Patience Gray

Fungi as Accompaniment

Appears in

#25Honey from a Weed
Honey from a Weed

By Patience Gray

Published 1986

  • About
  • Truites de rossinyols frescos: Catalan omelettes with chanterelles. The fungi are first cooked in the omelette pan in oil or butter, and then the lightly beaten eggs (already flavoured with salt and parsley) are poured into the pan, stirred for a moment and folded.
  • Conill i rovellons en ‘papillate’: small joints of rabbit seasoned with salt and paprika pepper, sprinkled with oil, then wrapped in foil with an orange milk-cap (salted) in each packet, placed in an earthenware dish and cooked in a hot oven for half an hour.
  • Rostit de vedella amb rossinyols: loin of veal roasted with chanterelles.
  • Botifarres amb mongetes i rovellons al forn: black blood sausages cooked in the oven with haricot beans (previously cooked) and orange milk- caps.
  • Canelons de xampinyons i pernil dolty cannelloni, squares of pasta previously blanched, then stuffed with agarics, chopped ham, herbs and garlic, rolled and cooked in an oven dish in a thin tomato and onion sauce.
  • Carlets amb pore senglar: a dish of Hygrophorus russula (a substantial purplish mushroom growing in woods of white pine, mid-autumn and mid-winter) with wild boar.
  • Estofat de siurenys i vedella: a stew of Boletus edulis and veal.