Recipe by Cooking Master
Where to find ingredients, if not in market: ***Lactarius deliciosus: In moss and perennial forests of pines, summer and autumn-------------------- ***Lycoperdon perlatum: In forests, on wood partly burrowed.---------------- ***Hygrocybe punicea: In fields, above all of mountains, autumn----------- ***Tricholoma portentosum: From October-December, hills, below spruce or pine trees ------ ***INGREDIENTS AND QUANTITIES CAN BE CHANGED, NOT FIXED. ***To eat more, put 5 preps. To eat less, put 3 preps. HYGROCYBE PUNICEA CAN BE CHANGED FOR CLITOCYBE GEOTROPA --------------------- TRICHOLOMA PORTENTOSUM CAN BE CHANGED FOR TRICHOLOMA ARGYRACEUM
- 6 mushrooms, Lactarius deliciosus
- 4 mushrooms, Lycoperdon perlatum, young (when flesh is white)
- 5 mushrooms, Hygrocybe punicea
- 3 mushrooms, Tricholoma portentosum
- 2 garlic cloves
Directions See How It's Made
- Find the mushrooms or buy them.
- Cut Lycoperdon perlatum in 1cm slices.
- Cut Lactarius deliciosus in 2cm slices.
- For Hygrocybe punicea go to 5. For Rozites caperata go to 6.
- Cut the Hygrocybe punicea, not too thin.
- Throw away the fibrous stalk, and cut the Rozites' cap in slices.
- For Tricholoma portentosum go to 8. For Tricholoma argyraceum go to 9.
- (This mushroom can be found in markets) Cut the mushroom T.Portentosum in slices.
- Cut the T. Argyraceum in slices.
- Cut the garlic cloves and cut up the parsley.
- Put oil in a pan and add the mushrooms, the garlic and the parsley to it.