FORAGER CAP RECIPES

Name: Wild Mushroom Caps Cooked in Embers, with A Mortar-Crushed Sauceu00A0
Cuisine: Italian
Ingredients: 6-8 ounces fresh mushroom caps; 2 loosely packed cups or 20 grams leafy herbs (like parsley, chervil, mitsuba, cilantro, basil or a combination); 1 small clove of garlic (about 3-4 grams); 2-3 Tablespoons really good oil (like extra virgin olive oil, a tasty nut oil, etc,); 1/4-1/2 teaspoon kosher salt (to taste); 10 or so cracks of the peppermill; Fresh lemon wedges (to serve); Firewood (preferably a slow burning hardwood)

WILD MUSHROOM CAPS COOKED IN EMBERS - FORAGER CHEF

Wild Mushroom Caps Cooked in Embers - Forager Chef image

A very old recipe for cooking fresh mushrooms

Provided by Alan Bergo

Categories Appetizer

Number Of Ingredients 8

Ingredients

6-8 ounces fresh mushroom caps
2 loosely packed cups or 20 grams leafy herbs (like parsley, chervil, mitsuba, cilantro, basil or a combination)
1 small clove of garlic (about 3-4 grams)
2-3 Tablespoons really good oil (like extra virgin olive oil, a tasty nut oil, etc,)
1/4-1/2 teaspoon kosher salt (to taste)
10 or so cracks of the peppermill
Fresh lemon wedges (to serve)
Firewood (preferably a slow burning hardwood)

Steps:

Start a fire. While the fire is going, chop the herbs and garlic roughly, then make the sauce by pounding the garlic and herbs with the salt and pepper in a mortar and pestle or a food processor, when you get a thick paste, thin it with the oil to make a rough sauce and reserve.
When the embers have formed, push them into a pile and make a little cooking mound. Using long tongs to preserve your fingerprints, cook the mushroom caps quickly, but thoroughly directly on the coals, moving them around to ensure they cook as even as you can.
When the mushrooms are cooked (a minute or two) remove them from the fire, brush lightly if they're not too wilted, and toss in a bowl with the sauce to taste.
The good part here is that ashes generally aren't gritty. I ate all of mine, and some had more ash than others: they were all fine, not a crunchy one in them. Transfer the mushrooms and their sauce to a platter and serve with lemon wedges and some additional kosher or finishing salt.

FOODS THAT START WITH M: OUR LIST OF 95 – THE KITCHEN ...

Foods That Start With M: Our List of 95 – The Kitchen ... image

No matter how much you think you know about food, we guarantee that there will be items on this list that you have never even heard of before.For more great food lists check out food that begins with the letter N and food that begins with the letter L.Broaden your tastes and culinary experiences and check out all

Provided by Cassie Marshall

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