Shaggy Parasol Mushrooms

We picked up some Shaggy Parasol Mushrooms Chlorophyllum rhacodes at Blenheim which some fungiphobes had kicked over pointlessly.

It turns out that they are not entirely risk free: they must be cooked and some people are allergic. I prepared and cooked them anyway.

We collected 1225g.

I broke into pieces by hand.

I cooked a pan full at a time in a little butter and milk and a little water to ensure it did not catch.

Once they had started to cook a lot of juice came out.

Rather a lot of very tasty mushroom.

Having stored in the fridge for a week I threw them away.

Stuffed Pork Loin

Inspired by Roast Pork Stuffed with Gooseberries and Black Pudding I decided to try stuffed pork loin with apple and redcurrant.

Unrolled the pork loin, seasoned with sea salt, pepper and what I thought was fennel flower, which turned out to be Dill! Left over night. The next day I dried and salted some more.

Sliced some apple and fennel and added frozen red currants. Cut a pocket under the fat and stuffed with the mixture.

Rolled joint and secured stuffing with two pieces of apple.

Flat roasted for half an hour.

Moved meat to a clean pan; roasted parsnips, carrots and potatoes in a original.

Served with peas and red cabbage in apple.