It is mushroom time again. This time, I only found Slippery Jacks, tiny compact ones.
They are slimy and they take a bit of cleaning.
And them drying them with old tea towels.
I cooked them with onions, garlic and herbs, braised them in extra virgin olive oil and a splash of white wine.
In spite of being dried with a tea towel and very compact they released their juice and as expected, because I had cooked them before, the juice is as slimy as when you cook okra.
I then placed the mushrooms in jars and saved them for another time.
It was always my intention to mix the Slippery Jacks with other mushrooms.
And dried porcini to add strong flavour.
I drained the cooked Slippery Jacks. If I wish, I can use the liquid for another dish.
I then proceeded to cook mushrooms as I always do…. as in Funghi al Funghetto.
Garlic, parsley sautéed in extra virgin olive oil and butter. Add fresh mushrooms and toss them around in the hot pan. I also added some fresh rosemary and sage and some thyme.
When the mushroom had well and truly sweated and softened, I added white wine and a little stock and evaporated some of the liquid before adding the Slippery Jacks.
This time, I used the mushrooms as a topping for rice cooked in chicken stock. I could have used them as a dressing for pasta or as a vegetable side dish.
Other wild mushroom recipes:
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