Mixed Mushroom Recipes

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Wild Mushroom Soup #2

	25g	Dried ceps
	225g	Wild mushrooms - cleaned and chopped
	250ml	Warm Water
	30ml	Olive Oil
	15g	Butter
	1200ml	Beef Stock
	150ml	Double Cream
	2	Leeks - thinly sliced
	2	Shallots - roughly chopped
	1	Garlic clove - roughly chopped
	2.5ml	Dried thyme
		Salt
		Black pepper - freshly ground

Soak dried ceps in the warm water for 30mins. In a large pan gently fry shallots, leeks and garlic in the oil and butter for 5 minutes. Add fresh mushrooms and after 4 minutes the stock. When boiling add the ceps, its soaking liquid and thyme. Reduce heat and simmer for 30 minutes. After liquidizing 3/4 of the soup, return to pan add the cream and bring to the boil one final time. Add salt and pepper to taste

Serve with fresh bread.

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Wild Mushroom Soup #1

	700g	Wild mushrooms - cleaned and chopped
	30ml	Tomato paste
	100g	Onion - sliced thinly
	2	Garlic cloves - sliced finely
	50ml	Olive Oil
	25g	Barley flakes or pearl barley
	50g	Flat leaf parsley - chopped
	1500ml	Stock
	250ml	Milk (goat's)
		Salt
		Black pepper - freshly ground

In a large pot fry the onion with the olive oil until it is transparent then add the mushrooms and garlic and stir for 2 minutes. Add stock, tomato paste, barley and parsley and simmer for 30 minutes. Reduce heat add milk and simmer for 3 minutes adding salt and pepper to taste.

Serve with fresh bread and green salad

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Mushroom Bread Ring

	500g	Baking flour
	75g	Butter - melted
	10ml	Yeast, dried
	250ml	Milk - warm
	1	Egg yolk
	10ml	Salt
	5ml	Sugar

Filling	500g	Assorted Wild Mushrooms - cleaned & finely chopped
		(Can use the leftover trimmings from other recipes)
	75g	Butter
	100g	Parmesan cheese - grated
	10ml	Thyme, fresh - chopped
		Salt
		Black pepper - freshly ground

To 100ml of milk, mix the yeast and sugar and stand for 10 minutes. Mix flour, salt, melted butter, yeast mixture and enough milk to make a soft dough. Kneed the dough for 10 minutes then leave to double in volume in a covered warm greased bowl.

Sauté the mushrooms in butter until the liquid has evaporated. Remove from the heat and stir in the cheese and thyme adding salt and pepper to taste.

Once the dough has risen:
On a lightly floured surface, kneed for a minute to flatten the dough, then roll into a large rectangle. Cover the surface with the mushroom mixture. Take the long edge, roll the dough into a (french bread shaped) cylinder, so that the mushroom layer becomes an enclosed spiral. Place onto a baking tray, bending round the ends so that it fits. Cover with damp cloth for 40 minutes whilst it rises a 2nd time.

Bake for 20 minutes at 200C, then for another 20 at 180C
Serve when almost cool

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Mushroom Caviar

	45g	Butter
	3	Spring Onion, large - finely chopped
	340g	Assorted Wild Mushrooms - cleaned & finely chopped
		(Can use the leftover trimmings from other recipes)
	1/2	Lemon - juiced
		Salt
		Black pepper - freshly ground
		Cayenne Pepper
	150ml	Soured Cream
	3 tbsp	Dill, fresh - snipped or(1tbsp dried)
		Parsley
		Tomato - slices

Sauté spring onion in butter. Add mushrooms and lemon juice. Season to taste, and cook over medium heat to for 5 minutes. Remove from heat then add soured cream, dill and re-season.

Serve when cooled to room temperature, garnished with tomato slices and parsley.

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Sauerkraut with Mushroom and Soured Cream

	120g	Assorted Wild Mushrooms - cleaned & finely chopped
	150ml	Water
	450g	Sauerkraut - drained
	120ml	Soured Cream
	1	Tomato, small - coarsely chopped
		Black pepper - freshly ground

Bring mushrooms to the boil, add sauerkraut and tomato. Simmer for 5 minutes then add the soured cream. Season to taste. Server hot as an accompaniment to cooked meat.

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Foragers Paella

	45ml	Olive Oil
	1	Onion - chopped
	1 small	Fennel bulb - sliced
	225g	Assorted Wild Mushrooms - cleaned & sliced
	1	Garlic close - crushed
	3	Chicken Legs - chopped through bone
	350g	Paella Rice (short grain, Spanish or Italian)
	900ml	Chicken Stock
		Saffron strands/powder
	1	thyme sprig
	400g	re-hydrated Butter beans (tinned are ok)
	75g	peas (frozen are ok)

Fry fennel and onion in a wide pan with the oil for about 3 minutes. Add mushrooms and garlic and fry until juices begin to evaporate. Turn up heat, add chicken pieces and keep them turning for a few minutes. Turn down heat and carefully add the remaining ingredients and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes before serving.

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Sienisalaatti (Mushroom Salad)

		Lettuce Leaves
	250g	Mixed wild mushrooms - chopped fine
	180ml	Water
	20ml	Lemon Juice
	60ml	Double Cream
	20ml	Onion - grated 
	Pinch	Sugar
		Salt
		White Pepper

Simmer mushrooms in water and lemon juice for 3 minutes then remove, sieve and dry. Combine cream, onion, sugar. Mix in mushrooms add salt and pepper to taste. Serve on lettuce leaves.

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Autumn Salad

	1	Oak-leaf lettuce or other salad leaves
	500g	Ceps, Oyster mushrooms, Cup mushrooms and any other available wild mushrooms
	20ml	Grapeseed oil
	190g	Chestnuts - peeled, skinned and cooked (or vacuum packed)
	25g	Unsalted butter
	50ml	Cognac or Armagnac
	1can	Medium sized snails without shells
	100g	Walnut halves
	2tbsp	Red wine or fruit vinegar
	40-60ml	Walnut oil
		Salt
		Pepper

Arrange the prepared salad leaves on individual plates or a platter. Brush or wipe the mushrooms, slice or quarter and fry in the oil until just cooked. Remove and put to one side.

In the same pan, toss the chestnuts in butter and then flame in cognac or armagnac. Add the snails to the pan, heat through. Put the mushroom, chestnuts and snail on the salad leaves and then scatter on the walnuts. Boil the wine inn the frying pan, remove from the heat, add the oil and seasoning and pour over the salad. Serve warm.

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Sautéed Wild Mushrooms With Herbs

	250g	wild mushrooms, such as chanterelles, porcinis, cepes, or shiitakes 
	20ml	vegetable oil 
	2tblsp	butter 
	1	shallot - finely chopped 
	1-2tbsp	fresh parsley - chopped 
	1tbsp	fresh tarragon or chives - chopped 
		Salt
		Black pepper - freshly ground

Clean mushrooms very gently with a damp paper towel. If using shiitake mushrooms, cut off stems, which are tough. If mushrooms are large, cut into bite-size pieces, following the mushroom's shape. Heat oil and butter in a heavy frying pan over medium-high heat. Add mushrooms, salt, and pepper. Sauté about 3 minutes. When liquid is released, raise heat to high and sauté, tossing often, for 2 minutes. When liquid has nearly evaporated, add shallot and sauté 1 to 2 more minutes or until mushrooms are lightly browned and tender. Add parsley and tarragon or chives. Taste and adjust seasoning. Serve hot.

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Trout with mushroom sauce

	8	pink trout fillets
	75g	butter
	1	garlic clove
	10ml	fresh sage - chopped
	350g	mixed mushrooms
	90ml	dry white wine
	250ml	double cream
		salt
		black pepper
		seasoned plain flour

Remove the skin from the trout fillets, then carefully remove any bones. Lightly dust the trout 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.

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