Spring Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 kg mushrooms, fresh may mushrooms from the forest
- 1 tablespoon pesto, wild garlic pesto homemade or bought
- 1 tablespoon chives, cut into small rolls
- 2 tablespoon parsley
- some butter
- 1 pinch (s) salt and pepper
- possibly breadcrumbs
Print Recipe
Pin Recipe Instructions
- Since the may mushrooms sprout in May, sometimes until June, you can look for your may mushrooms in the forest yourself. It is a whitish to brownish yellow mushroom.
- I also collect the wild garlic and make pesto out of it, with rapeseed oil and Parmesan cheese.
- Clean the mushrooms and rinse them only briefly, dry them off immediately and then cut them into slices. But you can also omit the washing up, then they taste even more intense.
- Drain the butter in the pan, add the mushrooms and fry them. They are seasoned with salt and pepper beforehand. Then you add the pesto and the finely chopped herbs, such as chives and parsley. You can sprinkle the whole thing with breadcrumbs and fry it, but it doesn`t have to be.
- When we`re at the camp, I usually take fresh wild garlic from the forest and spring onions and a fairly large pan, or two, because everyone in the camp eats too, and I leave out the herbs and breadcrumbs. But the may mushrooms have to be dressed with butter because of the taste.
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