Tag Archives: macrolepiota

wild mushrooms


Apart from porcini, we found two fine examples of mazzo di tamburo ( macrolepiota procera). So I fried them as an antipasto last night.

I cut the mushroom caps into manageable sizes, and dipped them in egg and breadcrumbs.  I fried them in olive oil for a few minutes each side and seasoned with salt and pepper.

There is only one word…divine!