Fried Charcoal Burner Mushrooms is a modern British recipe for a classic way of cooking the most flavoursome mushrooms, as exemplified by the charcoal burner by simply frying in butter. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Charcoal Burner Mushrooms.
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Though the charcoal burner is used as the exemplar here this is also one of the best ways of cooking edible russula (brittlegills), field mushrooms, bracket fungi and most other edible open cap mushrooms and trumpet species like chanterelles. This is a particularly good way of preparing "/wild-food/greencracked-brittlegill">greencracked brittlegills
Ingredients:
10 medium-sized charcoal burner caps
3 tbsp butter
2 tbsp flat-leaf parsley
4 slices of black bread, halved into triangles
salt and freshly-ground black pepper, to taste
Method:
Remove the stems from the charcoal burners (these will prevent them from frying evenly; use them in other recipes or add to duxelles).
Clean the caps with a brush or dry cloth (as will all mushrooms, avoid water).
Place a frying pan over medium heat. One hot add the butter and allow to melt. Add the mushroom caps with the gill side down and cook for 1 minute.
Now turn the mushrooms over and season gently with salt and freshly-ground black pepper. Fry for 3–4 minutes.
Arrange the bread triangles on a serving plate, top with the mushrooms and garnish with shredded parsley.
