Here’s about $4 worth of the mushroom called “Snow Shrimp” on the blackboard, but whose real name is “Aborted Entolomas,” according to a commenter.
Last week Fork in the Road covered the wild mushrooms being newly offered at the New Amsterdam Market. What an array it was, including many that had never been seen at retail in the city before, 14 varieties all told. I bought three types, and here’s the first installment of what I did with them.
The aborted entolomas after they’ve been cleaned and sautéed.
The first thing to do with wild mushrooms is to clean them thoroughly of their clinging dirt and other organic material. Never do it by washing, or the mushrooms will absorb water, swell, and become somewhat repulsive in texture. Instead, use a toothbrush and gingerly remove the material. All of it will not come free, but then eating a little bit of dirt is the consequence of eating noncommercial mushrooms.
Next, melt some olive oil or butter in a skillet and drop in some chopped shallots and flat-leaf parsley. Actually, any aromatics will do, including things like celery, onions, scallions, and garlic. As the parsley beings to wilt, thrown the mushrooms — which have been broken into shrimp-size pieces — into the pan and cook until tender. Don’t overcook because baking is next.
Beat three to six eggs with a dash of milk, salt, and pepper, and pour into a greased baking pan. Dump in the sautéed mushrooms, and put the pan in a 350-degree oven for a half hour, or until the top puffs up and browns. You now have an aborted entoloma frittata.
The finished aborted entoloma frittata.