Fried red pine mushroom

October 14th, 2013 § 0

The saffron milk cap or red pine mushroom (in Turkish melki- κουμαρίτης in Greek) grows under pine trees during autumn after warm sunny days and a good rain.

They are abundant in pine plantations especially in lowland and shady areas.  In Turkey, this type of mushroom can be find in Balıkesir region as well as Western Blacksea like Bolu or Mengen.

It is known as milky saffron mushroom , as it exudes a milky orange to apricot fluid when cut. The damaged mushroom turns to green colour.

There are some poisonous lookalikes which can be mistaken with saffron milk cap easily.

Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour.
PreparationDiscard stems before use.
UsageYoung pine mushrooms are tender and suitable with fresh pasta and egg-based dishes. Older, larger specimens require long, slow cooking – best in casseroles and stews.

- See more at: http://www.powerofmushrooms.com.au/did-you-know/mushroom-varieties/wild-mushrooms/#sthash.3fKX4Gn0.dpuf

Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour. – See more at: http://www.powerofmushrooms.com.au/did-you-know/mushroom-varieties/wild-mushrooms/#sthash.3fKX4Gn0.dpuf
Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour.
PreparationDiscard stems before use.
UsageYoung pine mushrooms are tender and suitable with fresh pasta and egg-based dishes. Older, larger specimens require long, slow cooking – best in casseroles and stews.

- See more at: http://www.powerofmushrooms.com.au/did-you-know/mushroom-varieties/wild-mushrooms/#sthash.3fKX4Gn0.dpuf

  • 1/2 kg saffron milk cap mushroom
  • 1/4 cup  extra virgin olive oil
  • 1/4 cup flour
  • salt
  • pepper
  • Clean and wash the mushrooms.

    Boil for about ten minutes. Dry them.

    Mix flour, salt with 1/4 cup water and make a batter.

    Dip the mushrooms into the batter, letting excess batter drip off.
    Deep fry in olive oil until golden.
    You can also saute them.
  • 1/2 kg saffron milk cap mushroom
  • 2 cloves of garlic (minced)
  • 3 T cup  extra virgin olive oil
  • dill
  • salt and pepper
  • After boiling the mushroom, put the olive oil into a large pan.

    Add minced garlic with  mushrooms and saute for 5 minutes.

    Add salt and pepper to taste.

    Before serving decorate with dill.

    Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour.
    PreparationDiscard stems before use.
    UsageYoung pine mushrooms are tender and suitable with fresh pasta and egg-based dishes. Older, larger specimens require long, slow cooking – best in casseroles and stews.

    - See more at: http://www.powerofmushrooms.com.au/did-you-know/mushroom-varieties/wild-mushrooms/#sthash.3fKX4Gn0.dpuf

    Stuffed aubergine with mushroom and cherry tomato

    June 28th, 2013 § 0

  • 2 aubergines
  • 1 onion (chopped)
  • 2 garlic cloves (finely chopped)
  • 10 cherry tomatoes (halved)
  • 20 mushrooms (sliced)
  • 3 T extra virgin olive oil
  • 100 gr mozzarella cheese (grated or cut into bite sizes)
  • basil leaves (finely chopped)
  • 2 T breadcrumbs
  • Slice the aubergines in half length ways leaving the stem intact.

    Brush them with olive oil and place them in a baking tray covered with foil.

    Bake in 200°C pre-heated  oven about 20 minutes until they are tender.

    While baking the aubergines, add 1 T extra virgin olive oil to a non-stick frying pan.

    Add the onion and cook until soft.  Tip in the garlic, mushrooms, tomatoes and cook for extra 5 minutes.

    Season with basil. Finally add mozzarella and breadcrumbs.

    On each aubergine place some stuffing mixture with the help of a spoon.

    Drizzle with oil and bake for 20 minutes until they are done.

    Wild Pistacia (τσιτσίραβλα ~ sakız murcu) salad

    April 25th, 2013 § 0

    The wild pistachio tree or in latin pistacia terebinthus (menengiç tree in Turkish), is a kind of tree native to South Eastern part of Turkey like Antakya or Kahramanmaraş, also East of Greece like Volos, Athens or Crete.

    When the tree leaves out spring, the bright green shoots are picked by the locals. Then as a vegetable, the shoots are generally boiled.

    In Turkey the name changes according to the region. For instance in Antakya, it is called sakız murcu while in Kahramanmaraş it is purçalık or ıçkın.

    In Volos, Greece it is tsitsiravla (τσιτσίραβλα).

    Whatever the name, the amazing thing is in both countries the recipes are almost the same.

    If by chance you visit Volos in spring, don’t miss to try this appetizer~ meze, which goes well with uzo or tsipouro.

  • 250 gr pistacia terebinthus (the fresh shoots of the tree)
  • 3 fresh onions
  • 3 cloves of fresh garlic (crushed)
  • 8 T. extra virgin olive oil
  • 1 T white wine vinegar
  • salt
  • In a large serving bowl, stir the crushed garlic with olive oil. Add the chopped fresh onions.

    Add salt and vinegar and let the dressing sit until you prepare the tsisiravlas.

    Wash the freshly picked shoots.

    Bring a large pot of water boil.

    Carefully submerge the greens in it.

    Boil for about 15 minutes.

    Add the boiled greens to the serving bowl with the dressing.

    Toss until all the leaves are coated in the dressing.

    Serve immediately.

    Egg pie with zucchini

    September 17th, 2012 § 0

     

    A delicious vegetable pie made only with eggs!!

    for the top:   

  • 4 medium zucchinis (scraped)
  • extra virgin olive oil
  • salt
  • Slice the zucchinis lengthwise. Coat each zucchini with olive oil and sprinkle with salt. Place in a parchment covered oven tray.

    Grill in 200° C  pre heat oven until done about 15 minutes. Transfer to a platter.  

  • 5 eggs
  • 1/2 cup bread crumbles
  • 1/2 baking powder
  • 150 gr ricotta or curd cheese (coarsely crumbled)
  • 60 gr white cheese (grated)
  • 1 T extra virgin olive oil
  • Beat eggs with bread crumbles and baking powder.  

    Place the mixture in a greased 20 cm diameter pie shell. Spread the grated ricotta and white cheese.

    Line the grilled zucchinis on top. You can also put halved cherry tomatoes if you like.        

    Bake in 190° C pre-heat oven until golden.     

    Banana peppers stuffed with cheese and black olives

    September 13th, 2012 § 1

  •  4 large banana peppers
  • 200 gr white cheese
  • 20 black olives
  • fresh origano leaves
  • dried origano
  • 2 cloves of garlic
  • sesame seeds
  • salt
  • extra virgin olive oil
  •  
    Cut each pepper first in lengthwise and make a triangle shaped cut. Remove this part and set aside.
    Pop the seeds and ribs from the interior parts and discard them.
    Sprinkle the insides of  the peppers with salt and rub with crushed garlic.  
    Cut the removed parts of the peppers into mini cubes.
    Grate the white cheese. Mix with cubed peppers, black olives and dried origano.
    Spoon the cheese mixture equally into each pepper cavity.
    Sprinkle with sesame seeds.
    Place them to a parchment paper covered tray. 
    Pour each pepper extra virgin olive oil.
    Put the stuffed peppers to a 200° C pre-heat grill and cook until tender for about 20 minutes.
    Remove the peppers to a serving platter.
    Sprinkle with fresh origano leaves and serve immediately.
    You can read a related recipe from here.

    Where Am I?

    You are currently browsing the vegetables category at Aegeaneating.