Country Mushrooms Country Mushrooms
At one time Britons gathered wild mushrooms in the autumn. Generally the places where they grew were kept a secret. Today, this knowledge has been largely lost along with much rural lore and hardly anyone collects wild mushrooms now and those that do can charge a fortune for them. Button or chestnut mushrooms can be used in this recipe if the wild ones aren't available or are too expensive. INGREDIENTS: Butter - 25g (1 oz), Mushrooms (preferably wild ones) - 450g (1 lb), Plain flour - 1 tbsp, Milk - 150 ml, Wholegrain mustard - 2 tsp, Tarragon - 2 tsp chopped + a few leaves for garnish, Soured cream - 3 tbsp, Chicory and lettuce leaves - to serve | COOKING: 1. Melt butter in a pan and cook the mushrooms for a minute or two. Stir in the flour and milk. Heat, stirring continuously until thickened. Simmer for 2 minutes. 2. Stir in the mustard, chopped tarragon and soured cream. 3. Serve on a nest of chicory and lettuce leaves and garnish with tarragon leaves. Chasitah This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at Chat_Central_Gateway All rights reserved KENDOC 2005 |