Recipes
What to do with the basket once you're home. Cook only what you have identified with complete certainty.
Cep and Thyme Risotto
Dried ceps do most of the work here. The soaking liquid is the real ingredient.
4 · 45 minutes
Cheat's wild mushroom risotto
The original oven-baked risotto from the old Wild Mushrooms Online recipe pages. No standing over the pan stirring for half an hour - the oven does the work while you lay the table. Dried ceps give the depth, fresh wild mushrooms give the texture.
Serves 4 · About 50 minutes
Chicken of the Woods Schnitzel
The tender outer margin, crumbed and fried, is the closest a fungus gets to a chicken escalope.
2 · 25 minutes
Giant Puffball Steaks
One puffball feeds a household. Cut it thick and treat it like a steak.
4 · 20 minutes
Pickled Chanterelles
Keeps a good autumn on the shelf until Christmas.
Makes 2 jars · 30 minutes plus 2 weeks
Rich wild woodland mushroom soup
A thick, dark, thoroughly old-fashioned soup thickened with stale bread rather than flour. It was written for a big autumn haul of mixed woodland mushrooms and it is still the best way to use a basket of odds and ends.
Serves 6 · About 45 minutes
Wild Mushroom Powder
The best way to use a glut, and the most useful jar in the kitchen.
Makes 1 jar · 4 hours drying
Wild Mushrooms on Toast
The honest test of any wild mushroom. Butter, a hot pan, good bread and nothing to hide behind.
2 · 15 minutes