G'day, so today we're going to show you what a flyer garrick looks like and we're actually going to Cook some up and I'm going to show you how you can turn these toxic mushrooms into something not just edible but very desirable So here's a young one and here's an aging one and they're probably only two or three days apart in age but they're very different so familiarizing yourself with your mushrooms and the different stages they are in life will help you as a forger That's what a good mushroom looks like Just before I start I want you all to guarantee Uh us me right now that you're not going to share this information likely and that you're going to if you share this post on social media Um to not just say hey flyer garricks are edible Because people may not go through this recipe and they might just see that in a postfeed and go Oh wow those mushrooms are edible and then you could get your friends and People in your network quite sick So there's all the variations of the cap. This is the same mushroom So different stages you can see the the white dots in this one has completely disappeared um virtually apart from three or four Uh and becoming quite orange um they can be confused for several milk caps um to the novice forger you can see they're really quite different mushrooms When you're foraging just a quick point on foraging um leave all the dirt in the in the forest or in the field um and the best way to do that is to have a mushroom mushroom like this um there's many different types and always cut the stripe off nice and cleanly Rather than tear the mushroom out which will destroy uh or damage the mycelium So i'm just gonna uh basically get these ready to start preparing for food Once again i stress these are poisonous mushrooms if you don't follow this recipe I usually take most of the stripe off just clean the stripes off So you can see the great diversity of caps These the hoods here are called the caps These are the gills the stripe and the cap Okay, you can see under here the veil is still left on this one So I'm just gonna remove that Um The very first the very first thing you do apart from clean off any excess dirt that may have come home in your basket And of course you never use water to clean mushrooms. We'll just turn them really mushy So really just cut them into finger-fin slices Okay We're gonna go inside now and Cook them up. I'll show you the cooking process which is very specific and you need to agree that you're going to do this if you eat these mushrooms. So let's go So as you can see here I've got three pots Uh that I boiled earlier got on the stove earlier I started with a big pot first because these mushrooms will reduce down quite a lot And then I've got two small pots So we're going to cook the mushrooms boil for 10 minutes in each of the pots And on the last 10 minute pot We're going to have a variation on the on the on the recipe or the method Okay, so I'm gonna put these in the reason we're sharing this now is that This is a time to build the home economies And every food Mega-ni over the last 12 years have Not discounted any foods found out literally hundreds and hundreds of Ferral species that are edible not only edible but highly medicinal and beneficial to a home economy That flyer garricks or amonita muscaria mushrooms are very common particularly at this time of year So a really great source of protein if you can convert them into edible food and take the toxins out of them So you need to be really careful and that's why we're stressing throughout this video. Please follow this step-by-step process to convert this Poisonous mushroom into edible desirable food You can see the red color there That's the water we want to discard and all the water that we discard goes through charcoal, grey water system and into the garden Okay, so that's 10 minutes of the first boil you can see how pale the mushrooms are it's leached out a lot of the bread Okay So I'm just gonna go and feed that to the reindeer's So It's a good idea to just set An alarm or a clock for 10 minutes just so that you Absolutely know that it's had a minimum of 10 minutes you can boil for longer of course Okay, we're ready for the last boil so we're going to do something slightly different here after we've put The mushrooms which are really white out now or creamed out Very very little red color at all We're going to just transfer those into the final of the three pots So the only variation in the three boiling stages is I'm going to add some of Meg Stinging Nettle vinegar You can use any vinegar you like vinegar will help draw out any of the last remaining toxins so just a generous splash You can just bring this fire back up to boil and boil them for another 10 minutes Okay, so the flyer garricks have had three steaps 10 minutes each in fresh water and with the last pot we've put the vinegar splash of vinegar in just to draw out any last toxins. I'm just gonna strain this last one into the sink So See how fish like they are of course mushrooms have a closer DNA to animals than they do to plants And when you eat this you can really The meat like texture is really quite remarkable I like fish that have gills That's right, like fish that have gills And in fact And in fact plants and animals derived from mushrooms So what I need to do first is Some of Meg's homemade guide Into the pot onto the To the pan To make from local raw calzmeak And I'll just let that You know, too You can of course use coconuts or oil or butter or or Talo Um Olive oil coconut oil etc All right, and now I'm going to fry this On a very high And I get the pan very hot You want me to become extremely crisp So this is going to take another 10 minutes so up the end of this cook Can I have about 40 minutes of this mushroom soup So here is the finished plate so this is going to accompany our Artists' family rice bowl tonight What I normally do when I've finished is just drizzle some lemon juice And a pinch of salt and they're ready to go Bon Appetit So good