Pairing of some mushrooms

Desserts

We are at the time and we are obliged to talk about them, because due to ignorance we can get poisoned, precisely in these days we learned the news that a child has had to change a liver for being intoxicated with them. In The encyclopedia of mushrooms you can find everything you need to recognize edibles and all their possibilities, also on the Mycology website, you will be informed of everything you need and even recipes based on mushrooms and fungi. Today I propose the pairing of some mushrooms: the so-called Chanterelle combines very well with eggs and potatoes and is used to prepare sauces and flavor meat and poultry fillings.

The one known as Negrilla enriches pasta, tortillas and scrambled eggs, as well as combining very well with other mushrooms and giving a tasty touch to meats. La Llanega is ideal for stews, providing a gelatinous consistency and a particular texture to sauces. It has a strong character with an aroma of bitter almonds and is typical of Catalan cuisine. De San Jorge has a thick and compact meat, with a strong smell and a candid taste, it is mealy and astringent. It is very suitable for drying. Cat's tongue is fleshy and highly recommended for making stews and mixing them with other mushrooms. The Colmenilla has the peculiarity that it cannot be eaten raw, however once cooked it combines perfectly with creamy sauces, meats and scrambled eggs. One of the best known and most used by chefs is the perfect Death Trumpet to combine with others of its kind and for jumbled up.

These are just a few examples, but above all before inserting the tooth into a mushroom, make sure it is edible.

Via | DNA Directly to the Paladar | Good mushrooms for the kitchen I, Good mushrooms for the kitchen II

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Tags:  Selection Recipes Desserts 

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