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Russula Recipes

Mushroom Recipes

   The edible variety, called the "charcoal burner mushroom", is grayish or purply-blue with a firm white uniformly thick stem, differentiated from the emetic russula which is indigestible and which has an orange cap and a stem that is more cream-colored.
Fricassee of Edible Russulas
150 g (5 oz.) smoked bacon
1 onion, thinly sliced
500 g (18 oz.) edible Russulas, peeled, washed and cut into pieces
50 g (3 tbsp.) butter
100 ml (6 tbsp.) aged Burgundy or Bordeaux
Seasonal herbs
Salt and pepper
Cooking Instructions:
Sauté the diced bacon in a pan; add the onion and let brown slightly. Add 500 ml (2 cups) water. Add the mushrooms, salt, pepper and wine and cook, covered, until the liquid has completely reduced. Add a big piece of butter and the finely chopped herbs; brown and serve.
Mushroom-stuffed pig's feet in a turnip sauce
Servings: 3
6 pig's feet
9 oz wild mushrooms russula
1 egg
3.5 oz minced pork
3.5 oz minced beef
Salt and pepper
For the sauce:
1 onion
1 carrot
2 garlic cloves
Skin of one orange
Skin of one lemon
3.5 oz turnips
1 tbsp chocolate
Black pepper
Clove, rosemary, thyme
Cooking Instructions:
Cut the feet in half lengthwise and cook together with all the ingredients of the sauce and some water. Meanwhile, prepare the filling with the finely chopped mushrooms, the minced meat, the egg and a little salt and pepper. When well cooked, remove the pig's feet from the pan and leave to cool. Carefully remove the bones. Take a sheet of aluminum foil and place one half of the foot on it, cover with stuffing then place the other half on top. Wrap the foot in the paper and return to the sauce. Do the same with the other feet and cook in the sauce for 20 minutes. To serve, remove the aluminum foil and serve the feet either whole or in halves with the strained sauce and the turnips cut in cubes.

Wild Mushroom Bruschetta

200 g/7 oz foraged mushrooms russulas
Slices seeded sourdough bread
2 tbsp good-quality olive oil, plus extra to drizzle
2 cloves garlic
30 g/1 oz unsalted butter
150 ml/5 fl oz London Pride, or other similar ale
Maldon sea salt and freshly ground black pepper
3 sprigs flatleaf parsley, roughly chopped
Cooking Instructions:
Using a small, clean, soft brush, clean any grit or leaf mould off the mushrooms, then break them up into rough pieces. Toast the bread, and keep warm while you cook the mushrooms. In a large, heavy-bottomed frying pan, heat the olive oil and cook the garlic until it's a nice nutty brown. Add the butter and the mushrooms. Toss this all together, then turn the heat up and add the ale. Season with salt and freshly ground black pepper and keep the heat high. When the liquid released by the mushrooms and the ale has reduced and thickened a little, throw in the parsley. Place the toast on plates and scoop the mushrooms on top, dividing the juices between the plates. Drizzle a little olive oil on top and serve with a twist of black pepper.
Wild Mushrooms with Leeks and Cashews en Croute
Servings: 6
½ lb/225 g puff pastry, frozen is fine
1 tbsp/15 ml olive oil
12 oz/350 g chopped leeks
2 cloves garlic, crushed
6 oz/175 g wild or mixed mushrooms
2 oz/50 g cashews, toasted and chopped
3 0z/75 g cheese, optional
Fresh basil leaves
A few drops of Tabasco
2 tsp shoyu sauce
Salt and pepper
Sesame and poppy seeds
1 egg, beaten, or 1tbsp soya flour mixed with 2tbsp water to glaze
Cooking Instructions:
Preheat oven to gas mark 6/200C/400F. Sauté the leeks in oil for five minutes. Add the garlic and mushrooms. Remove from heat after a couple of minutes, add the nuts, basil, Tabasco, salt, pepper and shoyu. Leave to cool. Roll out the pastry to 12in x 8in and place on a greased baking tray. Place the filling down the middle and top with the cheese if desired. Cut diagonal strips of pastry on either side of the filling, leaving in uncut on each side of the filling. Plait the strips using some of the egg/soya mixture to bind each piece. Brush with the remaining egg/soya mix, sprinkle with the seeds. Bake for 20-25 minutes until golden.

Mushroom Recipes

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