Name: Extravaganza of Game and Fungi
Yield: Serves 6
Cuisine: Italian
Ingredients: 85 g butter; juice of ½ lemon; 100 g fresh morels, or 30 g dried, soaked in warm water for 20 minutes; 6 breasts each of the following game birds (pheasant, pigeon, quail and partridge); plain flour for dusting; 200 g chanterelles; 2 tbsp olive oil; 200 g St George’s mushrooms; 200 g fresh ceps; 800 g beetroot, freshly boiled; 2 tbsp good aged balsamic vinegar; a little chicken stock or water from soaking the morels; 4 tbsp balsamic vinegar; 2 tbsp torn coriander leaves; 1 tsp truffle oil; 2 tbsp brandy; salt and pepper to taste; 40 g butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

The autumn mushroom season coincides with the beginning of the game season. However, although I use them here, it is seldom you will find fungi such as ceps, St George's mushrooms, chanterelles or morels, because they appear in springtime. But to me this quartet of mushrooms represents the acme of the fungi world, and I like to combine them with the sublime flavours of the different breasts of game birds. And if you really want a feast of tastes, then add a little truffle, either shaven or