Μανιτάρια της αναθρήκας άσπρα, μαγειρεμένα. Πηγή: Tamorlan, https://commons.wikimedia.org/wiki/File:Setas_de_cardo-_a_la_plancha.jpg
A recipe with rich aromas. Anathreka mushrooms with fennel and lemon.
Name - Recipe
Αυτοφυή μανιτάρια άσπρα, με λεμόνι και μάραθο.
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).
White anathréka mushrooms found in plains
Chopped onion
Fennel
Lemon juice or bitter orange juice
Salt
Pepper
Olive oil
Sauté the onion in olive oil. Add the chopped mushrooms and mix well with the onion. Add plenty of chopped fennel and stir. Add salt, pepper, water and enough lemon or bitter orange juice and cook on low heat until done. (Permission to publish from: http://www.rizokarpason.com/ sintages1.htm )
Sauteing.
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)
"Rizokarpason" publications (2010). Recipes from Risokarpason. Recovery from: http://www.rizokarpason.com/ sintages1.htm
Online source: http://www.moa.gov.cy/moa/fd/fd.nsf/ DMLflora_gr/DMLflora_gr?OpenDocument
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