By Antonio Carluccio and Priscilla Carluccio
Published 1997
This is a fairly sophisticated mushroom and, although it is not as popular in domestic kitchens as many others, it is much used and loved by professional chefs and connoisseurs. The only exception is in Emilia-Romagna where no such division exists. One of the reasons for the uncertainty about its pedigree could be the fact that it belongs to a family of mushrooms that include potentially poisonous varieties. Two are poisonous when raw, but are perfectly safe when cooked, but a third, the Gyromitra esculenta, is very poisonous even after it has been cooked.
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