Chanterelle mushroom, usually sautéed in butter with chopped onions.
Judas's ear fungus, often found dried. Dried or fresh they should not be fried, as they explode, but stewed with other ingredients.
An ancient, semihard, supple ball-shaped cheese made from semi-skimmed cow's milk. It is salted, ripened and coated with shiny red wax and is a very mild cheese whose main characteristics are that it is relatively low fat (25%) and easy to slice. The French started making their own Edam when the Dutch formed an alliance with England in 1670.
Black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
Boletus, cep or porcini mushroom, often used in dried form in stews and stocks.
Summer cep or bolete mushroom. A round, brown-capped mushroom with nutty flavour.
