Meze & olive-oil dishesMains Italian
Sautéed pinkmottle woodwax with butter and garlic
Pinkmottle woodwaxes sautéed over high heat with butter, olive oil, garlic and parsley: a simple Italian trifolati-style side.
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
- Difficulty
- Easy
According to Wikipedia, the pinkmottle woodwax (Hygrophorus russula) is edible, with a mild scent and flavour, though sources differ on its quality. Its mild taste suits plain cooking: this recipe is adapted from GialloZafferano's funghi trifolati (mushrooms sautéed with butter and garlic).
Safety: some white mushrooms with red markings are poisonous fibrecaps (Inocybe) or bitter russulas. Don't cook this mushroom until its waxy gills, white spore print and thick stem have all been confirmed; never eat a mushroom you haven't identified with certainty, and always cook it well.
Ingredients
Tick them off as you go.
For the sauté
Method
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-
Check every mushroom for waxy gills and a thick stem. Brush off soil or wipe with a dry cloth, trim the stem base and slice thinly.
~12 min -
Heat the butter, olive oil and garlic together in a wide non-stick pan.
~2 min -
Add the mushrooms and sauté over high heat, stirring gently so they don't break up, for about 8 minutes until their liquid has gone and the edges have browned.
~8 min -
Season with salt, pepper and parsley and remove the garlic. Serve hot, or use with pasta, polenta or toast.
~2 min
Enjoy!
The mushroom in this recipe
Tips
- Don't crowd the pan; sauté in two batches if needed, or the mushrooms will stew.
- Salt at the end; salting early draws out water and stops them browning.
- Take out the garlic before serving so it doesn't mask the mild flavour.
Storage
The sauté keeps covered in the fridge for 1–2 days; reheat thoroughly. Fresh mushrooms keep for 2 days in a paper bag in the fridge.
Frequently asked questions
How long does Sautéed pinkmottle woodwax with butter and garlic take?
It takes 25 min in total: 15 minutes of preparation and 10 minutes of cooking.
Which mushroom is used for Sautéed pinkmottle woodwax with butter and garlic?
This recipe uses Pinkmottle woodwax.
How do you store Sautéed pinkmottle woodwax with butter and garlic?
The sauté keeps covered in the fridge for 1–2 days; reheat thoroughly. Fresh mushrooms keep for 2 days in a paper bag in the fridge.
What should you watch for when making Sautéed pinkmottle woodwax with butter and garlic?
Don't crowd the pan; sauté in two batches if needed, or the mushrooms will stew. Salt at the end; salting early draws out water and stops them browning.
How many does Sautéed pinkmottle woodwax with butter and garlic serve?
The quantities serve 4; change the number of servings on the page and the ingredients adjust.
Adapted from: GialloZafferano — Funghi trifolati; edibility and flavour: Wikipedia, Hygrophorus russula
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Before you cook: clean, store, dry
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