Sautéed Wild Mushrooms
15m
If you can't find the scarlet elf cup mushroom, substitute with any other mushroom you enjoy. Add it to a risotto or pasta, or even eat it with some bread!
You will find interesting looking mushrooms in the recipe—scarlet elf cup and oyster mushroom—, which were found in the forest where I cook this dish.
Trim and cut 50 g of oyster mushrooms into bite-size pieces
Add 1 tbsp of vegetable oil to a frying pan over medium heat
Add the bulbs from ¼ bunch of wild garlic
Add the oyster mushrooms
Add 50 g of scarlet elf cup mushrooms and stir. Cook until the mushrooms are slightly soft
Season with black pepper and salt to taste
Add 1 tbsp of butter
Brush the mushrooms with the melted butter using 2 sprigs of ground ivy
Cut ¼ bunch of wild garlic into the pan and stir. Remove from the heat. The sautéed wild mushrooms are ready
Enjoy this recipe with risotto, pasta, or even with bread!
Yield 4 portions
Oyster Mushroom
50 g
Scarlet Elf Cup Mushroom
50 g
Vegetable Oil
1 tbsp
Butter
1 tbsp
Wild Garlic
¼ bunch
Ground Ivy
2 sprigs
Black Pepper
to taste
Salt
to taste