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Gyromitra korfii Gratinee
Baked Gyromitra korfii mushrooms with dill, hot chilis and breadcrumbs. Serves 4-6 as an appetizer.
Appetizer, Side Dish
Gyromitra korfii or other Gyromitra
I like mine the size of a childs fist
crushed red pepper flakes
or more to taste
generous tablespoon minced garlic
chopped fresh dill
or another similar herb, like mint (optional)
Fresh lemon wedges
for serving, optional
Trim the Gyromitra stems meticulously—I just keep cutting up the stem until I don’t see dirt. Bring a pot of water to a boil and cook the Gyromitra for 10 minutes, then remove and cool.
Discard the water. Cut the mushrooms in half and inspect fastidiously for debris and insects, making sure to inspect inside the folds, cutting or slicing into them if needed.
Rinse the Gyromitra to get rid of any loose debris, then press between paper towels to weep water. Put the mushrooms in a shallow baking dish, cut side up.
Meanwhile, heat the butter and garlic until warm and sizzling. Spoon half of the butter over the mushrooms, sprinkle with salt, then sprinkle with half the herbs and all of the chili.
Sprinkle the breadcrumbs over the top, drizzle with the remaining butter and bake at 425 for 20-25 minutes or until golden. Scatter over the remaining herbs, and cool a bit before digging in.
Copyright: Chef Alan Bergo
Forager | Chef
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