Funcia ri carrua (fungo del carrubo in Italian) is the Sicilian name for carob tree mushroom.
It is an extremely rare and very hard to find wild mushroom, which grows on carob trees trunks in the south-eastern countrysides of Sicily. It season falls during carob and almond harvest, so between mid-August and beginning of September. This mushroom is so rare and fine that, if you would be lucky enough to find it on a local market, prices start from 50 euro per kilo!
It is a real delicacy and its taste is really extraordinary. Unique compared to other mushrooms. It has a gold-orange color and both its consistency and taste may remind those of a chicken breast.
I was extremely lucky today, because one of my expert uncles this morning found a big one, which my aunt cooked by the family’s recipe.
I am sharing with you the recipe, in case you may be as lucky in the future.
Believe me, it is a food experience you will really enjoy!
Ingredients
- 1 kgcarob mushroom
- 300 mltomato sauce
- 2big potatoes
- 2 clovesgarlic
- q.s.table water
- q.s.table salt
- q.s.extra-virgin olive oil
- q.s.fresh parsley
Preparation
– brush the mushroom to remove any eventual residual of soil or dust;
– cut the tender parts of the mushroom into stripes;
– put it a large saucepan together with the chopped garlic, some generous pinches of salt and extra virgin olive oil;
– as soon as the oil starts to fry lower the heat, cover the saucepan and allow the mushroom to simmer for a few minutes;
– remove the lid from the saucepan and pour the tomato sauce;
– pour enough water to cover the mushroom completely;
– mix well and bring to boil;
– cook on medium fire for about 15 minutes, then add the potatoes cut in small cubes and the chopped parsley;
– cooked for another 15 minutes or till the potatoes are completely cooked;
