The best part of going into the Serrania de Ronda forests for a pleasant walk while filling your basket with mushrooms is the subsequent reward in the form of succulent, mouth-watering dishes. An extremely versatile product, if ever there was one, mushrooms go with practically anything, and their meaty richness means they can be used with strong flavours. Your wine estate also offers some ideal partners to pair with mushrooms – simply choose that bottle of your best vintage you are eager to crack open and take it out to the terrace to round off the experience.
We at The Wine & Country Club have put together a concise recipe book to help you indulge your gastronomic side and cook easy-to-make mushroom recipes. The private organic vegetable garden that comes with your wine property is an added bonus and will source you with fresh staple ingredients to successfully replicate these recipes.
4 Great Recipes With Mushrooms As The Main Ingredient
Mushroom hunting season is upon us. The fresh autumn cold and damp autumn air have caused many common and native species to sprout up across the Serrania de Ronda. Once home, with your mushroom gathering basket filled to the brim, all that remains is to clean those ‘shrooms’ and make the most out of them.
Mushrooms In Garlic Sauce Recipe
Something as essential and long-standing as garlic is the perfect staple for that wild mushroom timbale you want to prepare after spending a day out in the fields. To prepare a starter or a portion, you only need 500g mushrooms, 5 cloves of garlic, salt, parsley, 100ml white wine and 10ml vinegar.
This dish is really easy to prepare: chop the garlic—either in slices or finely chopped—and sauté for 5 minutes over low heat to avoid burning. Next add the chopped or sliced and seasoned wild mushrooms. Allow the mix to sauté for 10 minutes. Then add the white wine and turn up the heat to cook off the alcohol. Finish off with adding 10ml vinegar for that special touch.
Mushroom Risotto Recipe
Rice and mushrooms are autumn’s besties. Whether you opt for long-grain rice or risotto rice, the result will be exquisite and equally appetising. For this recipe we will use risotto rice. You will need 500g rice, 200g mushrooms, onion, garlic, meat stock, white wine, butter, parsley, freshly grated Parmesan cheese, salt and freshly ground black pepper.
This classic mushroom risotto presses all the right buttons. Heat the butter in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. Add parsley, salt and pepper and stir into the risotto. Serve with freshly grated Parmesan.
Creamy Mushroom Pasta Recipe
So as not to cook an excessive amount of pasta, 200g will suffice. You will also need mixed mushrooms, olive oil, half-fat crème fraîche, Parmesan cheese, sea salt and freshly ground black pepper.
Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly. Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.
Mushrooms With Ham Recipe
Cured Serrano ham—a delicious taste of Spain—and wild mushrooms are some of the most beautiful ingredients you can get your hands on. You can serve them on toasted brioche for a little taste of luxury.
The ingredients are: mushrooms, dry-cured Serrano ham, garlic cloves, tomato, parsley, breadcrumbs, cumin, white wine, salt and freshly ground black pepper.
Fry the garlic until brown. Next add the grated tomato and allow to mix. Then add the mushrooms, parsley, cumin, salt and black pepper; stir and let it cook for 5 minutes. Next add the white wine and turn up the heat to cook off the alcohol. Finally, add your finely chopped Serrano ham and some breadcrumbs to thicken the sauce. Cook for 1 minute so all the ingredients are well mixed and enjoy.
After a day of mushroom picking it is time to get down to work in the kitchen. Saffron milk caps, chanterelle mushrooms, ceps … they are all appetising, versatile and valid options to choose from and mix. Are you ready to unleash your inner mycological passion in the kitchen?