On October 7 1978 Sweden issued a lovely booklet of six stamps, the theme of which was edible mushrooms. All six stamps were engraved by Czeslaw Slania. The booklet was printed se-tenant in two rows of three stamps. The top three stamps are imperforated (imperf.) along the top, and the bottom three stamps are imperf. along the bottom. In this blog I shall number each stamp in the booklet from 1 to 6 starting in the top left and moving across, like this...
Important: I'd like to add a word of warning before I get going with the description of the mushrooms in the stamp booklet. These mushrooms are listed as edible, but there are many species of mushrooms that are deadly poisonous. Never eat a mushroom unless you are absolutely certain it is edible. If unsure, leave it be!
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The 1,15 Kr Russula decolorans. Position 1 in the booklet.
The Russula decolorans has a dull orange to coppery orange cap. They are often found on conifers - which which they have a symbiotic relationship (growing together for mutual benefit). They also grow in woods and on the ground in groups or alone. R. decolorans can be found in the USA and Europe, but they are rare in the UK except in Scotland. They are often harvested for food in Finland.
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The 1,15 Kr Lycoperdon peratum. Position 2 in the booklet.
The Lycoperdon perlatum has a white to cream colour. It is popularly called 'the common puffball, warted puffball, or if you are slightly more daring, the devil's snuffbox. L. perlatum s a widespread species that grows in fields, gardens, roadsides, wooded areas, and clearings. It can be found throughout North America and Europe.
As far as edibility goes, L. perlatum can be eaten when young. They have been referred to as 'poor man's sweatbread'. They can be crumbed and fried or used in soups as a substitute for dumplings.
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The 1,15 Kr Macrolepiota procera. Position 3 in the booklet.
The Macrolepiota procera is popularly known as the parasol mushroom due to its large fruiting body, which resembles a parasol. M. procera can be found globally in temperate regions. This mushroom is very popular in Europe due to its size - it can reach a height of 40cm - and versatility in the kitchen.
The parasol mushroom is slightly toxic uncooked, so it should be never eaten raw. It can, however, be cooked in a variety of ways. Sautéed in melted butter. It can be crumbed and pan fried. There is a Slovak recipe in which the cap of the mushroom is stuffed with ground pork, oregano, and garlic, and then baked.
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The 1,15 Kr Cantharellus cibarius. Position 4 in the booklet.
The Cantharellus cibarius is popularly known as the chanterelle. It has a beautiful vibrant orange colour and is considered an excellent edible mushroom. It can be found in Northern Europe, North America (including Mexico), Asia, and many parts of Africa. Chanterelles tend to grow in clusters in mossy coniferous areas, and in birch forests.
Chanterelles have a wide variety of culinary uses. They can be included in sautés, soufflés, soups, and cream sauces. They can also be dried and crushed, then used as seasoning on sauces and soups. In fact, some chefs believe dried chanterelles have more flavour than those that are fresh.
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The 1,15 Kr Boletus edulis. Position 5 in the booklet.
The Boletus edulis has many different common names depending on the country in which you reside. The English call it the penny bun. In Italy it is called the hog mushroom. In Austria it is called the noble mushroom. There are many other common names for this popular mushroom. B. edulis is wide spread in the Northern Hemisphere. It does not occur naturally in the Southern Hemisphere, but it has been introduced in such places as southern Africa, New Zealand, and Australia. It can be found in deciduous and coniferous forests.
This mushroom is a highly regarded edible. It can be used in soups, pastas, and risottos. It can also be dried and pickled.
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The 1,15 Kr Ramaria botrytis. Position 6 in the booklet.
The Ramaria botrytis is commonly known as the clustered coral, the pink-tipped coral mushroom, or the cauliflower coral. It is widely found in North Africa, North America, central and eastern Europe, Asia, and Australia.
This mushroom is sold in Japan for culinary purposes as Nedzumi-take. In Italy it is stewed or pickled in oil. It can also be thinly sliced and dried.
Until next time...
Stay Slania Crazy!
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