Pearl Barley and Wild Mushroom Risotto

Because this unusual risotto uses barley rather than short-grain rice, it seems rather more British than the conventional versions and the root vegetables give an earthy hint which is only enhanced by a good mix of woodland fungi . . .

4 Rashers smoked streaky bacon
1 Medium onion
1 Clove garlic
2 Carrots, diced
½ Celeriac, diced
400g Assorted autumn mushrooms
250g Pearl barley
1 Small glass dry sherry
500ml Chicken (vegetable/porcini) stock

Saute the bacon for two or three minutes until the fat begins to melt. Then add the vegetables and fry gently until beginning to soften. Add the coarsely ripped up mushrooms (try to get as wide a mix of flavours and textures as possible – eg hedgehog, yellow swamp, waxcaps, cauliflower, bay boletes). Mix in the barley, stir to coat with the juices, then add the sherry and stock. Season with salt and black pepper, before bringing to the boil. Then cover and simmer for 40 minutes, stirring occasionally. If necessary, add more liquid – be it stock, white wine or hot water.

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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
Elderberries
Hairy Bittercress
Hogweed
Hops (March 2010)
Morel
Pennywort
Ramsoms (May 2010)
Red-legged partridge
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
Fieldfares
Frog
Garden Warbler
Great spotted woodpecker
Hedgehogs
Jay
Kingfisher
Mistle Thrush
Mistle Thrush
Moths (July 2010)
Nightjar
Nuthatch (June 2010)
Partridge
Redstart
Roe Deer
Spiders
Tawny Owl

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)
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)
Parasol Tempura
Pearl Barley and Wild Mushroom Risotto
Shaggy Ink Cap Soup
St Georges Vol-au-Vents
Venison and Blewit Casserole
Wild Mushroom and Nut Pate
Wild mushroom soup

Latest

Mushroom Newsletter (29 July 2010)
Porcini are here! Usually I would expect to find this autumn mushroom from about September onwards, but this year they seem to be up a good six weeks early . . .. Mushroom_Newsletter_(Porcini_-_July_2010).PDF

Wildlife Profile

Moths (July 2010)
If one could rank insects by popularity, moths would be a long way from the top. Unlike their beautiful cousins, the butterflies, most are drab and nocturnal. Thus we are most likely to encounter them when a particularly large specimen begins to crash around the lamp by an open window in the dead of night . . .

Pearl Barley and Wild Mushroom Risotto

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