1/2 cup chopped Agaricus augustus
1 tablespoon butter
2 1/2 cups milk
1 egg
1/4 to 1/2 cup sugar, to taste
1/4 teaspoon cinnamon
pinch of cardamom
3 tablespoons cornstarch
Saute the mushroom in the butter, until it has softened and is cooked through, but is not browned. Combine the cooked mushrooms, 2 1/4 cups of the milk, the egg, sugar and spices, in a blender. Puree. Pour the liquid into a saucepan, and warm it, stirring frequently. As it becomes hot, stir constantly, until it thickens slightly from the egg. Then combine the remaining 1/4 cup milk with the cornstarch, and add it, stirring constantly until the pudding thickens and comes to a simmer. Turn heat to low and simmer, stirring constantly, for one minute. Remove from heat, cool, and serve.