Supper snack for four people. A great fusion of English Mushrooms with a French flavour.
The St George's Mushroom definitely ranks amongst the finest wild mushrooms, with a firm texture, appealing mealy smell and distinctive flavour, reminiscent of soil and wood smoke. In France it is known as le vrai mouserron, "the true mushroom". St. George's Mushroom typically fruits by St.George's Day on 23rd April, and is therefore a spring to summer species. If you don't fancy foraging for them yourself, the closest alternative available commercially would be
Chestnut Mushrooms.
- 1kg mushrooms, washed and thoroughly dried.
- 3 or 4 tbs olive oil
- 4 spring onions finely chopped
- 2 cloves of garlic finely chopped
- 1 tbs chopped flatleaf parsley
- Juice of half a lemon
- Knob of butter
- Salt & pepper
- Heat the oil in the largest frying pan you have (or Wok)
- Fry the whole mushrooms until tender and taking a bit of colour.
- Add the chopped spring onions and garlic and continue frying for another minute or two.
- Add the lemon juice, butter, salt & pepper to taste. Continue frying until the butter has melted and all is mixed in.
- Garnish with the parsley and serve on thick buttered toast.
- Wash down with a bottle of El Huique Chardonnay
