The mushroom (actually Feldling or Engerling, sometimes also called garden sponge) was incorporated into European cuisine by the French and therefore already listed in German cookbooks of the 17th century as a mushroom. Today it is the most common edible mushroom and can also be eaten raw.
As a national dish, the mushroom also went to the table of Louis Xiv. And thus into the European kitchen. Similarly, the artificial cultivation of mushrooms started in France, but reached its greatest development only between 1840 and 1845 in Brussels by Baron Hoogvorst, who in the meantime was cultivating mushrooms even in the boots of good friends. Hoogvorst’s method was also imitated in Vienna and in London since 1850, but the main place for mushrooms is still Brussels.
Clean the mushrooms, rinse them and dry them well. Boil the wine with coriander, pepper, salt and cloves. Heat olive oil in another saucepan. Pour in mushrooms, stirring until soft. To keep them nice and white, add lemon slices.
After 5 min add the wine-spice mixture to the mushrooms form. Add the paradeis pulp and the spice bouquet to the pot and simmer for about 10 minutes at a very moderate temperature. The mushrooms must still have bite.
Cool down, remove lemon slices, spice bouquet and clove from the sauce. Before serving mushrooms m
Related Recipes:
Glazed Quail with Porcini Mushrooms and Brussels SproutsClean Brussels sprouts, rinse in salted water for 4-5 min, cool immediately. Clean mushrooms with a crockery...
Caribbean Forest Berry DreamGrind half of each type of berry in a hand mixer and spread through a sieve. Beat the yolks with the sugar...
Paella 1′Perhaps your new favorite bean dish: Dice pork, carve chicken into chunks. Sauté in half the oil in a deep...
Rice PanFor the rice pan, heat the soup and cook rice in it – should only infuse and not actually cook (about...
Stuffed Roast Veal – with Cheese and Raw HamPrepare and sear roast veal (e.g. shoulder or loin), cut diagonally, salt, paprika, sweet paprika, nutmeg...
Pasta Special: Burgundy Meat with Ribbon NoodlesCut the beef into large pieces of 50 g each. For the marinade, mix the finely chopped vegetables with the...
Pheasant Breast on Pointed Cabbage1. for the meat, season the pheasant breasts with salt and season with pepper. Heat 1 tbsp oil and the butter...
Veal Fillet Ravioli with Chive SauceA great pasta dish for any occasion: Prepare mushrooms (ready to cook, e.g. peel, remove woody parts and...
Turbot in Salt Crust(*) Or four turbot fillets (best prepared by the fishmonger, you also get the turbot fish bones shape, from it...
Cod with Zucchini Mozarella CrustMozarella cut into thin slices. Wash the zucchini and cut into 1/2 cm thick slices, season with salt and stand...