A name in the Etna region of Sicily for the aniseed funnel cap. This mushroom has a distincive pale blue colour of young specimens soon fading towards light grey. A couple of these will impart an almost liquorice flavour to a dish. Certainly not many are required but is a food addition to soups and stews.
A name in Sicily for the St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.
A name in Sicily for the Summer cep or bolete mushroom. A round, brown-capped mushroom with nutty flavour.
A name in Sicily for the Summer cep or bolete mushroom. A round, brown-capped mushroom with nutty flavour.
A name in the Etna region of Sicily for the slippery Jack mushroom, also known as the sticky bun. Listed as edible but some people do have allergic reactions to it.
A name in Sicily for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
A name in the Etna region of Sicily for the hedgehog fungus. Cream-coloured mushrooms, excellent to eat, easily found in woods from late summer to late autumn (US: fall). They have a sort of downy white stem leading up to a cap which is centrally depressed and under which are masses of little spines, giving the mushroom its English name. It is quite a good mushroom to collect as it is easily distinguished from other mushrooms, is a relative of the chanterelle, and, like it, has good flavour and good retention of texture on long cooking.
A name in the Etna region of Sicily for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
