Spring pan

Ingredients for 2 servings:

• 2 kg mushrooms, fresh May mushrooms from the forest
• 1 tbsp pesto, wild garlic pesto homemade or bought
• 1 tbsp chives, in rolls
• 2 tbsp parsley
• some butter
• 1 pinch(s) of salt and pepper
• possibly breadcrumbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fresh only possible in spring

Since May mushrooms sprout in May, sometimes even into June, you can forage for them yourself in the forest. They’re whitish to brownish-yellow mushrooms. I also gather wild garlic and make pesto with it, using rapeseed oil and Parmesan cheese. Clean the mushrooms and rinse them briefly, dry them immediately, and then slice them. You can skip the washing, though, for an even more intense flavor. Melt the butter in a pan, add the mushrooms, and fry them. Season them with salt and pepper beforehand. Then add the pesto and finely chopped herbs, such as chives and parsley. You can sprinkle the whole thing with breadcrumbs and fry it, but it’s not necessary. When we’re at camp, I usually take fresh wild garlic from the forest and spring onions and a fairly large pan, or two, because everyone in the camp eats with us. I omit the herbs and breadcrumbs. But the mushrooms have to be dressed with butter for the taste.