Serves 2 as a starter
50g walnut halves, lightly toasted
50g rocket, washed
A little sherry vinegar
Some very good olive oil
Salt and pepper
100g, hard goats cheese
Fresh marjoram leaves
200g very good, firm, very fresh penny bun mushrooms
This is such an easy dish it needs little in the way of explanation. Simply very thinly slice the Penny bun mushrooms and place them in a bowl. Dress them with the other ingredients and season well. Serve up and shave cheese over the top, drizzle with a little ore oil if needs be.
Makes a light lunch for 1
100g or so of puff ball – make sure its fresh and wight, not yellowing or brown inside.
2 cloves of garlic freshly chopped
1 slice of good toast
30 g butter
Half a lemon
A good pinch of roughly chopped fresh parsley
Cut the puff ball into slices, not too thin, or chunks, not too thick depending on which you prefer. In a good frying pan that you trust not to misbehave, add half the butter and let this get hot so it is foaming. Now add your puff ball and sauté – the butter will disappear but do not add more just yet. Season the mushroom and allow it to take a nice seared colour and cook for a few minutes. Now you may add the remaining butter along with the garlic. Cook for another minute then turn off the heat, add the parsley and a little lemon juice. Season again and serve on top of the hot toast.
Makes a dozen or more
If you can make a white sauce you can make a crouqette – there is just a little more faff involved.
1 small onion finely chopped
200g hedgehog mushrooms, chopped and cleaned
1 clove garlic, finely chopped
a little fresh thyme
40g plain flour
a little beer
50g grated mature cheddar
Flour, egg and breadcrumbs for crumbing the croquettes later
Oil for deep frying
In a large sauce pan, melt the butter and cook the onion, mushroom, garlic and thyme, well seasoned until the onion has softened a little. Add the flour now and cook the resulting paste for a minute or two. Slowly add enough beer to make a very thick, mushrooms sauce. Turn off the heat and beat in the grated cheese. Season again if needs be and then allow to cool in before placing in the fridge to set.
Shape the now set mixture into small cylinders, and then dip into flour, then egg then breadcrumbs in the usual way to get a good even coating. Fry them in small batches at about 180 degrees until golden and crispy, drain well before serving.
350g cleaned chanterelle mushrooms, trimmed and cut to approximately the right size
300g mix of frangipan – almond, egg, butter and suagr paste
1 x 12 inch sweet pasty case – no need to blind bake.
I have not bothered here to list the steps required to make a sweet pastry case or an almond sponge as they are so readily available in any good cookery book.
Chill the pastry case in the fridge so it is firm. Spread the almond sponge mix out evenly and pre heat the oven to 170°c.
Lightly dress the mushrooms with a little demerara sugar and a tiny amount of good olive oil.
Arrange the mushrooms evenly in the almond paste and push them in a bit where possible. Place the whole show in the oven and bake until you are certain the pastry and almond sponge is cooked well. This could well take 45 minutes and require you to turn down the oven. - Keep an eye on it after its initial 20 minutes in the oven.
When cooked, remove from the oven and allow to cool on a wire rack. Serve slices of the tart with yoghurt or clotted cream and a little grated chocolate.