Here at Moxie, we love to experiment with new ways to cook and eat gourmet mushrooms, and with our bumper crop of Wine Caps, this year, we were particularly happy to come across this recipe, modified (and image) from: https://www.fieldforest.net/product/583/BLOG
Ingredients 4 cups sliced Wine Cap 2 tsp olive oil 1 tbsp chopped mint leaves 1/2 tsp ground cardamom 1/2 tsp ground anise seed 1/2 tsp Himalayan salt 1/4 cup red or white wine 2 pork chops (optional), fish fillets or veggie cutlets 1-2 tbsp sour cream or vegan alternative Method
Mushrooms: Heat the oil in a sauté pan, add the mushrooms, salt and spices. Cook on medium heat, stirring frequently for about 5 minutes or until mushrooms are tender and have released any liquid. Continue cooking until pan is nearly dry, then add the wine. You may want to add a little extra wine if the mushrooms are sticking to the pan. Continue cooking, stirring often, until the liquid is nearly gone. Remove from heat. Pork chops or veggie cutlets can be grilled or pan fried. To pan fry, melt a combination of butter and oil and pan fry over a medium high heat, both sides, about 10-15 minutes total. Plate and serve with your chopped mint, a topping of spiced mushrooms and a dollop of sour cream. Add a side of corn meal muffins for a German/American twist.
Wine Caps already taste of potatoes in wine sauce, and are usually found in recipes with simple ingredients, bright flavours and delicate herbs which allow the mushroom to contribute. In this recipe, the flavour isn't entirely lost in the spice (now like minted baby potatoes), but the tender cap and crisp stem textures are promoted, and the wine flavour enhanced. Also excellent with potatoes and peas!
Comments