Deer Mushroom Caps with Garlic and Parsley
Sauteed deer/fawn mushroom caps with garlic and parsley-a simple side dish for wild mushroom caps.
Appetizer, Side Dish
deer mushroom, Pluteus cervinus
2-4 Large, clean pluteus caps
cooking oil or butter, or a mix
2 tablespoons chopped Italian parsley
1 large clove garlic
Kosher salt and fresh ground black pepper
Lemon wedges, for serving
Inspect the mushrooms and dust them of any grit, wood or debris.
Cut the stems from mushroom and slice them into 1/2 inch pieces.
In a saute pan, such as a 10 inch size, heat the oil or butter, then add the mushroom caps and cook, turning occasionally, until browned on both sides and the water has evaporated.
If the mushrooms soak up all the oil, add another drizzle to the pan now.
Season the mushrooms with salt, add the garlic and stir, cooking for a minute or two until the garlic is aromatic.
Turn the heat off. Add the parsley, stir to mix, then arrange the mushroom stems on top of the caps. Sprinkle with a little extra parsley and serve with a wedge of lemon.
Copyright: Chef Alan Bergo
Forager | Chef
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