One third of Montenegro is covered with forests. Who
says forest often says mushrooms. The first data ever recorded about Montenegro
mushrooms was published in Cracow by two renowned masters in botany Beck &
Szyszylowicz in 1888. Later, a Czech mycologist, Bubak, visited Montenegro
three times from 1901 to 1904. He explored several areas and mentioned more
than 700 varieties of mushrooms.
Like most Europeans, Montenegrins are fans of
mushrooms. Mushroom picking is not only a weekend hobby but an important source
of income. In fact, a good amount of truffles, boletes and other exotic
mushrooms sold in Western Europe are from the forests of Montenegro and Kosovo.
But beware! All mushrooms are not edible!
Yield: for 4-6 people
Ingredients:
·
½ lb mushrooms, fresh or frozen (boletes,
porcini, oyster or others)
·
3 scallions, finely chopped
·
5 sliced carrots
·
1 celery stalks
·
5 medium potatoes, cut into chunks
·
4 tablespoons olive oil
·
½ cup heavy cream
·
Salt
·
Pepper
Preparation:
Remove the earthy part of the mushroom stems, quickly rinse under water
and pat dry gently.
Slightly heat olive oil in a large skillet.
Sauté onions on medium low, stirring constantly.
Add mushrooms and cook for 3 minutes over high heat, stirring constantly.
Finally, add the carrots, celery and potatoes and sauté for 3 minutes.
Add salt and pepper.
Cover with boiling water and cook for 45 minutes over medium heat.
Add the heavy cream 5 minutes before the end of cooking and stir
regularly.
Put everything in a blender and mix until reaching a smooth texture.
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