Apr 3, 2020
My new friend Knishu has been taking me foraging for Sklal, a large, layered, mushroom that reminds me of an artichoke.
Sklal are absolutely decadent! They’re Usually roasted whole or shredded into a pasta. They’re a bit sinewy and the strong umami is typically balanced with citrus or possibly tomato. It’s a bit like a vegan version of pork. Once again I see why they serve Uktu with everything.
Knishu is a native and the youngest in a long line of herbalists. She said that when the Sklal are ready to reproduce they grow a secondary fruit body , too bitter to eat. We didn’t see any of those but she said it’s easy to spot.
