© Number 10 B & B 2016
Late summer, early autumn
Our good friend Pascal is out in the forests before dawn mushroom hunting.
With a lamp on his head and super-sharp eye-sight, he returns each morning with a basket full of bounty.
He is generous to his friends and often arrives at the door with wonderful plump ceps or trompet de mort.
He likes to stock himself up for the year ahead so has plenty of storage advice to offer. Ceps if not eaten immediately and it is hard to resist, can successfully be frozen. While the trompet de mort just need careful drying and will keep in a jar all year long, if they are given the chance.
Now we have rich roast garlic and cep soup to look forward to. As well as scrambled eggs with trompet de mort for added taste and luxury for breakfast.