Scientific name: Hydnam Repandum
About Piede da mouton:
Piede da mouton is also called Sinne Hydne from hydnaceae family. They grow in isolation or in groups in the month from August to December. They can develop under the hardwood trees like pine, far, beech in non acidic limestone soil. Few mushrooms are harvested at late in season and pick up from summer to winter. The delicious wild mushrooms grow in a circle in France. They are recognised as edible and crunchy flesh with favourable taste.
Description of Piede da mouton:
They belongs to the Cantharellaceae family, they are solitary but in large troops. Its hat is bumpy, thin and brown color. It is 5-10 cm in diameter, margin long rolled, sinuate and lobed. The spore is creamy and the inner face is covered with spine, whose insertion extends on foot, pale color. The foot is 5-8 cm high and 1-3 cm wide with irregular shape and flesh is firm.
Keep this mushroom in refrigerator for 4-5 days. It is preserved in an air tight container for whole year.
Taste and use:
Piede da mouton is a light plant, rich in fibre and high protein contain and also vitamin B, C, D, E. It has pleasant smell and firm flesh. When picking first we have to wash and remove all dirt then you can cook them. They will be best pair for sauted with meat, pasta, rice, omelette and fresh butter. First cut the fresh mushroom into slices and wrapped in a paper. Then fry the chopped shallots in the olive oil and cooked in high heat for the time and stir it. Add water and cook well for 10 minutes. Finally serve it with an egg yolk. It is the most tasty and delicious dishes. It is suitable for making sauces and offered into the dish of pasta and risotto and it brings a unique taste.
Nutrition value of Piede da mouton (100 grams):
- Proteins 2 g
- Carbohydrate 0.5 g
- Lipids 0.5 g
- Energy 15 Kcal