FOOD: All recipes serve 4
MUSHROOMS ON TOAST
300g mixed wild mushrooms (or cultivated mixed with a few dried cep reconstituted in warm water), cut to roughly the same size
1 tbsp butter
1 tbsp chopped shallot
2 garlic cloves, finely chopped
125ml whipping cream
4 slices of toast
1 tbsp chopped chives
Gently sauté the mushrooms in the butter until they release their juices. Toss in the shallot and garlic. Cook gently for a further two minutes and finally, whisk in the cream. Bring to the boil, season with salt and pepper and pile onto four slices of toast. Scatter the chives over the top and serve.
PAPPARDELLE WITH FIELD MUSHROOMS AND PORCINI
300g field or button mushrooms
25g dried porcini, reconstituted in warm water
1 tbsp olive oil
1 tbsp butter
1 tbsp finely chopped shallot
2 garlic cloves, peeled and finely chopped
200ml double cream
2 tbsp finely chopped parsley
300g egg-rich dried pappardelle
Parmesan
Trim the mushrooms and wipe clean. Avoid water, which they absorb like cotton wool. Gently sauté the fresh mushrooms in the olive oil and butter for three minutes. Add the shallots and garlic and continue cooking for a further five minutes. Stir in the dried porcini, soaking liquor (without the grit at the bottom), and cream. Season with salt and pepper and simmer over a gentle heat for five to 10 minutes, or until the sauce thickens. Stir in the parsley and check the seasoning.
Cook the pasta. Drain, reserving a little of the cooking water. Toss the pasta with the sauce and if it is a little thick, add some of the cooking water. Check the seasoning and serve with lots of Parmesan on the side.
POT-ROASTED CHICKEN WITH WILD MUSHROOMS, LEEKS AND CRÈME FRAÏCHE
1 chicken
1 lemon, quartered
2 garlic cloves, each cut in half and smashed with the side of a knife
olive oil
6 leeks, trimmed and washed
400g fresh mushrooms, wiped clean and trimmed
1 tbsp chopped shallots
1 tbsp chopped parsley
2 garlic cloves, peeled and finely chopped
4 tbsp crème fraïche
Preheat the oven to gas four/180 degrees. Stuff the chicken with the lemon and garlic. Smear it with olive oil and take a few minutes to rub this well into the skin with your hands. Heat two tablespoons of olive oil in a casserole and when it is hot, lay the chicken, breast-side down in the pan. Season well with salt and pepper, cover and place in the oven for 20 minutes. Turn onto the other side, basting and seasoning as you do and return to the oven for a further 20 minutes. Remove the chicken and add the leeks, stirring so they are well coated in oil. Return the chicken to the pan breast-side up and season. Cover and return to the oven for a further 20 minutes. Remove the chicken and leeks to a serving plate and keep them warm.
Sauté the mushrooms in the remaining oil - you may need a little more - until wilted, about five minutes. Add the shallot, cook for two minutes and then add the parsley and garlic. Cook for a further two minutes and add the crème fraïche. Heat through, adjust the seasoning and serve with the chicken.
BRAISED PORK FILLET WITH MUSHROOMS
2 pork fillets
250g field mushrooms
olive oil
half glass white wine
half glass chicken stock
300ml crème fraïche
Slice the pork fillet into half-inch discs. Heat three tablespoons of olive oil and lightly brown the discs for three to four minutes on each side.
Transfer the pork to a low oven and keep it warm. Sauté the whole mushrooms in the same pan, adding a little more oil if necessary. Transfer to the oven and drain off the excess oil.
Deglaze the pan over a moderate heat with the wine. Allow to reduce till it almost disappears. Add the chicken stock and reduce by half. Stir in the crème fraïche and continue to cook until sauce thickens. Check seasoning, pour it over the pork and mushrooms and serve.