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MUSHROOM RECIPES
Raymond Blanc's
Coconut, Lime & Vegetable Soup
In a large saucepan, on a medium heat, sweat the ginger, onion, green curry paste, garlic cloves, chilli, lemon grass and lime leaves in the groundnut oil without colouring for 5 minutes. Add the vegetables and mushrooms, pour over the coconut milk and bring to the boil. Simmer for 10 minutes. Taste, adjust the seasoning with the sea salt, pepper and lime juice. Pour soup into a large tureen and sprinkle with chopped coriander. Prawns and mussels are obvious additions and sliced chicken would be an excellent variation. First published in the TIMES Magazine 19 March 2005. |
| Pickled
mushrooms in brine* Total time: 1 hour plus chilling time |
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Mushrooms, Leeks and Rice Turkish Style 300g sliced fresh shiitake mushrooms Wipe the fresh shiitake mushrooms or wild mushrooms of your choice such as Grifola frondosa, Blewits, or Agaricus arvensis with a damp cloth and cut into 1/4 inch slices. Wash the leeks thoroughly free of sand and cut into ½ inch slices. Sauté the mushrooms, onions, and leeks in the olive oil over medium heat for about 6-8 minutes or until soft, but not brown. Add the rice, water, salt and pepper. Cover the pan tightly and bring to a boil; then reduce the heat to a simmer and cook covered until the rice is done and thickens the mixture; about 20 minutes. Squeeze the lemon juice over the preparation just before serving. This dish is best served at room temperature when all the intriguing flavours are more pronounced. It goes well with may grilled meats or is a good luncheon dish by itself. |
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Cream Of Shiitake Soup 1 900g fresh Shiitake mushrooms, stemmed and sliced Heat a heavy pan, cast iron if possible, and add 1/4
inch olive oil. Add mushrooms; sauté slowly for 10-15 minutes.
Season to taste while they are cooking. Add garlic and shallots,
but keep stirring the mushrooms so that the garlic and shallots
do not colour or burn. After 1 minute, add stock. Remove from heat;
puree mushrooms in a blender. When ready to serve, combine mushrooms
and cream base. Heat thoroughly, but do not boil. |
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Cream Of Shiitake Soup 2
1kg fresh shiitake mushrooms Directions Heat a large, heavy-based saucepan over medium-high heat and add 2 tbs. of the olive oil. When the oil is hot, add about half of both kinds of mushroom, season lightly with salt and pepper, and cook stirring frequently with a wooden spoon until the mushrooms start to brown around the edges and most of their moisture has cooked off, 5 to 7 minutes; transfer to a plate. Repeat with another 2 tbs. oil and the remaining mushrooms. Set all the mushrooms aside. In the same pan, heat the last 2 tbs. oil over medium-high heat, add the onion and shallots, season very lightly with salt and pepper, and cook until soft and light golden brown, 6 to 8 minutes. Add the garlic and cook for 1 minute. Add the wine and boil until it has reduced to a glaze. Add 2 cups of the broth and continue boiling until the broth has reduced by half. Add the sautéed mushrooms and about 2 more cups to broth and simmer over medium-low heat for 5 minutes until the mushrooms are completely tender. Puree the mushroom mixture in batches in a blender until very smooth. Return the puree to the saucepan, add the last 2 cups of broth and the soy milk and simmer over medium heat until hot and blended. Taste and add salt and pepper to taste. If the soup seems too thick, add a bit more broth to thin it. Serve hot, sprinkled with fresh chives. Yields 8 1-cup servings. |
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Rustic Mushroom Bread Preparation time: 15 minutes 225g (8oz) granary malted brown bread flour Measure all ingredients together into a large bowl. Mix together to form a dough. Knead on a lightly floured surface for five minutes. Roll into a sausage shape 30cm x 7.5cm (12" x 3"). Place on a lightly oiled baking sheet. Make deep slashes at intervals in the dough. Cover with cling film and leave in a warm place until double in size. Remove cling film. Dust top of bread with flour, then bake in oven, (220º C, 425º F, Gas no 7) for 30-35 minutes. Makes one loaf. |
| Mushroom Bread Ring |
Filling: 500g Assorted Wild Mushrooms - cleaned & finely chopped (Can use the leftover trimmings from other recipes) 75g Butter 100g Parmesan cheese - grated 10ml Thyme, fresh - chopped Salt, Black pepper - freshly ground |
Sauté the mushrooms in butter until the liquid has evaporated.
Remove from the heat and stir in the cheese and thyme adding salt
and pepper to taste. Bake for 20 minutes at 200C, then for another 20 at 180C. Serve when almost cool. |
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Mushroom Pâté
40g butter Melt half the butter in a large pan and sauté the shallots and garlic 3-4 mins (soft). Set aside. Add remaining butter and sauté mushrooms for 2 mins. Cover with tight fitting lid and cook for 5 mins on low heat. Uncover and cook off the liquid at higher heat. Put all the pate ingredients in processor with seasoning and blend to smooth paste. Chill to set. |
| Shiitake
Pâté
100g (3 1/2 oz) fresh or dried shiitake mushrooms © Susan Clark 2003 |