All weekend was very fungi-themed as we went foraging mushrooms (!) in Frankfurt. I really tried to be cool about it, but am afraid I failed completely and just had a huge grin while being in the forest. Because really, how awesome is it to be able to pick your own mushrooms and eat them?
Being Russian, Anton has been brought up with collecting and eating wild mushrooms, a thing that sounds literally foreign to me. Anton told me that his parents or grandparents would always accompany him and point out which ones would be safe to eat. Even now he snapped photos and shared them with his father through Whatsapp for an instant review.
The mushrooms below are all inedible, possibly dangerous, but very pretty looking. Apparently those good looks are just deceiving (how typical!).
Considering that our catch was a little disappointing, we decided to secretly stock up in the supermarket and just pretend it was our own effort. In the end it is quite a bit of schlepping anyhow, so in a way it didn’t feel to unjustified.
The filling as we made it can easily be adapted with other kinds of cheese and herbs but the basis should be made smooth to easily scoop into the mushroom caps.
We bought large chestnut mushrooms, but you could easily use portobello mushrooms as well. The mixture is made by mixing dill, soft goat cheese, full fat Greek yoghurt, crushed garlic and a good dose of black pepper.
I used Old Amsterdam cheese to top the mushrooms, but you could use any matured cheese for this, as well as Parmesan-like cheeses.
The bases of the mushrooms are roasted alongside, lightly sprinkled with olive oil and salt and make a wonderful addition to the stuffed mushrooms. Because of the cheeses we used, we didn’t add any salt, but depending on the type you are using you might want to add some.
- 10 big button mushrooms (or, alternatively portobello or any large cap mushrooms)
- 125 grams of soft goat cheese
- half a generous bunch of chopped fresh dill (or, alternatively oregano, chives, parsley or any herb you like)
- 2 cloves of garlic, crushed
- few rosemary needles, finely chopped with the herbs
- 125 grams of full fat Greek yoghurt (or, alternatively mascarpone or creme fraiche)
- teaspoon of mild mustard (we used wholegrain)
- good few grindings of black pepper
- little olive oil, for sprinkling
- mature cheese to top the mushrooms
Bake these in a moderately heated oven for about 20 minutes until they look browned on top and have softened.