The Fethiye Friday market was really special today, a profusion of winter vegetables sat alongside seasonal delicacies like dried figs and walnuts, such a heavenly combination. But today, in the sunshine, the market was full of wild çintar mushrooms, the saffron milk cap or lactarius deliciosus, which have a woody, meaty taste. They develop green patches when handled, which can be offputting, but fear not, they are superb.
They appear in pine forests after the rain and we’ve had 3″ of that in the last couple of days! For about £2 we were tempted into buying a kilo, too much to eat certainly but you can’t begrudge these old village women a couple of lire by buying any less. Tonight, we will wash and dry them carefully and then saute with garlic in a dash of newly pressed, and still slightly cloudy, olive oil. After 7 or 8 minutes we’ll whack in some cream and serve them on toast with scrambled eggs and some fried Proscuttio. I can’t wait!