There is a mushroom called The St George mushroom or Calocybe gambosum which is one of the few edible fungi to be found at this time of the year. It is so named because it only appears around the time of St George’s Day which, as I’m sure you all know, is 23rd April.
It is fairly common and widespread in the UK and can be found on grassy verges, the edges of woodland and at the roadside. As well as being a culinary delicacy, it is thought to have some anti-bacterial properties and has been reported to lower blood sugar levels. I’m sure I don’t need to tell you never to eat fungi that you find growing wild unless you are absolutely, 100% sure what you’re doing. I do not want a poorly executed recipe on my conscience.
I love mushrooms in all their wide variety and they are an excellent source of mycoprotein. Creamed mushrooms make a delightful and tasty lunch or supper, served piled up on hot buttered toast. This recipe will serve 2-3 so why not get in your favourite mushrooms and have this dish for lunch on Saturday; a portion for yourself, England and St George. Or something.
2 x medium saucepan
1 x wooden spoon
1 x toaster
1lb / 480g mushrooms – halved, quartered or left whole depending on the size
1oz / 30g butter
1 teaspoon lemon juice
3floz / 90ml double cream1 tablespoon
1 tablespoon cider or apple juice
1/2 tablespoon parsley – fresh and finely chopped
hot buttered toast
Melt the butter in the pan and add the mushrooms
Cook over a low heat for 5 minutes or so, making sure not to burn the butter
Sir in the lemon juice and half of the cream
Simmer for about 8 minutes and season if you wish
Pour off the liquor into the other pan and keep the mushrooms warm
Pour in the cider, the parsley and the rest of the cream and turn up the heat
Cook, stirring continuously, until the sauce had reduced by half
Return the mushrooms to the sauce then serve immediately on toast