Mushrooms are loved for their versatility and flavour by chefs and food lovers alike. Why not try one of the delicious recipes below, specially created for us by Stuart Ferguson, Head Chef at London’s Vivat Bacchus fine dining restaurants - www.vivatbacchus.co.uk
Garlic Wild Mushrooms & Chocolate Chilli Jus
200g Springbok Haunch
100g Vanilla Mash
150g Baby Spinach
60g Mixed Wild Mushrooms
5g Chopped Garlic
25ml Fresh Jus
5g 70% Dark Chocolate
1tspn Chopped Red Chilli
Grill the springbok on both sides for two minutes, allow to rest somewhere warm. Springbok is best served medium rare.
Sautee mushrooms with the garlic for two minutes.
Wilt the spinach in a little butter and warm the vanilla mash thoroughly.
Bring the jus to a rolling boil and add the chocolate and chilli, reduce by ¼.
To serve place a quenelle of potato on a plate and build the spinach up on one side. Spoon the mushrooms over and place the springbok on top. Pour the jus on and around the food and garnish with extra virgin olive oil and mixed cress.
1ltr Double Cream
25g Butter
4 Gelatine Leaves
2 N2O Cartridges
1 iSi N2O Cream Whipper
Melt the butter over a high heat until it starts to foam. Add the mushrooms and fry for two minutes. Season well and add half the cream. Allow to infuse for ten minutes.
Blend thoroughly, add the rest of the cream and strain through a chinois.
Soak the gelatine and add to the mushroom cream and bring back to the boil whisking continuously. Check the seasoning.
Pour into the iSi Cream Whipper and charge with two N2O cartridges, shaking thoroughly.
To serve squirt into coffee cups and garnish with truffle oil, parmesan crisp and mixed cress.
Gingered Wild Mushrooms & Soy Caramel Jus
1 Small Bok Choy
60g Mixed Wild Mushrooms (shiitake, enoki, shimeji work well)
5g Minced Ginger
25ml Fresh Jus
5ml Soya Sauce
5g Caster Sugar
Pan fry the breast, skin side down, for five minutes. Turn over and cook for a further three minutes. Allow to finish under a salamander or in an oven.
Cut the bok choy in half and trim the root. Blanch the two halves in boiling water for two minutes and sear both sides in a hot pan.
Sautee mushrooms with the ginger for two minutes.
Bring the jus to a rolling boil and add the soya and sugar, reduce by ¼.
To serve arrange the bok choy on a plate, pile the mushrooms next to it and place the halved breast on top. Spoon the jus on and around the chicken. Garnish with some extra virgin olive oil and chopped chives.