The mouth-watering Wine & Dine Special is now on shelves and packed with must-try cuisines. One of our favourites is on page 78 where we indulge in hand-picked, exotic mushroom, to ensure you you have all the information needed to venture beyond the cling-wrapped button variety found in the supermarket.
From truffle ice cream to broths, mushrooms have found their way into every meal course. You can even spend a day foraging for your own hand-picked mushrooms with experts. While you wait to get your hands on our latest foodie issue, here is an extra recipe for more mushroom magic, from Jamie Oliver.
WILD MUSHROOM SOUP by JAMIE OLIVER
- olive oil
- 600 g mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shiitake, oyster), clean and sliced
- 2 cloves garlic, peeled and finely sliced
- 1 red onion, peeled and finely chopped
- 1 handful fresh thyme, leaves picked
- sea salt
- freshly ground black pepper
- 1 litre organic chicken or vegetable stock
- 1 handful fresh flat-leaf parsley, leaves picked and roughly chopped
- 1 tablespoon mascarpone cheese
- 1 lemon
- truffle oil, optional
Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you’ll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
This is the real deal – mushroom soup as it should be, bursting with beautifully earthy flavour
– Jamie Oliver
Message from the experts:
- Only pick plants you’re 100% sure are edible.
- Never pick plants or mushrooms when there is only one growing.
- Never pick all the plants or mushrooms growing in one spot – leave some to go to seed or spore to ensure future plants.
- Avoid foraging where there may have been pesticides sprayed or too close to major roads.
Feature image: Mushrooms foraged by Gary Goldman (mushroomguru.co.za) and exotic varieties sourced by Michael Schnepper (Funky Fungi at The Biscuit Mill). Chef and stylist: Tou Roux Lou. Photograph: Donna Lewis. Production: Marushka Stipinovich.
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Our Wine & Dine Special is a celebration of the best in food, wine and dining. We bring you the ultimate vegetarian friendly recipes, cooking inspiration, expert opinions and reviews on South Africa’s top restaurants. Pick up your copy today and tell us what you think on Twitter @Elle_Deco using #WineAndDineSpecial.