Crisp par-boiled gyromitra with an herby crust. Dredging the blanched mushrooms in flour helps them not spatter in the pan. Serves 2-4 as an appetizer or garnish for a steak or salad.
8ozfresh Gyromitra mushrooms
2ozunsalted butter or cooking oil
Seasoned flour (think of this as an example, you can use your favorite dredge)
1tablespoondried ramp leavescrumbled
1tablespoondried bergamot leavescrumbled
½teaspoonfresh ground black pepper
Clean the Gyromitra well by trimming any clinging debris from the stems. Cut the mushrooms in half if they’re small and quarter them if they’re large. Diligently inspect the inner folds of the mushroom for pill bugs, spiders, centipedes, and all manner of creatures and evict them.
Bring the water to a rolling boil, add the mushrooms, put a lid on the pot and cook for 10-15 minutes, depending on how many you’re cooking. Remove the mushrooms to drain, then put them between paper towels to cool, pressing them between towels to remove as much water as possible.
Combine the ingredients for the flour dredge.
Sprinkle the Gyromitra on both sides with salt, allow to sit for a minute or two.
Meanwhile, heat the butter or oil in a wide pan.
Toss the mushrooms in the flour dredge, tap off the excess, and add them to the pan with the oil.
Cook the mushrooms until crisp and golden on both sides, then serve, sprinkled with some finishing salt if you want. Lemon wedges can be nice too.