Mushrooms

[caroline7758]

I gota big box of mushrooms for a pound on Leeds market yesterday. they need using quickly, so has anyone got a good soup or sauce recipe please? I know there are lots on the net but I prefer personal recommendation!

[caroline7758]

[valmarg]

I hope I'm not too late Caroline, but I need to go into MS Word to type up recipes.  Some of our favourites with mushrooms are chicken or beef chasseur, scampi provencale, leek and mushroom soup.

There's also duxelles, which is a finely copped onion/shallot sauted in butter until soft.  Add as many finely chopped mushrooms as you fancy.  Add about three tablespoons of gravy and finely chopped parsley.

Brown some lamb chops, cool.  You can use either puff or phillopastry.

To assemble - To a square of pastry, add a spoonful of duxelles.  Lay on the chop.  Put a further dollop of duxelles on top.  Wrap in the pastry, brush with beaten egg, and bake at a fairly high heat for 15-29 minutes.

The duxelles can also be used in soups and stews.

We go to Bakewell Farmers' Market most months, and there is the most fantastic mushroom stall there.  Apart from the 'ordinary' mushrooms, they usually have enormous field mushrooms, wild mushrooms and loads of trays of 'exotics'.

If you are interested, I'll get the recipes typed up asap, and post them.

valmarg

[valmarg]

Oops it shouls be 15-20 minutes. ;D

valmarg

[caroline7758]

Thanks, Valmarg, but don't worry about going to so much trouble. We've been away overnight and took quite a lotof the mushrooms to the friend we were staying with rather than risk them going off. Think the rest may end up in the compost  :(

[valmarg]

This is the only one I've typed so far so I thought I'd send it anyway ;D

POULET CHASSEUR

Chicken joints / seasoned flour / butter and olive oil /
1 med onion chopped / ½pint dry white wine / 1-2 tbls tomato puree
¼pint chicken stock / 4oz button mushrooms, sliced / bay leaf, pinch dried thyme and tarragon / salt and pepper / 8oz tomatoes peeled, seeded and chopped / 1tbls brandy

Toss the chicken joints in seasoned flour.  Fry joints in oil and butter until evenly browned.  Remove from pan and place on a plate.  Saute chopped onion in remaining oil for 5 mins.  Add wine and boil briskly until reduced by half.  Stir in tomato paste, stock, mushrooms, herbs and a little seasoning.  Return chicken joints to pan.  Cover and simmer gently until chicken is tender.

Remove chicken joints to a serving dish and keep hot.  Skim any fat from the pan, add the tomatoes and brandy, bring slowly to boil.  Pour sauce over chicken joints.

Tagliatelli goes well with this

[caroline7758]

Mmmm, sounds good!