Main courses
Grilled giant polypore with ember onions and lava salt
Main courses
Medium
45 min
The blackest dish of all. Giant polypore is quite delicious this way, but you may need to explain to your guests that you haven't actually burned the food. The mushroom turns completely black when heated.
Wild ingredients
Instructions
- Find a piece of the giant polypore with roughly even thickness and about the size of a hand. Trim the piece so you have a giant steak. The mushroom must not be too old.
- Make an oil, optionally with wild garlic, chili, or whatever you like.
- Light a charcoal grill, and when the embers are good and hot, peel the onions and place them whole in the embers. If there is too much heat, you can place them on the side.
- A giant polypore has weight, so it needs to be heated well through, and it turns completely black during heating. Brush with oil during the last part of grilling.
- Season the mushroom with pepper and black lava salt to keep the dark theme.
- Serve the mushroom in slices together with the onions cut in halves, optionally with a quarter lemon on the side.
The Mushroom Handbook
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