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Hello Chefs!😋

It's already autumn here when the crops are harvested. Since it's been quite rainy for the last couple of weeks, mushrooms have appeared, which we're happy to pick and use to make different dishes. But care is needed when picking mushrooms. If you don't know them or are not 100% sure what kind they are, leaving them where they are is better, and I suggest you buy them in a shop or market.

Melanfungi? Have you never heard of this mushroom? Probably not, because it's not a mushroom; it's the name of a dish I made up. :) 😋
It's the second time I've made it, the first time without a name, but now I've given it one. This dish's first presentation is in the Foodie Be Hive community. 😎

Let's take our turn. The name is a compound of two plants, Melancan named here (Eggplant or Aubergine) and Fungus. That's because it's a roasted mixture of aubergine and mushrooms.
I first put this together because I didn't have enough mushrooms. Since I wanted to make a dish for the whole family, I added a slightly milder-tasting aubergine to the regular one and sautéed it all together. There was enough for everyone, and it was delicious.

It is easy and quick to prepare, and it does not require many ingredients. It is also suitable for vegetarians as it doesn't contain any meat.

So, melanfungi. First, one elongated aubergine from my field; otherwise, I've only grown two pieces of this type and used both for this dish. Unlike the classic ones, which are more egg-shaped and darker purple, these are more elongated and milder tasting. If roasted with something else, they take on that flavor. They are speedy to prepare.

And mushrooms. We call these mushrooms "marele," but in English, they are called parasol mushrooms. They are found in meadows and can be pretty significant.
Here, they are most often prepared similarly to Wiener steaks. First, they are rolled in flour, then in a beaten egg, then in breadcrumbs, and fried in hot oil.
I used it differently.

First, I cleaned and sliced the mushrooms, and then I cut the aubergine into slices about the same thickness.

Unlike classic eggplants, these do not need to be rubbed with salt first to release the water and bitterness because they are not bitter.

Then, I peeled two small onions and four garlic cloves and finely chopped them.

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And now I have everything ready. That's enough for four people.

3-4 parasol mushrooms
1 eggplant
two small onions
4 garlic cloves
pepper and salt if necessary

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All that's left is roasting.
First, add two tablespoons of oil to the pan. Sunflower oil is best, but olive oil can also heat it considerably.
Then add the onion and garlic and fry, stirring, for up to two minutes until the onion is glazed and the garlic is not browned, because then everything will taste like burnt garlic.

Add the eggplant slices and stir. Fry again for two or three minutes until the eggplant has absorbed all the liquid.

Then, add the mushrooms. Lower the heat, and roast them again for two to three minutes, stirring.
The mushrooms will then release their liquid. Stir and wait a minute or two for the liquid to boil. Salt and pepper at the end. The dish is ready.

Allow to cool for a minute or two and serve.
You can serve it with a slice of bread or, like me, a baked potato.

Minimalism, but very tasty.

Once again, just as a warning:
Leaving the mushrooms where they are is best if you don't know the mushrooms nicely. In Slovenia, mushroom picking is widespread. The latest available data indicates that in September and October 2022, 105 individuals were poisoned by mushrooms, resulting in approximately 30 fatalities.

Thank you for your attention!

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Latest (this year) recipes: Chicken Wraps, Frittasparagus, Like Caesar's salad, Roasted And Stuffed Pumpkin, Stewed Turnip With Mushrooms.

You can also find some interesting recipes in my older cooking ventures :)

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