carrubbo mushrooms stew

.carrubbo mushrooms stew

Very rare mushroom (never specified in “holy texts” but similar to “fistulinacia hepatica”) that grows up on carrubbo branches; it’s a shapeless and whitish lump, that could be even 1 kg. heavy. When ripe, after a few days since their birth, they assume a pinkish colour with yellowish stripes. Because of its rarity, this mushroom is not on sale and its price is unknown; usually the lucky finder (often the peasant lays down the tree for days waiting the mushrooms to sprout from the ground) offers it as a present to return someone’s kindness. Its taste is different compared to the other mushrooms: it’s similar and consistent as pork fillet.
Obviously you can find it only in a few oasis where carrubbo grow, so in Ragusa and along the Caltagirone coasts.
Cut the mushroom in pieces (500 gr.). Slice ½ onion and fry in 2 tablespoons of oil until it turns golden brown, then add the mushroom, a mashed clove of garlic and a leave of laurel. Let season for a while and add the pulp of 3 big and ripe tomatoes, a bunch of minced parsley, salt, pepper and ½ glass of water. Cook on a weak fire for 30 minutes.
Variants: many don’t use onion.