Clean and trim the russulas without discarding the stems. The washing can be done under a running tap as they don’t absorb much water and the leaves and grass stuck to the caps will loosen after they have been run under the tap for a minute or two. Do not peel but chop into 2.5 cm (1 in) square pieces. Peel the shallots, slice them rather finely and chop the garlic. Cook in the butter for about 2 minutes until they are soft and then add the mushrooms and fry for 8 minutes, stirring occasionally. They are lovely served on toast. Russulas do not break up and go soft like shop mushrooms and they have a slightly crunchy texture with a very mild flavour.
© 1986 All rights reserved. Published by Macmillan.