400g wild mushrooms
This is one of only two of the Amanitas which are edible and good. However, it is always best to err on caution if in doubt of a fungus identification. The Blusher (Amanita rubescens) can be confused with the Panther (Amanita pantherina)
100g butter
2 fat cloves garlic
100g finel diced onion
1 tbl sp soy sauce
milled black pepper
100g butter
2 fat cloves garlic
100g finel diced onion
1 tbl sp soy sauce
milled black pepper
Method
1. Melt the butter in a heavy based saucepan and add the onion and garlic. Sweat off for five mins. Do not brown.
2. Add the already magimixed mushrooms and slowly cook out with the onions. This will take forty five minutes.
3.As it reduces and thickens and the water evaporates away the mixture may stick. So be sure to stir occasionally.
4. Add the soy sauce and continue to cook out. The colour will darken.
5. You should finish with a thick paste like mushroom duxelle. Check for seasoning and chill until ready for use.