Grilled Gammon with Shaggy Ink Caps


Sunday Lunch


Baby Ink Caps


Using up the mushrooms that got squished at the botton of my backpack … I know grey food v.unappetising but tasted good… parasol mushroom and shaggy ink cap two hours from field to mouth


Baby Ink Caps

Long walk gathering shaggy ink caps on Saturday was disappointed there were not more field mushrooms…. enough to rest under some tasty Wiltshire Gammon steaks as it grilled with just a few dots of honey salt and pepper.

Happy Harvest of Baby Ink Caps

Gammon was eaten with the mushrooms , new potatoes and peas with a tasty green parsley sauce

Parsley Sauce
Melt a heaped tablespoon of butter in a pan
Remove from the heat slowly add approx 5 tbsp of plain flour
Return to a gentle heat and keep stirring
Slowly add three quarters of a pint of milk .You really have to add it slowly and keep stirring or you will get lumps
Add loads of finely chopped parlsey salt and pepper .

Ink Caps really do have a lovely silky texture but full of flavour perfect on toast or if they get a bit crushed in your bag in a soup .

Parasol and Shaggy Ink Cap Soup

Baby Ink Caps in Toast

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5 Responses to Grilled Gammon with Shaggy Ink Caps

  1. Pingback: Slow Roasted Lamb with Harrissa served with Chickpea and Green Bean salad « Junctify

  2. Pingback: Slow Roasted Lamb with Harrissa served with Chickpea and Green Bean salad « Girl Interrupted Eating

  3. janthinajourneys says:

    I’ve just found your blog whilst searching for a recipe for shaggy ink caps. I have some baby ones in my garden. I’ll pick them and try. I’m linking your blog to mine.

  4. Aydin says:

    It tastes very good …. I tried pan frying of these mushrooms today, after picking a plenty of them near my house. I like its rich smell while frying ….

  5. BigBadTrevsy says:

    Just sauteed mine with ham, butter and garlic, served on hot granary toast. Late in the season but long, mild autumn is proving fruitful…

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