I am indebted to newsletter reader, Phyllis Shute, who sent me this delicious recipe from America. In the depths of winter there is nothing like the rich nutty taste of porcini to warm to the soul as the wind and sleet rattle the panes. 30ml Extra virgin olive oil 500g Cultivated mushrooms 25g Dried porcini […]
It is rumoured that this has been a good year for British truffles, but of course unless one has a trained dog, the chances of finding any are extremely low. This is a decent substitute – and what could be a more appropriate punning gift from (or to) a fungi-fanatic? 210g Chocolate (approx 70% cocoa […]
This breakfast dish is based on a recipe borrowed from the American Mushroom Council (see www.mushroominfo.com), but the idea reminds me of pizza fiorentina. The Council is obviously trying to promote cultivated mushrooms, but it’s a great way of making the most of mixed seasonal mushrooms. In mid-winter these could include blewits, Jew’s ear, oysters […]
These common mushrooms have a fantastic flavour, but many people are put off by the rather slimy texture. This soup recipe sidesteps the problem, coupling the rich taste of spinach with these lovely autumn mushrooms.
Sadly these fantastic mushrooms do not dry well – but this is not generally a problem because to my mind they are the best of all mushrooms to fry lightly and serve on toast. It seems a bit of a cheat to give this as a recipe, however, so here is an unusual canapé or starter.
The delicate, lightly-scented, flavour of chanterelles works particularly well with dairy products. This recipe harnesses the summer glut of eggs on our smallholding and feta’s tangy acidity to produce a wonderfully light and refreshing quiche which is perfect on a lazy summer picnic.
Chanterelles normally begin to emerge in the second half of July and this French dish, based loosely on a Jane Grigson recipe, harnesses their unique, scented, qualities .
St George’s mushrooms work particularly well with white meats. Personally I prefer to use a fresh wild rabbit rather than chicken, harnessing two of the best wild foods to be found in spring, but most people probably find chicken more acceptable and certainly easier to come by.
This delicious drink is simplicity itself to make and tastes all the better when drunk in the sunshine, mixed with fizzy water, ice cubes, a slice of lemon and a sprig of mint.
Generally these wonderful mushrooms are one of those rare ingredients that are actually better dried than fresh. Raw, they are fairly mild, but when dried the flavour intensifies and becomes almost nutty. Every now and then, however, one comes across a clump of absolutely perfect mushrooms that just scream out to be eaten fresh. On such occasions cooking the caps simply this simple recipe is hard to beat (obviously dry rather than discard the stalks):