One of the most delicious mushrooms we find at this time of year is Amanita Cesaria, known locally as La Tana. It bursts through the ground in a white caul, and it's inadvisable to collect it at this stage as it could be confused with other deadly Amanitas which start out in the same way, but do not reveal the brightly coloured head. The mushroom should catch your eye like a piece of discarded tangerine peel, but it often hides cunningly amongst autumn foliage.
To prepare the mushrooms, wipe the cap with a damp cloth, and peel back the caul from the stem, which is revealed as lemon yellow. Cut off caul at base.
When you have your mushrooms cleaned, slice through them thinly. You will see the delicate structure of the yellow gills, and the stems are creamy white inside.
One of the ways to enjoy them and their delicate flavour, is simplicity itself. Get a fresh organic lemon.
Squeeze the juice of half of the lemon over the mushrooms slices.
Pour on some light virgin olive oil
Sprinkle with sea salt and freshly ground black pepper
Toss and eat.
Alternatively, fry your slices up in a little olive oil and butter, with 2 cloves of garlic sliced into 4 chunks each. Season to taste when they are cooked, and serve in a small dish for tapas, or on toast.
