Cardoncelli mushrooms: that's why you should try them in extra virgin olive oil

May 10, 2023
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Come usarli in cucina

I cardoncello mushrooms in extra virgin olive oil they are a typical food product of the regions of Calabria, Basilicata and Puglia, in southern Italy.

It is one of the best appetizers to bring to the table.

Delicious and robust, it can be used as an appetizer before the main course or as a condiment with meat or other courses.

What are cardoncelli mushrooms?

I Cardoncelli mushrooms are a particular type of mushroom typical of Calabria, Basilicata and Puglia.

In this product they are mixed with extra virgin olive oil especially the Calabrian one to produce a food to be eaten as an appetizer or alongside main courses.

Mushrooms are known for their texture and versatility and can be eaten fried, raw or grilled.

They are served, throughout Italy and especially in their region of origin, alongside meat dishes.

Cardoncelli mushrooms are preserved in our delicious extra virgin olive oil, without any addition of colourings, preservatives or food additives.

It is a delicious product to eat right out of the jar.

You can use it as a snack or with barbecued red meat or smoked meat.

They can also be eaten with vegetable salads, pasta and rice.

 

cardoncello mushrooms

Cardoncelli mushrooms: Ingredients and conservation

This Mediterranean product is made up of 60% mushrooms, 33% Calabrian extra virgin olive oil, wine vinegar, salt, garlic, bay leaf and parsley.

They can be enjoyed by connoisseurs of Italian delicacies, the Cardoncello mushroom is making its way overseas.

If you want to keep it, you must keep the jar in a cool, dry place away from lights.

After opening, keep the product covered by its oil and consume within 20 days.

Have fun with your family or friends!

Cardoncelli mushrooms: How do they grow? How do they present themselves?

As autumn approaches, one-off stalls, selling mushrooms that people have picked, join the regular market stalls.

The place of honor belongs to the Cardoncello mushroom, which grows in the area of ​​the Sila plateau.

Cardoncelli mushrooms grow as parasites on the roots of plants of the Eryngium family, hence their name, Pleurotus Eryngii.

Cultivating these mushrooms from spores harvested from the wild variety extended their period of availability and allowed them to reach a larger audience.

Cardoncelli have a firm and fleshy consistency, white pulp with a darker cap and a soft flavor and aroma.

Very precious, already in antiquity, in the Middle Ages, they were considered aphrodisiacs and their consumption was disapproved by the church!

Cardoncelli mushrooms in the kitchen

Typically they are combined with 'pomodori al filo' (little tomatoes, which are strung in bunches for winter use) and/or with sausages, to make rich pasta sauces, stuffed with breadcrumbs, garlic and parsley and roasted, or ' sautéed, sliced ​​and sautéed with garlic and chilli pepper with the addition of finely chopped parsley at the end.

One of the favorite ways to cook them, however, is in the oven, layered with potatoes in an earthenware pan “Tiella di Funghi” Carduncedd in the local dialect.

As with many local dishes, each has its own version.

Some add onions to mushrooms and potatoes, with or without garlic; most recipes include copious amounts of parsley and have breadcrumbs on top. I prefer to omit the onions and add some fennel seeds, which bring out the flavor of the mushrooms beautifully.

Recipe:

You will need:

  • 300 grams of cardoncelli mushrooms (for four people as a side dish)
  • 200 grams of potatoes (the waxy instead of floury ones)
  • 1-2 cloves of garlic - to taste
  • A large bunch of flat leaf parsley
  • Extra virgin olive oil of Calabria igp
  • A pinch or two of fennel seeds (optional)
  • Breadcrumbs (best when made in a food processor with slightly stale bread)
  • A shallow baking dish (or you can use a smaller, deeper one and repeat the layers)

Prepare the mushrooms, brushing off any dirt or grit (use a brush, or damp paper towels if needed, but don't wash the mushrooms) and then slice. Peel the potatoes and slice them thinly (no more than a centimeter thick). Finely chop the garlic and parsley
Prepare enough breadcrumbs to coat the pan.
Spread a thin film of oil on the base of the baking dish and add the potatoes, overlapping them if necessary. Season and sprinkle with garlic, parsley and a drizzle of oil. Arrange the mushrooms, salt, parsley, garlic, a little fennel seeds if you use it and a little more oil on top. Finally spread the breadcrumbs on top; before completely covering the mushrooms, pour a little water (a third of a glass at most) along the edge of the plate

Bake at 180 degrees (fan oven) for about 40 minutes, depending on your oven.

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