Toxic Mushrooms
Autumn in France means one thing: champignons. City-dwellers take to the hills in search of the most elusive of delicate, tasty mushrooms. (Lessons from my French class back this up. The photocopied documents illustrate "a day in France: September 15" with an image of a family scrambling around on hands and knees, digging through the forest, to fill a basket with mushrooms.) At the Saturday morning market, the lines at the mushroom man's display have been phenomenal.
Our generous neighbors brought us kilos and kilos of earthy-smelling cepes, along with baskets of chestnuts. I was a little nervous about the poison potential, but they were just delicious sauteed with a little butter in an omelette. But sure enough, recent news broadcasts have sounded an alarm all across the southwest: champignons toxiques have led to a few deaths this year. Thus the importance of taking your gathered booty to the local pharmacy, where the pharmacists have been trained to identify the potentially hazardous mushrooms.