This morning after a cold night and an early frost on the roofs in the village, the sun felt warm, the birds were singing and some seemed to be nesting in a bay tree on the edge of the village. This mimosa tree, whose flowers are one of the first signs of spring here, is already covered with small yellow buds that should open into flower in about a month’s time.
With our family arriving tomorrow for New Year celebrations, I wanted to try the Lactarius deliciosus mushrooms I pickled a couple of weeks ago. I simply took a few slices out of the jar, poured some olive oil over them and added some chopped parsley. They were very good and would probably be even better with a little chopped garlic – definitely something we can offer to visitors!
olivesandartichokes 
Spring already!
Not really, just the first signs….probably some more cold weather to come first!
I bet you used the good olive oil too, This being such a simple collection of tastes.. c
Some Spanish Arbequina, which is very good.
We have yet to have an appreciable snowfall and you’re talking about mimosa buds. The wondrous Gulf Stream! Speaking of wondrous, your mushrooms look delectable!
I’m not sure the Gulf Stream affects us here, it’s more the effect of the Mediterranean….but wherever it comes from I love days like this!
For us too it feels almost like winter has passed us by and gone straight into Spring – but I´m sure we have some cold, cold days ahead! Did you pickle the mushrooms in brine or vinegar (or something else)? Am interested as we´ll soon be dealing with a glut.
I pickled them in a mix of vinegar, sugar and water….the method is on my earlier post if you click on the link. I’ll be interested to see what you do with your glut!
Oops missed the link! Thanks for that – my mum used to do them too and I loved them…time to get pickling again soon 🙂