Saint George's mushrooms with scrambled egg and wild garlic

This dish uses two foraged species that taste fantastic together but also, happily, appear at the same time.

Saint George's mushrooms, also known as Calocybe Gambosa, are a type of edible mushroom that are widely distributed throughout Europe and parts of North America.  They are typically found in grassy areas or woodlands, particularly around Saint George’s day (23rd April).

These mushrooms have a distinctive appearance, with a cap that ranges from 3 to 10 cm in diameter and is initially convex, becoming flatter as it matures.  The cap is usually a creamy-white colour, although it may have brownish or yellowish tones.  The stem is also white, and can range from 4 to 12 cm in length.

Saint George's mushrooms have a pleasant, nutty flavour and a firm, meaty texture.

Wild garlic, also known as ramsons or Allium Ursinum, is a wild herb that is native to Europe and parts of Asia.  It is a member of the Allium family, which includes onions, garlic, and shallots.

Wild garlic grows in damp and shaded areas such as forests, and it is often found in large patches.  It has long, narrow leaves that can grow up to 30cm in height and a distinct garlicky aroma.  In the spring, wild garlic produces delicate white flowers that are edible and have a milder garlic flavour than the leaves.

The dish can be served as a starter or as a supper dish.

An exceptional dish.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 20 Mins

Ingredients

For 2 servings…

200 gms          Mushrooms  - Saint George's   

25 gms            Butter       

                     Pepper      

                     Salt          

6                    Eggs  - beaten        

25 gms            Parmesan cheese  - grated      

1 tbs               Wild garlic  - chopped roughly  

Method

Sauté the mushrooms in half the butter until they start to brown at the edges.  Season to taste, then set them aside - keeping them warm.

Melt the remaining butter and, when hot, add the beaten eggs mixed with the Parmesan.  Stir until the mixture is slightly solidified, but still soft.

Mix the wild garlic with the warm mushrooms and arrange on plates.

Pour the scrambled eggs on the other side of each plate.  Serve.

Wine recommendations

A robust white wine or a light red.

Conventional

     Muscat d'Alsace

     Vouvray

Interesting

     Mâcon

     Pinot Noir Alsace or Loire

Adventurous

     Fino Sherry