Scorzonera and wild german mushrooms

Prep. Time: 25 min - Cook Time: 30 min - Total Time: 55 min - Yield: 2 servings

Ingredients

Dried German mushrooms:

  • 500 ml. heavy cream

  • 1 1/2 cups wild German mushrooms (Steinpilze or Maronenpilze or Pfifferlinge)

  • 1 lt. water at room temperature

  • 3 shallots, finely shopped

  • 2 garlic cloves, finely shopped

  • 1½ tbsp. butter

  • 1/2 tsp. lemon zest

  • 1 tbsp. chopped parsley

  • Kosher salt and freshly-ground black pepper

Ingredients

Scorzonera

  • 1/3 kg peeled scorzonera

  • 1 lt. cup hot water

  • Kosher salt and freshly-ground black pepper

Instructions

  1. Soak the mushrooms in the water for 20 minutes and swish them around to remove grit.

  2. Remove the mushrooms, squeeze and chop very coarse and reserve.

  3. Strain the liquid to remove any sediment.

  4. Put the scorzonera in the water with a pinch of salt and boil for 20 minutes until soft. Drain the water and set aside.

  5. Heat a saucepan with the butter over medium heat and sautée shallots and garlic cloves.

  6. Stir occasionally until the shallots are translucent.

  7. Add the mushrooms, heavy cream, a pinch of salt and let it cook for 15 minutes.

  8. Add the scorzonera and cook for 5 minutes

  9. Top with fresh ground pepper, and parsley.

  10. Serve right away and enjoy :)

Natalia Rojas