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The umbel oyster mushroom (Pleurotus eryngii) is a very tasty mushroom, although it is not very big.
It grows wild in some parts of Basilicata and other regions of southern Italy.
It is a fungus which has been known and appreciated since the time of the ancient Romans thanks to its delicate and extraordinary taste, which makes every dish brilliant and manages to seduce every palate, even the most refined.
It is largely used in cooking in Basilicata. A lot of recipes have this precious natural product as a basic ingredient. It is used to make appetizing starters and rich sauces, able to enrich in particular handmade pasta and second courses.
These mushrooms can be cooked in a lot of ways: grilled, au gratin, fried with garlic and parsley, on their own or with meat (usually lamb), with vegetables (potatoes, peppers, beans, etc.).
Anyway, a dish based on this product supplies the table and, consequently, the host with a lot of prestige since it is a sign of great refinement.