Ingredients to make Oven Roasted Mushrooms:
6 diners:
- 25kg noble mushrooms
- 2 shallots
- Brandy
How to make Oven Roasted Mushrooms:
Without paying much attention to the weight, in reality we will use the necessary units and depending on the size, like three or four hats per diner. We use any noble variety of Boletus, ideally mushrooms with a cap of about 8 cm.
The same recipe for kuletos, Amanita cæsarea, less often small, Macrolepiota procera, lanperna or galanperna, also wild arvensis, or cultivated, in this case large bitorquis, a larger and more tender cultivated variety. In the past we used to do this with rubescens, which we stopped consuming out of prudence, after having eaten them for years and years.
Remove the dirty part of the stem, it should always be done in the field, and clean them well, then pull out or cut that stem, leaving the hat well intact. Be careful with possible sands, treat them with the care that these jewels of nature deserve.
Finely chop the shallots, optionally two cloves of garlic, the usable stems, and even some ugly mushrooms. Sauté with Aove in a pan (butter, if you like), easier in the microwave. Taste and point of salt, splash of brandy and flame. In a pan of sufficient size we are placing the painted hats with their oil, some salt, and filled with the minced meat.
Depending on the thickness of the hats, bake for about 20 to 25 minutes, oven at 180 degrees, watering once or twice with their juices. If they go as a dish, the nice thing is to put about three hats of even size per diner, just watered with their juices.
