[Fwd: SC - Suggestions for a mushroom dish?]

[Jo Marie Friedel]

I just used this same recipe for the Feast of St. Valentine and it was well
recieved. I started with 15 lbs of small to med sized white mushrooms, fed 85
gentles or so and had maybe 2 lbs come back to the kitchen, which were then frozen
and used last weekend in a soup for a fighter practice.
                                            Tygre Marie

>
> I have a recipe for sauteed mushrooms with spices that meets all the
> requirements stipulated above.  I hope it helps.
> -Katerine of the Twisted Woods
>
> SAUTEED MUSHROOMS WITH SPICES
> Libro della cucina del secolo XIV
>
> Toglie fungi di monte, e lessali: e gittatene via l'acqua, mettili poi a
> friggere con cipolla tritata minuto, o con bianco di porro, spezie trite, o
> senza.
>
> English Translation:
>
> Take mountain mushrooms and boil them; and discard the water; then fry them
> with finely sliced onion, or with white of leek, spices and salt, and serve
>
> 500g mushrooms.  Brown ones from purity work pretty well here for some reason.
> 1 small leek
> olive oil
> 1 pinch ground black pepper
> 1 pinch ground ginger
> 1 pinch grated nutmeg
> 2 pinches ground coriander seed
> salt
>
> Trim and clean the mushrooms and cut them in half if they are partcularly
> large.  Cook in boiling water for about 10 minutes and drain well.
>   Meanwhile finely chop the white part of the leek and sweat it in a little
> olive oil until very soft.  Add the mushrooms and raise the heat to high.
> Saute for a minute.  Season with the spices, lower the heat, cover the pan
> and simmer for about 15 minutes.  Remember to check on the mushrooms from
> time to time and give them a stir.  Serve when they are golden brown.
>
> Scale up and down the recipe as you see fit.
>
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