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Lycoperdon Recipes

Mushroom Recipes

 
 
Sauteed Puffball Mushrooms
Ingredients:

Puffball Mushrooms
Olive oil
1,5 teaspoon of lemon or lime juice
Cooking Instructions:
Remove mushrooms from paper bag, trim dirt and wipe with a cloth or paper towel. Do not wash or immerse in water. Do not salt. That makes the mushrooms tough. Cut the larger mushrooms into bite-size pieces. Coat with olive oil and one-half teaspoon of lemon or lime juice. Set pan over low heat, then add coated puffball mushrooms. Cook until tender.
Wild Mushroom Bruschetta

Ingredients:

200 g/7 oz foraged mushrooms lycoperdon
Slices seeded sourdough bread
2 tbsp good-quality olive oil, plus extra to drizzle
2 cloves garlic
30 g/1 oz unsalted butter
150 ml/5 fl oz London Pride, or other similar ale
Maldon sea salt and freshly ground black pepper
3 sprigs flatleaf parsley, roughly chopped
Cooking Instructions:
Using a small, clean, soft brush, clean any grit or leaf mould off the mushrooms, then break them up into rough pieces. Toast the bread, and keep warm while you cook the mushrooms. In a large, heavy-bottomed frying pan, heat the olive oil and cook the garlic until it's a nice nutty brown. Add the butter and the mushrooms. Toss this all together, then turn the heat up and add the ale. Season with salt and freshly ground black pepper and keep the heat high. When the liquid released by the mushrooms and the ale has reduced and thickened a little, throw in the parsley. Place the toast on plates and scoop the mushrooms on top, dividing the juices between the plates. Drizzle a little olive oil on top and serve with a twist of black pepper.
 

Mushroom Recipes

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