Parasol mushrooms are really easy to find with their big cream-white caps with shaggy brown scales that can grow up to 35 cm. They usually grow in forests, lawns, pastures, and abandoned lots. When still young, these mushrooms can get confused for the deadly amanitas, as they look similar.
It's a very tasty and useful mushroom, great for frying or grilling, but I will use it in a sauce this time.
Parasol mushrooms can cause an upset stomach in a very small group of people. If you're eating parasol mushrooms for the first time, try a very small amount first to see if there's any reaction to your stomach.
It's advised not to drink alcohol with parasol mushrooms.
This recipe is my contribution to Qurator's: Hive Top Chef!
Ingredients:
- 4 parasol mushrooms
- 3 tablespoons of olive oil
- 3 garlic cloves
- 1 fresh chilli pepper
- 2 twigs of rosemary
- 2 twigs of thyme
- 3 teaspoons of whole green pepper in brine
- 1 dl of vegetable stock
- 1 dl of coconut cream
- 2 teaspoons of cornstarch (optional)
- 1 teaspoon of Dijon mustard
- 1 lovage leaf
- handful of fresh parsley
- salt to taste
Preparation:
- Clean and slice parasol mushrooms.
- Heat up olive oil in a pan, add mushrooms and place a lid on. Let it cook for a few minutes on medium heat.
- Add chopped garlic, fresh chilli, rosemary, thyme and whole green pepper. Cook it for another minute.
- Add vegetable stock and bring it to boil.
- Mix coconut cream with cornstarch and add it to the sauce. Simmer for about 15 minutes.
- Add chopped lovage and parsley and salt to taste.
- Serve with mashed potatoes.
