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Prep Time: 2 Minutes Cook Time: 3 Minutes |
Ready In: 5 Minutes Servings: 9 |
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Where to find ingredients, if not in market: ***Lactarius deliciosus: In moss and perennial forests of pines, summer and autumn- ***Lycoperdon perlatum: In forests, on wood partly burrowed.- ***Hygrocybe punicea: In fields, above all of mountains, autumn- ***Tricholoma portentosum: From October-December, hills, below spruce or pine trees - ***INGREDIENTS AND QUANTITIES CAN BE CHANGED, NOT FIXED. ***To eat more, put 5 preps. To eat less, put 3 preps. HYGROCYBE PUNICEA CAN BE CHANGED FOR CLITOCYBE GEOTROPA - TRICHOLOMA PORTENTOSUM CAN BE CHANGED FOR TRICHOLOMA ARGYRACEUM Ingredients:
6 mushrooms, lactarius deliciosus |
4 mushrooms, lycoperdon perlatum, young (when flesh is white) |
5 mushrooms, hygrocybe punicea |
3 mushrooms, tricholoma portentosum |
2 garlic cloves |
oil |
parsley |
salt |
Directions:
1. Find the mushrooms or buy them.
2. Cut Lycoperdon perlatum in 1cm slices.
3. Cut Lactarius deliciosus in 2cm slices.
4. For Hygrocybe punicea go to 5. For Rozites caperata go to 6.
5. Cut the Hygrocybe punicea, not too thin.
6. Throw away the fibrous stalk, and cut the Rozites' cap in slices.
7. For Tricholoma portentosum go to 8. For Tricholoma argyraceum go to 9.
8. (This mushroom can be found in markets) Cut the mushroom T.Portentosum in slices.
9. Cut the T. Argyraceum in slices.
10. Cut the garlic cloves and cut up the parsley.
11. Put oil in a pan and add the mushrooms, the garlic and the parsley to it.
12. Enjoy.
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