ooh you lucky thing! How about some kind of clear, light broth? or risotto? ooh, what about a lasagne? I make a rabbit lasagne and I bet they would be lovely in there. Or just a mushroom lasagne. Or ravioli? Stroganoff? Omelette? Oh dear, I’ve got carried away haven’t I. I want some!
With mushrooms that good and fresh, I’d be inclined to keep it simple. Sauteed over a hot pan in lots of butter, with a good dose of pepper. And a handful of chopped flat leaf parsley. A drop or two of truffle oil, and the whole lot maybe with some tagliatelle. Yum.
Hi, I live in the USA and I came across your blog while researching photgraphy tips on the internet. I really love the pictures you take! Thank you for inspiring me:)
1kg of minced meat
0,5 kg of mushrooms
1 big onion
salt & pepper
2 eggs
0,5dl of oat
Cook the mushrooms on a pan with half of the onion and pepper and salt until they seem good enough.
Mix the meat with salt and pepper, two eggs, oatmeal (let it stay in some water for a while at first) and the other half of the onion.
Roll the meat on a cooking paper as dough and put the mushrooms on it and then roll the meat with the help of the paper.
Cook it with 200 degrees C about 25 minutes. It’s awesome!
ooh you lucky thing! How about some kind of clear, light broth? or risotto? ooh, what about a lasagne? I make a rabbit lasagne and I bet they would be lovely in there. Or just a mushroom lasagne. Or ravioli? Stroganoff? Omelette? Oh dear, I’ve got carried away haven’t I. I want some!
I am glad you know what you are picking. I would be too nervous to give it a go. What about risotto? I do love a good mushroom risotto🙂
Sauteed with garlic, finished with cream, put over pasta, top with some parsley. Pure Bliss!
Oooh – mushroom soup, of course! They look delicious!
I love to use them in a phyllo cheese and mushroom pie (see my post here http://kirstenlindquist.blogspot.com/2009/04/phyllo-without-fear_15.html. I’m so jealous you have wild ones to pick! such fun!
Oh delicious! I like them just as your “Simply Mushrooms” but tossed with spaghetti!
That second shot is a corker, Wendy!
Shall have a look through a couple of books and see what I can come up with. X
these would be fabulous dried out – not only intensifies the flavour but gives you time to ponder all sorts of different recipes to try. I was wondering which of my backlog of recipes to post today and you’ve inspired me to do this one http://nipitinthebud.wordpress.com/2009/08/24/jerusalem-artichoke-and-porcini-mushroom-soup/
The Covent Garden Soup Co also have a beef, ale and wild mushroom recipe here http://www.newcoventgardenfood.com/site/recipe_1.asp
Helen – I’ve been meaning to try your rabbit lasagne for a looong time now. Perhaps it’s time.
Jacqueline – Bet they’d turn the rice a lovely colour. 🙂
Twobarkingdogs – You had me at “cream”…
Davimack – Oddly enough, I love the taste of mushroom soup but can’t stand the smell of it cooking. Dunno why.
Kristin – Oooh, sounds good. Off for a look now.
Su-Lin – That’d be lovely. I’m a HUGE pasta fan. 🙂
Lucy – Wonderful. Look forward to it! Wonder if they’ll all be gone by the time you’re around…
Nip It In the Bud – I said earlier in the comments that I hate the smell of mushroom soup. The addition of Jerusalem Artichokes sounds perfect though!
With mushrooms that good and fresh, I’d be inclined to keep it simple. Sauteed over a hot pan in lots of butter, with a good dose of pepper. And a handful of chopped flat leaf parsley. A drop or two of truffle oil, and the whole lot maybe with some tagliatelle. Yum.
I, my name is Susanna and I’m from Italy…..Your blog is simply great!!! And your dog so cute!!!!!
Greetings from Tuscany!!!!!!
p.s.: I Love Scotland!!!!!!! ^__^
Hi, I live in the USA and I came across your blog while researching photgraphy tips on the internet. I really love the pictures you take! Thank you for inspiring me:)
Rachel
Aforkfullofspaghetti – Sounds perfect. 🙂
Susanna – Thank you! Too sweet!
Rachel – Hello and thank you! Very glad you like my blog.
Hi!
Chantarelles are the best!
I made a meat loaf with them: http://n2rimata-kont.blogspot.com/2009/08/pikk-seenepoiss.html
1kg of minced meat
0,5 kg of mushrooms
1 big onion
salt & pepper
2 eggs
0,5dl of oat
Cook the mushrooms on a pan with half of the onion and pepper and salt until they seem good enough.
Mix the meat with salt and pepper, two eggs, oatmeal (let it stay in some water for a while at first) and the other half of the onion.
Roll the meat on a cooking paper as dough and put the mushrooms on it and then roll the meat with the help of the paper.
Cook it with 200 degrees C about 25 minutes. It’s awesome!