Welcome to our Recipe of the Month archive
Here you'll find lots of tasty recipe ideas using our fabulous range of wild mushrooms.
If you'd like more information on wild mushrooms, visit http://www.wildaboutmushrooms.co.uk/
If you'd like more information on wild mushrooms, visit http://www.wildaboutmushrooms.co.uk/
Recipe of the month - September
Mama's special creamy mushroom and garlic pasta
Serves Four
Preperation time 20 minutes
16 oz Rigatoni
8 oz Dried Ceps
6 cloves Garlic, finely chopped
4 Tablespoons of Olive Oil
1 Cup Single Cream
125 ml Dry White Wine
Fresh Ground Pepper
Dash of Salt
1 Chilli Pepper - finely chopped
Grated Cheese for serving
Gently fry the garlic for 2 minutes in half the oil and then remove from the pan.
Add the remaining oil and gently fry the mushrooms until they are soft and beginning to brown. Add the chilli and cook for a further two minutes. Add the white wine and cook until the liquid is almost completely absorbed. Add the single cream, and stir well, cooking it until it is slightly thickened.
Add the garlic into the sauce and mix well. Season with salt and pepper to taste.
Cook the pasta until al dente. Mix together the drained pasta and the mushroom mixture over medium heat for a minute of two.
Serve with grated cheese if desired.
Serves Four
Preperation time 20 minutes
16 oz Rigatoni
8 oz Dried Ceps
6 cloves Garlic, finely chopped
4 Tablespoons of Olive Oil
1 Cup Single Cream
125 ml Dry White Wine
Fresh Ground Pepper
Dash of Salt
1 Chilli Pepper - finely chopped
Grated Cheese for serving
Gently fry the garlic for 2 minutes in half the oil and then remove from the pan.
Add the remaining oil and gently fry the mushrooms until they are soft and beginning to brown. Add the chilli and cook for a further two minutes. Add the white wine and cook until the liquid is almost completely absorbed. Add the single cream, and stir well, cooking it until it is slightly thickened.
Add the garlic into the sauce and mix well. Season with salt and pepper to taste.
Cook the pasta until al dente. Mix together the drained pasta and the mushroom mixture over medium heat for a minute of two.
Serve with grated cheese if desired.
Recipe of the month - August
Free range chicken with wild mushrooms
Preparation time 1 hour
Cooking time 30 mins
Ingredients
2 free range chicken breasts, skinned and halved lengthways
150ml dry port wine
1 clove garlic, peeled and crushed
salt and pepper to taste
240ml chicken stock
25g dried mushrooms (mixture of porcini, morels, chanterelles), washed
55g butter
1 tbsp shallots, peeled and finely chopped
100g fresh chestnut mushrooms, sliced
90ml double cream
tagliatelle pasta
100g baby spinach
Method
1. Place the chicken in 75ml of the port wine, garlic and 1ml/¼tsp salt. Leave to marinate.
2. Bring the chicken stock to the boil and simmer to reduce it by 10%.
3. Place the dried mushrooms in a bowl and add the hot stock. Allow to stand for 1 hour.
4. Drain the dried mushrooms and slice. Reserve the stock liquid.
5. Melt the butter in a pan and add the shallots. sauté gently until transparent.
6. Add the fresh and the dried mushrooms to the shallots and sauté for several minutes.
7. Add the reserved stock, season with salt and pepper and simmer for 5 minutes.
8. Preheat the oven to 160C/325F/Gas 3.
9. Add the cream and remaining port and reduce further by simmering for approximately 5 minutes.
10. Spoon the mushrooms and shallots into a shallow casserole dish and place the chicken breasts on top.
11. Season with salt and pepper. Cover the casserole with silver foil and bake in the oven for approximately 20 minutes, until the chicken is cooked. Serve with tagliatelle pasta and uncooked baby spinach.
Preparation time 1 hour
Cooking time 30 mins
Ingredients
2 free range chicken breasts, skinned and halved lengthways
150ml dry port wine
1 clove garlic, peeled and crushed
salt and pepper to taste
240ml chicken stock
25g dried mushrooms (mixture of porcini, morels, chanterelles), washed
55g butter
1 tbsp shallots, peeled and finely chopped
100g fresh chestnut mushrooms, sliced
90ml double cream
tagliatelle pasta
100g baby spinach
Method
1. Place the chicken in 75ml of the port wine, garlic and 1ml/¼tsp salt. Leave to marinate.
2. Bring the chicken stock to the boil and simmer to reduce it by 10%.
3. Place the dried mushrooms in a bowl and add the hot stock. Allow to stand for 1 hour.
4. Drain the dried mushrooms and slice. Reserve the stock liquid.
5. Melt the butter in a pan and add the shallots. sauté gently until transparent.
6. Add the fresh and the dried mushrooms to the shallots and sauté for several minutes.
7. Add the reserved stock, season with salt and pepper and simmer for 5 minutes.
8. Preheat the oven to 160C/325F/Gas 3.
9. Add the cream and remaining port and reduce further by simmering for approximately 5 minutes.
10. Spoon the mushrooms and shallots into a shallow casserole dish and place the chicken breasts on top.
11. Season with salt and pepper. Cover the casserole with silver foil and bake in the oven for approximately 20 minutes, until the chicken is cooked. Serve with tagliatelle pasta and uncooked baby spinach.
Recipe of the month - July 2008
Grandma's Wild Mushroom bruschetta
Serves 2
Preperation time 30 mins
Cooking time 10 mins
Ingredients
200g/7oz wild mushrooms, such as blewitts, chanterelles, chicken-of-the-woods, lycoperdon, ceps, morels, russulas, blushers,
slices seeded sour dough bread
2 tbsp good-quality olive oil, plus extra to drizzle
2 cloves garlic
30g/1oz unsalted butter
150ml/5fl oz London Pride, or other similar aleMaldon
sea salt and freshly ground black pepper
3 sprigs
flat leaf parsley
roughly chopped
Method
1. Using a small, clean, soft brush, clean any grit or leaf mould off the mushrooms, then break them up into rough pieces. Some mushrooms may need to be cooked a little longer, such as blushers, so keep them separate and throw them into the pan a few seconds before the others.
2. Toast the bread, and keep warm while you cook the mushrooms.
3. In a large, heavy-bottomed frying pan, heat the olive oil and cook the garlic until it's a nice nutty brown.
4. Add the butter and the mushrooms. Toss this all together, then turn the heat up and add the ale. Season with salt and freshly ground black pepper and keep the heat high. When the liquid released by the mushrooms and the ale has reduced and thickened a little, throw in the parsley.
5. Place the toast on plates and scoop the mushrooms on top, dividing the juices between the plates. Drizzle a little olive oil on top and serve with a twist of black pepper.
Serves 2
Preperation time 30 mins
Cooking time 10 mins
Ingredients
200g/7oz wild mushrooms, such as blewitts, chanterelles, chicken-of-the-woods, lycoperdon, ceps, morels, russulas, blushers,
slices seeded sour dough bread
2 tbsp good-quality olive oil, plus extra to drizzle
2 cloves garlic
30g/1oz unsalted butter
150ml/5fl oz London Pride, or other similar aleMaldon
sea salt and freshly ground black pepper
3 sprigs
flat leaf parsley
roughly chopped
Method
1. Using a small, clean, soft brush, clean any grit or leaf mould off the mushrooms, then break them up into rough pieces. Some mushrooms may need to be cooked a little longer, such as blushers, so keep them separate and throw them into the pan a few seconds before the others.
2. Toast the bread, and keep warm while you cook the mushrooms.
3. In a large, heavy-bottomed frying pan, heat the olive oil and cook the garlic until it's a nice nutty brown.
4. Add the butter and the mushrooms. Toss this all together, then turn the heat up and add the ale. Season with salt and freshly ground black pepper and keep the heat high. When the liquid released by the mushrooms and the ale has reduced and thickened a little, throw in the parsley.
5. Place the toast on plates and scoop the mushrooms on top, dividing the juices between the plates. Drizzle a little olive oil on top and serve with a twist of black pepper.
Recipe of the month - June 2008
Sussex Wild Mushroom Stew
Serves 2
preperation time 30 mins
cooking time 30 mins
Ingredients
For the stew
wine110g/
4oz wild mushrooms
4¼fl oz double cream
1 chicken stock cube
handful of fresh flatleaf parsley,
chopped handful of fresh corinader,
chopped
For the wild mushroom scones
handful of wild mushrooms
4-5oz self raising flour
salt f
reshly ground black pepper
2 tbsp Greek yoghurt
To serve
1 tbsp olive oil
½ red pepper, de-seeded and sliced
Method
1. To make the mushroom stew, heat the wine in a medium pan. Add the mushrooms to the pan and heat for 5-6 minutes.
2. Pour in the cream and crumble in the stock cube with a splash of boiling water. Simmer for a further 6-8 minutes.
3. Meanwhile, to make the mushroom scones, place the mushrooms in a mini food processor and blend together.
4. Transfer the mushroom mix to a large bowl and add the flour, seasoning and yoghurt. Work together using your hands.
5. Roll out the dough on a floured surface and cut into six rustic shapes.
6. Heat a griddle pan until hot and griddle the mushroom scones for 3-4 minutes on each side or until golden and char-grilled.
7. Remove the stew from the heat and stir in the fresh herbs.
8. Heat the oil in a pan and sauté the pepper for 3-4 minutes, until softened.
9. To serve, transfer the stew to a plate with the scones alongside and the red pepper scattered on top.
Serves 2
preperation time 30 mins
cooking time 30 mins
Ingredients
For the stew
wine110g/
4oz wild mushrooms
4¼fl oz double cream
1 chicken stock cube
handful of fresh flatleaf parsley,
chopped handful of fresh corinader,
chopped
For the wild mushroom scones
handful of wild mushrooms
4-5oz self raising flour
salt f
reshly ground black pepper
2 tbsp Greek yoghurt
To serve
1 tbsp olive oil
½ red pepper, de-seeded and sliced
Method
1. To make the mushroom stew, heat the wine in a medium pan. Add the mushrooms to the pan and heat for 5-6 minutes.
2. Pour in the cream and crumble in the stock cube with a splash of boiling water. Simmer for a further 6-8 minutes.
3. Meanwhile, to make the mushroom scones, place the mushrooms in a mini food processor and blend together.
4. Transfer the mushroom mix to a large bowl and add the flour, seasoning and yoghurt. Work together using your hands.
5. Roll out the dough on a floured surface and cut into six rustic shapes.
6. Heat a griddle pan until hot and griddle the mushroom scones for 3-4 minutes on each side or until golden and char-grilled.
7. Remove the stew from the heat and stir in the fresh herbs.
8. Heat the oil in a pan and sauté the pepper for 3-4 minutes, until softened.
9. To serve, transfer the stew to a plate with the scones alongside and the red pepper scattered on top.
Recipe of the month - May 2008
Wild Mushroom rarebit
Serves 4
Preperation time 30 mins
Cooking time 10 mins
Ingredients
300g/10½oz Montgomery Cheddar, grated
1 free-range egg
splash Tabasco sauce
1 tbsp wholegrain mustard
salt and freshly ground black pepper
4 thick slices walnut bread, toasted (or substitute with good quality brown bread)
150g/5oz unsalted butter
600g/1lb 5oz mixed wild mushrooms,
cleaned,
chopped
1 garlic clove,finely chopped
1 lemon, juice only
Method
1. Preheat the grill to its highest setting.
2. Mix the cheese, egg, Tabasco and mustard together in a bowl and season, to taste, with salt and freshly ground black pepper.
3. Divide the cheese mix equally among the slices of toast and spread across evenly.
4. Place onto a baking tray and cook under the grill until the cheese bubbles and browns.
5. Meanwhile, melt the butter in a frying pan over a medium heat. Add the mushrooms and fry for 2-3 minutes.
6. Add the garlic and lemon juice and cook for a further minute.
7. To serve, place a piece of rarebit toast onto each plate and top with the fried wild mushrooms.
Serves 4
Preperation time 30 mins
Cooking time 10 mins
Ingredients
300g/10½oz Montgomery Cheddar, grated
1 free-range egg
splash Tabasco sauce
1 tbsp wholegrain mustard
salt and freshly ground black pepper
4 thick slices walnut bread, toasted (or substitute with good quality brown bread)
150g/5oz unsalted butter
600g/1lb 5oz mixed wild mushrooms,
cleaned,
chopped
1 garlic clove,finely chopped
1 lemon, juice only
Method
1. Preheat the grill to its highest setting.
2. Mix the cheese, egg, Tabasco and mustard together in a bowl and season, to taste, with salt and freshly ground black pepper.
3. Divide the cheese mix equally among the slices of toast and spread across evenly.
4. Place onto a baking tray and cook under the grill until the cheese bubbles and browns.
5. Meanwhile, melt the butter in a frying pan over a medium heat. Add the mushrooms and fry for 2-3 minutes.
6. Add the garlic and lemon juice and cook for a further minute.
7. To serve, place a piece of rarebit toast onto each plate and top with the fried wild mushrooms.
Recipe of the month - April 2008
Sussex Stuffed Mushrooms
Serves Four
Ingredients
16 medium white mushrooms (about 14 oz.)
1 tbsp. butter
1/4 onion finely chopped
1 small clove garlic, minced
2 oz dry bread crumbs
2 tbsp. chopped fresh parsley
Salt and pepper to taste
Instructions
Preheat oven to 375 degrees.
Wipe the mushrooms clean with a damp cloth and separate the caps from stems. Set the caps aside and chop the stems.In a medium skillet, melt the butter or margarine or heat the oil over medium-high heat.
Add the onion and garlic and cook, stirring until softened, 1 to 2 minutes.
Add the chopped mushroom stems; cook, stirring until softened, about 3 minutes. If mushrooms give off liquid, cook until it evaporates. Remove from heat. Stir in bread crumbs, parsley, salt and pepper.
Spoon about 1 tablespoon of filling into each of the mushroom caps, place into a 9-by-13-inch baking pan. Bake 12 minutes, or until heated through.
Serves Four
Ingredients
16 medium white mushrooms (about 14 oz.)
1 tbsp. butter
1/4 onion finely chopped
1 small clove garlic, minced
2 oz dry bread crumbs
2 tbsp. chopped fresh parsley
Salt and pepper to taste
Instructions
Preheat oven to 375 degrees.
Wipe the mushrooms clean with a damp cloth and separate the caps from stems. Set the caps aside and chop the stems.In a medium skillet, melt the butter or margarine or heat the oil over medium-high heat.
Add the onion and garlic and cook, stirring until softened, 1 to 2 minutes.
Add the chopped mushroom stems; cook, stirring until softened, about 3 minutes. If mushrooms give off liquid, cook until it evaporates. Remove from heat. Stir in bread crumbs, parsley, salt and pepper.
Spoon about 1 tablespoon of filling into each of the mushroom caps, place into a 9-by-13-inch baking pan. Bake 12 minutes, or until heated through.
Recipe of the month - March 2008
Wild Mushroom and Oyster Bisque
Serves Four
Ingredients
15 g dried sliced mushroom
250 ml milk
1 roasted red pepper, chopped
1 tbs butter
2 tbs dry vermouth or sherry
1 bay leaf
salt
dash of Tabasco
1 nutmeg
32 oz fresh oysters
2 spring onions
Instructions
In a small dish, cover mushrooms with ½ cup boiling water and soak for 10 mins.
In a saucepan, heat milk with cream, roasted pepper, butter, vermouth, bay leaf, salt, tabasco and nutmeg over med-low heat until very hot, but not simmering - this should take about 5 mins, stirring often.
Stir in fresh oysters and liquid, and mushrooms and liquid. (If using canned oysters, rinse with cold water, drain and add)
Cover and heat until edges of fresh oysters just start to curl or until canned oysters are just heated through, about 3 mins. Do not boil.
Remove bay leaf, sprinkle with spring onions and serve.
Serves Four
Ingredients
15 g dried sliced mushroom
250 ml milk
1 roasted red pepper, chopped
1 tbs butter
2 tbs dry vermouth or sherry
1 bay leaf
salt
dash of Tabasco
1 nutmeg
32 oz fresh oysters
2 spring onions
Instructions
In a small dish, cover mushrooms with ½ cup boiling water and soak for 10 mins.
In a saucepan, heat milk with cream, roasted pepper, butter, vermouth, bay leaf, salt, tabasco and nutmeg over med-low heat until very hot, but not simmering - this should take about 5 mins, stirring often.
Stir in fresh oysters and liquid, and mushrooms and liquid. (If using canned oysters, rinse with cold water, drain and add)
Cover and heat until edges of fresh oysters just start to curl or until canned oysters are just heated through, about 3 mins. Do not boil.
Remove bay leaf, sprinkle with spring onions and serve.
Recipe of the month - February 2008
Wild mushroom pâte with glazed cranberries
Serves Four
Ingredients
25g dried porcini mushrooms
2 tbsp olive oil
2 banana shallots, finely chopped
2 garlic cloves
finely chopped Sea salt and freshly ground black pepper
Juice of 1 lemon
100g ricotta
150ml crème fraîche
100g toasted walnuts, roughly chopped
2 tbsp freshly chopped parsley
For the cranberry glaze
250g fresh or frozen cranberries
60g caster sugar
Splash of water
4 tbsp redcurrant jelly
Instructions
Put the porcini mushrooms in a small bowl and cover with boiling water. Leave to soak for 15 minutes, then drain. Squeeze out as much water from the mushrooms as possible, then chop roughly.
Heat the oil in a large frying pan and sauté the shallots for 10 minutes over a low heat until soft and translucent. Add the porcini, garlic and some salt and pepper. Cook over a moderate heat for 10 minutes, until any moisture has bubbled away. Tip everything onto a plate and leave to cool.
Put the mushroom mixture into a food processor with half the lemon juice, the ricotta and the crème fraîche and blend until smooth. Add the walnuts and pulse briefly again. Fold in the parsley, then check for seasoning, adding more lemon juice, salt and pepper as necessary.
Spoon into a dish or ramekins, cover and chill until firm.
Meanwhile, make the cranberry glaze. Put the cranberries in a pan and sprinkle with sugar. Add a splash of water and cook over a low heat until the sugar has dissolved. Increase the heat and cook for 3-4 minutes until tender but before the skins start to split. Strain the berries through a sieve and collect the juices.
In a separate pan, melt the redcurrant jelly with the reserved cranberry juices, watching that it does not boil. Arrange the cooled cranberries neatly on top of the mushroom pâté and brush thickly with the redcurrant glaze.
The pâté will keep for 3-4 days in the fridge.
Serves Four
Ingredients
25g dried porcini mushrooms
2 tbsp olive oil
2 banana shallots, finely chopped
2 garlic cloves
finely chopped Sea salt and freshly ground black pepper
Juice of 1 lemon
100g ricotta
150ml crème fraîche
100g toasted walnuts, roughly chopped
2 tbsp freshly chopped parsley
For the cranberry glaze
250g fresh or frozen cranberries
60g caster sugar
Splash of water
4 tbsp redcurrant jelly
Instructions
Put the porcini mushrooms in a small bowl and cover with boiling water. Leave to soak for 15 minutes, then drain. Squeeze out as much water from the mushrooms as possible, then chop roughly.
Heat the oil in a large frying pan and sauté the shallots for 10 minutes over a low heat until soft and translucent. Add the porcini, garlic and some salt and pepper. Cook over a moderate heat for 10 minutes, until any moisture has bubbled away. Tip everything onto a plate and leave to cool.
Put the mushroom mixture into a food processor with half the lemon juice, the ricotta and the crème fraîche and blend until smooth. Add the walnuts and pulse briefly again. Fold in the parsley, then check for seasoning, adding more lemon juice, salt and pepper as necessary.
Spoon into a dish or ramekins, cover and chill until firm.
Meanwhile, make the cranberry glaze. Put the cranberries in a pan and sprinkle with sugar. Add a splash of water and cook over a low heat until the sugar has dissolved. Increase the heat and cook for 3-4 minutes until tender but before the skins start to split. Strain the berries through a sieve and collect the juices.
In a separate pan, melt the redcurrant jelly with the reserved cranberry juices, watching that it does not boil. Arrange the cooled cranberries neatly on top of the mushroom pâté and brush thickly with the redcurrant glaze.
The pâté will keep for 3-4 days in the fridge.
Recipe of the month - January 2008
Wild Mushroom Tart with Garlic Puree
Serves Four
Ingredients
For the garlic purèe
2 whole garlic bulbs
100 ml double cream
For the onion topping
1 large onion, chopped
40 g butter
For the pastry
½ x 375g ready-rolled sheet puff pastry
Leaves from 2 thyme sprigs
For the filling
1 garlic clove
50 g butter
300 g wild and exotic mushrooms
100 ml vegetable stock
2 tbsp chopped parsley
Salt and freshly ground pepper
Instructions
For the purée, peel all the garlic cloves, cover with water and bring to the boil three times, using fresh water each time. Finally, drain and just cover with the cream. Simmer until tender, reducing the cream by half. Whizz/blend while hot, season and set aside.
Over a low heat, sauté the onion in the butter for 15-20 minutes until the moisture is reduced. Preheat the oven to 190C, 375F, Gas 5.
Prick the pastry thoroughly with a fork to stop it from rising too much, then smear with a light coating of garlic purée and all the onion. Sprinkle with the thyme and cook at the top of the oven for about 20 minutes until crisp.
For the filling, sauté the whole garlic clove in half the butter. When the garlic has coloured, add the mushrooms, cook for 2 minutes more, then add the stock and cook on a high heat until almost dry.
Remove the garlic, add the remaining butter and the parsley, season and pile onto the pastry base.
Serve in slices, with a little of the garlic purée on the side.
Serves Four
Ingredients
For the garlic purèe
2 whole garlic bulbs
100 ml double cream
For the onion topping
1 large onion, chopped
40 g butter
For the pastry
½ x 375g ready-rolled sheet puff pastry
Leaves from 2 thyme sprigs
For the filling
1 garlic clove
50 g butter
300 g wild and exotic mushrooms
100 ml vegetable stock
2 tbsp chopped parsley
Salt and freshly ground pepper
Instructions
For the purée, peel all the garlic cloves, cover with water and bring to the boil three times, using fresh water each time. Finally, drain and just cover with the cream. Simmer until tender, reducing the cream by half. Whizz/blend while hot, season and set aside.
Over a low heat, sauté the onion in the butter for 15-20 minutes until the moisture is reduced. Preheat the oven to 190C, 375F, Gas 5.
Prick the pastry thoroughly with a fork to stop it from rising too much, then smear with a light coating of garlic purée and all the onion. Sprinkle with the thyme and cook at the top of the oven for about 20 minutes until crisp.
For the filling, sauté the whole garlic clove in half the butter. When the garlic has coloured, add the mushrooms, cook for 2 minutes more, then add the stock and cook on a high heat until almost dry.
Remove the garlic, add the remaining butter and the parsley, season and pile onto the pastry base.
Serve in slices, with a little of the garlic purée on the side.
Recipe of the month - December 2007
Trout with Wild Mushroom Sauce
Serves Four
Ingredients
8 pink trout fillets
75g butter
1 garlic clove
10ml fresh sage - chopped
350g mixed wild mushrooms
90ml dry white wine
250ml double cream
salt
black pepper
seasoned plain flour
Instructions
Remove the skin from the trout fillets, then carefully remove any bones.
Lightly dust the fillets on both sides in the seasoned flour, shaking off any excess.
Melt the butter in a large frying pan, add the trout fillets and fry gently over a moderate heat for 4-5 minutes, turning once. Remove from the pan and keep warm.
Add the garlic, sage and mushrooms to the pan and fry until softened. Pour in the wine and boil briskly to allow the alcohol to evaporate.
Stir in the cream and seasoning.
Serve the trout fillets on warmed plates with the sauce spooned over.
Garnish with a few fresh sage sprigs, if you have them.
Serves Four
Ingredients
8 pink trout fillets
75g butter
1 garlic clove
10ml fresh sage - chopped
350g mixed wild mushrooms
90ml dry white wine
250ml double cream
salt
black pepper
seasoned plain flour
Instructions
Remove the skin from the trout fillets, then carefully remove any bones.
Lightly dust the fillets on both sides in the seasoned flour, shaking off any excess.
Melt the butter in a large frying pan, add the trout fillets and fry gently over a moderate heat for 4-5 minutes, turning once. Remove from the pan and keep warm.
Add the garlic, sage and mushrooms to the pan and fry until softened. Pour in the wine and boil briskly to allow the alcohol to evaporate.
Stir in the cream and seasoning.
Serve the trout fillets on warmed plates with the sauce spooned over.
Garnish with a few fresh sage sprigs, if you have them.
Recipe of the month - November 2007
The Beckley Brunch
A real favourite amongst Beckley's Mushroom hunters, this version of poached eggs with wild mushrooms will leave you truly satisfied!
Serves Four
Ingredients
150g/5oz butter
4 slices of brioche
125ml/4fl oz white wine vinegar
3 litres/5¼pints water
4 eggs
2 shallots, finely chopped
2 cloves garlic, chopped
80g/3oz mixed wild mushrooms
2 tsp freshly chopped, parsley
salt and freshly ground black pepper
Instructions
Melt the butter in a pan.
Add sliced brioche and colour on each side for approximately 1 minute. Remove and keep warm.
Add white wine vinegar to the water and boil, stirring the water to create a whirlpool effect. Crack the eggs into separate cups and pour from the cups into the water and poach for 3 minutes.
Remove using a slotted spoon.
Add 55g/2oz butter to a hot saucepan and sauté the shallots or onions and garlic before adding the mushrooms and cooking over a moderate heat. Season and drain.
Serve the mushrooms on the sliced brioche, top with the poached eggs and sprinkle with the chopped parsley.
A real favourite amongst Beckley's Mushroom hunters, this version of poached eggs with wild mushrooms will leave you truly satisfied!
Serves Four
Ingredients
150g/5oz butter
4 slices of brioche
125ml/4fl oz white wine vinegar
3 litres/5¼pints water
4 eggs
2 shallots, finely chopped
2 cloves garlic, chopped
80g/3oz mixed wild mushrooms
2 tsp freshly chopped, parsley
salt and freshly ground black pepper
Instructions
Melt the butter in a pan.
Add sliced brioche and colour on each side for approximately 1 minute. Remove and keep warm.
Add white wine vinegar to the water and boil, stirring the water to create a whirlpool effect. Crack the eggs into separate cups and pour from the cups into the water and poach for 3 minutes.
Remove using a slotted spoon.
Add 55g/2oz butter to a hot saucepan and sauté the shallots or onions and garlic before adding the mushrooms and cooking over a moderate heat. Season and drain.
Serve the mushrooms on the sliced brioche, top with the poached eggs and sprinkle with the chopped parsley.
Recipe of the month - October 2007
Mama Mia Wild Mushroom Risotto
Serves Four
Ingredients
2 pints Chicken Stock
6 oz Dried Porcini Mushrooms
2 oz Butter
2 tbsp Olive Oil
1 Onion – finely chopped
2 oz Frozen Garden Peas
16 oz Carborio Risotto Rice
6 oz Dry White Wine
Seasoning
Grated Parmesan Cheese
Instructions
Pour 1 pint of boiling water into a bowl and add 6 oz Dried Porcini Mushrooms. Soak for about 20 - 30 minutes or until fully re-hydrated stirring occasionally. Retain the liquid and pass through a strainer to extract any grit.
Bring the stock to the boil, reduce to a simmer and add the strained mushroom liquid. Keep hot on a very low heat.
Melt the butter and oil in a medium-sized saucepan and add the onion and sweat until soft. Add rice and porcini mushrooms and stir until rice is coated with butter and oil and begins to look opaque.
Add the white wine and then begin to add the stock one ladle at a time, stirring constantly until liquid is almost absorbed. Season with salt and pepper and continue adding stock, a ladle at a time until all the liquid has been absorbed.
Add frozen garden peas and leave for two minutes before stirring in the grated parmesan cheese and serving.
Serves Four
Ingredients
2 pints Chicken Stock
6 oz Dried Porcini Mushrooms
2 oz Butter
2 tbsp Olive Oil
1 Onion – finely chopped
2 oz Frozen Garden Peas
16 oz Carborio Risotto Rice
6 oz Dry White Wine
Seasoning
Grated Parmesan Cheese
Instructions
Pour 1 pint of boiling water into a bowl and add 6 oz Dried Porcini Mushrooms. Soak for about 20 - 30 minutes or until fully re-hydrated stirring occasionally. Retain the liquid and pass through a strainer to extract any grit.
Bring the stock to the boil, reduce to a simmer and add the strained mushroom liquid. Keep hot on a very low heat.
Melt the butter and oil in a medium-sized saucepan and add the onion and sweat until soft. Add rice and porcini mushrooms and stir until rice is coated with butter and oil and begins to look opaque.
Add the white wine and then begin to add the stock one ladle at a time, stirring constantly until liquid is almost absorbed. Season with salt and pepper and continue adding stock, a ladle at a time until all the liquid has been absorbed.
Add frozen garden peas and leave for two minutes before stirring in the grated parmesan cheese and serving.
Recipe of the month - September 2007
Have Some Madeira M'Dear Wild Mushroom Soup
Serves Six
Ingredients
2 oz Butter
1 medium Red Onion, chopped
6 oz Dried Shiitake Mushrooms
1 clove Garlic, minced
3 pints Chicken Stock
A good dash of Madeira Wine
Seasoning
4 fl oz Single Cream
Instructions
Pour 1 pint of boiling water into a bowl and add 6 oz Dried Shiitake Mushrooms. Soak for about 20 - 30 minutes or until fully re-hydrated stirring occasionally. Retain the liquid and pass through a strainer to extract any grit.
Melt butter in large pan over a medium heat.
Add red onion and garlic and fry gently for one minute.
Add mushrooms and fry gently for 5 minutes. Stir in chicken stock and dried mushroom liquid and bring to the boil.
Reduce heat, cover and simmer for 25 minutes. Puree the soup in a blender before returning to the pan.
Add a good dash of Madeira, season with salt and pepper and stir in cream.
Serve with crusty Farmhouse Bread
Serves Six
Ingredients
2 oz Butter
1 medium Red Onion, chopped
6 oz Dried Shiitake Mushrooms
1 clove Garlic, minced
3 pints Chicken Stock
A good dash of Madeira Wine
Seasoning
4 fl oz Single Cream
Instructions
Pour 1 pint of boiling water into a bowl and add 6 oz Dried Shiitake Mushrooms. Soak for about 20 - 30 minutes or until fully re-hydrated stirring occasionally. Retain the liquid and pass through a strainer to extract any grit.
Melt butter in large pan over a medium heat.
Add red onion and garlic and fry gently for one minute.
Add mushrooms and fry gently for 5 minutes. Stir in chicken stock and dried mushroom liquid and bring to the boil.
Reduce heat, cover and simmer for 25 minutes. Puree the soup in a blender before returning to the pan.
Add a good dash of Madeira, season with salt and pepper and stir in cream.
Serve with crusty Farmhouse Bread
Recipe of the month - August 2007
Nathan’s Healthy Wild Mushroom and Roasted Vegetable salad
Serves Four
INGREDIENTS
1 lb Fresh green Sussex asparagus
1 red onion, chopped into 1 inch chunks
1 red pepper chopped into 1 inch chunks
4 oz dried Forest Harvest Mix Mushrooms
Mixed salad leaves
2 oz red wine vinegar
1 tbsp Worcestershire Sauce
1 tsp English mustard
1 clove fresh garlic, minced
5 oz good quality olive oil
Preheat oven to 450°F.
Pour 1 pint of boling water into a bowl and add 4 oz Forest Harvest Mix Mushrooms. Soak for about 20 - 30 minutes or until fully re-hydrated stirring occasionally.
Meanwhile, bring a saucepan of water to boil and drop in the asparagus. Let water return to the boil, remove asparagus and plunge into a bowl of cold water. Remove and drain and cut into two-inch long pieces.
Take a bowl and add the red wine vinegar, Worcestershire sauce, mustard and garlic to the olive oil.
In another bowl, combine the wild mushrooms, the asparagus, red onion and red pepper and two tbsp olive oil. Sprinkle with salt and fresh ground pepper. Place and roast in the oven for 10 minutes. Remove and allow to cool.
In a bowl, combine mixed salad leaves with a little of the dressing to coat. Toss roasted vegetables with the rest of the dressing.
Arrange salad leaves on a plate and serve topped with the roasted vegetables.
Serves Four
INGREDIENTS
1 lb Fresh green Sussex asparagus
1 red onion, chopped into 1 inch chunks
1 red pepper chopped into 1 inch chunks
4 oz dried Forest Harvest Mix Mushrooms
Mixed salad leaves
2 oz red wine vinegar
1 tbsp Worcestershire Sauce
1 tsp English mustard
1 clove fresh garlic, minced
5 oz good quality olive oil
Preheat oven to 450°F.
Pour 1 pint of boling water into a bowl and add 4 oz Forest Harvest Mix Mushrooms. Soak for about 20 - 30 minutes or until fully re-hydrated stirring occasionally.
Meanwhile, bring a saucepan of water to boil and drop in the asparagus. Let water return to the boil, remove asparagus and plunge into a bowl of cold water. Remove and drain and cut into two-inch long pieces.
Take a bowl and add the red wine vinegar, Worcestershire sauce, mustard and garlic to the olive oil.
In another bowl, combine the wild mushrooms, the asparagus, red onion and red pepper and two tbsp olive oil. Sprinkle with salt and fresh ground pepper. Place and roast in the oven for 10 minutes. Remove and allow to cool.
In a bowl, combine mixed salad leaves with a little of the dressing to coat. Toss roasted vegetables with the rest of the dressing.
Arrange salad leaves on a plate and serve topped with the roasted vegetables.