Sarah Brown
Mushrooms are a versatile ingredient that can be used in a variety of dishes. They are a type of fungus with a substance called ergosterol, and while not all fungi are mushrooms, there are many edible varieties, including button, chanterelles, cremini, shiitake, enoki, oyster, portabello, porcini, and morel mushrooms. Wild mushrooms, in particular, can be used in many recipes, from soups and risottos to pasta dishes and even baked eggs for breakfast. They pair well with garlic and parsley, as well as a wide range of spices and herbs, and can be combined with meats such as steak, lamb, and chicken, or simply enjoyed with vegetables like asparagus and bell peppers.
| Characteristics | Values |
|---|---|
| Herbs | Parsley, Cilantro, Chives, Chervil, Basil, Thyme, Mint, Tarragon, Oregano, Rosemary, Dill, Bay Leaf, Lemongrass, Kefir Lime Leaves, Chinese 5 Spice |
| Spices | Garlic Powder, Onion Powder, Salt, Chili, Black Pepper, Garam Masala, Kadai Masala, Curry Powder, Ground Coriander, Cumin, Turmeric, Clove, Aniseed, Cinnamon, Chervil |
| Vegetables | Asparagus, Bell Peppers, Onion, Zucchini, Peas, Scallions, Avocado, Tomato, Cabbage, Apricot, Brussels Sprouts, Spinach, Coconut, Sweet Potato, Kale, Lettuce, Radish, Broccoli, Kohlrabi, Arugula, Leeks, Limes, Lemons, Fennel, Shallots, Potatoes, Green Beans, Carrots, Cauliflower |
| Fruits | Apricot, Coconut |
| Nuts | N/A |
| Protein | Eggs, Tofu, Paneer, Chicken, Beef, Ham, Fish, Seafood, Bacon, Lamb, Goat Cheese, Cheddar Cheese, Mozzarella Cheese, Parmesan Cheese, Blue Cheese, Butter, Milk, Cream, Yogurt |
| Alcohol | Bourbon, Red Wine, White Wine, Dry Rosé Wine, Vodka, Whisky, Sherry, Gin |
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What You'll Learn
Wild mushrooms with garlic and parsley
Ingredients:
- 800-900g of mixed mushrooms of your choice (chestnut mushrooms, baby button mushrooms, oyster mushrooms, shiitake mushrooms, king oyster mushrooms, and portobello mushrooms)
- Olive oil
- Finely chopped onions
- Crushed garlic
- Sea salt
- Black pepper
- Fresh flat-leaf parsley
Instructions:
- Clean and slice the mushrooms.
- Put olive oil in a fairly large shallow cast-iron dish or frying pan.
- Add the finely chopped onions, crushed garlic, and a pinch of sea salt. Cook for a few minutes on gentle heat until the onions become soft and translucent, stirring occasionally.
- Add the sliced mushrooms, sea salt, and black pepper. Cook the mushrooms on medium heat for about 20 minutes, stirring frequently, or until all the liquid evaporates and the mushrooms are fully cooked but still firm (al dente).
- Taste and adjust the seasoning with sea salt and black pepper.
- Turn off the heat and sprinkle with finely chopped fresh flat-leaf parsley.
Note: It is recommended to use raw, fresh chopped garlic instead of tinned, pre-chopped garlic for better taste and texture.
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Wild mushrooms on toast
Ingredients:
- Wild mushrooms (fresh or dried) - a mix of shiitake, beech, oyster, chanterelle, brown button, and crimini mushrooms works well.
- Butter, olive oil, or ghee
- 2 shallots, thinly sliced
- 3 cloves of garlic - 2 minced, 1 sliced in half
- A few sprigs of fresh thyme, leaves picked
- Sea salt
- Freshly ground black pepper
- 1 or 2 good pinches of dried crushed chilies
- 1 lemon
- 2 slices of good, hearty bread, such as sourdough, toasted
- Optional: Crème fraîche, chèvre (goat cheese), or cream cheese
- Side: Sliced tomatoes
Instructions:
First, clean and slice the mushrooms. Heat butter, olive oil, or ghee in a wide skillet or shallow frying pan over high heat. Add the sliced shallots and garlic, stirring until fragrant. Next, add the mushrooms and cook, stirring occasionally, until they are lightly browned. This should take around 6 to 8 minutes.
Add the thyme, sea salt, black pepper, and dried crushed chilies, stirring to coat the mushrooms. Squeeze in some lemon juice to taste. If using crème fraîche, chèvre, or cream cheese, spread it on the toasted bread before spooning the mushroom mixture on top. The cheese adds a nice creaminess and helps hold the mushrooms in place.
Serve the wild mushrooms on the toasted bread with sliced tomatoes on the side. Enjoy this dish for breakfast, lunch, or dinner!
Variations:
Some people like to cook the mushrooms slowly so they release their juices, while others prefer to cook them quickly over high heat to retain their texture. You can also dry-sauté the mushrooms first by cooking them in a hot pan without any oil or butter until they are slightly browned and have soaked up their juices. Additionally, you can add a splash of wine or some spinach to the mushroom mixture for extra flavor.
Feel free to experiment with different types of mushrooms and ingredients to create your own unique version of wild mushrooms on toast!
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Wild mushroom soup
Wild mushrooms are incredibly versatile and can be used in a variety of dishes, from stir-fries to pizzas and pastas. They pair well with a wide range of ingredients, including vegetables, fruits, nuts, herbs, spices, proteins, and cheeses.
One delicious way to showcase wild mushrooms is to make them the star of a hearty and creamy soup. This wild mushroom soup recipe combines dried and fresh mushrooms for a rich, earthy flavour and a smooth, creamy texture.
Ingredients:
- Dried wild mushrooms (such as porcini or morel)
- Fresh wild mushrooms (a blend of varieties such as Portobello, cremini, and shiitake adds depth of flavour)
- Butter
- Shallots or onions
- Garlic
- Flour
- Chicken stock (or vegetable stock for a vegetarian option)
- Herbes de Provence
- Thyme
- Bay leaves
- Salt and pepper
- Heavy whipping cream
- (Optional: sherry, brandy, or Madeira for deglazing)
- (Optional: crusty bread for serving)
Instructions:
Start by soaking the dried wild mushrooms in hot water for about 30 minutes. This step helps to reconstitute the dried mushrooms and intensify their flavour. Strain the mushrooms, reserving at least one cup of the mushroom liquid for later. Roughly chop the reconstituted wild mushrooms.
In a heavy-bottomed saucepan, melt some butter over medium heat. Add chopped shallots or onions and sauté until softened and translucent, about 5 to 8 minutes. Then, add garlic and cook for another minute, stirring frequently.
Add the fresh mushrooms and increase the heat to medium-high. Sauté until the mushrooms are browned, about 8 minutes. You can deglaze the pan with a splash of dry sherry, brandy, or Madeira for added flavour (or skip this step if you prefer).
Next, add the chopped reconstituted wild mushrooms and stir to combine. Lower the heat, cover the saucepan, and let the mushrooms cook for about 10 minutes, allowing their flavours to meld.
Uncover the saucepan and increase the heat to medium-high again. Add butter and flour, stirring until the mushrooms are well-coated and a roux is formed. Cook the roux for 2 to 3 minutes, then slowly pour in the reserved mushroom liquid, stirring continuously to avoid lumps.
Add the chicken or vegetable stock and stir well. Season with herbes de Provence, thyme, bay leaves, and salt and pepper to taste. Bring the soup to a low simmer, then reduce the heat to maintain a gentle simmer. Cover and cook for about 20 minutes, allowing the flavours to develop.
Finally, remove the bay leaves and stir in heavy whipping cream. Taste and adjust seasoning if needed. Serve the wild mushroom soup warm, with a drizzle of high-quality extra virgin olive oil on top and crusty bread on the side for dipping.
This wild mushroom soup is a comforting and flavourful dish, perfect for cold nights. Enjoy the earthy, creamy flavours and the satisfaction of creating a delicious meal with wild mushrooms as the star ingredient!
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Wild mushroom risotto
Wild mushrooms are versatile and can be paired with a variety of ingredients. A wild mushroom risotto is a creamy, comforting, and flavorful meal. Here is a guide on how to make it.
Firstly, select your wild mushrooms. Wild mushrooms such as porcini, hen of the woods, chanterelle, and shiitake are excellent choices, but they can be harder to find and pricier. Other options include cremini, portobello, and maitake mushrooms, which are more affordable. You can experiment with a mix of varieties to balance cost and flavor. Remember, when selecting wild mushrooms, opt for the freshest ones you can find.
For the risotto, you'll need Arborio rice, which is an Italian short-grain rice that holds its shape while releasing starches, creating a thick and creamy risotto. Carnaroli and Vialone Nano are other types of rice used in risotto, but they may be harder to find.
- Clean the wild mushrooms by soaking them in water to remove any dirt, then let them dry.
- Sauté the mushrooms in butter or olive oil with some shallots or onions. You want them to be tender in the middle and browned around the edges. Set them aside once they're cooked.
- Sauté the Arborio rice in butter, coating each grain.
- Warm some chicken or vegetable stock in a separate pan.
- Add the stock to the rice gradually, stirring often. Allow each addition of stock to be absorbed before adding more.
- When the rice is partially cooked, stir in the sautéed mushrooms.
- Continue adding stock and stirring until the rice is tender but still firm (al dente) and the risotto is creamy.
- Stir in grated Parmesan cheese to taste, and season with salt and pepper.
- Garnish with fresh parsley and additional Parmesan cheese if desired.
Some recipes also include white wine, garlic, thyme, and crème fraîche for extra flavor and creaminess.
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Wild mushrooms with meat
Mushrooms are versatile and can be used as a stand-in for meat in vegan dishes. They offer a unique blend of texture and umami flavour, making them ideal for creating plant-based meat alternatives. For instance, king oyster mushrooms can be used to mimic scallops, while shiitake mushrooms can be used to create vegan bacon.
Wild mushrooms can be combined with meat in a variety of dishes. Here are some ideas for combining wild mushrooms with meat:
Wild Mushroom and Beef Stew
This hearty dish combines the earthiness of wild mushrooms with the richness of beef. The mushrooms add a gourmet twist to this classic stew, creating a comforting and fragrant meal. The beef is cubed into medium bite-sized pieces and seasoned with salt and pepper before being browned in a pot. Wild mushrooms, such as button, cremini, shiitake, and oyster, are chopped and sautéed with onions, garlic, thyme, and a bay leaf. The meat is then added back into the pot with the mushrooms and seasoned with flour. This dish is perfect for a cold winter day.
Wild Mushroom Risotto
Wild mushrooms can be the star of a creamy risotto, making it an ideal dish for autumn when wild mushrooms are in season. Porcini mushrooms are a popular choice for this dish, adding a rich and earthy flavour. The risotto can be served as a side or main course and is a perfect pairing with chicken or beef.
Wild Mushroom and Lamb Ragout
Wild mushrooms blend seamlessly into ground lamb to create a flavourful and nutritious ragout. This one-pot recipe is easy to make and full of flavour, making it a perfect family meal. The mushrooms add texture and depth of flavour to the dish.
Wild Mushroom and Steak
Wild mushrooms, such as maitake and shiitake, can be sautéed and served with a broiled top sirloin steak. The mushrooms add a rich, velvety texture and luxurious flavour to the steak, making it a perfect dish for a special occasion or a weeknight meal.
Wild Mushroom Lasagne
Wild mushrooms can be used as a vegan mince alternative in a lasagne. Mincing the mushrooms changes their texture, making it similar to meat. When seasoned properly, a vegan lasagne with wild mushroom mince can be just as tasty as its meat-based counterpart.
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Frequently asked questions
Wild mushrooms are a great vegetarian option. They can be used in risottos, soups, and pasta. They can also be grilled, roasted, or sautéed and served with eggs, spinach, and toast.
Wild mushrooms can be cooked with a variety of meats, including steak, chicken, lamb, bacon, beef, ham, and seafood. They can also be stuffed into turkey wellington or used in a beef stroganoff.
Wild mushrooms pair well with a variety of liquors, including bourbon, red, white, and dry rosé wines, vodka, whisky, sherry, and gin.
