Chop the mushrooms and coat the chunks with flour.
Sauté in butter gently for five minutes.
Stir in two cups of fresh milk and a cup of single cream.
Add salt and pepper to taste.
There is a wonderful range of good edible mushrooms to
choose from, including several of the Boletes, most Agaricus mushrooms,
all of the Chanterelles, and some of the large Parasol mushrooms.
Shown here is Wood Hedgehog Hydnum repandum, which are ideal for this dish (and many others):
It is essential to make sure you know how to recognise the poisonous species, though. (Most edible fungi have lookalike Imposters that you will need to avoid.)
Salmon and Chanterelles
Serve this fish meal with your favourite selection of fresh vegetables:
Broil 100gm (3 oz) of salmon fillet per person for five minutes.
Bring a small saucepan of water to the boil, add half an ounce of
dried Chanterelles, simmer for five minutes and then drain off the
Sauté mixed diced vegetables with half a cup of dry white wine.
Place the salmon fillets in a nest of vegetables and arrange the
mushrooms on top. Sprinkle with a little salt and pepper.
A main course for four people:
Marinate four chicken breast fillets in dry white wine for three
Chop 1/2Kg of fresh Field Mushrooms Agaricus campestris with spring onions; add salt and
Brush melted butter onto a fillo pastry strip and place the chicken
diagonally across one corner, adding a generous portion of mushrooms
before wrapping each parcel into a neat triangle.
Rewrap each portion with a second sheet of fillo pastry and place on
a baking tray.
Bake at 190 degrees C for 35 minutes or until the pastry is crisp and brown.
If you have found this information helpful, we are sure you would also find our book Fascinated by Fungi by Pat O'Reilly very useful. Author-signed hardback copies at a special discount price are available here...