Thread: Wild mushromm idnetification help

I was using them in a restaurant scenario accompanying braised oxtail crepinette and celeriac puree. Clean them well with a soft bristled brush to remove dirt then scrape the tops or peel the 'top' layer if you feel the need. Slice about 10mm thick and fried in rendered duck fat ( bit of evoo and butter would do just fine.) Well seasoned S + P drain onto a clean tea towel or paper towel. and thats it. Hot and quick is the main objective. Get some nice colour on them.


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