The first bunch of inky caps was growing in the grassy area around a tree on the sidewalk. The picture doesn't quite capture it, but the fatter ones were really quite large.
After cleaning them, I cut them in halves and quarters depending on their size. I then sauteed them in olive oil with coarsely chopped garlic. They released a lot of juice, most of which I poured off. I then added some peeled San Marzano tomatoes, capers and the reserved mushroom liquid. Tasty little sauce.
The next bunch were also inky caps, but smaller, whiter and a little more firm. The picture below of the last handful shows how dirty they were. They were growing under and around a bush and I harvested them after a rain so it was a bit muddy.
All cleaned up.
Cooked them up with butter, some sliced onion and chopped garlic. When they were pretty well cooked, I added cream and a good amount of gorgonzola, then when everything was melted in, tossed with spaghetti.
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