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.
Washing too.
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.
Pretty good.
Other wild mushroom recipes:
WILD MUSHROOMS, I have been foraging again
WILD MUSHROOMS Saffron Coloured, Pine Mushrooms and Slippery Jacks
PASTA WITH MUSHROOMS ; Pasta ai funghi
FUNGHI AL FUNGHETTO (Braised mushrooms)
There are other recipes on my blog for mushrooms. If interested use the search button.
Wow, I’ve never seen anyone leave the skins on slippery jacks ever before as they aren’t easily digested by humans and cause gastrointestinal upset in many. We always peel the slimy skin off the cap to reveal a nice white mushroom underneath. Unless they’re small and fresh baby jacks with really tight, off white pores, we remove those too and discard as that’s where most of the bugs and slugs hide. These are then so much easier to cook (no goo!). And peeling and removing pores also means they don’t require washing, which is a good thing as slippery jacks absorb water if washed and then frying or roasting becomes problematic. They can also be boiled in salt water after skin and pores are removed without absorbing massive amounts of water. We live pickling or dehydrating slippery jacks and a favourite is mushroom salt, so good in stews, soups, casseroles etc!