More
about
Wild
mushrooms

Utterly delicious Wild Mushroom Pasta we also make a similar dish but with whole mushrooms and serve it with fried polenta fried polenta. With a couple of tweaks, the Wild Mushroom Pasta sauce makes a delicious soup perfect for the cold weather click here

It is important to understand that wild mushrooms do not freeze raw. The best way of keeping them is to cook them off vac and freeze or dry. It is important to understand that wild mushrooms do not freeze raw. The best way of keeping them is to cook them off vac and freeze or dry. We also make an excellent mushroom pickle that is used straight from the jar for pasta or tossed into ragu. Dried they reconstitute really well but especially for risotto click here.

Although rarely mentioned these wild mushrooms are also celebrated in the Chinese kitchen. We love them slow cooked with soy, ginger, garlic, Sichuan pepper. Meat can be added to the slow cooked Chinese style mushrooms but we prefer adding tendon click here.

All good wild mushroom dishes start with properly cleaned mushrooms. It doesn’t matter if you are going to use them fresh or dry them, time needs to be taken to remove the grit click here for instructions.

WILD
MUSHROOM
PASTA

Enough for 4

There’s nothing flash about this, basically simple home cooking, but a dish that you would find throughout the north of Italy during the mushroom season.

300g p/w brow onion, finely chopped
150g unsalted butter
100g EVO
30g p/w garlic, finely chopped
Maldon sea salt
Black pepper, freshly and coarsely ground
600g cleaned weight pine mushrooms, cubed in roughly 1 cm cubes
250g pickling vinegar [1]
250ml cold water
250ml quality cream

Cooked and drained pasta approximately 150g [dried weight] per person – cooked just before serving
Parmesan cheese – optional
chilli flakes – optional

Sauté the onion in half of the butter and the EVO until it is softened, add the garlic salt and pepper and continue cooking until the garlic is cooked through. Add the mushrooms and the rest of the butter and continue cooking and stirring from time to time. When the mushrooms have sweated out their juice add the pickling liquid a little at a time allowing it to reduce back with each addition. The do the same with the water and reduce back to a nice thick sauce consistency. Stir through the cream, bring to the boil and turn off.

To serve
Reheat the sauce in a large pan, large enough to hold the sauce and the pasta. Drain the pasta well and add it to the sauce and toss the pasta through the sauce until it is evenly coated.

Serve immediately on warmed plates of bowls. Put the cheese and the grater on the table and let people help themselves.

[1] We save all our pickling vinegar in this instance from our bread and butter cucumbers a marinade nicely laced with yellow mustard seeds

PIne
mushroom

soup

Enough for 4

300g p/w brow onion, finely chopped
150g unsalted butter
100g fatty speck cut into small pieces
30g p/w garlic, finely chopped
Maldon sea salt
Black pepper, freshly and coarsely ground
600g cleaned weight pine mushrooms, cubed in roughly 1 cm cubes or 80g dried pine mushrooms roughly broken into bite size pieces and reconstituted in 1L cold filtered water
250g p/w potatoes, diced
1L chicken or vegetable stock [only if you are using fresh mushrooms]
250ml quality cream

Sauté the onion in the butterfly a few minutes, then add the speck and garlic, salt and pepper and continue cooking until the speak has rendered the fat and garlic is cooked through.

If you are using dried mushrooms, reserving the liquid, strain off the mushrooms and squeeze as much moister as possible from them. Add the mushrooms [fresh or reconstituted] continue cooking and stirring from time to time for about 5 minutes.

When the mushrooms have sweated out their juice [fresh only] the potatoes and stock/reconstituting liquidate cook in gentle heat until the potato is breaking down. Use a Bamix or similar stick mixer to break down the soup. I like to leave it a bit chunky.

Bring back up to a gentle simmer. Depending on the consistency you may like to reduce it or thin it down a little. Once you have a good consistency stir through the cream, stirring, bring to a gentle simmer and turn off.

Next week

We’ll give you the recipe for the Chinese Sichuan mushrooms with beef tendon.
POSEDT 5 JUNE, 2022

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MUSHROOM
RISOTTO

MAGICAL
HOME
COOKING

NEXTWEEK….
POSTEDJUNE4,2022

CLEANING

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PERFECTION

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DELICIOUS

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