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Fungi Farnei (Morels)
Fungi Farnei (Morels) is a traditional Ancient Roman recipe for a classic dish of morels boiled until tender and served with a liquamen and black pepper sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Morels (Fungi Farnei).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesVegetarian RecipesSpice RecipesAncient Roman Recipes
Original Recipe
Fungi farnei: elixi, calidi, exsiccati in garo, piper accipiuntur, ita ut piper cum liquamine teras.
Translation
Morels: Boil [in water]. Dry and serve hot with liquamen mixed with pepper.
Modern Redaction
The mushrooms referred to here as
fungi farnei seem to be morels. The exact literal meaning is those fungi that are associated with the ash tree farnei = fraxinei. Some translations suggest bracket fungi, but they do not grow on Ash. Along with elm and sycamore the Ash is one of the trees most closely associated with morels. So I think that plumping for morels in the translation here is sensible.
Ingredients:
200g morel or other firm mushrooms, thickly sliced or cubed
60ml liquamen
1 tsp freshly-ground black pepper (or to taste)
Method:
Bring a pan of lightly-salted water to a boil. Add the mushroom pieces and cook until tender (between 5 and 30 minutes, depending on the type). When tender, drain in a colander then blot on kitchen paper.
Arrange the mushroom pieces in a serving dish. Heat the liquamen in a pan and whisk in the black pepper then pour over the mushrooms and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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