The mysterious-looking grain in this recipe is none other than kasha – a roasted buckwheat popular in Russia, the Ukraine and Poland. Here, it adds substance to a Russian-style pilaf teeming with porcini and button mushrooms, plus a welcome scattering of hot-smoked trout.
Buttery parcels filled with Swiss browns, dill and sour cream? Gimme. These Polish mushroom pasties (paszteciki) are traditionally served with a clear soup, usually barszcz, a broth made from beetroot, onions, garlic and other veg. Foraging for wild mushrooms is a traditional pastime for many Polish families, and what better way to use up one's forest loot..jpg?imwidth=1280)
This is quick, dead easy and leaves you with roughly 10 delicious pork and wood-ear mushroom dumplings, served in a fragrant mushroom broth that'll pick you up when you are a) sniffly, b) miss your mum, and c) increasingly disgruntled by second-rate, store-bought stuff.
Source: Benito Martin
Four hours of slow-roasting will leave you with chicken meat that departs the bone with utmost ease. Chef Geert Elzinga serves it with an earthy sauce of tarragon, button mushrooms and nutmeg. Try it tonight.
This is Luke Nguyen's favourite breakfast food in Hanoi. Banh cuon or rice noodles filled with pork and wood-ear mushrooms are a popular street food and undeniably more-ish and delicate. Drying mushrooms, such as shiitake, intensifies its flavour, which you'll notice by giving these a whirl.
Source: SBS Food
Give Tama Carey two complementary ingredients and you can bet she'll make tasty lil balls outta them. Case in point: her salt cod and potato croquettes; tomato and mozzarella arancini; and pea and ricotta fritti. In these crochetta, she marries button mushroom and garlic chives. The only real challenge is allowing them adequate time to cool before scoffing.
“Nothing is quite like a grilled portobello mushroom burger. It's the simplest, most natural and delicious piece of food you can put inside a burger bun. It's big, chewy and, when heated, releases moisture and becomes juicy.” Can't fight that. Via Green Kitchen Stories
Portobello peach burgers Source: Johanna Frenkel
Tama Carey's porcini butter is great to have in your fridge and is insanely good on sourdough. It's so wonderfully savoury and easy we can hardly believe you haven't clicked the recipe yet.
Porcini butter Source: Benito Martin
Here is Gabriel Gaté's duck fillet with porcini mushroom, also known as his favourite way to eat wild 'shrooms. Cèpe in French, porcini are oft considered the superior of all mushrooms, says Gabriel.
Pickled mushrooms are way more delicious than they sound. Particularly Matthew Evans' version, which is flavoured with mace, cinnamon, garlic and sage. Serve them with a breakfast of grilled haloumi, streaky bacon and hot, hot Turkish bread.
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Source: Gourmet Farmer
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