Blewits cooked this way are at once meaty and earthy. Serve alongside veal or lamb chops, for a main course. To offer as a first course, cook off only a little liquid and finish with a touch of sour or sweet cream. Serve over toast points.
1 large shallot
Optional: 4juniper berries, minced
About 1ounceprosciutto or firm dry-cured ham, minced (¼cup)
¼cupdry sherry or dry Marsala
About 1tablespoonlemon juice
3 to 4tablespoonsminced parsley
Clean blewits with soft brush. Cut off stems and chop small. Cut caps into quarters or eighths if large; halve if small. Mince shallot.
Heat olive oil in skillet wide enough to hold mushrooms in overlapping layer. Add optional juniper, ham, shallot, chopped blewit stems, and pepper. Cook, tossing, to soften and brown slightly, about 5 minutes. Add sherry and simmer until most of liquid has evaporated.
Add blewit caps; toss. Cover and simmer over moderately low heat to cook through and exude juices, about 5 minutes. (Can be prepared an hour or two before serving.)
To serve: Reheat gently if necessary. Season with salt, pepper, and lemon juice. Toss with parsley.