Chef's Comments
The rains are breaking and soon its time to pick wild mushrooms – PORCINIS – or Bolitus Edulus, those fabulous mushrooms that grow under the oak and pine trees. Already I have my basket and a sharp knife in the car, just waiting for the first flush. It's like an addiction, the need to go out and harvest one of natures treats. Its something primeval, the hunter/gatherer in us.
We need some heavy rains, some warm weather, and some more rains, and hopefully the porcinis will emerge from mother earth. It's a half hour drive to my hunting grounds, a good half dozen places, some where there are an avenue of oaks, sometimes just a couple of trees. This will be my fourth year of picking, and I am learning more each year. It seems the 'schrooms' emerge at different spots from year to year. One spot will yield regularly for four months of the season, and next year almost nothing. I normally go two or three times a week, and sometimes it's a jackpot, a full basket or two, and times its only half a dozen. But the joy of finding a mushroom is so rewarding. You bend down to cut the base of the mushroom, and suddenly you see another two growing under the grass nearby, and then more – 'whoopie' – a gift from God.
Sauted Porcinis will soon be back on the menu at Plat du Jour, sliced, cooked in butter and finished with lemon juice and cream – a big favourite. Our Porcini Soup is becoming renowned, made from dried porcinis, and allows us to have it on the menu all year.
Just got in a consignment of Kingklip in yesterday, and my ladies in the kitchen pan fried a portion for me – fabulous – just served simply with a lemon butter sauce, some mash potato and fresh green beans.
New on the dessert menu is Pecan Nut Pie. We do not normally buy in, but one of the local ladies in Dullstroom makes a superb Pecan Nut Pie, so come and try it.
That's all from me now, until next time.
Andy Falk - Chef/Owner
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