The Wild Food Cookbook by Roger Phillips

Author:Roger Phillips
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2014-03-11T04:00:00+00:00

Oyster Mushrooms with Okra

SERVES 4

1½ POUNDS OYSTER MUSHROOMS

1 SCALLION, INCLUDING GREEN PART, FINELY CHOPPED

2 TABLESPOONS OIL

1 SLICE BROILED HAM, 1 INCH THICK, CHOPPED

½ CUP ½-INCH-SLICED OKRA

PINCH OF DILL

SALT AND PEPPER TO TASTE

1 TEASPOON CHOPPED FRESH PARSLEY, FOR GARNISH

Wipe the mushrooms and check them carefully for beetles, then chop them into large bite-sized pieces. Sauté the scallions in the oil over high heat, then add all the other ingredients except the parsley. Cook over medium heat for 15 minutes, stirring frequently. Check the seasoning, sprinkle with the parsley, and serve with boiled rice.

The okra releases a gelatinous liquid that brings out the oyster flavor of the mushrooms.

This recipe was given to me by Bob Pea­body, mycophagist extraordinaire.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.