Cook and taste !

Hydnum repandum
Photo Information
Copyright: Felipe Mateo and Cristina (extramundi) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 1880 W: 338 N: 4268] (13178)
Genre: Fungi
Medium: Color
Date Taken: 2005-12-07
Photo Version: Original Version, Workshop
Edited by: Felipe Mateo and Cristina (extramundi) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 1880 W: 338 N: 4268] (13178)
Edited Image Upload Date: 2006-01-03 16:43:39
Categories: Fungi
Camera: Sony DSC-F717, Carl Zeiss 9.7-48.5
Workshop Note
Hydnum repandum with clams and prawns :-b

Ingredients:
Some olive oil, a bit of garlic and some salt.
Some clams, here we cultivate the Venerupis pullastra specie which is really fine.
Some fresh prawns.
Of course, some good Hydnum repandum. the bigger, the harder and more bitter, so better small ones.

Precook the prawns: Most people boil them for 2 minutes, and then peel carefully leaving only the clean tail.

We like better to roast the prawns in a hot pan with salt and oil, and them peel them. This will add a stronger taste to the final mixture. the problem is that if you dont have a good extractor over the pan, all your house will have a persistant prawn smell :)

In a clean pan, put the oil and garlic, roast slightly and add the fungi cut into pieces with salt to taste.
Once the fungi is almost cooked, add the clams, let the open, and then add the prawns, thatīs all.

Notice that the clams must be completely and strongly closed before putting them in the pan. If any is open, and does not close inmediatly when you touch it, throw it away, that one is dead and may be not good.


Some info on the wine: I chose a Ramon Bilbao crianza 2002, from Spanish Rioja region. I think it has a good quality for the price, which is about 5,00 € here. More info in their web http://www.bodegasramonbilbao.es/
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