Saturday, May 12, 2007

Weekend Herb Blogging #82

This week Pat from Up a Creek Without a PatL is hosting Weekend Herb Blogging and I seem to have found a rather slippery character at the market by the name of Slippery Jack...

slippery

Slippery Jack or Suillus Luteus is a mushroom I've never handled before and I can certainly understand where the slippery in its name comes from. It does have quite a slimy skin.

slippery jack

Under the cap you'll find instead of the usual gill structure something that is more sponge-like and varying in colour from a pale yellow

slippery jack

to a dark gold as the mushroom matures.

slippery jack

In preparing the mushrooms I have removed the outer skin and the spongy pores - as there is a change of an allergic reaction in these two parts of the mushroom I thought it prudent to take this step and since I know I am susceptible to developing an allergic response, lucky Paalo will get to enjoy them all in a simple omelette.

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Slippery Jack Omelette

Slippery Jack Mushrooms
2 eggs
salt and freshly ground white pepper
butter
grated cheddar cheese
1 thick slice bread, warmed (or toasted if preferred)

The Slippery Jacks:
After cleaning the mushrooms and removing the skin and pores, break them into large chunks.

Heat a little olive oil and a small knob of butter in a small pan and when sizzling add the mushrooms and cook until coloured and slightly softened. Season with some freshly ground pepper and set to one side.

Make the omelette:
Lightly whisk the eggs with a little and salt and ground white pepper.

Heat a knob of butter in a small skillet and when melted add the egg mixture. Let this cook for 10 seconds then start pushing the edges towards the centre. Keep doing this and tilting the pan to let the uncooked egg run to the edges.

After a little while you'll find that the top will still be squishy and moist but there's no egg run-off. Shake the skillet to make sure the omelette isn't sticking.

Sprinkle over with a little grated cheese and then top with the cooked mushrooms, fold the omelette over and cook until the cheese has just softened.

Cut the omelette in half and place over the bread, staggering the halves and eat at once.

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7 comments:

  1. I am hungry. *sigh*

    Paz

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  2. Never seen this type of mushroom before. Very interesting. You always come up with something new. It's making me hungry too and I haven't had breakfast yet.

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  3. You have to move next door Paz then you could have this for breakfast ;)

    Thanks Kalyn - it made me hungry and I was very tempted to grab a bite or three.

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  4. This Slippery Jack fellow is quite the handsome rogue. I'm glad you caught him up in an omelette. Mushrooms and eggs are such a natural pairing. Great, great photos.

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  5. Thanks Susan - he does clean up well but regardless of state he is very photogenic.

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  6. I'll keep an eye open for this one.

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  7. I hope you find it Trig

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