Tasty, firm and fleshy, Cardoncello mushroom grows wild in Apulia and Basilicata regions, South of Italy, but also in Sardinia and Sicily. However, its habitat is Apulia and in particular the Murge area.
This is a very easy side-dish quite easy to make. Little effort, lots of results!
Serves 4, Preparation 10 mins, Cooking 10 mins
- Cardoncelli mushrooms: 500 g
- Peeled garlic, 2 cloves
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
- Sage, 5-6 leaves
- Salt and black pepper, to taste
Without washing them, clean the mushrooms.
Tip: Mushrooms shouldn’t never been washed with water, because they would absorb it. Using a damp cotton cloth or kitchen towel, gently rub the surface of the mushroom to remove the earthy parts. You can now cut off the stalk, removing the hard end and leave the cap intact.
Heat 2 tablespoons of EVOO in a non-stick pan, then add the garlic cloves and fry them on a low heat for a few minutes, 2 or 3 at the most.
Add mushrooms and sage leaves, stirring gently with a wooden spoon. Cook for about 6-7 minutes over a low heat, seasoning at the end. Serve.