The famous chef Antonio Carluccio dealing with some wild porcini (cepes) during his 2002 visit to New Zealand. In recent years it has become widely known that cepes occur in association with oak, elm and some other trees in New Zealand's South Island, and they are eagerly sought after by gastronomes. Photo: Gareth Renowden

 

 

 

 

Fabulous mushroom recipes from Cook 'N' With Gas
Recipes by Bruce Griffiths

One-shot Mushroom Soup

Serves 4

2 tbl olive oil
2 tbl butter
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
200g mixed of Portabello, Swiss Brown and White Button mushrooms, sliced
50g cepe mushrooms, diced
300ml chicken stock
50ml red wine
cream
mushroom gills
truffle oil

Melt the butter and oil in a pan and sautÇ the vegetables. Add mushrooms and red wine. Reduce by half, then add chicken stock and simmer for 1 hour. Strain the broth and pour into shot glasses. Serve topped with thickened cream and garnish with mushroom gills and truffle oil.

Buttered Mushrooms on Toast

Serves 4

4 x 50g bread dough, baked in muffin cases
250g White Button mushrooms
250g Portabello mushrooms
2 tbl butter
2 tbl oil
5 cloves garlic
10ml white vinegar
10ml balsamic vinegar
thyme
rosemary
salt and pepper
hollandaise sauce

Toss White Button mushrooms with 2 cloves garlic, 1 tbl butter, 1 tbl oil, white vinegar and rosemary. Season well and roast for 5-10 minutes.
Toss Portabello mushrooms with 2 cloves garlic, 1 tbl butter, 1 tbl oil, balsamic vinegar and thyme. Season well and roast for 5-10 minutes.
Reserve 100g of each of these marinated mushroom to use in the mushroom salad recipe (see below).
Hollow out bread cases and stuff with equal amounts of each roasted mushroom mixture. Top with hollandaise sauce.

Mushroom Frittata with Basil Pesto & Mushroom Glaze

Serves 4

250g Portabello mushrooms
250g White Button mushrooms
dash of cream
2 eggs
2 potatoes, cooked, peeled and cubed
1 tsp fresh thyme
salt and pepper
1 tbl butter
1 tbl oil
basil pesto
mushroom glaze (recipe below)

Put the mushrooms and onion in a food processor and whizz to a fine consistency. Sweat in a large pan to remove most of the moisture.
Whisk eggs with cream and mix in the mushroom mixture, thyme, potatoes and season well. Heat pan on stove with butter and oil, making sure sides are well oiled. Add egg mixture to pan and cook for 5 minutes, then place pan in the oven at 1800C and cook until firm in the middle. Serve topped with basil pesto and mushroom glaze.

Mushroom glaze

150ml beef stock
200g Portabello mushrooms, chopped
200g White Button mushrooms, chopped
Combine stock and mushrooms and cook until reduced by half. Strain.

Mushroom Salad

Serves 4

200g mushroom mixture reserved from Buttered Mushrooms on Toast recipe (see above)
1 tsp butter
20g blue cheese, crumbled
1 bunch spinach
salt and pepper
4 bacon twists

Heat mushroom mixture in pan with butter and blue cheese. Wilt the spinach in a pan and season well. Serve on fresh salad greens, garnished with a bacon twist.

 

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