About the mushrooms of Neudorf Valley

Saffron milk cap

Lactarius deliciosus This a firm, dense mushroom with a nutty, earthy flavour, a terrific meat substitute with a texture somewhere between halloumi cheese and a tender steak. Known for the golden-orange milk that oozes from its freshly-cut flesh.

The boletes Slippery jacks

Suillus luteus

Pine bolete

Suillus granulatus

Birch bolete

Leccinum scabrum

Larch bolete

Suillus grevillei Boletes are slightly different from regular mushrooms, having pores on their undersides which look like a sponge instead of gills. Theres and Hannes dehydrate them to intensify their flavour and sell them as a mix they call ‘dried wild mushrooms’, used to add a rich, deep taste to dishes.

Porcini

Boletus edulis Said to be one of the finest eating mushrooms in the world, can be used fresh or dried, adds a rich, earthy, woodsy flavour to pasta, risotto, soups and sauces.

Deceiver

Laccaria laccata Named because it can vary quite markedly in colour as it ages, grows under pines and birches.

White truffle (Bianchetto)

Tuber borchii Can grow under oaks, hazels and conifers, known for its complex flavours and high price (around NZ$3000-$4,000 plus GST per kilogram).

Painted suillus

Suillus lakei These grow under Douglas fir. Noted NZ truffle and mushroom expert Dr Ian Hall writes they can be used in place of porcini in dishes and have a superb flavour and aroma.