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Russulas on Toast
450 g (1 lb) russulas R. nitida, R claroflava
2 shallots
1 clove garlic
50 g (2 oz) butter
4 slices of toast
SERVES TWO-FOUR
Clean and trim the russulas without discarding the stems. The washing can be done under a running tap as they don't absorb much water and the leaves and grass stuck to the caps will loosen after they have been run under the tap for a minute or two. Do not peel but chop into 2½ cm (1 in) square pieces. Peel the shallots, slice them rather finely and chop the garlic. Cook for about 2 minutes until they are soft and then add the mushrooms and fry for 8 minutes, stirring occasionally.
They are lovely served on toast.
Russulas do not break up and go soft like shop mushrooms and they have a slightly crunchy texture with a very mild flavour. Make sure you only use the good edible species, many Russula species are either too bitter or too caustic to eat.
Alternative mushrooms
Russula aeruginea
Russula claroflava
Russula cyanoxantha
Russula nitida
Russula parazurea
Russula vesca
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