Provenance of Dish
Parasol Mushroom (Macrolepiota procera)
I have created this dish initially pan-frying the Kania while camping in the remote mountains of Poland, but improved the dish using different ingredients.
I general I don't use recipes, most dishes I cook are spontaneous creations using imagination, taste, and the availability of fresh, organic ingredients, making a sophisticated yet simple dish. I discovered many different ways to prepare a delicious, pan-seared, juicy Kania using the selected ingredients in this recipe.
There is no room for error when identifying the edibility of mushrooms in the genera Amanita, Cortinarius, Lepiota, and Tricholoma. Please be careful with your identification.
8-10 inches Kania (parasol part only, head cleaned thoroughly from sand then dusted with Beni Imo powder)
Small curd of Organic Ghee
1 clove of organic garlic
Small pinch of Himalayan salt
Black truffle oil (You can substitute Ghee with whole cream organic butter for more creaminess)
Heat Ghee on non stick pan/no teflon/, stir crushed garlic for about 1 minute
Sear the head of mushroom on each side while sprinkling with truffle oil till fleshy brown
Sprinkle a pinch of sea salt/to taste/don't want to overload with salt in order to prevent the release off to much water loosing minerals and the "creaminess" of this delicious tender "steak" like mushroom's texture.
I recommend serving it on top of crisp tapioca based pappadum, preferably cooked with dry heat.