If there’s one thing I love about autumn in Europe, it’s wild mushroom season. I just can’t get enough of those delicious little fungi. Last night I had my first wild mushrooms of the season. so I decided to try out a new recipe. My Wild Mushrooms in Cream recipe is adapted from one in the latest Jamie Oliver cookbook, Jamie Does. It was so easy and delicious I wanted to share it with you.
You begin by finely slicing a small red onion. Add 30g of butter to a frying pan and when it’s melted add about 300g of mixed wild mushrooms (Chanterelles, trumpets, pied-de-mouton, whatever you can find, just make sure you get them from a reputable source). Fry them together with a good pinch of salt and pepper for 8-10 mins.
Next add about 150ml of single cream. It should mix well with the juices from the mushrooms. Chop a handful of curly parsley, stalks and all, and add it to the pan. Cook for another minute or two, until the cream bubbles.
Remove your pan from the heat and add the juice of about half a lemon, a bit more parsley for garnish and adjust your salt and pepper.
Voila! Serve with some crusty bread and a glass of chilled white wine. Delicious!
Do you love wild mushrooms too? What’s your favourite way to eat them?