MUSH­ROOMS

The Daily Telegraph - Telegraph Magazine - - THE CUT / FOOD -

For­aged foods of­ten have more depth of flavour than cul­ti­vated ones, and this is cer­tainly the case with wild mush­rooms, which have a more earthy taste, but there is noth­ing wrong with more af­ford­able cul­ti­vated but­ton mush­rooms, por­to­bel­los, shi­itake or oys­ter mush­rooms. Most cul­ti­vated mush­rooms just need a wipe with a pa­per towel or dry pas­try brush.

Grilled royal trum­pets with gar­lic, pars­ley and rose­mary Serves 4

Royal trum­pet mush­rooms look some­thing like wild porcini, but they are a cul­ti­vated mem­ber of the oys­ter mush­room fam­ily, some­times called king oys­ter or king trum­pet mush­rooms. Their meaty stems are per­fect for slic­ing into thick planks for grilling. It’s sim­ply a mat­ter of adding a herby mari­nade. Royal trum­pets are more bud­get­friendly, but large porcini are won­der­ful grilled this way, too.

Grate a gar­lic clove into 130ml of olive oil (or finely mince the gar­lic and add to the oil). Add a bit of roughly chopped rose­mary (or thyme or mar­jo­ram).

Cut four large royal trum­pet mush­rooms length­wise into slices the thick­ness of a pound coin. Paint them with the olive-oil mix­ture and cook in a hot ca­st­iron grid­dle pan for two min­utes a side. They should siz­zle as they hit the pan and brown nicely. Sprin­kle with chopped pars­ley and serve warm.

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