I have just cooked and eaten this trooping funnel and smoked sausage casserole and I can safely say it’s Paola-Approved! Trooping funnels are meaty, tasty mushrooms that require thorough cooking and they pair well with Polish sausages (Kielbasa).
Trooping Funnel Mushrooms
Trooping funnels (aka Fungi Formerly Known as Clitocybe Geotropa, later renamed Infundibulicybe geotropa) are good edible mushrooms that grow in groups. Unfortunately there are some inedible lookalikes, some of which have a really unpleasant smell. You need to really do your homework but if you have just come back your foraging walk and you are looking for a recipe using trooping funnels, this is a tasty dish that takes about half an hour to cook. Always make sure you cook trooping funnels well, as some people find them indigestible. The stems can be quite tough so you can cook them first then add the caps.
Talking of foraging walks: this is one I went on earlier, when I got the chance to pick the funnel mushrooms I used in this recipe. In the video you will also see other mushrooms I spotted during the walk. It’s amazing how many species of wild mushrooms there are in London.
100 gr trooping funnels
100 gr smoked sausage
20 gr butter
1 pinch of salt and pepper
1 pinch of mixed herbs (oregano, thyme etc)
200 ml vegetable stock
1/2 medium onion (about 50 gr), chopped
1 garlic clove, sliced
In a pan melt the butter on a medium heat and add the onion. Cook for 2 minutes then add the sausage, cut into slices. Heat for another 2 minutes then add the mushrooms cut into big chunks and the garlic. Cook the mushrooms on a medium to low heat for 10 minutes, then add salt, pepper, herbs and the vegetable stock. Simmer for another 10-15 minutes until the liquid has reduced. Serve with homemade bread or rice.