This medley of 6 wild mushrooms is superb for wonderful unusual dishes that can be created easily and cost-effectively. Preserved in oil and herbs gives the utmost flexibility in all types of recipe preparation, with a colourful mixture of the most popular wild mushrooms, without any problems of availability during seasons.
Oriental Wild Mushroom Salad
Ingredients for 4 portions:
– 100g Cocktail of 6 Wild Mushrooms
– 225g Cherry Tomatoes Cut into Halves
– 225g Fine Green Beans Trimmed
– 100g Straw Mushrooms in Olive Oil & Balsamic Vinegar
– 100g Mixed Lettuce Leaves
Dressing
– 1 Tbs Chinese Salted Black Beans
– 2 Tsp Grated Fresh Root Ginger
– 4 Tbs Olive Oil from the Mushrooms
– 1 Tsp Aggazzotti Balsamic Vinegar
– Salt & Pepper
To make the dressing, rinse the black beans
thoroughly, dry and chop roughly.
Heat 2 tbs of the oil in a small pan and add the black beans and ginger. Fry gently for
approximately 1 minute. Remove, cool and mix with the remainder of the ingredients.
Drop the fine green beans in salted boiling water until al dente. Drain well and leave to cool. Mix all the ingredients, toss in the dressing and serve.
Wild Mushrooms with Mascarpone
Ingredients for 4 portions:
– 40g Mascarpone Cheese
– 320g Made up Polenta
Beat the mascarpone with the chives, salt and cayene pepper to taste, Chill.
Make the polenta by pouring in boiling salted water and cook stirring constantly for 5 minutes until thick (herbs can be added to the polenta). Remove from the heat, spread on a chopping board
approximately 1 inch thick. When cool cut out 4 by 3 inch rounds. Brush both sides with the melted butter and place on a baking sheet.
Season the cocktail of wild mushrooms and place some on each circle. Place under a grill for 5-8
minutes until hot. Quickly transfer onto plates, top with the chilled mascarpone and serve immediately.