MyKitchen - Issue 36 - October 2017

OCTOber 2017 33

4 ways with

3. For the gremolata, mix the
   remaining 5 tbsp oil, walnuts,
   lemon zest and juice, parsley
   and garlic. Leave for 15 minutes.


4. For the crostini, spread the
   baguette slices with plenty of
   butter. Grill in the oven until
   the bread is golden.


5. Serve the mushrooms with
   the gremolata and crostini.

The ultimate

mushroom risotto

ServeS 4

INGREDIENTS

1 ½L vegetable stock

2 tbsp olive oil

2 leeks, finely chopped

2 cloves garlic, peeled

and crushed

350 g mixed mushrooms,

chopped

3 saffron milk caps, chopped

1 porcini, chopped

1 cup risotto

1 cup dry white wine

½ cup grated Parmesan

+ extra to serve

4 tbsp butter

METHOD

1. bring the stock a simmer.
   Turn the heat to medium and
   leave it simmering very gently.


2. In a separate pot, heat the oil
   and fry the leeks and garlic until
   golden. Add all the mushrooms
   and fry for another 5 minutes.


3. Add the rice and fry lightly
   for a few minutes, stirring until
   coated. Add the wine and cook,
   stirring, for a few minutes until
   it is absorbed into the rice.


4. Add 2 ladles of stock to the
   rice. Stir while the rice absorbs
   the liquid. Keep on stirring and
   adding stock to the rice, letting
   the rice absorb the liquid before
   adding more. Don’t stop stirring.
   The rice needs to cook for about
   20 minutes. It’s ready when it is
   mainly soft, but still has a slight
   bite to it.

1 clove garlic, peeled and

crushed

1 baguette, sliced lengthways

4 tbsp softened butter

METHOD

1. Drizzle the mushrooms with
   1 tbsp oil and season with salt
   and pepper.


2. Heat a griddle pan until
   smoking. Char the mushrooms.
   Set aside to cool, then slice thinly.

Charred mushrooms

with crostini and

walnut gremolata

ServeS 4

INGREDIENTS

6 saffron milk caps

6 tbsp olive oil

cup walnuts, toasted

and roughly chopped

1 lemon, zested and juiced

Handful parsley, chopped

DID yOu kNOw?

Oh, the wonders of

nature! Mushrooms can

push through concrete.

The mycelium (webbing)

of mushrooms can live for

years in the soil under

concrete and, when the

conditions are right,

produce mushrooms that

grow right through it.

The ultimate mushroom risotto

Leave out the

foraged saffron

milk caps and add

½ cup chopped

black mushrooms

instead

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Four ways with.indd 33 2017/08/24 3:23 PM