Wild Mushroom Recipes


Sautéed Ceps Serves 2

Melt 2 tbsp unsalted butter in a heavy-bottomed frying pan over medium heat. Add 2 crushed cloves of garlic and sauté for 2-3 minutes.

Add 100g Ceps (either whole and frozen or semi-defrosted and thinly sliced) and continue to sauté for 5-6 minutes until softened.

Season to taste with salt and pepper, and stir in a squeeze of lemon juice. Sprinkle with chopped fresh herbs (chives, parsley or sage) to serve.

Perfect with steak, chicken or fish.



Chanterelles Scrambled Eggs Serves 4

Crack 6-8 free-range medium eggs into a large bowl, season with salt and pepper and beat well.

Leave aside.

Heat a large frying pan to a medium heat, add 1 tbsp butter and sauté 1 chopped shallot and 1 crushed clove of garlic for 1-2 minutes. Add 100g Chanterelles and continue to cook for 2-3 minutes.

Carefully pour in the beaten eggs. Stir slowly with a wooden spoon or a spatula, making sure you get to all edges of the pan. Keep gently stirring until the eggs look silky, slightly runny and underdone. At this point remove from the hob – the heat of the pan will continue to cook the eggs to perfection.

Serve with lightly buttered toast.



Morels in Cream Sauce Serves 4

Melt 2 tbsp unsalted butter in a heavy-bottomed, shallow saucepan over a medium heat. Add 2 crushed cloves of garlic and sauté for 2-3 minutes.

Season with salt and pepper, then add 100g Morels, continuing to cook for 2-3 minutes, until softened.

Pour in 400ml whipping cream and a splash of Madeira/Marsala, heating slowly and allowing it to simmer for 3-4 minutes.

When the sauce has reached a velvety smooth consistency, remove from the heat. Stir in 10-15g chopped parsley

Serve spooned over your favourite steak, cutlet or stirred through fresh, ‘al dente’ pasta.