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Barbecued Pine-Mushrooms
As the freshness of pine-mushrooms is most crucial, it is best to prepare pine-mushrooms as quickly as possible. Even though there are many pine-mushroom dishes, barbecuing them over a charcoal fire is considered to be the finest.
Pine-mushrooms 300g, Salt 30g
1. Slice the pine-mushrooms into 3mm thick slices and wash them in a light salt water
(180cc water with 3g salt).
2. Cook slightly over a glowing charcoal fire.