Μανιτάρια της αναθρήκας με τ' αυγά. Πηγή: Χριστιάνα Χριστοφή.
Anathreka mushrooms with eggs.
Name - Recipe
Αυτοφυή μανιτάρια άσπρα, τηγανισμένα με αυγά. White wild mushrooms, fried with eggs
Anathréka mushrooms (Pleurotus eryngii var ferulae Lanzi) are among the most famous and sought after mushrooms in Cyprus. As their name indicates, we find them in areas with anathréka (Ferula communis), on the roots of which they grow in spring and autumn (see http://www.moa.gov.cy/moa/fd/fd.nsf/ DMLflora_gr/DMLflora_gr?OpenDocument).
1kg white anathréka mushrooms
2-3 eggs
1/4 tsp salt
30ml olive oil
Add olive oil in a pot (or pan) and heat slightly. Add the mushrooms (cut in large pieces) and the salt. Leave them for a while to cook and a few minutes before turning the heat off, add the eggs. After about 3 to 5 minutes the food is ready. (Andreas Hadjilambi, Komi Kepir Kyrenia)
Sauteing.
Functional and symbolic role
We used to make this recipe in winter, when anathreka mushrooms were available. (Andreas Hadjilambis, Komi Kepir, Kyrenia)
Additional information and bibliography
Interview excerpt with Mr. Andreas Hadjilambis: Question: How often do you make this recipe now? Answer: Three to four times a month and specifically during the winter when these mushrooms are available. Question: How often did you make it before? Answer: When we lived in Komi Kepir and I was a child we made it every week. This frequency has changed because there was more availability and we could find the mushrooms in more places. (Andreas Hadjilambis, Komi Kepir, Kyrenia)
Oral testimony: Andreas Hadjilambis, Komi Kepir Kyrenia. Recording: Christiana Christofi, October 2010. Ed. Stalo Lazarou.
Web source: http://www.moa.gov.cy/moa/fd/fd.nsf/DMLflora_gr/ DMLflora_gr?OpenDocument
Christiana Christofi/Stalo Lazarou
Μανιτάρια της αναθρήκας. Πηγή: Χριστιάνα Χριστοφή.
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