Wild Mushroom Cheesecake

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

The wild mushrooms can be girolles, ceps or trompettes de la mort. If none of these is available, replace them with button or brown-cap (chestnut) mushrooms.


  • 275–350 g (10–12 oz) wild or cultivated mushrooms, washed
  • 2–3 tablespoons</


If using cultivated mushrooms, they should all be quartered. Ceps will need to be sliced, trompettes halved and girolles left whole or halved if large.

Heat a frying-pan with the olive oil. Add the mushrooms and Spring onions and sauté for a few minutes. Mix the mushroom ketchup or essence with the groundnut oil, a squeeze of lemon and the vinegar. Season with salt and pepper and