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Method:
Rinse cardoncello mushrooms well and
trim off the coarse tough bottoms, then roast in preheated oven at
200°C for 10 minutes. Remove to cool, then tear into strips and
sprinkle the surface with black pepper. Combine all the
seasonings well together to make a dipping sauce for the mushrooms.
In addition to roasting in the oven, the cardoncello mushrooms may be
steamed. Steamed cardoncello mushrooms are more tender, while
the roasted version is chewier. Tear the cardoncello mushrooms
after it has cooled to prevent the liquid from being lost.
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