[ENG | ESP] Cooking in the forest with foraged goodies

Version en español aquí

Autumn is quickly arriving and with it comes the abundance of mushrooms. I posted a picture of this preparation on another post but today I'm going to share with you more of the process in detail.

The Foraging

I was out looking for a good signal for my phone because I had a scheduled video call which didn't work out in the end. But as usual, when something doesn't work out, something else does. On the way back to the shelter I stumbled upon this big meadow mushroom.

Then I found another:

And a few more:

At first I thought of just throwing them into my everyday legumes and grain but then I got enlightened and thought: "nooooo, this deserves to be a special treat!". Since I have stopped consuming much white flour I figured it would be nice to eat some for a change and enjoy some pan-cooked bread (here in Chile we call bread without fermentation or yeast a chapati, so that's what I'll be referring to in the post) with the shrooms and some dandelion.

Dandelions are abundant here, you can graze on them by the lot. I forgot to take pictures when harvesting them so here's a pic I took of a few leaves for the post:

Here's a little advice when consuming dandelion leaves: take off the midrib of the leaf since it carries a white latex that concentrates most of the bitterness. The rest of the leaf is quite palatable and when cooked with other elements or macerated in vinegar you won't even notice the bitter taste.

Here you can see I took of the midribs and you can just throw them into the compost:

Here are the chopped shrooms and the parts of the dandelion leaves I used already for the pan:

The Cooking:

I like to prepare the dough mixing up the flour, oatmeal, sesame, and chia seeds. I sprinkle some salt, mix all the the dry ingredients, and finally start adding warm water little by little, until the dough of the chapati is formed.