Fungi to Start a Meal

Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • Sopa de fredolics: a soup made with Tricholoma terreum, the grey agaric, a delicate mushroom with a delicate taste which grows in clumps in the cistus maquis.
  • Gratinai de macedonia de bolets: different varieties of fungi sliced and seasoned with olive oil and mountain herbs, cooked au gratin.
  • Rabassoles farcides: morels stuffed with parsley, shallots and butter slowly cooked in the oven.
  • Xampignons farcits de gambes i calamars: agarics stuffed with shrimps and baby squid.
  • Guisats de patates i murgoles seques: a stew of potatoes and dried morels. The fungi are soaked in warm water to restore them; this water, now perfumed, is used with a little olive oil, garlic and parsley, to cook them slowly in earthenware.
  • Pomes farcides de rovellons o llenegues: apples cored and stuffed with sliced milk-caps (Lactarius sanguifluus, or L deliciosus) or with wax-caps (Hygrophorus agathosmus) cooked with butter in the oven.
  • Reig, puagres i llenegues a la llauna: Amanita caesarea, Russula virescens and Hygrophorus agathosmus cooked in an oiled earthenware dish with herbs and garlic, sprinkled with fine crumbs and oil, in the oven.