Feb 6, 2012
From The Myrtle Reed Cookbook, 1916…
(via Questionable Advice)
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Category: Food & Drink, History
However, if you only pick mushrooms that you are really familiar with, you are at risk free zone. If I am not sure, I rather leave it be. The feeling that you go trough the forest picking mushrooms and chestnuts, and you come home and make something really delicious out of those – nobody can put a price tag on that!
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