Cold Sesame Lepiota

(from Clay Singer)

Because of its earthy tartness, the lepiota seems to match quite nicely with sauces that have a touch of sweetness. Since shaggy parasols still appear late in the season, in the Springtime warmth, a you might find some warm weather to enjoy this cold dish.

• 1 lb. fresh shaggy parasols (L. rachodes)
• 2 t ghee or other cooking oil
• 2 T green onions, chopped or sliced into rings
• 1 t garlic clove, crushed or finely chopped
• 2 t sesame seeds, dry-fried or toasted and partially crushed
• 1T sesame oil
• 1/2 t black pepper
• 1 t soy sauce
• 1 t sugar or honey

Clean the mushrooms and cut off stalks at the base of the caps. Cut caps and stalks, lengthwise, into slices about 1/4 inch thick. Sauté gently in minimum oil until both sides are lightly browned, about 5 minutes. Remove from heat and cool.

Mix together the crushed garlic, toasted sesame seeds, sesame oil, black pepper, shoyu and sugar. Add sauce to cooled mushrooms and mix together, then add the chopped green onions. Or, arrange the sautéed slices on a plate, then pour on the sauce and garnish with chopped green onion and a few toasted sesame seeds.