Courgette & mushroom bread

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A great accompaniment to soups and salads or just served warm with a bit of butterIngredients:3 medium courgette, grated2 tsp salt2 tbsp olive oil1 small onion, finely chopped2 garlic cloves, crushed100g chestnut mushroom, chopped350g strong plain flour7g sachet easy-blend dried yeast2 tbsp chopped fresh basil½ tbsp coarse sea salt, to sprinkleInstructions:Put the grated courgettes in…… Read More

Wild Mushroom Tart

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Ingredients:Pastry dough1 tablespoon unsalted butter1 tablespoon vegetable oil3/4 pound mixed fresh wild mushrooms such as cremini, oyster, and chanterelle, quartered lengthwise2 tablespoons finely chopped shallot1 teaspoon chopped fresh thyme3/4 teaspoon salt3/8 teaspoon black pepper1/2 cup crème fraîche1/2 cup heavy cream1 whole large egg1 large egg yolk1 pie weights or raw ricea 9- by 1-inch round…… Read More

Wild Mushroom Quinotto

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Ingredients:4-5 cups vegetable or chicken stock2-3 tablespoons olive oil4 cups chopped mixed wild mushrooms2 tablespoons unsalted butter, divided2 medium shallots, finely chopped3-4 garlic cloves, minced2 cups raw quinoa1/2 cup white wine1/4 cup heavy cream1/2 cup grated Parmesan, Grana Padano or other grated cheeseground black peppersaltchivesInstructions:In a saucepan, bring the stock up to a boil and…… Read More

Wild Mushroom Risotto

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Mushrooms lend risotto a new edge and make a perfect side for any spicy dish, from London’s Zaika restaurantIngredients:handful of dried ceps85.0g chopped wild mushroomsa knob of peeled, chopped ginger1.0 tsp cumin seeds, toasted in a hot pan2 chopped garlic cloves2 chopped shallotsa drizzle of truffle oil1 chopped green chilli25.0g butter100.0g Greek yogurt225.0g basmati rice1.0…… Read More

Wild Mushroom Sauté

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Sauté de Champignons SauvagesIngredients:1/2 cup (packed) fresh Italian parsley leaves3 garlic cloves5 tablespoons extra-virgin olive oil1/2 teaspoon coarse sea salt2 pounds assorted fresh wild mushrooms (such as chanterelles, morels, boletes, portobellos, crimini, oyster and stemmed shiitakes), large mushrooms quartered, medium mushrooms halved1 tablespoon fresh lemon juiceflat leaf parsleyInstructions:Finely chop 1/2 cup parsley with 1 garlic…… Read More

Cream of wild mushroom soup

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Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Serve with croutons and chivesIngredients:25g dried porcini (ceps)50g butter1 onion, finely chopped1 garlic clove, slicedthyme sprigs400g mixed wild mushrooms850ml vegetable stock200ml tub crème fraîche4 slices white bread, about 100g, cubedchives and truffle oil, to…… Read More

Wild Mushroom Ragout

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Ingredients:1 lb. mixed fresh wild mushrooms, such as black trumpets, fairy rings, and ceps1 tbsp. unsalted butter or olive oil2 shallots, peeled and finely chopped1 clove garlic, peeled and minced¾ cup Brown Chicken Stock3 tbsp. Demi-Glace (reduced veal stock), optional¼ cup cream2 sprigs fresh thyme1 tbsp. chopped chivesSalt and freshly ground black pepperInstructions:Trim mushrooms, reserving…… Read More

Cream Of Wild Mushroom Soup

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Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Serve with croutons and chivesIngredients:1 onion , finely chopped50.0g butter400.0g mixed wild mushrooms25.0g dried porcini (ceps)200 ml tub crème fraîchethyme sprigs850.0ml vegetable stockchives and truffle oil, to serve4 slices white bread , about 100g,…… Read More

Wild Mushroom Crostini

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The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore’s Cinghiale are just as indulgent.Ingredients:3 tablespoons butter12 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced1 1/2 teaspoons chopped fresh thyme1/4 cup red wine vinegar3 tablespoons fresh thyme…… Read More

Wild Mushroom Ravioli in Porcini Broth

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After the porcini mushrooms add their flavor to the broth, you can use them in an omelet or a sauté.Ingredients:3 cups water2 ounces dried porcini mushrooms (about 3 cups)Cheesecloth2 tablespoons olive oil2 large shallots, minced (about 3/4 cup)4 1/2 cups low-salt chicken broth1/2 cup dry white wine3 tablespoons dry Sherry1 1/2 teaspoons coarse kosher salt1/2…… Read More

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