Below, today's harvest:
Mostly inky caps (the shaggy ones that don't interfer with alcohol) with some chanterelles, false saffron milk-caps (Lactarius deterrimus) and Albatrellus ovinus.
Here, they are boiling in their own liquid with a pinch of sea salt.
When almost all the liquid had evaporated, I strained them. About ½ cup of intensely black ( ) gravy remained. The colour obviously came from the inky caps. It has a strong and delicious mushroom aroma and I will use it in my next batches of home-made pasta. It's an idea I got when I saw the colour. It's very difficult to get octopus ink here to dye pasta.
I'm already thinking black tagliatelle with creamy mushroom sauce, black cannelloni with meat and chicken liver filling, black fettucine Alfredo with only cream and Parmesan...
I'll be back and report about that for sure!