Omelet “Audrey Hepburn” Serbian style

Needed ingredients:  150g of horn of plenty or in Latin Craterellus cornucopioides, 6 eggs, salt, pepper, nutmeg

This omelet is originally published during Yugoslavia in some old magazine by the author Ivan Foht. Name Audrey Hepburn was probably given because in original recipe author used 50g truffles, so it was very rich in ingredients. However original Audrey Hepburn omelet has nothing to do with either one of this mushrooms, but we think she would like both of them.  

Most of you already know about truffles, and I would probably use them in my version as well but I have not found any in South Serbia, so I substitute them for horn of plenty. This mushroom is also somewhat hard to find, looks like a black horn, and is extremely reach in flavor and aroma, so do not ever overuse it.

Now the recipe:

Cleaned up mushrooms wash and stew on butter. Season them with salt, pepper and nutmeg, to taste. Wisk eggs and add them over mushrooms to form a thick pancake. Fry on both sides.

With this omelet I recommend white vine, chardonnay or some other aromatic white. 

OMLET „a la Odri Hepbern“

Potrebne namirnice: 150 g sveže crne trube (u originalnom receptu 50 g tartufa), 6 jaja, so, biber, muskatni orah

Priprema: očišćene gljive oprati i dinstati na maslacu. Začiniti solju biberom i muskatnim orahom. Jaja ulupati i preliti preko gljiva, a može se i uviti u palačinku od jaja, dobre su obe varijante. Zapeći sa obe strane.

  Uz omlet servirati salatu zelenu ili paradajz. 

  Za piće šardone ili neko mirisavo belo vino. 

Ovaj recept sam pronašao, pre mnogo godina, u napisu objavljenom u jednom sarajevskom časopisu, još u vreme jedinstvene zemlje. Ne pamtim ime časopisa, na žalost izgubio sam te listove, samo se sećam autora napisa, pa ću ga ovde i navesti, autor je Ivan Foht, tada univerzitetski profesor filozofije, ali i autor više knjiga o gljivama. 

Recept sam mnogo puta pripremao, normalno koristeći crnu trubu, jer mislim da na jugu Srbije nema tartufa, ili ih ja barem nisam još pronašao.

PASTERIZOVANJE GLJIVA

 Kada gljive dobrro ponesu, kao što je to slučaj ove sezone, nameće se pitanje i kako ih ostaviti za kasnije, kada ih ne bude bilo. Jedan od predloga bi bio i - pasterizacija.
Pasterizovati je moguće praktično bilokoje vrste, još bolje je pomešati više vrsta.
NAČIN PRIPREME:
Gljive očistiti i oprati, pa zatim dinstatina malo ulja dok se zapremina gljiva ne svede na 1/4 prvobitne. Zatim dinstanim gljivama napuniti dobro oprane tegle sa odličnimn zatvaračima. Zatvaračima posvetiti pažnju, jer od njih najviše zavisi koliko će trajati.. Napunjene i dobro zatvorene tegle potom zagrevati na 125 -150 C u rerni jedno 60-90 minuta.
Kada se ohlade zatvarač mora da napravi ulegnuće i to bi bio znak da je pasterizacija dobro izveden, odnosno da zatvarač dobro zaptiva, te da će gljive dugo trajati (zapravo nadam se da neće mnogo dugo, već da će biti brzo pojedene.
Napomena: pri upotrebi pasterizovanih gljiva, voditi računa o tri stvari:
-jedan deo pasterizovanih menja 3 do 4 dela svežih
- gljive se stavljaju direktno u jelo
- otvorena tegla ne može dugo da traje, trebalo bi je brzo potrošiti.

na slikama je način pripreme sa letnjim vrstama: vrganj, jajčara, šampinjon, golubica, ded, bisernica

Welcome friends

For all the brave souls,

   Knowing that I am an amateur, it is even safe to say that this is my hobby, I didn’t try to dig deeper into mycology. This brings up a question why would someone follow me instead of numerous other fungi enthusiasts? The answer is hidden in the combination of two of my hobbies, nature being one and gastronomy as another. This is what puts in place my work, defines it and what hides behind the head line of this blog which is “Fork seeking the mushroom”.

   In its core, this presents mushroom culinary guide through South Serbia. But a lot of this examples are not just typical for this area. They can be translated all around the world. All the photos and texts are self took and self written, sometimes quality is not the best one, but it can be understood since they are taken right on the spot, directly in forest. All the recipes are tried out and most of them are self invented, but all of them have personal touch and adaptation.

 Upfront I apologize to the true mycologists, in descriptions I have not given chemical reactions, nor microscope pictures, which are necessary for determination of certain fungi. This is the reason why I didn’t write or use this kind of fungi.  Description of colors are very subjective (since I am engineer of technology, my daytime job was dying of materials for a very long time, and this I say from experience), so you should not relay to this so strictly while determining fungi.

   

Advice for beginners- It is always good to have someone who has experience, along with books about fungi, before you step in miraculous world of fungi. If you need any help with determination, I can assist you, you can message me with a picture and together we could try and find out what your catch is and how you can prepare it. After some time, you will gain experience and fall in love with nature, mushroom picking, fungi and forest, which is not so common surrounding for mankind anymore.  

   After all, I wish you happy hunt and bone appétit , after all this will mostly be a cook guide