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Shaggy ink caps fried in butter

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Ingredients for 2 servings:

  • 400 g mushrooms (shaggy ink caps), cleaned and chopped
  • 50 g butter
  • 2 pinches of salt
  • 1 pinch of caraway powder, very finely ground
  • 1 pinch(s) pepper, white
  • ½ tsp fresh parsley, very finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Generously remove all dark spots (including pale pink) from the mushrooms! Clean and dry the mushrooms. Melt the butter, add the mushrooms, caraway seeds (finely ground in an electric coffee grinder if desired), pepper, and salt. Cover and sauté for about 5 minutes, stirring frequently. Then remove the lid and continue heating until the liquid has evaporated and the butter is lightly browned. Sprinkle with parsley and eat immediately. Tips: Use the mushrooms the day you find them; don’t save any leftovers. It’s the only mushroom dish I know that I enjoy with caraway seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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