Dish

Čepurke na plevu

Mushroom Caps on Ashes

Čepurke na plevu is a traditional Slovenian dish made with sautéed wild mushrooms, typically chanterelles or porcini, in butter and garlic, served on a bed of straw. The straw is used to add a smoky flavor to the dish. It is often served as a side dish or appetizer. The dish has a unique presentation and an earthy flavor that is loved by many.

European cuisine› Alpine cuisine› Slovenian cuisine

Appetizer

Origins and history

Čepurke na plevu has been a traditional Slovenian dish for centuries. The dish was originally made by farmers who would forage for wild mushrooms in the forest. The dish was often served during the harvest season as a celebration of the bounty of the forest. Today, the dish is still popular in Slovenia and is often served at traditional Slovenian restaurants.

Dietary considerations

Suitable for vegetarians and gluten-free diets. May contain dairy.

Variations

There are many variations of Čepurke na plevu, with different types of mushrooms and seasonings used. Some recipes call for the addition of cream or cheese to the dish. Others use different types of herbs and spices to add flavor.

Presentation and garnishing

To best present and garnish the dish, cook the mushrooms until they are tender and golden brown. Garnish with fresh herbs, such as parsley or thyme, for added flavor.

Tips & Tricks

When foraging for mushrooms, be sure to only pick mushrooms that you are familiar with and that are safe to eat. Always cook mushrooms thoroughly before eating to avoid any potential health risks.