In the spring, the first mushrooms appear. You definitely shouldn’t miss this one!
It doesn’t look very attractive, but don’t let that fool you! The bohemian duck (verpa bohemica in Latin) may look a bit like a poorly made ice cream, but it is a quality mushroom that opens the mushroom season every year. “It’s been growing since March and you can find it in wetter grasses. So look under your feet on your weekend walks!” says American chef Alan Bergo.
The first mushroom of spring
“If you go out in search of the Czech duckling, focus not only on wet grass, but also on sunny places near cherry trees, where it is abundant,” recommends the expert with the fact that patience in finding mushrooms pays off. According to him, it is a very unique piece that is worth looking for longer.
Intense taste and aroma
Duckling has an interesting taste, which in some ways resembles truffles, whose price on the market is astronomically high. This “Czech variant” is therefore very popular not only among mushroom pickers, but also chefs and gourmets. However, it should be added that duckweed has a very intense taste, which can cause stomach problems for more sensitive individuals. It is even considered poisonous in some foreign literature, so eat it only in very small quantities.
For sauces and soups
The intense aroma and nutty taste of this mushroom allows its use even in very small quantities. You can include it in a dish as a “flavor enhancer” rather than a main ingredient. It is suitable for soups, creams or sauces. “However, in order for the mushroom to stand out in the dish, you must not overwhelm it with other aromatic ingredients, for example spices such as curry, turmeric or chili. Acidic or bitter citrus juices are also unsuitable,” says chef Alan Bergo.
Delicious soup
“If you want to enjoy ducklings, it’s best to braise them briefly so that they soften and release their juices. Cooking them shrinks the cap, colors the fat and browns the whole meal,” says the expert and adds that it is advisable to combine the mushroom with one basic ingredient such as egg, potato, asparagus or toasted bread. You can also use shallots or basic herbs – chives or thyme – to fine-tune the dish.
Preparation of raw materials
For example, you can try a delicious soup that you can serve as a spring lunch. Prepare: 15 pieces of Czech ducks, 2 large potatoes, ½ white onion, 2 small spoons of plain flour, 750 ml of beef stock, 100 ml of 33% cream, 2 spoons of butter, to taste: bay leaf, crushed cumin, salt, pepper, sprig of thyme and allspice.
Cooking lunch
Clean the mushrooms and cut the legs into smaller pieces. Finely chop the onion, peel the potatoes and cut them into medium-sized pieces. Melt the butter in a saucepan and fry the onion and chopped mushrooms in it. Simmer the mixture for 5 minutes, then stir in the flour to make a soft roux. Then pour the stock into the mixture in parts.
Serving with a baguette
Finally, add potatoes and spices to the soup. Once the vegetables have softened by cooking, add the cream and let the soup continue to boil. Serve the soup with toasted pieces of bread or baguettes.
