St. George's Mushroom | Calocybe Gambosa | 5 lb

St. George's Mushroom | Calocybe Gambosa (Fresh Mushrooms) Description of the St. George's Mushroom Wild, fresh, and hand-selected by us. In its natural state, it smells and tastes like raw bread dough. Cooked, it is delicious. The St. George's mushroom is the star of cream soups, a pampered ingredient in haute cuisine, and an omnipresent staple in many European recipe books; this means hundreds of ideas to inspire your next "hit." The St. George's mushroom is white, with a thick texture and a fleshy cap. Its appearance might look as simple as a common button mushroom, but its scientific name does it more justice: Calocybe gambosa means "beautiful head with a bulky stem." The most curious thing is that it is a mushroom that can grow in forest pastures or along roadsides, creating circles as if someone had planted them on purpose, but it is completely Mother Nature's doing. Some people give these circles more magical names and call them "fairy rings" or "witches' rings." Availability and Seasons of the St. George's Mushroom The St. George's mushroom season is in the spring. We have them in the months of April and May. Although we would like it to last longer. Quality and Sizing of the St. George's Mushroom We wait for the St. George's mushroom to reach a good size to harvest it at the peak of the season. The origin of the St. George's mushroom can be from Spain or from Eastern European countries. Our Tips for Cleaning the St. George's Mushroom The St. George's mushroom must be cleaned whole, with a brush or a damp cloth. If you are going to wash them, do so only when they are very dirty; do not leave them soaking because they are like a sponge and will absorb the water. And when you cook them, the texture will not be the same. Applications of the St. George's Mushroom To make the most of the St. George's mushroom at its absolute best, use it in creamy soups with heavy cream, where its flavor and aroma are fully enjoyed. Above all, the most tender mushrooms are the ones that are at their perfect point. They pair well with fresh butter, sour cream, or sautéed on bread as a tapa. How about serving it hot or cold with appetizers? St. George's mushroom ice cream? A St. George's mushroom risotto? The sky is the limit! These are some of our recipe proposals with St. George's mushrooms: Peas with St. George's mushrooms Grilled sea bass with St. George's mushrooms Beef stew with St. George's mushrooms Zucchini with St. George's mushrooms