How to find wild forest mushrooms
Wild forest mushrooms are an edible variety that can be found in Uruguay by venturing into certain forests and supermarkets around the country. Not everyone knows which mushrooms are the most suitable for eating beyond the famous button mushrooms. But those who know how to prepare dishes from mushrooms can offer guests an exclusive delicacy, making the most of their potential and showcasing their best qualities. Temporary stands along the Montevideo intercity route or exploring humid areas of Montevideo's fields can reveal excellent samples of these natural delights.
Where exactly can they be found? It is important to know that there is a wide variety of mushrooms that are not suitable for human consumption because they could cause illnesses; others are poisonous and can even be deadly. Recognizing them is a crucial part of the process. The healthy ones, suitable for human consumption, can be found at the base of eucalyptus and pine trees—two plants very common in Uruguay's countryside. However, the best option to avoid any confusion is to buy them at trusted vendors.
Preserved Mushrooms Provençal Style Recipe
Once you've found or bought the quantity and type of mushrooms you wish to use, you must be careful during their purification and cleaning process. Start by washing them thoroughly with fresh water, removing impurities with your hands, and trimming any tough, deteriorated, or rotten parts with a knife, avoiding large or deep cuts. This washing process, which involves repeatedly soaking in abundant water, should be done four times. Rinse and let the water run to carry away waste, repeat several times, and let them rest before repeating until the fourth wash.
After this thorough cleaning, place the mushrooms in a pot with water covering them completely. Add a few bay leaves, pour in a splash of vinegar, and include a few slices of lemon. Then, add whole black peppercorns, a couple of garlic cloves, and salt. Once these ingredients are added, bring the water to a boil and simmer for about two hours. Afterward, change the water, refill the pot to cover the mushrooms, and add the same ingredients in the same order to repeat the process. Do this one last time, ensuring no ingredient is left out and following the same procedure.
A simple test to ensure you're not using poisonous mushrooms is to check that the garlic doesn't turn black. If it does, discard all the mushrooms from the preparation. When they become tender, they are ready.
For the Provençal style, chop the garlic cloves (one head for every two kilos of mushrooms). Finely chop a large handful of parsley per kilo, and mix it with cracked black pepper, salt as desired, sunflower oil, and alcohol vinegar. Finally, combine this mixture with the mushrooms.
In Uruguay, mushrooms are everywhere thanks to the humidity. Taking advantage of them for such a simple preparation is a tradition among many in rural areas, and having the pleasure to try it is a privilege. The country's cuisine is as vast as it is often unknown. Fortunately, ancestral knowledge and many unofficial sources bring fresh, simple recipes to the gastronomic scene, enriching the national cuisine and making it more attractive.
