Wild Mushroom Recipes

Rehydrating Dried Wild Mushrooms

Get Funghi porcini. Image www.robwhitrow.co.uk

Soak the mushrooms in just enough hot (but not boiling) water to cover, for about 20 to 30 Porcini soaking for useminutes depending on the thickness of the mushroom, or until they are nice and soft, then strain and use as any fresh mushroom. Save the soaking water to use as stock in the recipe you are making if required. We recommend that you taste the water from Winter Chanterelles and Horn of Plenty first to check that the strong flavour is not going to overpower the taste of the dish you are making.

 

Wild Mushroom Broth 

Get Funghi wild mushroom broth. Image www.robwhitrow.co.uk

Suitable for vegetarians
Easy to cook
Rehydrating: 30 mins in just enough warm water to cover
Preparation time: 15 minutes
Cooking time: 20 minutes

 

15g packet Forest Mix or Porcini
15g packet Winter Chanterelle
1 litre warm water
Olive oil
1 small onion
Seasoning

 

Put the mushrooms into two separate bowls and just cover with warm water. Leave to soak for at least 20 minutes until nice and soft. Keep the soaking water from the Forest Mix/Porcini but discard from the Winter Chanterelle.

Peel and coarsely chop the onion. Warm a little of the oil in a deep pan and fry the onion on a low heat until soft and light gold coloured.

Add the mushrooms and the saved soaking liquid as well as the rest of the warm water to the pan, bring to the boil then reduce the heat and let the broth simmer for 15 – 20 minutes.

Adapted from a recipe by Nigel Slater.

 

Winter Chanterelle Mushroom Soup

Get Funghi dried winter chanterelle. Image www.robwhitrow.co.uk

Suitable for vegetarians
Easy to cook
Rehydrating: 30 mins in just enough warm water to cover
Preparation time: 15 minutes
Cooking time: 20 minutes

 

15g packet Get Funghi Winter Chanterelles
One small onion finely chopped.
0.75l  vegetable stock (1.5 cubes).
A couple of tablespoons chopped fresh parsley.
Crème fraiche
Plain flour
Sherry or Madeira
Salt and pepper
Redcurrant jelly (optional)

 

Soak the mushrooms in just enough warm water to cover for about 20 minutes or until they are nice and soft, then strain and chop.

Gently fry the onions and mushrooms in melted butter on a low heat for about 5 minutes.Mix in two tablespoons of flour then add the stock, stirring all the time, at least three tablespoons of crème fraiche and the parsley. Season with black pepper, a little soy sauce or Worcester sauce, a tablespoon of sherry or Madeira, and half a teaspoon of redcurrant jelly (or any similar jelly). Simmer slowly, stirring every now and again, for 20 minutes or so, then blend if wanted, and finally season again to taste.

 

Wild Mushroom Sauce/ Get Funghi Toasties  

Get Funghi wild mushroom sauce. Image www.robwhitrow.co.uk

 

Sauce for 4-6 or 40-50 small toasties
Suitable for vegetarians
Easy to cook
Preparation time: 15 minutes
Rehydrating: 30 mins in just enough warm water to cover
Cooking time: 15 minutes

 

15g Get Funghi dried winter chanterelles, pre-soaked & coarsely chopped.
100ml crème fraiche or double cream
300ml milk
1 vegetable stock cube
1/2 onion, finely chopped
2 tablespoons chopped parsley
2 tablespoons flour
1-2 tablespoons butter
A few drops of soy sauce
1 tablespoon of dry sherry, whisky or dry white wine
Salt and ground black pepper
(If you want to use fresh stock from cooked beef or chicken, simply replace the stock cube)
For toasties:
1-2 tablespoons flour, sliced bread cut into quarters, extra mature cheddar, grated

 

In a saucepan lightly fry the mushrooms and onion in the butter over a low to medium heat for a few minutes, until the onions are golden. Take the saucepan off the heat, add the flour and stir again. On the heat again add the milk and crème fraiche/double cream, stirring all the time, and continue until the sauce is thickened. Crumble the stock cube and add to the sauce. Stir in the parsley. Season with the ground black pepper, soy sauce and chosen alcohol to taste. Simmer over low heat for another 15 minutes or so, stirring now and again. Check seasoning. If the sauce is too thick, add water or too thin, cook longer or add some flour dissolved in a few tablespoons of water.

Get Funghi toasties

Get Funghi wild mushroom toasties. Image www.robwhitrow.co.uk

Let the sauce cool down to check that it’s thick enough to stand up on its own on a spoon. If not, heat again and add more flour as detailed above. Spread about a teaspoon of the sauce onto each ¼ of bread. Sour dough bread is ideal for this recipe. Top with grated mature cheddar cheese and bake in the oven on high until the cheese is melted and bubbling, approximately for 8 min. You can also freeze a batch of uncooked toasties on the tray, then transfer to a plastic container & keep in the freezer to take out & cook whenever you fancy.

 

Roast potatoes with porcini

Get Funghi porcini with potatoes. Image www.robwhitrow.co.uk

Serves 4-6
Suitable for vegetarians
Easy to cook
Rehydration: 30 minutes in just enough warm water to cover, in a small bowl
Preparation: 10 minutes
Cooking time 45 minutes

15g Get Funghi Porcini, rehydrated (save the soaking water)
8 large waxy potatoes, peeled
1.7fl oz/50ml olive oil
2 cloves of garlic, thinly sliced
A few sprigs of fresh thyme

Preheat the oven to 375F/190C /Gas 5. Peel and cut the potatoes in thin wedges. Drain the porcini.

Choose a tray that will accommodate the potatoes about three slices deep. In a large bowl mix the potatoes with the soaked porcini, olive oil, garlic and thyme. Season with salt and mix it all together with your hands.

Transfer to the baking tray, pour on the porcini liquid and then cover loosely with a sheet of baking paper. Put in the oven and bake for 45 minutes until the potatoes are soft and slightly browned.

 

Tagliatelle with porcini

Get Funghi porcini with tagliatelle. Image www.robwhitrow.co.uk

Serves 4
Suitable for vegetarians
Easy to cook
Rehydration: 30 minutes in just enough warm water to cover, in a small bowl
Preparation: 15 minutes
Cooking time 15 minutes

 

15g whole Get Funghi dried Porcini, rehydrated (save the stock)
1 clove garlic, finely sliced
1/2 onion, chopped
1/2 stick celery, finely sliced
2 sweet bite peppers or 1/2 red or yellow pepper
Olive oil
3-4 tablespoons (50ml) white wine
3-4 tablespoons (50ml) stock from mushrooms
7 tablespoons (100ml) double cream
Small handful parsley, chopped
salt
Ground black pepper
Tagliatelle

 

Drain the rehydrated mushrooms & keep the soaking water. Put the pasta on to cook when you have chopped and sliced the other ingredients. If using fresh pasta put that on just before serving.

In a medium sauce pan gently fry the garlic, onion, celery and the drained whole mushrooms in olive oil for 5 min. Stir occasionally, make sure they don’t brown.

Turn up the heat, add the wine & stock, and reduce until most of the liquid has evaporated.

Add the double cream, parsley, salt, pepper and stir. If it’s looks a bit dry add some more of the mushroom stock.

Mix the sauce in with the cooked pasta, or spoon it on top of a portion, on a plate or bowl.

 

Potted Porcini

Get Funghi potted porcini. Image www.robwhitrow.co.uk

Suitable for vegetarians
Easy to cook
Rehydrating: 30 mins in just enough warm water to cover
Preparation time: 15 minutes
Cooking time: 15 minutes

 

125g butter (100g softened, plus a little extra melted for topping)
1/2 onion (very finely chopped)
2 garlic cloves (finely chopped)
15g Get Funghi dried porcini (soaked, drained and finely chopped)
125g chestnut mushrooms (finely chopped)
1 tbsp brandy
splash fresh lemon juice
2 sprigs thyme (plus extra for decoration)
handful fresh parsley (finely chopped)
salt and freshly ground pepper

 

Melt 25g butter in a large frying pan and fry the onion on a low heat until softened. Add the garlic and thyme and gently fry for another minute.

Tip in all the mushrooms and stir well to coat with butter. Cook on a medium heat for 8-10 minutes, stirring frequently, until they have sweated down and started to go a nice golden brown colour.

Lower the heat and add a squeeze of fresh lemon juice and a couple of capfuls of brandy, stir well and let the liquid evaporate. Add seasoning to taste and check whether you need to add a touch more brandy or lemon juice.

When you’re satisfied with the taste, turn off the heat and add the parsley. Leave the mixture to cool.

Once cooled, remove the thyme. Mix the mushrooms with the softened butter and divide between ramekins. This amount will fill 3-4 small ramekins. Top each pot with a little melted butter and pop a sprig of thyme on top. When cooled put in the fridge to set the butter.

Serve at room temperature with your bread, crispbread or cracker of choice.

 

Winter chanterelle and spinach tart

Get Funghi winter chanterelle and spinach tart. Image www.robwhitrow.co.uk

Suitable for vegetarians
Easy to cook
Rehydrating: 30 mins in just enough warm water to cover
Preparation time: 25 minutes
Cooking time: 45 minutes

 

500g pastry, refrigerated, or a shop bought pastry case
15g bag Get Funghi Winter Chanterelle, soaked & drained
Olive oil
160g baby spinach leaves
5 eggs, beaten
100ml milk
200ml double cream
200g mature or extra mature cheddar, grated
Seasoning

 

Preheat the oven to 190C/375F/Gas 5. Roll out the chilled pastry on a lightly floured surface and line a buttered 22cm flan dish. Gently push the pastry down to fill the sides but don’t trim yet. Chill in the fridge again while you’re preparing the other ingredients.

Heat the oil in a frying pan, then cook the mushrooms over medium heat for 4-5 minutes, stirring often. Add the spinach and cook until it has wilted down. Take off the heat.

Combine the eggs, milk & cream, season well.

Take the flan dish out of the fridge and trim the pastry overhang, leaving a generous rim.

Sprinkle the cheese over the base, then add the mushroom/spinach mix and finally pour over the egg mix.

Bake for 45-50 minutes until set and the pastry is golden brown. Trim the pastry edge again if necessary, leave to cool slightly, & serve.

 

Wild mushroom risotto with ceps and porcini

Get Funghi ceps risotto. Image www.robwhitrow.co.uk

Suitable for vegetarians
Easy to cook
Rehydrating: 30 mins in just enough warm water to cover
Preparation time: 15 minutes
Cooking time: 45 minutes

 

15g Get Funghi Forest Mix or Porcini 
1/2 a small onion, finely sliced
A large clove of garlic
A stick of celery, finely chopped.
olive oil and butter
300 g Arborio rice
75 ml dry white wine
20 g freshly grated Parmesan
The water the mushrooms were soaked in, strained and mixed with the stock.
A litre of simmering chicken or vegetable stock
A bunch of parsley, finely chopped
Fresh thyme leaves
garlic cut in large chunks
Salt and pepper to taste
 

Steep the porcini in enough warm water to cover for 20 – 30 minutes until soft. Heat the oven to around 200C/400F/Gas 6. Meanwhile fry the onion, garlic and celery in a good glug of olive oil and a knob of butter for around 10 minutes until soft and translucent. Add the rice into the pan.  Fry for a few minutes, stirring constantly to prevent sticking, until it becomes translucent. Pour in the wine, and continue stirring until it has evaporated completely.

Add a ladle of stock, stir in until it gets absorbed into the rice, then continue adding stock a ladle at a time repeating the process until the stock is almost used up.

Now drain your mushrooms and fry them in a good glug of olive oil for a couple of minutes on a heavy bottomed baking tray. Take off the heat, season well and sprinkle over the garlic, thyme and butter. Mix well. Place the pan in the preheated oven for 6-10 mins until the mushrooms are nicely roasted. You can use fresh ceps, they will take a little longer to roast. Chop half of the mushrooms.

Check that the rice is creamy but still al dente, and add the rest of the stock if necessary. As soon as the rice is ready, turn off the heat, check the seasoning, stir in half the cheese, the chopped mushrooms, a little bit of ground pepper, parsley, and cover the risotto for two minutes.  Serve with the remaining grated cheese and the rest of the roasted mushrooms sprinkled over the top.

Many thanks to Jamie Oliver for this delicious recipe from his”jamie’s italy” cookbook.

 

Wild mushroom bruschetta

Get Funghi porcini bruschetta. Image www.robwhitrow.co.uk

Suitable for vegetarians
Easy to cook
Preparation time: 5 minutes
Rehydrating: 30 mins in just enough warm water to cover
Cooking time: 5 minutes

 

15g packet Forest Mix or Porcini
Sourdough bread
Good olive oil
Butter
20g parmesan
Small handful chopped parsley leaves
2 garlic cloves, 1 cut in half and 1 finely chopped
Seasoning

 

Put the mushrooms into a bowl and just cover with warm water. Leave to soak for at least 30 minutes until nice and soft. Drain and discard the soaking water.

Melt a knob of butter in a frying pan over a gentle heat and add the mushrooms. Fry for around 5 minutes then take off the heat, season, and add the parmesan, parsley and chopped garlic.

Cut the sour dough bread into slices and depending on the size, cut in half or leave as rounds. They should be a couple of inches wide.  Toast under the grill then rub the top with the cut end of the garlic clove, & drizzle with olive oil. Top with a spoonful of the mushroom mixture & serve immediately.

 

Wild Mushroom Pâté    

Get Funghi wild mushroom pate. Image www.robwhitrow.co.uk

Serves 4-6
Suitable for vegetarians
Easy to cook
Rehydrating: 30 mins in just enough warm water to cover
Preparation time: 15 minutes
Cooking time: 15 minutes

 

125g English butter
1 medium onion, skinned and finely chopped
1-2 garlic cloves, skinned and crushed
2 sticks celery, cleaned and finely chopped
30 ml (2 level tbsp) flour
15g bag of Get Funghi Winter Chanterelle, Porcini or Forest Mix mushrooms, drained and finely chopped
100g chestnut mushrooms, finely chopped
Ground pepper, 1/2 tsp salt
2 level tsp finely grated lemon rind
1 tbsp lemon juice
90 ml fresh double cream and 4 tablespoons of soft cream cheese or 6 tablespoons of crème fraiche
 
Place the butter in a frying pan and heat gently. Add the chopped onion and garlic and sauté gently, without colouring, for 5 minutes.
Toss the chopped celery and the flour together, and add to the pan together with both kinds of mushrooms. Continue cooking on a low heat for a further 5-10 min. stirring frequently until all the ingredients are cooked. Add a little of the stock from the mushrooms now and then until all the liquid is absorbed and the veg are soft.
Remove the pan from the heat, add pepper to taste. Leave aside until the ingredients have cooled slightly. Add the lemon rind, juice and salt. Blend the ingredients until they are smooth, and then stir in the fresh cream & cream cheese or crème fraiche.
Check the seasoning then spoon the pâté into a dish and smooth the top. Cover and chill overnight.

 

Wild Mushroom and Chicken Liver Pate

Photo by Deb Hampson

Serves 4-6
Easy to cook
Rehydrating: 30 mins in just enough warm water to cover
Preparation time: 15 minutes
Cooking time: 15 minutes

 

15g bag of Porcini or Forest Mix Mushrooms
olive oil
20g diced pancetta
1 shallot or half a small red onion, finely chopped
I clove of garlic, crushed
A few sprigs of fresh thyme
350g chicken livers, trimmed
a generous capful of brandy
butter
salt and pepper

While the mushrooms are soaking, warm the olive oil in a frying pan and add the pancetta, onions, a sprig of thyme, and garlic. Fry gently for about 5 minutes, stirring now and again, then add the chicken livers and continue to saute for another few minutes, turning the liver over until it is browned on the outside but still pink on the inside. Remove the thyme then put the mixture in a blender. Swirl out the pan with the brandy, then add that to the blender.

Drain and chop the mushrooms, not too fine as it’s nice to have a little texture. Melt a large knob of butter in the pan and add the mushrooms, stirring while they fry, for 5 minutes or so. Add half to the mixture in the food processor and blend, then stir in the rest. Taste and season accordingly.

You can serve the pate as it is or divide into ramekins, chill for half an hour then top with melted butter (about 75g). Before it sets decorate the top with a sprig of fresh thyme then chill in the fridge. Delicious with toast, crackers or a good crusty bread!

 

Stilton & Winter Chanterelle Pate

 Get Funghi winter chanterelle and stilton pate. Photo by www.robwhitrow.co.uk
15g packet of Winter Chanterelles
A large knob of butter
1 small onion, finely chopped
a clove of garlic,crushed
half an average size glass of white wine
250g Ricotta or other soft cream cheese
40 g Stilton or other blue cheese
salt and pepper

 

Soak the Winter Chanterelles in warm water to cover for 30 minutes or until nice and soft.

Melt the butter in a large frying pan, add the onions and garlic, and cook on medium heat, stirring now and again, until soft. Drain the mushrooms and finely chop, then add to the pan with a little more butter if necessary, and continue frying, stirring often, for another 5 minutes or so. Add the wine and heat gently until it has evaporated, giving the pan a shake every so often.

Put the mushroom mixture in a food processor with the soft cheese and the blue cheese, crumbled, and process until well blended. Add seasoning to taste, and serve with crackers, crispbread or toasted sour dough bread and the rest of the white wine, chilled!

 

Wild mushroom tapenade

Mushroom tapenade

Suitable for vegetarians
Easy to cook
Rehydrating: 30 mins in just enough warm water to cover
Preparation time: 15 minutes
Cooking time: 10 minutes
 
15g Get Funghi Winter Chanterelle
2 tbsp extra-virgin olive oil
3 cloves garlic, finely chopped
1 tbsp fresh thyme leaves (or 1 tsp dried)
 salt & pepper
50ml dry white wine
1/3 cup pitted oil-cured black olives
1 tbsp drained capers, rinsed
1 tbsp. chopped fresh parsley

 

In large frying pan heat half of the oil over medium-high heat; cook garlic gently for 4 minutes, stirring often.

Add mushrooms & thyme and continue to cook, stirring occasionally, for about 5 minutes. Season.

Add wine and cook until absorbed.

Transfer to food processor. Add olives, capers, parsley, and remaining oil. Pulse until blended but still chunky.

Serve cool or at room temperature, refrigerate up to 4 days.

 

Mediterranean Oyster Mushrooms

Oyster mushrooms January 2013

A good handful of oyster mushrooms
1 tablespoon of olive oil to fry in
1 medium hot red chilli, chopped finely
1 clove of garlic, sliced or chopped finely
a few sprigs of parsley, chopped roughly
salt
lemon juice
olive oil

Slice or tear the mushrooms into chunks. Fry on a medium heat in the olive oil for a few minutes. When they are nicely golden and soft, throw in the chilli and garlic, fry half a minute more, then take off the heat, sprinkle with the parsley, lemon juice, a little salt and drizzle with olive oil. Serve immediately with crusty bread or on sourdough toast.