Agaricus Recipes

Species

Cultivated Mushroom Agaricus bisporus
Field Mushroom Agaricus campestris
Red Staining Mushroom Agaricus silvaticus
The Prince Agaricus augustus
Horse Mushroom Agaricus arvensis
Wood Mushroom Agaricus silvicola

Cultivated species of huge commercial importance

Agaricus (white mushroom, button mushroom)
Widely available, this mushroom varies in colour from white to light brown and in size from small to jumbo stuffer; plump and dome-shaped with a pleasing flavour.

Foragers Tips

Beware: all of these species can be confused with the poisonous Agaricus Xanthoderma or Yellow Stainer which can be found growing together!

Basket of Agaricus arvensis collected by Guy de Moubray

Cooks Tips

Flavour intensifies when cooked
Excellent for use both raw and cooked
Also available canned and dried
Mature specimens with open veils have an intensely rich taste
Mature specimens picked after rain may release a lot of water, to the extent that they end of being boiled rather than fried. If this happens, pour off the liquid and add a bit more fat. The liquid will be strongly flavoured and can be used elsewhere or reduced separately. This is especially true of the Horse Mushroom (Agaricus arvensis)

Cream of Mushroom Soup

	500g	Agaricus mushrooms - cleaned and chopped
	450g	Butter
	1	Onion - sliced thinly
	900ml	Milk 
	250ml	Plain yoghurt or single cream
	10ml	Flat leaf parsley - chopped
	1	Chicken stock cube
		Salt
		Black pepper - freshly ground
		Nutmeg - ground

In a large pot fry the onion with the butter until it is transparent reduce to a gentle heat then add the mushrooms and stir for 10 minutes. Add milk and bring to boil. Crumble in stock cube and season with salt and pepper. Add the parsley and simmer for 5 minutes then stir in yoghurt and a pinch of nutmeg and simmer for 3 more minutes.

Preparation - 10
Cooking - 30
Feeds - 4/6
Region -
Source -

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Ralph's Horse Mushroom Feast

	1	Large Horse Mushroom (Agaricus augustus)
	2	thin slices of cooked ham (or smoked ham)
	1	Spring onion - roughly chopped
	1	Tomato - sliced
	1	Celery stick - thinly sliced
	1 knob	of butter
		Cress
		freshly ground black pepper

All I do is take out the centre stalk and put in its place a knob of butter place two thin slices of cooked ham (I prefer smoked myself). On top of this I put the spring onion, sliced tomato and celery. Put in the microwave for two minutes (or less if the mushroom is smaller than the one shown). Garnish with cress and freshly ground black pepper.

Ralph's Horse Mushroom Feast on a 25cm (10 inch) dinner plate

Preparation - 3
Cooking - 2
Feeds - 1
Region - UK (Lincolnshire)
Source - many thanks to Ralph Jackson

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Devilled Mushrooms

	450g	Button or Cap mushrooms
	60-85g	Butter
	40ml	Medium Paprika
	40ml	chopped Mango chutney
		Chilli, Salt and Black Pepper
		(Soured Cream)

Fry the mushrooms in butter until soft. Season with chilli and pepper. Stir in the Paprika and chutney and a little salt. Cook for a further 4 minutes and spoon into a serving bowl. (Soured Cream can be stirred in, or served separately).

Preparation - 5
Cooking - 15
Feeds - 4 to 6
Region - ?
Source - Times Magazine

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Mushrooms Monte Carlo

	8	Salted Anchovy Fillets
	750g	Button mushrooms
	100ml	Olive Oil
	60ml	Chopped Parsley
	1sprig	Mint
	2	Lemons Juiced
		Salt, Pepper

Soak Anchovy fillets in water for a couple of hours, to remove the salt. Change the water several times. (If tinned anchovies are used this step is unnecessary.)

Clean and chop the mushrooms - smaller ones can be left whole. Gently cook in large pan with the oil, after 5 minutes add anchovies, mint lemon juice and pepper. Continue to cook until the liquid has reduced. Sprinkle with parsley, add salt if needed and serve with scrambled eggs or a plain omelette.

Preparation - 5
Cooking - 15
Feeds - 6 Side-dish
Region - ?
Source - Elle

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