Fried shaggy mane mushrooms
A dish I made in 2022 or 2023, that I hope to make again one day. I don't know if shaggy-mane mushrooms grow natively in Brazil, so I'd likely have to cultivate them myself if I wanted to replicate this dish. Shaggy-manes are a member of the inky-cap family and are quite tasty when they first sprout, but are not edible once they begin releasing spores. Fried with butter with a sprinkling of salt and pepper, these had a similar flavor to creamy chicken top ramen. The grilled cheese sandwich was made with sharp cheddar on brioche bread. 😋
What you'll need:
-Any amount and size of freshly foraged shaggy-mane mushrooms
-1 Tbsp. of butter, melted in pan on low-to-medium heat
-Black pepper
-Your choice of salt (I used regular table salt)
The "recipe" wasn't so much a recipe, as it was just me kinda winging it and seeing what worked best. I cleaned up and sliced my mushrooms in half, and keeping my pan on low-to-medium heat, I melted about a tablespoon of butter in the pan and placed my shaggy-manes in it, seasoning them with a pinch of salt and a nice helping of black pepper. I fried each mushroom until a nice caramelized brown formed on all sides, cleaned out my pan, and then made my grilled cheese.
For the grilled cheese, I kept things simple. I spread a bit of butter on the outer edges of both bread slices, and placed one slice buttered-side-down in my pan with low heat, then slowly melted the cheese until I was ready to apply the other bread slice and flip it over.
Foraging for mushrooms is a past-time I miss dearly about Washington, and it's certainly one that I hope I'll one day get to do again. Shaggy-manes and morels were the only two edible species I knew how to find and identify accurately.
Category Photography / Miscellaneous
Species Unspecified / Any
Size 1906 x 1933px
File Size 652.1 kB
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~faccc2

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