Fungi to be with
We thought we’d see what some of the chefs on Country Fare’s mushroom foray did with
their wild harvest when they got back to their kitchens. Here are two recipes that would
work well with cultivated mushrooms if you don’t have any wild ones to hand.
Wild Mushroom Soup
New Forest Wild Mushroom & Dorset Blue
Vinney Tagliatelle
By Emma Senior and Carl Thomson of
Crab Apple Catering
By Dan Jeal, Head Chef at The Countryman Inn
We had a great time foraging with Country Fare and
definitely learnt a few things. We love this simple
recipe and feel it really showcases the mushrooms and
their amazing flavours. It’s a simple and quick recipe
to whip up after a morning of foraging and is great on
cold autumn days served with crusty bread and butter
whilst wearing a big jumper by the fire.
22
Ingredients
500g mixed wild and fresh mushrooms, cleaned
(New Forest mix from Country Fare)
2 shallots or 1 large white onion, diced
50g butter
Glug of brandy
2 tbsp plain flour
500ml vegetable stock
2 cloves of garlic, peeled and chopped
Salt and pepper
200ml whole milk
100ml thick double cream
4 sprigs of fresh thyme
Handful of fresh chopped parsley
Method
1. Melt the butter in a large pot over a medium to
high heat.
2. Add the onions, garlic and thyme and sauté until
golden (roughly 5 minutes).
3. Add all the chopped mushrooms and continue
to sauté until the mushrooms begin to brown.
4. Add the brandy and flour, then mix it all together.
Slowly stir in the veg stock little by little, then add the
milk and cream.
5. Slowly bring the soup to boil while continuing to stir.
Reduce heat and simmer uncovered for 10 minutes.
6. Season with salt and pepper and chopped parsley.
7. Ladle into bowls, serve with some fresh crusty
bread and enjoy!
Crab Apple Catering
Tel 01929 505029
www.crabapplecatering.co.uk
This simple pasta dish is on our menu at the moment and perfect
after a day of mushroom foraging in the New Forest.
Ingredients
(Serves 2)
320g tagliatelle
1 banana shallot, finely diced
200g New Forest wild
mushrooms
100g Blue Vinney, cut into
small cubes
2 cloves of garlic, chopped
1 medium glass of dry white wine
Splash of double cream
Butter
Olive oil
Chopped parsley
Handful of rocket leaves
Parmesan
Method
Country Fare is a Dorset-based
supplier of fresh produce to chefs
and caterers since 1980. They
have close relations with farmers
and growers, and deliver seven
days a week, as well as organising
events for their customers.
www.countryfare.co.uk
Tel: 01202 574999
1. Start by bringing a pan of salted water to the boil, and cook the
tagliatelle according to the packet instructions (al dente is best).
2. Meanwhile, get a good non-stick frying pan on a medium heat and
add a tablespoon of olive oil and a large knob of butter.
3. When the butter starts to foam, add the shallot and wild mushrooms
and season with salt and pepper.
4. Fry the mushrooms for a couple of minutes, or until they start to
soften. Add the garlic and cook for a further minute.
5. Add the wine, pasta, blue cheese, splash of cream and a handful of
chopped parsley to the pan and increase to a high heat.
6. Cook out until the wine starts to reduce and creates a silky blue
cheese sauce (around 2 minutes).
7. Add a large handful of rocket leaves to the pan and stir
through the sauce.
8. Top generously with freshly grated Parmesan and more parsley, and
serve immediately.
The Countryman Inn
Blacknoll Lane,
Dorchester, DT2 8LL
Tel 01305 852666
www.thecountrymaninndorset.com
www.menu-dorset.co.uk