Morel Stroganoff (March 2010)

Morels are the first seriously delicious mushrooms of the year to emerge. This delicious recipe merges their superb flavour (surely these must be in anyone’s top half-dozen wild mushrooms?) with yoghurt to create a light, creamy, dish with a hint of sour . . .

50g Butter
2 Shallots
1 Clove garlic
1 tspn Dijon mustard
100g Fresh morels (or 25g dried with 200g oyster mushrooms)
150ml Dry white wine
200g Greek yoghurt
Salt
Pepper

If using dried morels, warm the wine to near-boiling and soak for 20 – 30 minutes before starting to cook. Lightly sauté the shallots, garlic for two or three minutes until they begin to soften. Stir in the shredded mushrooms and cook for another two minutes. Add the wine/stock (if using dried, chop these finely). Simmer for five minutes (morels should always be cooked – although this need not take long). As the sauce thickens to the consistency of cream, stir in the yoghurt. Season to taste, garnish with chopped parsley for colour (optional) and serve with steamed basmati rice and a crisp green side salad.

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Wild Food

Our ancestors relied on wild food from the fields and woods, great great grandfathers were transported for helping themselves, while Mabey, Mears and Fearnley-Whittingstall have introduced a new generation to its charms. So what free delicacies are available now?

Alexanders
Birch Sap Wine
Chanterelles
Chestnut
Cockles
Crab Apple
Elderberries
Hairy Bittercress
Hogweed
Hops (March 2010)
Morel
Parasol
Pennywort
Ramsoms (May 2010)
Red-legged partridge
Seaweed (August 2010)
Signal Crayfish
Silver Birch
Sloe
St Georges (April 2010)
Stinging Nettles
Wild strawberries

Wildlife Profile

Britain is blessed with a rich and varied fauna - what seasonal highlights are visible now?

Badger
Barn Owl
Bats
Brown Hare
Butterflies
Collared dove
Fieldfares
Frog
Garden Warbler
Great spotted woodpecker
Hare
Hedgehogs
Jay
Kingfisher
Midges (August 2010)
Mistle Thrush
Mistle Thrush
Moths (July 2010)
Nightjar
Nuthatch (June 2010)
Partridge
Red Kite
Redstart
Roe Deer
Spiders
Tawny Owl
The Goshawk
Woodpigeon

Recipes

Just as we Britons have lost any mushroom lore we might once have possessed, so most of us are at a loss when we finally venture into the kitchen with our haul. In reality, however, mushrooms are one of the easiest things to work with. They have such fantastic flavours, the general rule is to not to mask these with complicated recipes. Most should be cooked, particularly the first time, because they can be indigestible, but otherwise, simple is usually best . . .

Baked eggs and rocket with chilli and yoghurt (June 2010)
Blewit Pate
Chanterelle and Feta Quiche
Chanterelles a la forestiere
Chicken and Mushroom Pie
Chicken-of-the-Woods Satay
Elderflower Cordial
Grilled Cepes
Jew's Ear on Pasta
Morel Fondue
Morel Stroganoff (March 2010)
Mushroom Parcels
Parasol Tempura
Pearl Barley and Wild Mushroom Risotto
Porcini, kale and pasta
Saffron Milk Caps with Beans
Shaggy Ink Cap Soup
Smoked Chilli Oil
Spiced Stuffed Mushrooms
St Georges Vol-au-Vents
Thai Mushroom Soup
Venison and Blewit Casserole
Wild Mushroom and Nut Pate
Wild mushroom soup

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Mushroom Newsletter (18 January 2012)
I wouldn’t normally send out a newsletter this early in the year, but the weather has been so unusual that several readers have written in with reports of unexpected finds . . . .

Morel Stroganoff (March 2010)

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