Mixed Mushrooms

Name: Mixed Mushrooms
Ingredients: 200 g or 2 large, flat, field mushrooms, chopped into small dice; 100 g butter; 200 g chanterelles; 200 g button mushrooms, sliced thinly; 200 g shitake mushrooms, stalks removed, then mushrooms halved; parsley or chives, freshly chopped; 2 tablespoons dry sherry; 2 tablespoons freshly grated parmesan; 2 tablespoons olive oil; 2 very fat garlic cloves (use 4 if normal size), very finely chopped; 20 g dried porcini; 2 banana shallots, or about 4 little ones, about 150 g, chopped finely; 30 g trompettes de mort

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

If you can’t get such a variety of fresh mushrooms, use about 850 g of those mixed mushrooms you can pick up in ready-assembled packages in the supermarket.

Ingredients

20 g dried porcini
100 g butter
2 tablespoons

Stew
Side dish
Vegetarian
Gluten-free

Method

Put the dried porcini in a measuring jug and pour on hot but not boiling water from the kettle to come up to the 300 ml mark. Put half the butter and the 2 tablespoons olive oil into a pan. Turn on the