're willing to do the work.
I know a single person that eats Helvella vespertina. They just eat the caps and fry them until they are crisp and says they taste a bit like bacon. Never been brave enough to give it a try myself.
I'm always willing, especially if it increases the harvest. That's so great! I don't think I'll ever eat the Helvella lol
@@bigtoebushcraftwildforagin1970 Well, finally tried Helvella vespertina after finding a really nice patch of them and not a whole lot else in the area and you know what? They're pretty good! The stipes are too tough and rubbery to be palatable but the caps have a similar texture and flavor to Verpa bohemica, which I guess shouldn't be too surprising.
@@masamunesword That's so awesome!! You took the leap! You've inspired me to try them. Any suggestions on cooking?
@@bigtoebushcraftwildforagin1970 I cooked them the way I normally cook verpas and morels since like them, they do need to be thoroughly cooked: I start them in a thin layer of salted water over medium heat, let the water cook off until the pan is nearly dry, then add my fat of choice to the pan and brown them up.
@@masamunesword Excellent Thank-you