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Minced ‘Gurumelos’ with coriander and pennyroyal leaves
Preparation
Is recommended to use only the open bowls of the Gurumelos-mushrooms.
Pour little salt on the griddle and roast the mushrooms, thoroughly cleaned. Remove from heat and let cool. In a bowl, chop the fresh onion and the leaves of pennyroyal together with coriander and the can of tomatoes. Add the mushrooms into pieces and season with salt and olive oil to taste.
Ingredients
“Gurumelo” (Amanita ponderosa) is a kind of very tasty mushroom.
- 1 kg Gurumelos mushroom
- 3-4 u. fresh Onion
- 5-6 leaves of pennyroyal
- Coriander, 1 u. Can of whole peeled Tomatoes
- Salt
- Extra Virgin Olive Oil
This recipe is a creation of
Azabache
C/ Vázquez lópez, 22 21001 Huelva
Tel.: 959 257 528
Geographical coordinates: 06º 57’ 08’’ W - 37º 15’ 19’’ N
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