MRS TEE’S MUSHROOM OMELETTE & PASTA Serves 2
40 g Butter
1 small finely chopped Onion
150 g Mixed Wild Mushrooms (sliced)
1 Clove finely chopped Garlic
1 Tablespoon chopped Flat Leaf Parsley
200 ml Double Cream
6 lightly beaten Eggs with a little Milk or Cream
Splash of Madeira (optional)
Maggi Liquid Seasoning
Melt half the butter and cook the onion for 2-3 minutes, add the mushrooms and garlic. Remain cooking without colour for 4-5 minutes then add the Madeira allow to reduce a minute before pouring in the cream. Season with Maggi liquid seasoning. Leave to simmer while you cook the eggs.
Melt the remaining butter in your omelette pan, season eggs with salt and ground white pepper, pour in the egg mixture, stir continually to cook. Pour mushroom mix onto omelette and fold over.
Serve on a warm plate with parsley and any remaining cream sauce around.
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WILD MUSHROOM RISOTTO Serves 2
200 g Wild and Exotic Mushrooms
60 g Butter
1 small Onion roughly chopped
50 ml White Wine
500 ml Mushroom or Vegetable Stock made with Dried Ceps
2 Cloves Finely Chopped Garlic
180 g Arborio or Short Grain Rice
50 g Grated Cheese - Parmesan or Cheddar
Shavings of Parmesan and Chopped Flat Leaf Parsley to Garnish
30-40 ml Cream - Optional
Melt 30 grams of butter and add onion. Cook for a few minutes until it becomes transparent, not brown. Stir in rice and mix well until each grain is coated in butter. Pour in the wine and let it cook away until the wine has been absorbed. Pour in the stock a little at a time, stir in well each time until it is just cooked - 15-20 minutes.
While the rice is cooking melt the rest of the butter and cook the mushrooms with the garlic - 6-8 minutes. Mix the mushrooms with the rice, cheese and cream (if you like a rich finish). Season to taste.
Serve with Parmesan shavings and chopped parsley.
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SCALLOPS WITH TROMPETTES DE LA MORT (can use brown chanterelles or girolles) Serves 2
8 Scallops Shelled with Corals
75 g Trompettes
1 Chopped Shallot
1 teaspoon Olive Oil
25 g Butter
250 ml Double Cream
1 Glass Good Quality White Wine
Freshly Milled Sea Salt & White Pepper
Melt butter and cook mushrooms with shallots for 5 minutes, add cream and simmer, season to taste.
Mix olive oil with the Scallops and season.
Heat a large frying pan and quickly seal the Scallops on both sides, great care must be taken not to overcook the Scallops as they easily spoil. Remove to warm plates.
Swill the wine around the pan boil for 1 minute, add mushroom sauce, mix and pour around Scallops.
Garnish with a sprig or two of Dill and serve with your favourite green vegetable and new potatoes.
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