Tuesday, February 24, 2009
Wild mushrooms again and creamy mushrooms on toast
We were once again fortunate to be given access to pick lovely fresh field mushrooms. G came home with a big bucket yesterday.
So last night I made one of his favourite mushroom recipes, Creamy mushrooms on toast. Very easy to do.
In a saucepan add about 2Tbsp olive oil and a thick slice of butter, when melted add a crushed clove of garlic and stir for about a minute. Add 450g mushrooms, cleaned and chopped into chunks, put the lid on and leave on low heat for about 15 mins until cooked. Add a grating of nutmeg and some salt. Stir, add 300mls cream turn up heat and let bubble until thick. Serve immediately on thickly cut buttered toast. This is a tasty recipe with shop bought mushrooms (I normally use Portabello or brown mushrooms as button mushrooms are quite tasteless) but using the wild mushrooms the flavour was very good indeed.
N.B. It goes without saying really but if you want to try wild mushrooms make sure you know what you are picking, go with someone experienced in picking them until you are confident in identifying the edible varieties.