For ➍ 20 cl olive oil (+ some extra for frying)
3 tbs lemon juice
pinch of salt
pinch of black pepper
Showing posts with label eryngii. Show all posts
Showing posts with label eryngii. Show all posts
Eryngii with wild garlic
For ➍ 20 cl olive oil (+ some extra for frying)
20 g spinach
40 g wild garlic
100 g pork throat (or fat lard) (or pancetta)
6 eryngii mushrooms
1 shallot, finely chopped)
6 sprigs of thyme
Make the wild garlic oil. Heat the olive oil together with the lemon juice, salt and pepper to 60 °C. Pour the oil into a blender along with the spinach and wild garlic and blend until smooth. Set aside.
Cut the pork throat (or bacon) into very fine slices.
Cut the eryngii in half. Color them golden brown in some olive oil. Season with salt and pepper.
Cover with a slice of pork meat*. Divide the shallot and thyme over it. Drizzle with the wild garlic oil and place under the grill for 1½ m.
Then drizzle with a few more drops of wild garlic oil. Serve warm.
*Pre-bake meat, if lard, in a pan for a few m.
Kinoko no shioyaki (Japanese salt sauteed mushrooms)
For ➋ 3 eryngii mushrooms, slice each piece into 3 thick slices
3 small cubes of butter
sea salt & crushed black pepper
½ tbs sake or mirin, optional
Heat a non-stick pan over high medium heat. Add the butter and place the mushrooms, cut side down, in the pan, for 1-2 m per sides.
This will sear the bottom of the mushrooms to a nice golden brown, partially caramelizing them.
Sprinkle with salt and crushed black pepper to taste and covering the pan for a 1-2 m. This will steam and cook the mushroom further.
Sprinkle wit sake or mirin (optional), dish out and serve with rice.
This will sear the bottom of the mushrooms to a nice golden brown, partially caramelizing them.
Sprinkle with salt and crushed black pepper to taste and covering the pan for a 1-2 m. This will steam and cook the mushroom further.
Sprinkle wit sake or mirin (optional), dish out and serve with rice.
Read a risotto recipe, based on the same idea.
Pad hed eryngii kap koong (eryngii with prawns @ wok)
For ➍450 g fresh prawns
150 g eryngii mushrooms*
75 g scallions, cut in 5 cm pieces
2 tbs vegetable oil
3 cloves of garlic, minced
1 tbs light soy sauce
1 tbs oyster sauce
pitch of pepper
Clean eryngii mushroom or wipe the mushrooms with wet clean cloth if there is not much dirt and cut into site bite.
Clean and remove the prawns shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add minced garlic and prawns for fry until turn to pink.
Add mushroom, oyster sauce, soy sauce and water and all ingredients in the wok.
Stir quickly for 2-3 m, then turn down the heat.
Transfer to a serving place. Sprinkle with spring onion and pepper.
Serve immediately with hot steamed rice.
Clean and remove the prawns shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add minced garlic and prawns for fry until turn to pink.
Add mushroom, oyster sauce, soy sauce and water and all ingredients in the wok.
Stir quickly for 2-3 m, then turn down the heat.
Transfer to a serving place. Sprinkle with spring onion and pepper.
Serve immediately with hot steamed rice.
*Use oyster mushrooms instead.
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