Untouched Nature

The Forest Mushrooms

North Macedonia is a country with very popular mushrooms around the globe. The region around the house has plenty of different mushrooms that are hidden under the big trees. You can read more about the mushrooms bellow.

PORCINI MUSHROOMS: (Boletus Edulis) from Macedonian Origin

PORCINI MUSHROOMS: (Boletus Edulis) from Macedonian Origin are a very popular mushroom throughout Europe and the United States. The climate and soil in this region give strong aroma and exquisite flavor to this Porcini Mushrooms.
Gathered by skilled and the special processing technique adds to the quality of this Porcini
Due to the exquisite flavor and strong aroma, our Porcini are mostly used to add flavor and aroma to porcini mushrooms from other origins.

STORE: Store in a cool dark place. Shelf life is 6 to 12 months which can be extended by freezing.

Cantharellus cibarius, commonly known as the chanterelle
 Cantharellus cibarius, commonly known as the chanterellegolden chanterelle or girolle, is a fungus. It is probably the best-known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste and is considered an excellent edible mushroom.
Culinary use
Though records of chanterelles being eaten date back to the 1500s, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 1700s, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle “as one of the most important and best edible mushrooms.
Amanita caesarea, commonly known in English as Caesar’s mushroom

Amanita caesarea, commonly known in English as Caesar’s mushroom, is a highly regarded edible mushroom in the genus Amanita, native to southern Europe and North Africa. This mushroom was first described byGiovanni Antonio Scopoli in 1772. This mushroom was a favorite of early rulers of the Roman Empire.

It has a distinctive orange cap, yellow gills and stipe. Organic acids have been isolated from this species. Similar orange-capped species occur in North America and India. It was known to and valued by the Ancient Romans, who called it Boletus, a name now applied to a very different type of fungus.

Lactarius deliciosus, commonly known as the Saffron milk cap

Lactarius deliciosus, commonly known as the Saffron milk capRed pine mushroom, is one of the best known members of the large milk-cap genus Lactarius in the order Russulales. It is found in Europe and has been accidentally introduced to other countries under conifers and can be found growing in pine plantations. Michael Kuo, primary founder of the MushroomExpert website, cites Belgian mycologist Jorinde Nuytinck who determined that the mushroom is a “genetically, morphologically, and ecologically distinct European species that does not occur in North America”
Craterellus cornucopioides –horn of plenty

Craterellus cornucopioides, or horn of plenty, is an edible mushroom. It can also be known as the black chanterelle, black trumpet, trompette de la mort (French) or trumpet of the dead.

The Cornucopia, in Greek mythology, referred to the magnificent horn of the nymph Amalthea‘s goat (or of herself in goat form), that filled itself with whatever meat or drink its owner requested. It has become the symbol of plenty.

A possible origin for the name “trumpet of the dead” is that the growing mushrooms were seen as being played as trumpets by dead people under the ground.

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