All you need for this Sautéed Slimy Spike Cap Mushrooms Recipe are Gumphidius Glutinosus mushrooms, butter and salt :). I like to serve them on toast. Remember this as an extra ingredient if you want to follow the recipe 1-1.
Table of Contents
Gomphidius glutinosus mushroom – Slimy Spike Cap
Allow me to introduce the Gomphidius glutinosus mushroom. The woodlands of Europe and North America commonly find this wild mushroom type. It is has gills, but it is from Bolete family!
Crazy ha? I jus love this fact!
The Sticky Spike Mushroom, Gomphidius glutinosus, is quite distinctive. The cap’s colour can vary from dark purple to ash grey, and the stem gradually transitions from white to entirely yellow at the base. And the gills range from a dirty white to a subtle grey.
Some people say it’s very tasty, while others warn against eating it. Many people who look for wild mushrooms don’t identify this kind, although it has huge cooking possibilities.Personally, I think it’s delicious. When you cook these mushrooms in a pan, they have a meaty texture and a delicious taste that will enhance your cooking.
Remove the Slime 🙂
If you forage these specific mushrooms, it’s better to peel off the gelatinous top and slimy residue from the stalk.
Taking such care prevents nearby mushrooms from dying and losing their unique properties. It will color everything dark 🙂
Gomphidius glutinosus, aka slimy spike-cap mushroom, stands out for its sweet, nutty flavour accompanied by a hint of zesty lemon. So far I’ve prepared them only by sautéing. I’ll have to wait for the new mushroom season to do something more creative. I find them in limited numbers and the attempts to preserve them haven’t gone as well as expected 😀.
This cooking method allows us to bring out the delicious blend of flavours that this amazing wild mushroom has to offer. You should thoroughly cook slimy spike cap mushrooms before consumption to avoid any potential harm.
Sautéed Slimy Spike Cap Mushrooms Post
Sautéed Slimy Spike Cap Mushrooms – Gomphidius glutinosus
All you need for this Sautéed Slimy Spike Cap Mushrooms Recipe are Gumphidius Glutinosus mushrooms, butter and salt :). I like to serve them on toast. Remember this as an extra ingredient if you want to follow the recipe 1-1.
Ingredients
225 grams of fresh Gomphidius glutinosus mushrooms (cleaned and sliced)
2 tablespoons of unsalted butter (approximately 30 grams)
Salt and freshly ground black pepper to taste
Bread Slices
Directions
- If you’re foraging for Gomphidius glutinosus, ensure that you have correctly identified them and that they are suitable for consumption.
- Slice the cleaned mushrooms into roughly 1/4-inch (0.6 cm) thick pieces. This ensures even cooking and a pleasant texture.
- Place a large, heavy-bottomed skillet over medium-high heat and melt butter.
- Once the butter is melted, add the sliced Gomphidius glutinosus mushrooms to the pan.
- Sauté them for about 5-7 minutes, stirring occasionally.
- They will release their natural juices and start to change color.
- Sometimes they release a lot of water, so it is necessary to cook them until the water is evaporated. You can eat them before, but you will get a mouthful of slimy mushrooms, and we want to get them fried.
- Continue sautéing for an additional 2-3 minutes, or until the mushrooms are golden brownish and tender.
- While you wait for the water to evaporate, cut the bread into slices.
- When the mushrooms are ready, take them out, and add a little bit more butter to the pan and bake the bread until it’s golden and crusty.
- Serve the sauteed mushrooms on crusty bread.
- Season with salt and freshly ground black pepper to taste.
Recipe Video
Notes
- Gomphidius glutinosus mushrooms have a unique flavor profile, so you might want to taste test as you go to achieve the perfect balance.
- This dish pairs beautifully grilled chicken.
- Always exercise caution when foraging for wild mushrooms. If you’re uncertain about their identification or edibility, consult with an expert.
Very interesting article about this mushrooms: Gomphidius Glutinosus
