Wild pine mushrooms go great under the grill with a bit of salt and lemon our kids eat them like chips , Traditionally In the Mediterranean they are grilled on coals with lemon juice, garlic and parsley, a truly delicious combination. When picked, they have a saffron coloured sap, and when bruised they stain green, in fact they look toxic 😷 when I first saw them I wouldn't go near them thinking they were poisonous !! but fear not they are perfectly safe to eat ,They are a meaty mushroom that holds their texture well when cooked. Unlike many mushrooms, I find they suit cooking in olive oil. Kids love them either grilled on the barbecued.
Ingredients 2 eggs, lightly beaten 1/3 cup light milk or cream 25g butter, chopped Toasted crusty bread sliced radishes Pine Mushrooms Avocado chopped chives to serve
Method Place eggs and milk in a bowl. Season with salt and pepper. Whisk until frothy.
Melt butter in a frying pan over medium heat. Pour eggs into pan. Stir gently with a wooden spoon for 2 minutes or until eggs are just set ,Remove pan from heat.
Serve on toasted crusty bread and desired toppings example chives, mushrooms and radishes .
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