Yield: 4 servings
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Source: The National Culinary Review, June'94 Stuffed wild mushrooms with lemon, bay and dandelion petals. Use large, flat wild mushrooms.
Serve with garlic bread and, for a lunch or supper dish, a leafy green salad. From Cooking with Flowers. 4 large or 8 medium flat wild mushrooms 2 tablespoons vegetable oil 1 small onion, finely chopped 1 garlic clove, crushed 4 tablespoons fresh breadcrumbs 1 to 2 tablespoons chopped parsley Twists of lemon peel Fresh bay leaves Young dandelion leaves Sea salt and black pepper Fresh dandelion petals, for garnish
Method: Remove the mushroom stalks, chop and reserve. Wipe the caps clean with a paper towel. Heat half the oil in a frying pan, put in the onion, garlic, breadcrumbs and parsley, and fry gently for 2 to 3 minutes, until the onion is soft. Carefully scoop out some of the mushroom flesh from the caps, using a small spoon, taking care not to damage the outer shell, and add it to the pan, together with the chopped stalks. Cook, stirring for 1 to 2 minutes. Stuff the mushrooms with the mixture. Add the remaining oil to the pan, put in the stuffed mushrooms, and fry gently for 3 to 4 minutes. Arrange the lemon twists, bay leaves and dandelion leaves on a warmed dish and lay the mushrooms on top. Sprinkle over salt and pepper to taste and garnish with dandelion petals.
Submitted By SHERREE JOHANSSON On 10-23-94