Glugs of olive oil
Large dollop of farm butter
3 cloves garlic, peeled
and cut into thin slivers
400g selection of wild mushrooms
NoMU One For All Grinder
NoMU Just Salt
NoMU Just Pepper
Optional extra:
½ cup water, combined with:
1 tsp NoMU Vegetable Fond
200ml long life cream
Fried Wild Mushrooms
If you’re camping in the woods, dust off your “Edible Fungi” book and pick your own wild mushrooms! Porcini (or Ceps in French) are my absolute favs!
Heat the olive oil in a large cast iron or paella pan over medium hot coals. Add the butter and allow to melt. Toss in the garlic and a few grindings of NoMU One for All and sauté for a minute in order to release their flavour. Take care not to burn the garlic.
Add the mushrooms and sauté until softened and browned. If there are any very large mushrooms in your selection, slice them into more manageable pieces.
Season with salt and pepper and stir through to combine the flavours. Serve on hot buttered toast for breakfast or lunch oras an accompaniment to the beef roast.
For a richer flavour, once the mushrooms are fried to perfection,add the vegetable stock and cream. Stir through and simmer till the liquid has reduced by half and thickened slightly. Delicious!
Serves: 6
Wine suggestions
Now look, first make sure you have the right 'type' of mushrooms ok? I’m just saying that I've “heard" these things can be um, not exactly what you were expecting. Once you have ascertained that the mushrooms you are preparing are the non-hippy or poisonous type, I would suggest a medium age Pinot Noir such as Bouchard Finlayson or Hamilton Russel to bring out and compliment the earthy taste.
