Autumn Photography, the Mushrooms are here!

My goodness, but I've been slack about posting.....forgive me, all two followers (me and my dog). This year has been hectic as we've been working on the Buenvino Cookbook, about 200 pages of life, laughter and deliciousness. It's been hard work, but a blast, as Jeannie and I remembered events from years past. For more images go onto Tim Clinch's photography page and click on the image of the dish of scarlet prawns.

After a heavenly, hot summer, autumn has arrived, with balmy days, cool nights and enough dew in the early mornings to encourage the funghi porcini, or Tentullos as they are known here.  Even as I write there are shrieks of delight, and someone has come in from the forest with another Kilo of them.

Extravagant breakfast:  Slice up a few Boletus mushrooms to the thickness of a 1 Euro coin. Put lots of butter in a pan with a little olive oil, and heat until the butter has melted and is beginning to froth a little with the oil. Add the mushrooms, only so many as will cover the bottom of the pan. They will shrink a little and allow space for further additions as you cook them. Sprinkle with sea salt. Fry on a medium heat until golden on one side, flip, and warm through the other side. 
Now prepare soft poached eggs, two per person. Golden mushrooms on top. A grind of pepper and you are ready to go.

Of course, you could always go completely over the top, like our Milanese guests, Massimo Volta and Rebeca Willig, (who you can see here in Massimo's short film "Muse in Chains") . They insisted on a little jamón de bellota to go with it....¿porque no?