This dish celebrates the flavours of spring. In April you can find St George’s mushrooms (Calocybe gambosa), which are delicious and meaty. They smell like flour or paper, and it’s a very distinctive smell that you don’t tend to find in other mushrooms. If you ever spot them, make sure you go back to the same place the following year for more. The best way to bring out their flavour is to grill or bake them. This method of cooking enhances the chestnut-like taste of St George’s mushrooms.
St George’s mushrooms
1 tablespoon olive oil
1 clove of garlic, chopped
small pinch of salt
Clean the mushrooms and marinate with the olive oil and garlic for at least an hour. Snap the asparagus ends and discard the woody part, then wash briefly. Heat the grill and place the mushrooms and asparagus on a baking tray. Grill for 5-7 minutes until cooked, turning once, and serve immediately. This can be a side dish or enjoyed on its own with some warm bread.