Autumn is the right time to pick mushrooms and Scotland has a fantastic selection. One afternoon stroll in the Highlands and you can come back with a large bag full of many different types of mushrooms that turn into delicious recipes.
The varieties we found were horse mushrooms, field mushrooms, wood mushrooms, chanterelles, morels and slippery jacks. Our resident blog chef Emma Tinne has suggested 2 delicious recipes – Wild mushroom soup and a mix mushroom rissotto
Wild mushroom Soup x 4
2 tablespoons of butter
I onion
12oz wild mushrooms
2 garlic cloves
1 sprig of thyme
2 pints of veg stock-I find the Marigold vegetable bouillon is great
1 medium potato peeled
14oz fresh spinach
salt and pepper
a tablespoon of double cream at the end
Melt butter in a pan and gently simmer for a few minutes with onion and garlic.Add mushrooms and saute.Add potato and spinach and bring to the boil.Simmer until tender and liquidise.When you serve add a dollop of cream to each bowl.
Wild mushroom Rissotto x 4
1 litre of vegetable stock
4oz butter
1 onion chopped
18 oz mixed wild mushrooms
12oz Arborio rice
1 tablespoon of single cream
4oz freshly grated parmasan
1 small sprig of thyme
salt and pepper
Melt butter and sweat onion until soft. Add mushrooms and garlic and saute a few minutes. Add rice,thyme and stir for a minute. Add a ladle of stock and stir until absorbed. Keep adding ladles until all stock added and rice cooked. Leave a minute then add cream. grated parmasan and serve.
You can of course buy wild mushrooms at the Borough market or Michanicou Bros in Holland Park, hiking not required!
We hope these recipes are helpful and happy cooking!
