January
Easy
4 prs.
30 min.
Herbed oyster mushrooms
- 240g oyster mushrooms (or ceps)
- 8 spring onion
- 3 tablespoons cold-pressed sunflower or extra virgin olive oil
- 0,5 teaspoon coriander seeds
- 2 cloves of garlic
- Half of a medium-hot fresh chili
- 4 fresh sage leaves
- 4 fresh mint leaves
- 2 sprigs of fresh tarragon
- Dried chili flakes (optional)
- Salt
- Freshly ground black pepper
- Clean the mushrooms by removing any dirt and wiping the caps and stems with moist paper towel.
- Cut the mushrooms into large pieces.
- Cut the spring onions into pieces of 10 cm. Use both the green and white parts of the scallion.
- Finely chop the cloves of garlic and crush the coriander seeds.
- Heat the oil in a pan. Make sure that you choose a pan that is big enough to hold all the mushrooms.
- Sauté the coriander seeds and pieces of spring onion for three to four minutes.
Add the mushrooms and let it sauté for four to five minutes over medium heat. - Add garlic, fresh chili, sage, mint, and tarragon. You may want to chop or tear up the herbs a little bit before they are added.
- Add salt and pepper and cook until the mushrooms have given up their water and taken a bit of color.
- Sprinkle with dried chili seeds if you want to add a bit of spice.
- Serve immediately.
Tips
In Georgia, in the Caucasus Mountains, the woods are full of wild foods, including the many varieties of wild mushrooms that appear in the woods and fields during the year. If you can’t find oyster mushrooms, use your favourite varieties, or a mix of wild and cultivated mushrooms. These mushrooms can be used as part of lunch or dinner, or eaten with eggs and toast for breakfast.
Carla Capalbo
Writer, author, photographer
Carla Capalbo is an award-winning food, wine and travel writer and photographer. She was born in New York, brought up in Paris and London and lived in Italy for many years. Her new book, TASTING GEORGIA A Food and Wine Journey in the Caucasus, is a cross between a food and wine book, travel guide and cookbook, and is illustrated with her photographs.
Carla is the author of 14 other food-related books, and has written for many years on chefs, food activists and food and winemaking for numerous magazines and newspapers on both sides of the Atlantic.
