Wild mushroom recipes
- Beefsteak Mushrooms and Hen-in -the-Woods Risotto
- Giant Puffball Steaks
- Linguine with Wood Ears
beefsteak mushroom
hen-in-the-woods mushroom
vegetable or chicken stock
sweet onion
garlic
vegetable oil
rice
butter
fresh parmesan
Wash the beefsteak under a cold tap and then slice thinly.
Tear the Hen-in-the-woods into strips cleaning as you go (this one takes a bit of time but is worth it).
Heat some stock and keep simmering.
Fry the sweat onions and garlic in the oil until soft.
Then add mushrooms and cook for 5 minutes.
Add rice and allow the grains to absorb any liquid.
Slowly add the hot stock a few ladles at a time, allowing the rice to absorb the stock each time.
The risotto is ready when the rice is soft on the outside and al dente in the centre.
Add some butter and grate parmesan on each serving. Goes really well with a spicy salad like ruccola.
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puffball mushroom
egg
seasoned flour
Slice the puffball into thick (1cm to 2cm) slices.
Dip the slices of puffball into beaten egg and then coat with seasoned flour.
Fry the puffball in a frying pan until lightly browned on both sides.
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wood ears
bacon or pancetta
garlic
white wine or stock
double cream
fresh parsley
salt and pepper
Wash the wood ears and cut them into thin strips about twice as wide as the linguine.
Cut some bacon or pancetta into similar strips.
Fry the wood ears and bacon in a pan with some chopped garlic.
When the bacon is cooked add some white wine or stock and some double cream.
Simmer gently to cook off the alcohol and reduce the sauce.
Season with salt and pepper.
Add a good handful of chopped parsley and mix the sauce with cooked linguine.
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