footu
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'Shroomsnot the red and white fly, not the giggler magic ones in my lawn. Nope wild porcini mushrooms. Just got my first try and got to say, THE BEST.
Unfortunately they were dried from a shop but picked from woods, the land round here is still too dry and despite 3 mooches over good ground haven't seen one of any variety yet, but have read up on the easy to identify types and want to get started soon.
I was advised to put them in an omlete but sod that, went for a real good fillet steak medium rare witrh an emphasis on rare, local asparagus and taties and runner beans from the garden.
simmered the mushrooms for 20mins or so with a little thyme from the garden, reduced the stock then added a gulp or two of cream.
The sauce was thinner than you would get in a restaurant, but i didnt want to bland the flavour at all with flour.
The taste is woody, earthy like kicking autumn leaves up and putting your fingers in the soil. The flavour lasts well after the meal has ended and thats a good thing. Perfect with a shiraz or merlot if you dont want the bitterness in the wine.
Now i want to go find my own!
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