Wood Blewit and Chanterelle Sauté

Name: Wood Blewit and Chanterelle Sauté (Lepista e Finferli Saltati)
Cuisine: Northern Europe
Ingredients: 300 g (10½ oz) fresh wood blewits; 300 g (10½ oz) fresh chanterelles; 1 garlic clove, very finely chopped; 85 g (3 oz) unsalted butter; 2 tbsp coarsely chopped fresh parsley; salt and pepper to taste; salt and pepper to taste

Lepista e Finferli Saltati

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

The wood blewit is the mushroom that signals the end of the fungi season, appearing until about the end of November in Britain. Its texture reminds me of the St George’s mushroom, which is the first of the season in April.

Ingredients

300 g (10½ oz) fresh wood blewits
300 g (10½

Europe
Italy
United Kingdom
Starter
Side dish
Gluten-free
Vegetarian
April
November

Method

Clean the mushrooms carefully.

Fry the garlic briefly in the butter, then add the mushrooms and stir-fry for 10 minutes. Season to taste. Just before serving, add the parsley and mix well. Serve as a side dish, or as a starter with some bruschetta.