Spring is the season for the delectable St. George's Mushroom, named for its supposed appearance around St. George's Day (23rd April). These fungi are delicious cooked up on their own in place of button mushrooms on toast, or with scrambled egg. But why not try out something more adventurous with them? This recipe is sure to warm you up after getting caught in an April shower!
Ingredients:
- 250g St. George's Mushrooms (Calocybe gambosa)- 200g leafy greens (Wild Garlic, Garlic Mustard, Spinach etc.)
- 5 shallots
- 5 cloves of garlic
- 40g cashew nuts or peanuts
- 200ml or 1 stock cube of chicken stock
- 20g butter
- 2tbsps cooking oil
- 1tsp coriander seed or powder
- 1tsp cumin seed or powder
- 1tsp masala powder (garam or madras)
- 1/2tsp turmeric powder
- 1/4tsp white pepper
- Salt to taste
Instructions:
1. Heat the oil in a pan.
2. On a medium heat, sweat the chopped shallots until translucent.
3. Add the chopped St. George's Mushrooms and cook on a medium heat, stirring frequently until the moisture has evaporated and the mushrooms begin to colour.
4. Add the butter and garlic and sauté briefly so the garlic is softened and the mushrooms have more colour.
5. If using whole seeds - toast the coriander and cumin seeds in a hot, dry frying pan for 1-2 minutes until fragrant. Grind to a powder.
6. Add the coriander, cumin, turmeric, white pepper, and masala powder to the mushrooms. Mix well and cook for a further 2 minutes.
7. Add the chicken stock and bring to boil.
8. Reduce the heat to a simmer. Allow the flavours and textures to develop for 10-15 minutes.
9. Stir in the washed and whole/chopped leafy greens along with the chopped nuts. Turn off the heat - residual heat will be enough to wilt the greens, and the sauce will soak into the nuts.
10. Add salt to taste, and enjoy!