Mushroom foray on the street markets
To go on a mushroom foray is like walking on air! Actually not in the woods but through all the shops where they show lots of mushrooms in the baskets. It’s like a land of plenty. Mushrooms do have so many different shapes. No idea, which kind should be my favorite one. All of them do look so pretty and delicious. I prefer preparing them in a very simple way. Sprinkled with a minimum of spices and and garnished with herbs, so that the fragrance of wood will not be dominated by spices. Have a try. Two great recipes with mushrooms will be shared below. The Chef’s Handyman team, favorites the omelettes with mushrooms.
Crepes with mushrooms and fruits
To make vegan friendly crepe dough, combine, 2 dl or on cup of soy milk, 200 g flour, a dash of baking soda, a dash of salt, 1 tbsp. of sugar and 2 tbsp. sparkling water. Whip the soy cream. Fold the whipped cream into the crepe mixture. Allow the dough to rest in fridge for 15 minutes.
To make the vegetarian version, combine, 220 g or 7 oz. of flour, 1.5 cups of milk, 3-4 eggs, 2 tbsp. of soft butter and 1 dash of salt. Allow the dough to rest for 15 minutes in the fridge. Then follow the same directions like for the vegan friendly version.
Apply the bottom of a non-sticking frying-pan with olive oil. Add some of the mixture with a dipper. Roast the omelette on each side until golden. Take the crepe out. Place the omelette on a plate and keep warm in oven until the other crepes have been finished.
Chef’s Handyman tip: Serving the crêpes as main dish, double the ingredients for the dough.
To prepare mushrooms, cut the mushroom into slices. Heat olive oil in a non sticking frying pan. Roast the mushrooms gently on each side. Sprinkle with olive oil and herbs. Then add the greengages and simmer on low heat for 1-2 minutes. Season the mushrooms with salt and black pepper.
Serve the omelettes with mushrooms and the greengages, decorate with figs and kress.
Shopping list for 4 serves, 10-12 crepes:
Vegan friendly dough 2 dl or 1 cup soy milk, 200 g or 7 oz. flour, 1 dash baking soda, 1 dash salt, 1 dash of sugar, 2 tbsp. sparkling water, 1 dl or 0.5 cups whipped soy cream.
Vegetarian variation, 150 g or 4.5 oz. flour, 4 dl or 1.5 cup milk, 3-4 eggs, 20 g or 0.5 oz. butter, 1 dash salt.
Extra ingredients for both variations needed: 500 g or 16 oz. greengages, 800 g or 3 cups mushrooms, 1 cup kress, 1 bunch parsely, 1 bunch chives, olive oil, 4 figs, salt, black pepper.
Risotto with mushrooms
Directions, chop onions. Heat olive oil in a pan. Glaze onions. Add 440 g or 14 oz. of rice. Deglaze rice with grappa or white wine. Add 2-3.5 cups of lukewarm vegetable stock at time, stirring continuously, until each portion of stock is absorbed and the rice is al dente.
For the vegetarian friendly risotto with mushrooms, reduce to medium heat. Simmer for 20 minutes. Cut 50 g or 1.5 oz. of taleggio cheese in pieces. Fold in cheese. Season the risotto rice to taste with salt and black pepper. To finish fold in 0.5 cup of cream fraiche. If the risotto is too dry, add more vegetable stock or in addition liquid cream.
Chef’s Handyman tip: Skip the wine or grappa, when children join the meal.
For the vegan friendly version, substitute cheese for 0.75 cup of soy cream, to finish fold in 3-4 tbsp. of whipped soy cream. If too dry add more liquids. The vegan version needs more vegetable stock and soy cream.
To prepare mushrooms, cut the mushroom into slices. Heat olive oil in a non sticking frying pan. Roast the mushrooms gently on each side. Sprinkle with olive oil and herbs. Then add the greengages and simmer on low heat. Season the mushrooms with salt and black pepper.
Shopping list for 4 serves, 1 onion, olive oil, 400 g or 13 oz. risotto rice, 1 dl or 1 glass white wine, 10 dl or 4 cups warm vegetable stock, salt, black pepper, (100 g or 3.5 oz. Taleggio cheese), 100 g or 3.5 oz. double cream, 800 g or 3 cups mushrooms, 1 bunch thyme, 1 bunch parsley, chili flakes
For the vegan friendly version, substitute cheese and double cream for 0.5 cups soy cream.
Bon appetite, have a great weekend, yours Chef’s Handyman team.