The Mushroom Table - Masthead

Wild mushroom recipes

Beefsteak Mushroom and Hen-in-the-Woods Risotto

    beefsteak mushroom
    hen-in-the-woods mushroom
    vegetable or chicken stock
    sweet onion
    vegetable oil
    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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    Giant Puffball Steaks

      puffball mushroom
      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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    Linguine with Wood Ears
      wood ears
      bacon or pancetta
      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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