The culinary world offers a vast range of mushrooms, each with unique flavours and textures.

One of the lesser-known yet delicious mushrooms is tricholoma gambosum, commonly known as St. George's mushroom.

This seasonal mushroom is celebrated for its firm texture and mild, slightly mealy taste. It’s often found in the wild during the spring, around St. George’s Day in some European countries, hence its name.

Known for its culinary versatility, tricholoma gambosum can be the star ingredient in a variety of dishes.

1. Creamy St. George’s Mushroom Soup

Mushroom soup is a comforting classic, and St. George’s mushroom adds a subtle yet rich flavour that elevates this dish. The firm texture of these mushrooms makes for a hearty and satisfying soup.

Ingredients:

300g tricholoma gambosum (cleaned and sliced)

1 large onion (finely chopped)

2 garlic cloves (minced)

1 tbsp olive oil

2 tbsp butter

750ml vegetable stock

200ml heavy cream

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

In a large pot, heat the olive oil and butter over medium heat. Add the onion and garlic, cooking until they are softened.

Add the sliced tricholoma gambosum to the pot and cook for 10-15 minutes until the mushrooms are golden and fragrant.

Pour in the vegetable stock, bring the soup to a simmer, and cook for another 15 minutes.

Stir in the heavy cream and cook for 5 more minutes. Use an immersion blender to blend the soup to a smooth consistency.

Season with salt and pepper. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

This soup highlights the earthy flavour of St. George's mushrooms, perfect as a starter or a light meal.

2. St. George’s Mushroom Risotto

Risotto is a fantastic way to bring out the meaty texture of tricholoma gambosum, combining the creamy rice with the earthy notes of the mushroom.

Ingredients:

200g tricholoma gambosum (cleaned and sliced)

1 ½ cups Arborio rice

1 large shallot (finely chopped)

2 garlic cloves (minced)

4 cups vegetable broth (kept warm)

3 tbsp butter

50g grated Parmesan cheese

Salt and pepper to taste

Fresh thyme for garnish

Instructions:

In a large pan, melt 2 tablespoons of butter over medium heat. Add the shallot and garlic, and cook until they are soft and fragrant.

Add the Arborio rice, stirring for a minute until it becomes slightly translucent.

Slowly add the warm vegetable broth, one ladle at a time, stirring constantly until the rice absorbs the liquid. Continue adding broth until the rice is al dente, about 18-20 minutes.

In a separate pan, sauté the tricholoma gambosum in the remaining butter until golden brown. Set aside a few slices for garnish.

Stir the sautéed mushrooms into the risotto, followed by the Parmesan cheese. Season with salt and pepper.

Serve hot, garnished with the reserved mushrooms and fresh thyme.

This risotto is a creamy, indulgent dish, with the mushrooms providing an excellent contrast in texture.

3. Sautéed St. George’s Mushrooms with Garlic and Herbs

Sometimes, simplicity is key. Sautéing tricholoma gambosum with just a few basic ingredients allows the natural flavour of the mushroom to shine.

Ingredients:

250g tricholoma gambosum (cleaned and sliced)

2 tbsp olive oil

2 garlic cloves (minced)

1 tbsp butter

1 tbsp fresh parsley (chopped)

1 tbsp fresh thyme leaves

Salt and pepper to taste

A squeeze of lemon juice

Instructions:

Heat the olive oil and butter in a large skillet over medium heat.

Add the sliced tricholoma gambosum to the pan, cooking for 10-12 minutes until the mushrooms are golden brown and slightly crispy on the edges.

Add the garlic and herbs, cooking for an additional 2 minutes until they are fragrant.

Season with salt, pepper, and a squeeze of fresh lemon juice.

Serve as a side dish or atop toasted bread as an appetizer.

This sautéed dish is simple yet flavorful, making it a versatile option for any meal.