Amanita caesarea, also known as the good egg, is one of the most prized and sought-after edible mushrooms. Unlike many other mushroom species, which thrive in humid environments, this species prefers a dry climate.
The extraordinary deliciousness of this mushroom prompted the ancient Romans to call it "Food of the Gods" and carefully protect the forests where it grew. Thanks to its historic tradition, it is considered an "aristocratic" mushroom; however, it is important to exercise caution as it can easily be confused with poisonous mushrooms belonging to the same botanical genus, such as Amanita phalloides.
Therefore, harvesting the Ovolo buono, while still in the closed development stage known as "ovolo," is strictly prohibited. The Ovolo buono is recognizable by its orange cap, originally wrapped in a white primordial veil resembling an egg, which takes on a spheroid shape as it grows, reaching a maximum size of about 20 cm. The gills of this mushroom are yellow, while the stem is cylindrical and also yellow.
This prized mushroom can be found in areas ranging from the plains to the lowlands, within oak and pine forests. Harvesting Ovolo buono is regulated: a maximum of 2 kg per day is permitted, and, as mentioned, picking the mushrooms while they are still closed is prohibited, as they could be confused with similar poisonous species.
Be sure to strictly follow these rules and instructions to preserve the safety and value of this extraordinary edible mushroom.
How to cook them
This mushroom delicacy deserves to be treated with extreme care and respect for its unique flavor and its historical importance in gastronomy.
Appetizer: Ovolo Buono Carpaccio with Honey Balsamic Reduction Ingredients: - 200g fresh, high-quality Ovolo Buono (Amanita caesarea) - 50ml Modena balsamic vinegar - 1 tablespoon honey - 1 bunch fresh rocket - Aged Parmigiano Reggiano shavings - Salt and freshly ground black pepper - Extra virgin olive oil - Dried porcini mushrooms (optional, for garnish)
- Instructions:
Preparing the Ovolo Buono: - Carefully clean the mushrooms, removing any dirt or debris. - Using a sharp knife, cut the Ovolo Buono into thin slices. Make sure you use a precise technique to obtain uniform slices. - To make the Honey Balsamic Reduction: - In a small saucepan, combine the balsamic vinegar and honey. - Cook over low heat until the mixture is reduced by half, achieving a thick, velvety consistency. Be sure to stir gently to prevent it from sticking to the bottom of the saucepan. Let cool.
- Carpaccio Assembly: - Take a serving dish and arrange the Ovolo Buono slices elegantly, forming an even layer. - Season delicately with extra virgin olive oil, salt, and freshly ground black pepper.
- Presentation: - Arrange a few shavings of aged Parmigiano Reggiano cheese on top of the carpaccio. - Arrange the fresh arugula on top of the mushrooms. - Finish with a few drops of the honey balsamic reduction to enhance the flavors.
Optional: - If you want to further enrich the dish, you can add a few slices of dried porcini mushrooms, previously soaked and cut into thin julienne strips.
This recipe allows you to fully appreciate the delicacy and elegance of Ovolo Buono, allowing the natural flavors to fully express themselves. The combination of the mushroom flavor, the sweetness of the honey balsamic reduction, and the crunchiness of the Parmigiano Reggiano create a harmonious balance and an unforgettable culinary experience.
Enjoy your meal!